Passover Peanut Butter Pie

…because I love alliteration. And peanut butter! And the Rabbinical Assembly of the Conservative Movement officially declared kitniyot kosher for Passover back in 2015, and I, for one, have never looked back. (Actually, my family has just always eaten this stuff…apologies to the Assembly.) The fluffy filling here is reprinted from a Smitten Kitchen pie, which is adapted from a Jennifer Perillo recipe. The base is where things get Passover-y; it’s my matzo-ified version of a classic graham cracker crust. And the result…is delicious. Fluffy, cloud-like, with just the right amount of crunch from the crust (you can’t taste the matzo—it’s just a chocolate cookie feel. But I will say that it ends up being ever so slightly tougher to slice into than the traditional graham cracker situation—so make sure you’ve got a good pie knife/server on hand).

The most important thing to remember here, though, is that you must leave yourself time to freeze the pie for *at least* six hours before serving (overnight works, too) or your guests may confuse the pie for pudding and laugh at you. I have a sad, pudding-y outtake vid to show for my own pre-freezing slicing efforts. Once you’re ready to serve, just let it sit out for 15 minutes or so so that it softens up slightly; that’ll make the crust easier to slice. Personally, I’d just remove it from the freezer 30 minutes before the end of the Seder to be safe, but if you don’t have the time for that, 15 minutes will do.

P.S. There are more Passover desserts where this one came from!

Passover Peanut Butter Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Rebekah Lowin

Print Recipe

Pin Recipe

---

Description

Fluffy, cloud-like, with just the right amount of crunch from the crust (you can’t taste the matzo—it’s just a chocolate cookie feel). Remember to leave time for the freezing process; then, let the frozen pie sit out for at least 15 minutes to thaw slightly before serving.

---

Ingredients

Units USM Scale 1x2x3x

• 5 standard sheets matzo
• 2.5 tablespoons cocoa powder
• 4 tablespoons granulated sugar
• Pinch of salt
• 8 tablespoons unsalted butter, melted
• 1 cup heavy or whipping cream
• 8 ounces cream cheese
• 1 cup creamy peanut butter
• 1 cup confectioner’s sugar
• 1 14–ounce can sweetened condensed milk
• 1/4 cup coarsely chopped peanuts
• 4 tablespoons chocolate chips, melted (optional)

Cook Mode Prevent your screen from going dark.

---

Instructions

1. Blend matzo, cocoa powder, sugar, and salt in a food processor until fine. Transfer to a bowl; stir in melted butter. Press evenly into the bottom and sides of a 9-inch pie pan. Place in freezer until ready to use.
2. In the bowl of a stand mixer using the whisk attachment, beat the cream until soft peaks form. Transfer to a medium bowl and keep in the fridge until needed.
3. To the now-empty stand mixer bowl, add the cream cheese and peanut butter; switch out the whisk attachment for the beater and beat until fully combined. Add powdered sugar, beat again. Add condensed milk; beat for 3 minutes, until smooth and lightened. Fold in the whipping cream.
4. Pour mixture into prepared crust; even out the top. Finish with crushed peanuts and melted chocolate.
5. Chill until firm, at least 6 hours or overnight. (Don’t skip this! The pie won’t be the right consistency.) For easy serving, let thaw for at least 15 minutes before slicing.

---