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Baked Peanut Butter Pie
by Amanda Haas

Difficulty 3/5
Prep time 20 mins

Cook time 20 mins
Serves 8-12

Hardwood Maple

This is taking baking to the next level. With Traeger’s 6-in-1 versatility, you can bake this Peanut Butter Chocolate Pie with Graham Cracker crust with confidence.


Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/2 cup all-purpose or gluten-free flour

1 Tbsp brown sugar

4 Tbsp unsalted butter, melted and cooled

1 egg

1/4 tsp salt

Peanut Butter Pie

1 1/2 cups creamy peanut butter

8 oz cream cheese, softened

1/2 cup whole milk, divided

2 cups powdered sugar

8 oz dark chocolate chips or chunks

2 Tbsp coconut oil

Chopped peanuts, to garnish


When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

For the Graham Cracker Crust: Place the graham cracker crumbs, flour, brown sugar, and 1/4 teaspoon salt in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add the melted butter and pulse to combine. Add the egg and pulse to create a uniform texture, about 10 seconds.

Pour the crumb mixture into a 9" springform pan or a pie dish. Using buttered hands, press the crumbs firmly into the bottom of the pan to create a flat surface.

Place pie shell on the grill and bake until golden, about 10-12 minutes. Remove from the grill and allow to cool.

Reduce the grill temperature to 300℉.

For the Peanut Butter Filling: Place the peanut butter and softened cream cheese in the bowl of a stand mixer fitted with the flat beater. Alternately, use a hand mixer. Mix on medium speed until well combined and fluffy, about 2 minutes, scraping down the sides as necessary.

Add 2 tablespoons of the milk and mix to combine. Reduce the speed to low and add the powdered sugar. Once incorporated, slowly add the rest of the milk until incorporated, then fluff on medium speed until the mixture is light and spreadable.

Pour the whipped peanut butter filling over the crust, using a rubber spatula to smooth it out evenly. If placing in a pie dish, create a mound in the center and smooth down the sides with a spatula.

Place the chocolate and coconut oil in a medium saucepan and place on the grill. Alternately, place it on the cooktop over medium-low heat.

Allow the chocolate to melt, stopping to whisk after three minutes. Once the chocolate and coconut oil are combined, remove from the grill or stovetop and allow to cool for 5 minutes.

Carefully pour the chocolate mixture over the pie, using a spatula to smooth it out and create and even layer of chocolate shell on the top of the pie.

Sprinkle the chopped peanuts over the top if desired. Cover and refrigerate for at least one hour to chill.

Pie will keep covered in the refrigerator for up to 3 days. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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