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Magnolia Bakery's Peanut Butter Icebox Pie Recipe


Peanut Butter Cake

This rich, peanut butter pie comes from the famous Magnolia Bakery in New York City and is also the winning recipe of Hoda Kotb's battle for the best dessert contest.

Watch the video below to see other contestants in action. 


For the crust:

  • 1 cup butter, melted
  • 4 cups vanilla wafer crumbs

For the filling:

  • 2 cups heavy cream
  • 3 cups cream cheese
  • 1 ½ cups peanut butter
  • ½ cup confectioners' sugar
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • Caramel

For the topping: 

  • 2 cups Reese's Peanut Butter Cups, chopped into ¼-inch pieces
  • ½ cup peanuts, finely chopped


For the crust:

Preheat the convection oven to 350 degrees. Combine the melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature. 

For the filling:

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside. 

In a separate bowl, beat the cream cheese with the paddle attachment on medium high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cheese mixture until completely combined. Set aside. 

Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. 

For the topping:

Sprinkle the chopped Reese's Peanut Butter Cups and peanuts all over the top of the pice. Store in a covered container and refrigerate for at least 5 hours before serving.