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Peanut Butter Piggy Pie

Peanut Butter Piggy Pie - Peanut Butter, Chocolate and Bacon

Today we have a recipe submitted by, Desserts Required.  This Peanut Butter Piggy Pie is so unique and sounds incredibly delicious.  Peanut butter, chocolate and bacon all put together in one amazing dish!  

Please head over to Betsy’s Blog and read her story of how she came up with this recipe and all of her other wonderful desserts.  Be sure to tell her we sent you! 

Peanut Butter Piggy Pie

Peanut Butter Piggy Pie - Peanut Butter, Chocolate and Bacon
Peanut Butter Piggy Pie
Via Desserts Required


Peanut Butter Piggy Pie - Peanut Butter, Chocolate and Bacon

Peanut Butter Piggy Pie



  • 18 ounces peanut butter sandwich cookies
  • 5 tablespoons strained bacon fat

Chocolate ganache

  • 6 ounces semisweet chocolate
  • 6 ounces heavy whipping cream


  • 4 – 6 slices bacon
  • ⅓ cup lightly salted cocktail peanuts, chopped
  • 6 ounces cream cheese, room temperature
  • 6 tablespoons creamy peanut butter
  • ⅓ cup confectioners sugar
  • 1 tablespoon milk
  • 1 cup heavy whipping cream


  • 4 – 6 slices bacon
  • maple syrup for rubbing
  • light brown sugar for sprinkling


  1. Cook bacon first.
  2. Preheat oven to 350°.
  3. Line two baking sheets with heavy duty aluminum foil.
  4. Place 4-6 slices bacon on each sheet.
  5. For the Topping slices, rub maple syrup on top of each slice and sprinkle with light brown sugar.
  6. Bake in 350° until dark in color but not burnt, about 25-30 minutes. Be sure to rotate pans top to bottom and front to back halfway through. Watch carefully towards the end.
  7. Remove from oven and transfer to paper towel lined baking sheet to drain. Do not allow maple bacon to sit long or paper towels will stick to them. Set aside.
  8. Leave oven on at 350°.

For the crust

  1. Strain bacon fat from both baking pans through a cheesecloth lined strainer.
  2. Place cookies and bacon fat into food processor. Process until all cookies are finely chopped and mixture holds together.
  3. Transfer to 9” pie plate.
  4. Bake in 350° oven for 10-12 minutes.
  5. The crust sides will look drier than the middle. Remove from oven and cool completely.

For the chocolate ganache

  1. Place chocolate into small bowl. Bring cream to a simmer and pour over chocolate.
  2. Allow mixture to sit for 5 minutes and then stir gently until fully blended.
  3. Remove ¾ cup ganache and pour over cooled pie crust.

For the filling

  1. Cut bacon slices into small pieces using either scissors or a knife.
  2. Evenly place over chocolate ganache.
  3. Top bacon with chopped peanuts.
  4. Combine cream cheese, peanut butter, confectioners sugar and milk in large mixing bowl.
  5. Beat until creamy, about 3 minutes, scraping bowl down as needed.
  6. In a separate mixing bowl, beat whipping cream until stiff peaks form. Fold whipping cream into peanut butter mixture. Spread evenly over chopped nuts.

For the topping

  1. Transfer remaining chocolate ganache to a small plastic freezer bag.
  2. Cut small opening at bottom and drizzle ganache over filling.
  3. Cut maple bacon into ⅓” – ½” strips using either scissors or a knife. Place partially into pie, leaving part of each piece exposed.
  4. Refrigerate until set, at least 1 hour.
  5. Allow Peanut Butter Piggy Pie to sit outside refrigerator for 30 minutes before serving.





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Tracy Iseminger

Tracy is a busy mother to 2 girls, 3 dogs, 5 cats, and 17 chickens! Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for pairing food with travel and wine. She is Marketing Director at Crimson Vine Marketing, Social Media Specialist at Cougar Digital Marketing, and a Dental Hygienist in her spare time... but her favorite thing to do is spend time with her family.

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