My peanut butter pie is criminally delicious, every forkful has the perfect combination of crisp pie crust, silky peanut butter filling, deceptively light whip cream and crunchy roasted peanuts covered in chocolate. I had to call friends over to help me eat these when I was recipe testing as my portion control had completely disappeared!
If you haven’t mastered pie crusts check out my how to make pie crust post with a video tutorial with all my tips and tricks!
How to Make Peanut Butter Pie
- To make the pie crust combine the flour and salt in a food processor and pulse briefly to mix (you can also do this by hand with two forks). Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Mix the ice water and vodka in a small bowl then drizzle into the flour mixture while pulsing just until the dough starts to come together.
- Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
- Preheat an oven to 425°F. Line a baking sheet with parchment paper. With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.
- Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Dock your pie crust. Add tin foil to keep your pie crust propped up. Bake at 425 degrees for 15 minutes.
- Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside
- To make the filling add the peanut butter and cream cheese to a stand mixer fitted with a paddle attachment and beat together until smooth.
- Add powdered sugar and beat until combined.
- In a separate bowl whip the cream until soft peaks form then fold into peanut butter mixture.
- Spoon or pipe filling into the cooled pastry crust. Smooth and chill for at least three hours.
- Whip the cold cream with 1/4 cup of confectioner’s sugar and the vanilla extract. Add the whipped cream to the chilled pie. Arrange it into a mount that almost reaches the crust.
- Drizzle melted chocolate onto the pie. Toss roasted peanuts in the some of the melted chocolate and sprinkle on top.
Modifications to Consider
I LOVED this pie, it was basically perfect in my eyes, however you might appreciate some of the following modifications:
- Try making a cookie crust for a FAST and delicious alternative. Check out my mud pie recipe for the details.
- Line the bottom of the cooled pie crust with melted chocolate before adding the filling for an extra hit of decadence.
- Sprinkle crumbled peanut butter cups on top of the whipped cream.
- Add chopper roasted peanuts to the filling after folding in the whipped cream.
- Double the cream cheese, peanut butter and sugar, but omit the whipped cream in the filling for an extra thick and VERY rich pie.
Can you make this pie in advance?
- Absolutely! The pie easily keeps for 3 days in the fridge but for Best results I would line the crust with a thin layer of melted chocolate to keep it nice and crisp.
- You can freeze the pie without the whipped cream for several weeks, just thaw in the fridge overnight and top with fresh whipped cream before serving.
Pro Tips for the perfect Pie Crust
A homemade butter crust is AMAZING and really compliments creamy fillings. Avoid frustrating missteps with these simple tips.
- Line the crust in parchment paper, then gently press foil so there’s an internal support during the initial bake. This is the KEY to preventing a pie that slides down the tin.
- Beans or pie weights keep the pie crust from rising in the oven.
- Freeze the crust before baking. Doing this helps it keep it’s shape during baking.
- Tent your crusts! Adding foil to the edge during baking allows the center to become beautiful, crisp, and golden without burning the edge.
- For the egg wash make sure to really mix the egg and cream/milk well. Blobs of egg white have a leathery texture that are not appealing…
If You Love Delicious Pies Then You NEED to Try These Recipes Out!
If you’ve tried this peanut butter pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Pie
This creamy, crunchy peanut butter pie topped with a mound of whipped cream, melted chocolate and chocolate-covered peanuts.
Servings 10 Slices
Calories 1005kcal
Ingredients
Crust:
- 2 1/2 cups all-purpose flour 300g
- 1/4 tsp salt
- 1 cup unsalted butter cold, cut into cubes 226g
- 3-4 tbsp ice water 15mL
- 2 tbsp vodka 10mL
- 1/4 cup sugar 50g
For the Egg Wash
- 1 egg
- 1 tbsp cream 15mL
Filling:
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar divided 100g
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream 240mL
- 1 tsp vanilla extract 5mL
For the Topping:
- 2 cups heavy cream cold, 240mL
- 1/4 cup powdered sugar
- 2 tsp vanilla extract 10mL
- 1/4 cup semi sweet chocolate melted
- 1/4 cup roasted peanuts
Instructions
For the Crust:
- In a food processor, combine the flour and salt and pulse briefly to mix (you can also do this by hand with two forks). Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.
- Mix ice water with vodka in a small bowl then drizzle into the flour mixture while pulsing just until the dough starts to come together.
- Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
- Preheat an oven to 425°F. Line a baking sheet with parchment paper.
- With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.
- Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Dock your pie crust. Add tin foil to keep your pie crust propped up. Bake at 425 degrees for 15 minutes.
- Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides.
- Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside
For the Filling:
- Add the peanut butter and cream cheese to a stand mixer fitted with a paddle attachment and beat together until smooth.
- Add powdered sugar and beat until combined.
- In a separate bowl whip the cream until soft peaks form then fold into peanut butter mixture.
- Spoon or pipe filling into the cooled pastry crust. Smooth and chill for at least three hours.
For the Whipped Cream:
- Whip the cold cream with 1/4 cup of confectioner's sugar and the vanilla extract.
- Chill before serving.
For the Assembly
- Add the whipped cream to the chilled pie. Arrange it into a mount that almost reaches the crust.
- Drizzle melted chocolate onto the pie. Toss roasted peanuts in the some of the melted chocolate and sprinkle on top.
Video
Notes
- Try making a cookie crust for a FAST and delicious alternative. Check out my mud pie recipe for the details.
- Line the bottom of the cooled pie crust with melted chocolate before adding the filling for an extra hit of decadence.
- Sprinkle crumbled peanut butter cups on top of the whipped cream.
- Add chopper roasted peanuts to the filling after folding in the whipped cream.
- Double the cream cheese, peanut butter and sugar, but omit the whipped cream in the filling for an extra thick and VERY rich pie.
Nutrition
Serving: 100g | Calories: 1005kcal | Carbohydrates: 46g | Protein: 14g | Fat: 88g | Saturated Fat: 48g | Cholesterol: 221mg | Sodium: 357mg | Potassium: 343mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2490IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 2.1mg
*Nutrition Disclaimer
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