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+ servings
a piece of peanut butter pie topped with whipped cream and chocolate

Peanut Butter Pie

This creamy, crunchy peanut butter pie topped with a mound of whipped cream, melted chocolate and chocolate-covered peanuts.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 45 minutes
Servings 10 Slices
Calories 1005kcal



  • 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


  • 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


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.



  • 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.


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