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A peanut butter bliss pie with whipped topping and shaved chocolate on top.

I’m Dreaming of a Peanut Butter Bliss Pie

A take on a buckeye, this peanut butter pie is infused with hints of chocolate and cinnamon and topped with heavenly clouds of whipped maple cream and crunchy peanuts.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 3 hours 30 minutes
Total Time 4 hours 25 minutes
Servings 8 servings
Calories 988kcal


  • Pie Dish
  • Food Processor
  • Mixer


For the Crust:

  • cups all-purpose flour 300g
  • ¼ teaspoon salt
  • 1 cup unsalted butter cold, cut into cubes 226g
  • 5-6 tablespoons ice water 15mL
  • ¼ cup Truvia Sweet Complete Granulated All-Purpose Sweetener 

For the egg wash:

  • 1 egg
  • 1 tablespoon cream

For the Crust Inside Bottom Layer:

  • ¼ cup bittersweet chocolate chips
  • ½ teaspoon cinnamon


  • 8 ounces cream cheese room temperature
  • 1 cup Truvia Sweet Complete Confectioners Sweetener divided
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 cups heavy cream cold
  • 2 tablespoons Truvia Sweet Complete Confectioners Sweetener
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple flavor


For the Crust:

  • In a food processor, combine the flour, Truvia Sweet Complete Granulated All-Purpose Sweetener, 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.
  • Drizzle ice water 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 oven to 425°F. Line a baking sheet with parchment paper.
  • With a rolling pin, on a well-floured surface, roll chilled dough into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough.
  • 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°F 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°F then reduce temperature to 375°F and bake until the center is golden. Once the center is golden, remove the pie crust from the oven.
  • Add ¼ cup semi-sweet chocolate chips and the cinnamon to a small bowl and microwave on low power in 30 second bursts until mostly melted. Stir together then spread over the bottom of the crust 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 Sweet Complete Confectioners 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 2 tablespoons of Sweet Complete Confectioners, vanilla extract, and maple flavoring.

For the Assembly:

  • Add the whipped cream to the chilled pie. Arrange it into a mound that almost reaches the crust.
  • Sprinkle shaved chocolate over the whipped cream and serve.


  • To tell if your pie crust dough is ready, place a spoonful in the palm of your hand and squeeze it together. If it forms into a clump, then it’s fine! If it’s still crumbly, then add a few more tablespoons of ice water.
  • If your dough cracks while rolling, then pinch together and let it rest a minute or two.
  • If possible, use a scale to measure your flour for the pie crust. Too much flour will yield a crumbly crust. If you do not have a scale, fluff the flour and spoon it into the measuring cups to avoid overpacking them.


Calories: 988kcal | Carbohydrates: 43g | Protein: 17g | Fat: 85g | Saturated Fat: 46g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 365mg | Potassium: 411mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg