Peanut Butter Pie

published Sep 12, 2022
Peanut Butter Pie Recipe

This luscious peanut butter pie is saturated with peanut flavor and you can whip it up in less than 20 minutes.

Serves8 to 10

Makes1 deep-dish pie

Prep35 minutes

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A photo of a slice of homemade peanut butter pie.
Credit: Shilpa Uskokovic

Before moving to the U.S. from Serbia for high school, I had never seen or had peanut butter. I didn’t even understand what it was, but I remember seeing it in countless movies and dreaming of trying a PB&J sandwich.

One day, shortly after moving to Indiana, still jet-lagged and waking up far too early, I was hungry for breakfast and stumbled across a jar of Skippy. Two problems: I had no clue what the J in PB&J stood for, and a sandwich with “butter” back home meant some sort of cured meats, pickles, and maybe ketchup and cheese.

Guided by that notion, I also grabbed Wonder bread and Kraft singles (also new to me), along with ketchup, relish, and the only cured meat I could find — hot dogs — and I made myself a sandwich. I’ll let you imagine what that tasted like.

Months later, someone made me a proper all-American PB&J sandwich and I started appreciating peanut butter in sweet applications. This luscious peanut butter pie has no hot dogs or relishes, but is packed with peanut flavor. Plus, it’s so easy to make that you can whip it up in less than 20 minutes. 

What Is Peanut Butter Pie Made Of?

This simple pie requires just a handful of ingredients, all found in your local store. If you can’t find Biscoff cookies, good ol’ graham crackers will do, but you can also venture out and try other cookies like Nilla wafers or even pretzels. The filling combines peanut butter, cream cheese, heavy cream, and sugar in a food processor and comes together in minutes.

Some recipes add vanilla extract, but I prefer to leave it out so the peanut flavor can shine. I add extra salt to balance the sweetness and elevate the nuttiness. 

Credit: Shilpa Uskokovic

What Type of Peanut Butter Should I Use to Make Peanut Butter Pie?

Essentially you can use any peanut butter, but be aware that natural kinds, those with oil floating on top, might affect the texture of the filling, making it softer and less smooth. If you prefer natural, go with Skippy Natural, which contains a little bit of palm oil to keep it from separating, making for a creamier product. Also, go for chunky or extra chunky for more peanut flavor and texture, even if you are usually a creamy fan.

How Long Will Peanut Butter Pie Last in the Fridge?

To be honest, this pie didn’t last a day in my fridge. I recently made it for a movie night and served it with fresh raspberries and chocolate fudge sauce. This pie was gone before the post-credit scene between the five of us! If you do have any left over, wrap it well and store it in your fridge for up to five days. The filling might get firmer over time, but let it sit at room temperature for 15 to 30 minutes and it will get softer and creamier.

And if you have any peanut butter left after making this pie, I dare you to grab some hot dogs, cheese, and condiments and try out that sandwich yourself. Who knows, it might be the next Elvis sandwich!

Peanut Butter Pie Recipe

This luscious peanut butter pie is saturated with peanut flavor and you can whip it up in less than 20 minutes.

Prep time 35 minutes

Makes 1 deep-dish pie

Serves 8 to 10

Nutritional Info

Ingredients

  • 6 tablespoons

    unsalted butter

  • 1 (8.8-ounce) package

    Biscoff cookies, or 16 graham cracker sheets

  • 1 cup

    honey-roasted peanuts, divided

  • 1/2 teaspoon

    kosher salt, divided

  • 1 2/3 cups

    chunky peanut butter (about 15 ounces), preferably Skippy Super Chunk

  • 8 ounces

    full-fat cream cheese

  • 3/4 cup

    powdered sugar

  • 1 1/2 cups

    cold heavy cream

Instructions

  1. Place 6 tablespoons unsalted butter in a small microwave-safe bowl. Microwave in 15-second bursts until melted, about 45 seconds total. (Alternatively, melt the butter on the stovetop.)

  2. Break 1 (8.8-ounce) package Biscoff cookies or 16 graham cracker sheets into rough pieces with your hands and place in a food processor fitted with the blade attachment. Process until finely ground. Add 1/2 cup of the honey-roasted peanuts and pulse until the peanuts are coarsely chopped, about 4 (2-second) pulses. Add the melted butter and 1/4 teaspoon of the kosher salt. Pulse until combined and the peanuts are in smaller pieces but not finely ground.

  3. Transfer the mixture to a 9 1/2-inch deep-dish pie plate. Press the crumbs evenly into the bottom and up the sides; it will make a thick crust. Refrigerate or freeze for at least 30 minutes to firm up. Meanwhile, wipe the food processor bowl clean. Coarsely chop the remaining 1/2 cup honey-roasted peanuts and reserve for garnish.

  4. Place 1 2/3 cups chunky peanut butter, 8 ounces cream cheese, 3/4 cup powdered sugar, and the remaining 1/2 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute. Add 1 1/2 cups cold heavy cream and process until smooth and thick, 30 seconds to 1 minute. Be careful not to overprocess, as it can cause the fat to separate and appear curdled.

  5. Transfer the filling into the crust and spread it into an even layer. Sprinkle the chopped peanuts evenly over the filling. Cover with plastic wrap and refrigerate until firm, at least 5 hours or overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.