Creamy rich meets slight crunch.  Chocolate meets peanuts.  And they live happily ever after.  A blue-ribbon pie!"

Peanut Butter Pie

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  • Prep Time: 1 1/4 hours plus chilling time
  • Baking Time: 15-18 minutes for crust
  • Serves: 8
Peanut Butter Pie



  • 1 ¼ c. flour (plus extra for rolling)
  • 2 T unsweetened cocoa powder
  • 6 T unsalted butter, softened
  • 3 egg yolks
  • 1/3 c. powdered sugar
  • ¼ t. salt
  • ½ t. vanilla extract


  • 8 oz. pkg cream cheese, softened
  • ¾ c. creamy peanut butter (natural style)
  • ½ c. condensed milk
  • 1 c. confectioner’s sugar, sifted
  • 8 to 10 ounces whipped dessert topping, defrosted (3 c.)

Recommended Optional Topping:

  • 1/3 c. Spanish peanuts (salted, skins removed), chopped
  • 1/3 c. grated fine quality dark chocolate


Make, bake and cool the crust:

1. Sift together the flour, cocoa, salt and sugar into a mixing bowl. Make a well.

2. Into the well, put the soft butter, yolks & vanilla.

3. Using a pastry cutter, blend it til it starts to hold together. Then, using your hands, work it into a ball.

4. Lightly flour a work surface. Blend the dough by kneading it gently for 1-2 minutes, adding flour as needed. Dough will be very pliable after blending.

5. Make a ball, wrap it tightly, and chill until firm (30 minutes).

6. Spread a little vegetable shortening on a 9” pie plate, including the lip.

7. Roll out the dough to 2” larger than the top of the plate. Using the rolling pin, transfer dough to pie plate; trim to ¼” beyond edge. Fold and pinch edge.

8. Prick bottom & sides of crust w/ a fork and chill again for 15 min.

9. Add pie weights and bake at 450° for 10-12 minutes, then put on a crust protector, and turn the oven down to 350°. Bake another 5-7 minutes or til bottom is set.

10. Cool completely.



1. Use electric mixer with paddle attachment. Combine cream cheese, peanut butter & condensed milk, mixing til smooth.

2. Add confectioner’s sugar and mix.

3. Use a large spatula and fold in the whipped dessert topping.

4. Pour into cooled crust and refrigerate at least 3 hours (until firm).

5. Garnish w/ peanuts & chocolate, if desired.


Baker’s Notes and Tips and Tricks

I sprinkled the chopped Spanish peanuts all over the pie, then put down a cutout of a peanut shape (cut from cardboard), and dusted around that with the shaved chocolate.  Any design you come up with will be great!

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Peanut Butter Pie

Comments (2)

  • Anne

    23 January 2013 at 18:52 |
    I would beinterested to learn how to make crust with organic flour, oil and other organic alternatives. Was butter the original shortening? I don't mind crust being less flaky as I'm interested in the whole ingredient aspect.
    • Rebecca Jo Dakota

      05 February 2013 at 19:32 |
      Hi Anne,
      I'm going to add an olive oil pie crust recipe to the "crusts" category of Pie Pals. Let me say, however, that I've never made this recipe and can't vouch for it! The original fat used in pies was, ahem, lard. Now that we've moved on from there, many people prefer Crisco for flakey crusts and butter for the flavor it gives. I'm a Crisco gal, myself. But if you want healthier ingredients, then it's worth trying this olive oil version.

      As for other ingredients, organic flour and fruits are always fabulous. If you're going for whole wheat, I'd use the whole wheat pastry flour, possibly mixed with organic white, as it is lighter and will be more like a "regular" crust.

      A final note about the upcoming olive oil pie crust recipe: It recommends putting a tablespoon of olive oil on the inside bottom crust before adding the canned (?!?) fruit. I can't imagine what that does or what it adds other than more fat. Let me know if you try this recipe and we'll update it with your comments and suggestions!
      Your friend in the life of pie, Rebecca

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