Old-Fashioned Peanut Butter Pie
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5.0
12 reviews
Excellent
Old-Fashioned Peanut Butter Pie
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An old-fashioned peanut butter pie is a classic (and easy) Southern dessert! This no-bake pie is creamy and decadent. Serve topped with whipped cream and chopped peanuts for extra sweetness.
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Ingredients
For the Crust:
- 2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
- 6 tablespoons salted butter melted and cooled
- ¼ cup sugar
For the Filling:
- 1 ½ cups creamy peanut butter
- 1 (8 ounce) Block Cream Cheese softened at room temperature
- 1 cup confectioners’ sugar sifted
- 2 cups heavy whipping cream
- Optional garnish: chopped peanuts, whipped cream
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Instructions
Prepare the Crust:
- Preheat oven to 400° F.
- In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
- Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
Prepare the Filling:
- Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners’ sugar and beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
- Spread the filling in the pie crust. Cover and refrigerate until firm, at least 4 hours or overnight.
- Garnish with chopped peanuts and whipped cream just before serving.
Notes
- Use a processed peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality filling.
- Use full-fat block-style cream cheese for the filling. The texture will not work with low fat cream cheese or cream cheese spread from a tub.
- Sift the confectioners' sugar to avoid any lumps in your filling.
- Be careful not to overmix the filling. Beat just until the mixture thickens (which happens pretty quickly). Too much mixing can give the whipped cream a grainy, broken texture.
- You may have more filling than will fit in the crust. Refrigerate any extra filling -- it will set up and be a delicious peanut butter mousse to eat with a spoon or scoop with cookies. The chef's treat!
- Allow at least 4 hours for the filling to set in the refrigerator. I typically prepare the pie a day ahead and let it sit overnight.
- Garnish the chilled pie with chopped peanuts and whipped cream just before serving. Don't add the peanuts too early or they can become soft.
Nutrition Information
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Serving
1slice
Calories
952kcal
(48%)
Carbohydrates
66g
(22%)
Protein
17g
(34%)
Fat
72g
(111%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
11g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
592mg
(25%)
Potassium
438mg
(13%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
1518IU
(30%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 952kcal | 48% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 72g | 111% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 592mg | 25% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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