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A big slice of peanut butter pie on a plate.

Old Fashioned Peanut Butter Pie

Prep Time: 25 minutes
Cook Time: 40 minutes
Chill Time: 3 hours
Total Time: 4 hours 5 minutes
Servings: 8
Author: Amy Duska

Ingredients

  • 1 (9") baked pie crust homemade or store-bought
  • 1 cup creamy peanut butter
  • 4 oz. cream cheese
  • 1 cup powdered sugar
  • 1 ½ cups heavy cream
  • 1 teaspoon cream of tartar optional
  • 2 tablespoons chopped peanuts
  • ¼ teaspoon flakey sea salt

Instructions

Pie Crust

  • Prepare the pie crust dough according to directions, roll the dough to a ⅛" thickness and place in a 9" pie plate. (If the crust seems too soft, let it chill in the fridge for 30 minutes before proceeding to the next step.)
  • Preheat your oven to 375°F. Place a piece of parchment paper onto the center of the unbaked pie crust and fill with pie weights.
  • Bake the crust for 20 minutes. Remove the pie from the oven and carefully lift out the paper and weights. Prick the bottom of the crust using a fork to prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is golden all over. Remove and let cool completely.

Peanut Butter Filling

  • In a medium sized mixing bowl, beat 1 ½ cups of heavy whipping cream with 1 teaspoon cream of tartar until stiff peaks form. Place in the fridge to keep cold.
  • In a large mixing bowl, beat the cream cheese, peanut butter and powdered sugar until smooth. (See notes.)
  • Use a large spatula to gently fold half of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream and pour the filling into the prepared pie crust.
  • Smooth the top of the filling and sprinkle with chopped peanuts and flaked sea salt. Chill for at least 3 hours to set the center.
Nutrition Facts
Old Fashioned Peanut Butter Pie
Amount Per Serving
Calories 466 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 17g106%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 77mg26%
Sodium 212mg9%
Potassium 343mg10%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 18g20%
Protein 11g22%
Vitamin A 846IU17%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • If using natural peanut butter, add up to 6 tablespoons of heavy cream to thin the peanut butter mixture to a thick brownie batter consistency, before folding in the whipped cream.
  • Substitute the homemade pie crust with a 9" pre-made pie crust.
  • Homemade whipped cream can be replaced with an 8 oz. container of frozen whipped topping. Let thaw in fridge before using.
  • A cup of dried beans can be used for pie weights.
  • To Store: Keep covered in the fridge for up to 3 days.
  • To Freeze: Keep frozen for up to 3 months wrapped tightly in plastic wrap.