National Pie Championships: Ode to Peanut Butter Pie

My husband is obsessed with very few things, and peanut butter ranks pretty high on that list. With that in mind, I created a pie that incorporates peanut butter into every layer…peanut butter cookie crust, peanut butter truffle, peanut  butter cream, peanut butter whipped cream, peanut butter cookie garnish.  Yep, it’s a peanut butter overload!

National Pie Championships: Ode to Peanut Butter Pie


  • Crust:
  • 15 peanut butter sandwich cookies
  • 5 TBSP melted butter
  • Filling:
  • 8 oz cream cheese-softened
  • 1 c. creamy peanut butter
  • ½ c. powdered sugar
  • 1 tsp vanilla extract
  • ¾ c. sugar
  • 3 TBSP cornstarch
  • 3 large egg yolks
  • 1 c. creamy peanut butter
  • 1/2 tsp salt
  • 2 c. milk
  • 1 tsp vanilla extract
  • 1 TBSP butter
  • Whipped Cream:
  • 2 c. whipping cream
  • ¼ c. peanut butter
  • 1 c. powdered sugar


  1. Crust
  2. In a food processor, crush cookies. Add melted butter and pulse until completely combined. Press crumbs into a 9” pie plate. Bake at 350 degrees for 10 minutes.
  3. Truffle Layer
  4. In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Spread into warm crust and chill until set.
  5. Custard Layer
  6. In a saucepan, combine sugar, cornstarch, egg yolks, peanut butter, salt, and milk. Cook over medium heat, whisking continuously until mixture thickens. Stir in vanilla and butter. Spread over truffle layer and chill until set—preferably over night.
  7. Peanut Butter Whipped Cream
  8. In a cold mixing bowl, beat together whipping cream, peanut butter, and powdered sugar until stiff. Pipe over custard layer and chill or serve immediately
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