This show-stopping Ultimate Peanut Butter Pie features a flaky homemade butter crust with a rich filling of peanut butter, cream cheese, powdered sugar and vanilla topped with whipped cream, chocolate drizzles and chocolate peanuts for the perfect dessert.
Can I use crunchy peanut butter instead of smooth?
Yes, you can use either crunchy or smooth peanut butter. The filling may have more texture with crunchy.
What if I don’t have vodka for the crust?
As alternatives, you can use ice water, lemon juice, vinegar or wine. See the substitutions list above.
How do I make the whipped cream stable and not “melt” into the filling?
Be sure your pie filling and crust are completely chilled before mounding on freshly whipped cream. And serve the pie chilled.
Can I make it nut-free?
Yes! Substitute an equal amount of your favorite nut butter like sunflower seed butter or soy nut butter instead of the peanut butter.
For the Crust:
- 3 1/3 cups all purpose flour (spooned and leveled)
- 1/4 cup granulated sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
- 1/4 cup ice cold water plus 2 tablespoons Apple Cider Vinegar, or more as needed
For the Filling:
- 1 1⁄4 cups smooth peanut butter
- 8 ounces cream cheese, at room temperature or warmed in the microwave
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups cold heavy whipping cream, divided
For the Topping:
- 1/2 cup shaved chocolate or melted chocolate
- Make the Pie Crust: Pulse the flour, sugar and cubed butter in a food processor until large crumbs form. Gradually pour in the ice cold water and Apple Cider Vinegar, pulsing until the dough just comes together in large clumps. Press into discs, wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the pie dough and press into a 9-inch pie plate. Trim and crimp the edges. Place back in the fridge to chill while you prepare the filling, at least 30 more minutes.
- Make the Filling: Using an electric mixer, beat together the peanut butter and cream cheese on medium speed until fully combined and smooth. Add in the powdered sugar and continue beating until incorporated. Beat in the vanilla.
- In a separate bowl, use the mixer with chilled beaters to whip up 1 cup of the heavy cream to soft peaks. Gently fold into the peanut butter mixture until combined.
- Pour the filling into the prepared crust and smooth the top. Cover and chill completely, at least 3 hours.
- Decorate with Freshly Whipped Cream and Toppings: Just before serving, use chilled equipment to whip the remaining 3/4 cup heavy cream to stiff peaks. Mound over the set pie filling. Drizzle with melted chocolate (or chocolate shavings) and sprinkle chocolate-dipped chopped roasted peanuts over the top if desired.
- Slice and serve chilled. Store pie covered in the refrigerator for 3-4 days max.
- For best texture, use smooth peanut butter like Skippy or Jif, not natural styles which can separate.
- If your cream cheese is cold, soften it in the microwave 10-20 seconds before making the filling.
- For perfect peaks, chill your mixer bowl and beaters before whipping the cream.
- Sprinkle chopped salted peanuts on top for extra crunch and flavor.
- Garnish with caramel or fudge sauce for a sweet twist.
- For neat, clean slices, wipe your knife clean between cuts.
- Leftovers will keep covered in the fridge 3-4 days though best when fresh!