Triple Peanut Butter Pie Recipe – with a nutter butter cookie crust, creamy filling, and peanut butter crumbles, this pie is perfect for any peanut butter lover!
A PERFECT PEANUT BUTTER DESSERT
We love peanut butter at my house. I often eat a piece of toast with peanut butter for breakfast, and I even like to add it to my oatmeal. A couple of my sons will even eat it by the spoonful, so we go through a lot of jars of peanut butter!
Needless to say, any time I bake with peanut butter, I’m almost guaranteed to have an instant hit. This pie definitely fell into that category. It was gobbled up in one day!
I was inspired by a recipe from Simply Stacie, but she used a pastry pie crust. I thought a peanut butter cookie crust would be even better, so I gave that a try. And because I’m not a big fan of Cool Whip, I used fresh cream instead.
This pie has four layers of flavors and textures, and they balance each other out perfectly. I used crunchy peanut butter, and I loved biting into the peanuts in every bite. But you can use creamy if that’s what you have on hand.
HOW TO MAKE PEANUT BUTTER PIE
- Nutter Butters (or similar peanut butter filled cookies)
- vanilla extract
- peanut butter (I used chunky peanut butter, but creamy will also work)
- cream (heavy or whipping cream both work)
- powdered sugar (also known as confectioners sugar)
First make a crust with some crushed Nutter Butter cookies and some melted butter. After it has baked and cooled, make the peanut butter filling.
Combine sugar, cornstarch, eggs, and milk in a saucepan and cook till thick and creamy. Add peanut butter and vanilla. After cooling a bit, pour the pudding into the crust. Chill until set.
Make sweetened whipped cream and spread over the pudding.
The crowning glory of this pie is the peanut butter crumbles on top. It is simply a mixture of peanut butter and powdered sugar. Simple, but so tasty! I thought it was easiest to mix together with my mini food processor, but you can use a fork or pastry cutter.
You can make this pie ahead of time, but I think it’s best to add the peanut butter crumbles within an hour or two of serving. After that they tend to soften up. Still tasty, but the texture isn’t as amazing.
Does peanut butter pie need to be refrigerated?
Yes. Because of the dairy and eggs, this pie definitely needs to be stored in the refrigerator. Cover the pie with plastic wrap and it will last for 3-4 days in the fridge. I don’t recommend freezing this pie; in my experience homemade puddings tend to separate when frozen and then thawed.
-If you can’t have your peanut butter without chocolate, you could use an oreo crust, toss some mini chocolate chips into the cooled pudding, or even garnish with some peanut butter cups.
-Instead of the Nutter Butter crust, you could use a baked pastry crust or a graham cracker crust.
-Add some chopped peanuts to the pudding mixture.
-If you are really in a hurry, you can use an 8 ounce container of Cool Whip in place of the fresh whipped cream. Just don’t tell me about it. Kidding. Kind of.
If you love peanut butter, you have got to give this pie a try. I love it even more than my chocolate peanut butter pie. It’s lighter and creamier, and the flavor is out of this world!
MORE PIE RECIPES TO TRY:
AMAZING RECIPES FEATURING PEANUT BUTTER:
- Fluffy Peanut Butter Muffins
- Peanut Butter Swirl Brownies
- Peanut Butter Cupcakes with Peanut Butter Frosting
Triple Peanut Butter Pie Recipe
- 25 Nutter Butters, finely crushed (about 2 3/4 cups crumbs)
- 5 Tbsp butter, melted
- 1/2 sugar
- 2 Tbsp cornstarch
- 2 eggs
- 2 cups milk
- 1 tsp vanilla
- 1/2 cup peanut butter
- 1 cup cream
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1/3 cup peanut butter
- Preheat the oven to 350 degrees.
- Finely crush the Nutter Butters in a food processor and pour into a small bowl. It's ok if you don't have exactly 2 3/4 cups crumbs, it just needs to be close.
- Stir in the butter, then press the mixture into the bottom and up the sides of a 9" pie plate.
- Bake crust for 7-8 minutes, then cool completely.
- Whisk together the sugar and cornstarch in a heavy medium sized saucepan. Whisk in the eggs and milk till mixture is smooth. Heat over medium high, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract and peanut butter. Place the bottom half of the pan in a sink of ice water, stir till cool.
- Pour peanut butter pudding into the crust. Cover and chill for 2-3 hours, or until set.
- Beat the cream with a hand mixer till soft peaks form. Beat in the powdered sugar and vanilla extract till smooth. Spread over the filling.
- Mix together the 1/2 cup powdered sugar and 1/3 cup peanut butter till crumbly. (I used a small food processor, but you can use a fork.) Sprinkle over the top of the cream.
- Serve immediately or place in the refrigerator.
If you prefer, you can leave the crust unbaked. I like the flavor of a baked crust better, but you can skip that step.
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Amount Per Serving: Calories: 746Total Fat: 70gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 200mgSodium: 528mgCarbohydrates: 24gNet Carbohydrates: 0gFiber: 2gSugar: 14gSugar Alcohols: 0gProtein: 11g
See all my DESSERT RECIPES.