Peanut Butter Pie with a Peanut Crust


This is a no-bake pie, although I did turn the oven on to roast peanuts out of the shell, because I believe peanuts taste better when you put them in a 300 degree oven for 10 minutes before using them, and if you know me I can not work in a kitchen without the oven on, it just isn’t right not to be cooking or baking without the heat of the food, and the smells and scents that go along with that! Nevertheless, this pie is so easy and delicious! Based on a cheese cake this pie is very light and airy, and is nice to make on a hot day when you can just place in the refrigerator and have  it at your leisure! 


1- 1/2 cups of shelled unsalted peanuts (skins removed)  roasted in oven if you wish (300 degrees for 10 minutes) 1/3 cup of peanuts reserved for top

  • 1/3 cup of brown sugar
  • 1/2 stick (4 tablespoons) of melted salted butter (add 1/4 teaspoon of salt if using unsalted butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon of light corn syrup
  1. In a food processor place peanuts in bowl and pulse till peanuts are still coarse; add brown sugar and then add melted butter, vanilla and corn syrup. Do not pulse too much, keep peanuts relatively in small pieces, pulse to just till it forms together.
  2. Place crumbs in a 9 inch pie plate or pan and form into a pie crust by pressing into plate
  3. Refrigerate to form pie shell while making filling


  • 1 envelope of unflavored gelatin
  • 3/4 cup of cold water (divided) 1/4 cup of water mixed with gelatin
  • 1 package of cream cheese (8 oz) softened
  • 1/2 stick (4 tablespoons) butter at room temperature
  • 1/2 cup of peanut butter
  • 1/2 cup of marshmallow creme
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of brown sugar
  • Chocolate chips (optional for garnish)
  1. In a small saucepan, sprinkle gelatine over 1/4 cup of cold  water, let stand 1 minute.
  2. Stir over low heat until gelatine is completely dissolved, take off heat and place to side
  3. In a large bowl with an electric mixer beat 1/2 stick of butter and 1/2 cup of brown sugar together, add vanilla extract and continue to mix
  4. Add cream cheese and vanilla extract and blend with mixer
  5. Add peanut butter and marshmallow and mix together
  6. Gradually beat in gelatine mixture and remaining 1/2 cup of cold water and mix till smooth
  7. Pour into refrigerated pie shell and chill till firm
  8. Sprinkle reserved 1/3 cup of peanuts over the top of pie
  9. Garnish with chocolate chips if desired
  10. Enjoy!

About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
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5 Responses to Peanut Butter Pie with a Peanut Crust

  1. Peanut butter, chocolate chips and a no bake pie, definitely summertime indulgence! If I ever come across another peanut butter fiend I shall direct them to this recipe. Being a fan of reeses pieces I’m already a convert for salty/sweet peanut butter and chocolate. Looking good 🙂

  2. Lilly Sue says:

    I love anything with peanut butter! And a peanut butter pie only begins to satisfy my obsession with peanut butter! 🙂

    Great blog. I have nominated you for the Sunshine Award. Check out the details at the link below. Congrats!

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