America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)




Buckeye Pie

Lip Smackin’ No Bakem’ Peanut Butter Pie

P. B.’s Peanut Butter and Jelly Pie

Fabulous Peanut Butter Fluff Pie

Peanut Butter Brownie Pie

Peanut Butter Chiffon Pie

Peanut Butter Candy Bit Pie

Peanut Butter Explosion

Peanut Butter Fudge Pie

Peanut Butter Pie

Honey Roasted Peanut Butter Pie

Peanut Butter and Cracker Pie

An Affair To Remember

Amazing Peanut Butter Experience

Fudgy Bottom Peanut Butter Crunch Pie


Raine Gottess, Canton, OH
2008 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Peanut Butter


18.3-ounce box Betty Crocker fudge brownies mix

2 whole eggs

¼ cup water

⅔ cup Crisco vegetable oil


8-ounce package Philadelphia cream cheese, softened

2 eggs

1 teaspoon vanilla

2 tablespoons flour

⅔ cup sugar

¼ cup sour cream


8-ounce package Philadelphia cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

1½ cups powdered sugar

1¼ cups creamy peanut butter

8-ounce creamy Cool Whip topping


¼ cup butter, softened

½ cup creamy peanut butter

¼ pound powdered sugar

3 tablespoons light corn syrup

Semisweet chocolate chips

For the Crust: Preheat oven to 350°F. Combine ingredients and bake as directed for 5 minutes less than suggested on brownie mix. Cool. Use a food processor to crumble well (will be moist). Press with fingers into a 10-inch deep dish pie pan to form the shape of a crust. Set aside while making layer one.

For Layer One: Preheat oven to 450°F. Using a mixer, beat softened cream cheese with eggs. Add remaining ingredients. Spread over brownie crust. Cover the edges with foil. Bake 8 minutes, then reduce oven temperature to 250°F and continue baking for 20 minutes. Turn off oven and leave in oven for 20 additional minutes. (Do not open oven during these steps). Remove and cool on a wire rack; uncover foil edges.

For Layer Two: Mix softened cream cheese with milk. Add powdered sugar (sifted) with vanilla. Mix in peanut butter, toss in Cool Whip. Spread over cooled layer one.

Refrigerate approximately 6 hours. Top with more Cool Whip and Buckeye candies (see below).

For Buckeyes: Beat butter, peanut butter, sugar, and corn syrup well in a mixer. Roll into small balls, refrigerate until firm for about 5 minutes. Melt semisweet chocolate chips (chocolate chips melt well in microwave on defrost setting for 2 to 3 minutes). Dip balls three-quarters way in melted chocolate. Place on top on pie.

Buckeye Pie



Jeanne Ely, Mulberry, FL
2009 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Peanut Butter


1 cup sugar

¼ cup milk

¼ cup cocoa

½ teaspoon vanilla

¼ cup butter

1½ cup quick oatmeal


¾ cup firmly packed brown sugar

6 tablespoons butter, cut into chunks

1 package unflavored gelatin

⅓ cup milk

¾ cup smooth peanut butter

8 ounces frozen whipped topping, thawed

For the Crust: Mix sugar, milk, cocoa, vanilla, and butter together in saucepan. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in oatmeal. Allow to cool until it can be worked with but is not completely cooled. Pour into pie plate and form into the crust. Allow to cool completely.

For the Filling: Place brown sugar and butter chunks in medium microwave-safe bowl and microwave at full power, stirring every 30 seconds, until butter melts and sugar dissolves, 1 to 2 minutes total. Mix in gelatin and cool approximately 10 minutes. Add milk and peanut butter to mixture and beat on medium speed until well blended. Add whipped topping and beat until well blended. Spoon the peanut butter mixture evenly into crust. Cover and chill at least 2 hours or up to 2 days. Garnish as desired.


Phyllis Bartholomew, Columbus, OH
2004 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Peanut Butter


2 cups flour

1 cup cake flour

2 tablespoons super rich butter powder

1 cup Crisco shortening

1 whole egg

1 tablespoon cider vinegar

½ teaspoon salt

⅓ cup ice water


¾ cup Jiff peanut butter

8-ounce package cream cheese, room temperature

½ cup milk

1 teaspoon vanilla

1¼ cups powdered sugar, sifted

8-ounce container whipped topping, thawed

12-ounce jar Smucker’s strawberry jam

1 packet unflavored gelatin

⅛ cup warm water

A few whole peanuts (optional for garnish)

For the Crust: Preheat oven to 425°F. Mix the flours and butter powder together. Cut in the shortening until it resembles coarse crumbs. Beat together the other ingredients and stir into the flour. Mix just until incorporated. Form dough into a disk and wrap in plastic wrap. Refrigerate to chill. Roll out about one third of the dough between 2 sheets of plastic wrap. Place crust in a 9-inch pie dish. Bake for about 10 minutes or until golden. Cool.

Sprinkle the gelatin over ⅛ cup warm water and let stand to soften. In a small saucepan, combine the gelatin mixture and the strawberry jam over low heat to soften the gelatin. Set aside to cool.

For the Filling: Beat together the peanut butter, cream cheese, milk, vanilla, and powdered sugar until smooth and well blended. Stir the whipped topping until smooth and add the peanut butter mixture. Fold together gently.

Pour about one third of the jam into the cooled crust, then half of the peanut butter mixture. Top that layer with the second third of the jam mixture and then layer the rest of the peanut butter on top of that. Swirl the top of the layer in a decorative style. Then drizzle the remaining third of the jam mixture around the swirls on top. A few whole peanuts may be placed on top of the pie for garnish.

Chill well and keep refrigerated.


Kathleen Costello, Tallmadge, OH
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Peanut Butter


¾ cup Keebler Sandies Simply Shortbread cookies, finely crushed (food processor)

½ cup chocolate graham crackers, finely crushed (food processor)

3 tablespoons granulated sugar

5 tablespoons salted butter, melted


12 ounces cream cheese, softened

1½ cups Jiff creamy peanut butter

2 cups powdered sugar

2 teaspoons vanilla

2 cups heavy whipping cream, divided

2 cups marshmallow fluff


2 tablespoons Smucker’s chocolate fudge topping

2 tablespoons Fisher’s ice cream toppers nut topping

For the Crust: In a small bowl, mix together the cookie crumbs and sugar. Make sure they are well blended. Add melted butter and continue to mix until ingredients are incorporated. Mixture will be moist. Prepare a 9-inch pie dish by spraying it with Baker’s Joy baking spray with flour. Press cookie mixture into the pie dish being sure to spread the crust out evenly. Take another 9-inch pie dish and cover it with plastic wrap. With the bottom facing down, press the plastic covered dish firmly into the crust to even out and pack the crust mixture. Remove the pie dish covered in plastic wrap from the pressed pie crust. Place the pressed crust into the refrigerator for 30 minutes to set before filling.

For the Filling: In a large bowl with an electric mixer, mix cream cheese and peanut butter until well-blended. Add powdered sugar, vanilla, and ¼ cup whipping cream. Continue mixing ingredients until creamy. Add marshmallow fluff and ¼ cup whipping cream. Mix together until all ingredients are incorporated. In a chilled mixing bowl, add remaining 1½ cups whipping cream and whip with an electric mixer. Whip until cream is stiff. Add stiff cream to peanut butter mixture. Mix all ingredients together until incorporated. Spoon filling into prepared pie shell.

For the Topping: Microwave fudge topping in bowl for 10 seconds. Use a fork to drizzle melted chocolate on top of pie. Next, sprinkle nut topping on top of the pie.


Fabulous Peanut Butter Fluff Pie

Optional Topping: For a more decorative look, fill the pie shell with half of the peanut butter fluff mixture and spread evenly into crust. Place the remaining half of the peanut butter fluff mixture into an icing bag with a large flower tip and pipe the mixture on top of the already half-filled pie crust. Next, drizzle the chocolate fudge topping and then add the nuts.

Chill for 8 hours or more before serving. Refrigerate leftovers.


Heidi CV Neidlinger-Givler, Schuylkill Haven, PA
2006 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Peanut Butter


1 cup plus 2 tablespoons all-purpose flour

1 tablespoon sugar

½ teaspoon salt

4 tablespoons cream cheese, chilled and cut into ½ inch cubes

4 tablespoons frozen butter

2 tablespoons frozen Crisco shortening

3 to 5 tablespoons ice-cold water


2 ounces unsweetened chocolate

6 tablespoons butter

¾ cup sugar

½ teaspoon vanilla extract

2 eggs, room temperature

⅓ cup plus 1 tablespoon all-purpose flour


4 ounces cream cheese, softened

2 tablespoons whole milk ricotta cheese

1 cup confectioners’ sugar (10x)

½ cup peanut butter chips, melted

2 tablespoons creamy peanut butter

1 teaspoon vanilla


½ cup white chocolate chips

½ teaspoon Crisco shortening

For the Crust: Mix flour, sugar, and salt in a medium bowl. Blend the cream cheese into the flour mixture until it resembles cornmeal. Using a cheese grater, grate the butter and shortening into the mixture. Mix again until it resembles cornmeal. Stir in the ice cold water a little at a time with a fork until the dough clumps and can be formed into a ball. Make a ball and cover with plastic wrap and refrigerate overnight. Then, remove dough from refrigerator and shape into a disk. Roll out on a floured board into a 14-inch circle and place into a deep dish pie plate. Fit sides and bottom of dish and crimp or flute lip of pie plate. Refrigerate until ready to use crust.

For the Brownie Filling: Preheat oven to 350°F. Melt chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-sized bowl and pour the chocolate over the sugar. Using a mixer, beat until blended, about 2 minutes. Add the vanilla. With mixer on medium speed, add the eggs one at a time until mixed, about 10 seconds, scrape bowl and blend about 15 seconds more. Add the flour on slow speed for 20 seconds and finish mixing by hand until incorporated. Pour brownie filling into prepared crust and bake for about 30 to 35 minutes or until toothpick comes out clean when inserted into brownies and crust is golden brown. Take out and set aside to cool.

For the Peanut Butter Topping: Beat cream cheese and ricotta cheese in medium size mixing bowl until fluffy. Add sugar, peanut butter, melted chips, and vanilla. Spread evenly over top of cooled brown pie and refrigerate until ready to garnish.

For the Garnish: Mix white chocolate with Crisco and melt in microwave for about 20 to 40 seconds. Put into cake decorator’s tubes and pipe out heart-shaped or other designs onto wax paper. Store in refrigerator to cool. Apply to cake for garnish.


Phyllis Bartholomew, Columbus, NE
2005 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Peanut Butter


2 cups all-purpose flour

1 cup cake flour

1 cup shortening

1 egg

1 tablespoon apple cider vinegar

½ teaspoon salt

⅓ cup ice water


¾ cup peanut butter

8-ounce package cream cheese, room temperature

½ cup milk, warm

1 tablespoon gelatin

1¼ cups powdered sugar, sifted

1 teaspoon vanilla

4-ounce container of frozen whipped topping, thawed

½ cup meringue mix

½ cup water, warm

½ cup squeezable strawberry jelly

⅓ cup roasted peanuts for garnish

For the Crust: Preheat oven to 400°F. In a large bowl, cut the shortening into the flour until it resembles coarse crumbs. Beat the egg, vinegar, salt, and water together. Add the egg mixture to the flour and mix just until the dry ingredients are incorporated. Do not over mix. Form into a large ball and wrap in plastic. Chill for several hours or overnight. Roll out when ready. Place crust into a 9-inch pie pan. Bake until lightly browned, about 10 minutes. Set aside to cool.

For the Filling: Warm the milk in a saucepan and add the gelatin to soften. Gently warm it on low heat until gelatin dissolves. Do not boil. Combine meringue mix and water. Beat until you have stiff peaks. Set aside. Beat the peanut butter and cream cheese together until smooth. Add the milk mixture and the powdered sugar. Beat until smooth. Gently fold in the whipped topping, and then fold in the meringue.

Pour into the pie shell and swirl the top in a decorative fashion. Add drizzled jelly and small bunches of peanuts. Chill well.

Peanut Butter Chiffon Pie



Beth Campbell, Belleville, WI
2004 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Peanut Butter


1 cup flour

½ cup Crisco shortening

Pinch of salt

¼ cup water


10 ounces Heath toffee chips or chopped Heath bars

8 ounces cream cheese, softened

¾ cup powdered sugar

½ cup crunchy peanut butter

2 tablespoons milk

2 cups heavy whipping cream, whipped until thick

½ teaspoon vanilla


⅔ cup semisweet chocolate chips

4 tablespoons whipping cream

For the Crust: Preheat oven to 375°F. Combine flour and salt in a bowl. Cut shortening into flour and salt until pea size pieces form. Mix in cold water. Refrigerate until chilled. Roll out crust on floured board. Place into pie pan and prick the crust with a fork so it doesn’t bubble. Bake until golden brown.

For the Filling: Put ¼ to ½ cup of Heath toffee chips in the bottom of the baked pie shell. Using an electric mixer, beat the cream cheese with the powdered sugar until creamy. Add the peanut butter and milk and beat well. Fold in the rest of the toffee chips into the cream cheese and peanut butter mixture. Fold the whipped cream and vanilla into the peanut butter mixture and spoon into the crust, smoothing the top. Refrigerate at least one hour until set.

For the Chocolate Topping: In a microwave or heavy saucepan, melt the chocolate chips with the cream over low heat until smooth. Drizzle over the peanut butter filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.


Patricia Lapiezo, La Mesa, CA
2009 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Peanut Butter


12 Nutter Butter cookies

4 Nature Valley peanut butter granola bars

⅓ cup butter, melted.


8-ounce package cream cheese, softened

⅔ cup powdered sugar

¾ cup creamy peanut butter

1 tablespoon butter

1 teaspoon vanilla

8-ounce container Cool Whip

2.1 ounces Butterfinger candy bar, crushed


Miniature peanut butter cups

Honey Roasted peanuts

Peanut butter chips

Any peanut butter candy bar of your choice

2 tablespoons caramel ice cream topping

2 tablespoons fudge topping

1 cup whipping cream

½ teaspoon sugar

For the Crust: In a food processor, finely grind the cookies and granola bars. Pulse in butter until blended. Press onto bottom and up sides of a 9-inch pie dish. Freeze at least 10 minutes while preparing filling.

For the Filling: In a large mixing bowl, beat the cream cheese and powdered sugar until fluffy. Add the peanut butter, butter, and vanilla and beat until well blended. Fold in the Cool Whip, then fold in the crushed candy bar. Spread filling in prepared crust. Smooth the top.

For the Candy Topping: Use any combination of the first four ingredients of candy topping to equal one cup. Mix well and sprinkle over top of pie to within 1-inch of crust. Drizzle with caramel and fudge toppings. Add sugar to cream and whip until peaks form. Pipe a border of sweetened whipped cream around edge of pie. Refrigerate about 2 hours or until firm. Keep refrigerated.


Carolyn Blakemore, Fairmont, WV
2005 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Peanut Butter


1⅓ cups flour, sifted

¼ teaspoon salt

2 tablespoons sugar

1 tablespoon cocoa powder

½ stick margarine

3 tablespoons butter-flavored Crisco

3 to 4 tablespoons cold water


3 tablespoons peanut butter, spread on crust bottom

2 tablespoons peanut butter chips, spread on inside edge of crust

10-ounce package peanut butter chips, melted

16-ounce can vanilla creamy frosting


1 cup confectioners’ sugar

3 ounces cream cheese, softened

½ cup peanut butter

8-ounce container Cool Whip

For the Crust: Preheat oven to 325°F. In a bowl, sift together flour, salt, sugar, and cocoa. With a pastry blender, cut in margarine and Crisco until crumbly. Add water by tablespoons until crust forms a ball. Cover with wax paper. Chill until ready to use. Roll out on wax paper with floured rolling pin to fit a 9-inch pie pan. Place crust in pie pan, pricking bottom and sides with a fork. Cover crust rim with foil strips to bake. Bake in oven for 20 minutes. Remove from oven and let cool.

For the Filling: Spread 3 tablespoons peanut butter on the bottom of prepared pie crust. Spread 2 tablespoons peanut butter chips on inside edge of prepared pie crust. In a saucepan on low heat, melt package of peanut butter chips. Remove from heat. Stir in frosting, mixing until smooth. Pour into crust to cover about ¼ inch and chill. Pour the remaining mix into a greased pan for some extra peanut butter fudge. Chill.

For the Topping: In large mixer bowl, cream sugar and cheese. Blend in peanut butter and add Cool Whip until thoroughly combined. Pour into peanut butter-filled pie crust. Chill until firm. Slice.

Peanut Butter Fudge



Nikki Norman, Milton, TN
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Peanut Butter


1 cup plus 2 tablespoons flour

¼ teaspoon sea salt

½ teaspoon ground nutmeg

4 tablespoons unsalted butter, cubed

3 tablespoons Crisco shortening

½ cup sour cream


⅓ cup creamy peanut butter

¾ cup confectioners’ sugar, sifted

⅓ cup all-purpose flour

½ cup sugar

¼ teaspoon salt

2 cups half-and-half

3 egg yolks, beaten

2 tablespoons unsalted butter

1 tablespoon vanilla extract


6 large egg whites

⅛ teaspoon sea salt

¾ teaspoon cream of tartar

¾ cup granulated sugar

1 teaspoon pure vanilla extract

For the Crust: In a medium bowl, combine flour, salt, nutmeg, butter, and shortening, cutting until pieces are small—about the size of small peas—with 2 knives or pastry blender. Freeze 15 minutes. Remove from freezer and stir in sour cream. Shape dough into a ball. Cover with plastic wrap and refrigerate 30 minutes. Preheat oven to 400°F. Roll out dough on a lightly floured surface. Place in a 9-inch pie plate. Bake for 15 minutes. Lightly cover edges with aluminum foil if browning too quickly and bake an additional 5 minutes.

For the Filling: Combine peanut butter and confectioners’ sugar in a food processor. Pulse 6 to 8 times. Sprinkle ⅔ of mixture over prebaked pie shell. Set aside. In a medium saucepan, combine flour, sugar, salt, and half-and-half. Whisk until blended throughout. Cook over medium heat, stirring frequently until thickened. Gradually whisk in egg yolks. Cook, stirring constantly for 2 minutes. Remove from heat and whisk in butter and vanilla. Pour into pie crust.

For the Meringue: Preheat oven to 325°F. In a mixing bowl, combine egg whites, salt, and cream of tartar. Beat on high until foamy. Gradually add sugar, beating until soft peaks form. Beat in vanilla. Place meringue on hot pie filling. Sprinkle meringue with reserved peanut butter and sugar mixture. Bake on lowest shelf in oven for 30 minutes.


George Yates, Dallas, TX
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Peanut Butter


30 Nutter Butter cookies, crumbled

¾ cup vanilla wafer crumbs

¼ cup honey roasted peanuts, finely ground

3 tablespoons sugar

⅓ cup unsalted butter, melted

2 teaspoon vanilla extract

Crisco no-stick butter spray


1 cup cold milk

1 package instant vanilla pudding mix

1 cup honey roasted creamy peanut butter

¼ cup honey

4 ounces cream cheese, softened

½ cup sweetened condensed milk

½ cup sour cream

2 teaspoon vanilla extract

1 cup heavy whipping cream

4 tablespoons powdered sugar


¼ cup honey roasted peanuts

¼ cup chopped Butterfinger

Chocolate curls

Mini Nutter Butter cookies

For the Crust: Preheat oven to 350°F. In a medium bowl, combine both crumbs, ground peanuts, and sugar. Stir vanilla into melted butter and add to the dry mixture. Mix until well combined. Lightly spray a 9- or 10-inch deep dish pie pan with Crisco cooking spray. Press into pan. Bake for 5 minutes or until lightly golden. Cool on wire rack.

For the Filling: In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Set aside. In a large bowl, beat the peanut butter, honey, cream cheese, condensed milk, sour cream and vanilla until smooth; stir into the pudding mixture. Set aside. In a large bowl, beat whipping cream until it begins to thicken. Add sugar and beat until stiff peaks form. Fold half into pudding mixture. Pour into crust.

For the Garnish: Pipe remaining whipped cream over top. If desired, garnish with sweetened whipped cream, chocolate curls, chopped honey roasted peanuts, chopped Butterfinger, and mini Nutter Butter cookies. Refrigerate until completely chilled.

Honey Roasted Peanut Butter Pie



Andrea Spring, Bradenton, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division Best of Show and 1st Place Peanut Butter


3 egg whites

1 cup sugar

1 teaspoons vanilla

1 teaspoons baking powder

1 cup honey roasted peanuts, ground fine

1 cup Ritz crackers

½ cup semisweet mini chocolate chips


4 ounces cream cheese

¼ cup granulated sugar

1 cup creamy peanut butter

8 ounces whipped topping


¼ cup Reese’s peanut butter chips

¼ cup white chocolate chips

¼ cup heavy cream

¼ cup semisweet mini chocolate chips

¼ cup heavy cream


1 cup whipped sweetened heavy cream

Extra peanut and cracker crumbs

For the Crust: Preheat oven to 350°F. Whip egg whites until foamy, add sugar, and whip until glossy. Add vanilla, baking powder, peanuts, crackers, and chips. Pour into greased 10-inch pie pan. Bake for 45 minutes. Chill crust.

For the Filling: Beat cream cheese and sugar, add peanut butter and beat well. Add whipped topping and pile in cooled crust. Chill well.

For the Topping: Place peanut butter chips and white chips in two different cups. Divide heavy cream between the two cups and microwave until melted. Swirl the two over the chilled pie. Melt the cream with the mini semisweet chocolate chips and swirl it over the top of pie.

Garnish with whipped cream rosettes and crumbs. Chill well.

Cracker and Peanut Butter Pie



Janet Ropp, Edgewater, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Peanut Butter


1 (16.8-ounce) box brownie mix

1 cup chopped honey roasted peanuts

24 saltine crackers, crushed

2 tablespoons powdered peanut butter (PB2)

6 tablespoons butter, melted


4 (3-ounce) packages cream cheese

2 tablespoons unsalted butter, softened

2 cups plus 3 tablespoons confectioners’ sugar, divided

Pinch salt

1 cup smooth peanut butter

5 tablespoons powdered peanut butter, divided

1 cup whipping cream


1¾ cup reserved peanut butter filling

2 cups chopped brownies

3 teaspoons Three Chilies Chocolate Sauce

1 teaspoon chocolate extract


3 cups whipping cream

9 tablespoons confectioners’ sugar

9 tablespoons powdered peanut butter

For the Crust: Preheat oven to 350°F. Bake brownies according to package directions. Cool completely. Lightly grease 9½-inch glass pie plate. In bowl, combine 2 cups of crumbled brownies (reserving the rest for the filling), peanuts, saltines, and powdered peanut butter and toss to mix well. Add melted butter and mix completely. Press into pie plate and blind bake for 12 minutes. Cool on wire rack.

For Filling One: In a bowl, beat whipping cream until soft peaks start to form. Add 3 tablespoons confectioners’ sugar and 1 tablespoon powdered peanut butter and beat until firm. Set aside. In large mixing bowl, beat together cream cheese and butter until smooth. Add remaining confectioners’ sugar, salt, and 4 tablespoons powdered peanut butter and mix well. Add peanut butter and mix until well blended. Stir in whipped cream mixture. Spoon out 1¾ cup mixture and set aside. Pour remaining mixture into prepared crust. Chill while preparing filling two.

For Filling Two: Mix together all the chocolate filling ingredients and blend well. Spread over filling one. Chill while preparing topping.

For the Topping: Beat cream until soft peaks form. Add confectioners’ sugar and powdered peanut butter and beat until set. Spread on top of pie. Refrigerate. Serve cold.

An Affair to Remember Peanut Butter Pie



Valarie Enters, Sanford, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Peanut Butter


24 Nutter Butter cookies, finely chopped

5 tablespoons butter

¼ cup roasted peanuts

3 tablespoons sugar


1 (8-ounce) package cream cheese

1 cup marshmallow cream

½ cup peanut butter

1 teaspoon vanilla

2 cups heavy whipping cream

1 teaspoon gelatin, softened (soften in water)


6. 5 ounces chocolate chips

6. 5 ounces heavy whipping cream

2 teaspoons corn syrup

1 tablespoon unsalted butter


1 (8-ounce) package cream cheese

¼ cup peanut butter

24 nutter butters, pulverized

3 tablespoons powdered sugar

12 ounces peanut butter chips

1 tablespoon oil

Mini nutter butters

¼ cup roasted peanuts

For the Crust: Preheat oven to 350°F. Pulsate crust ingredients in a food processor until a nice dough is formed. Press into a crust and bake for 10 minutes till set.

For the Filling: Beat cream cheese, marshmallow cream, peanut butter, and vanilla. In a separate bowl, whip cream and add softened gelatin. Fold into filling and pour into cooled pie crust.

For the Ganache Topping: Heat the cream in a microwave till hot. Add chocolate chips and let sit for a minute so it melts the chocolate. Add butter and corn syrup. Stir until melted and silky. Sieve to remove any lumps and pour over cooled pie.

For the Truffles: Mix together cream cheese, peanut butter, nutter butters, and powdered sugar and form into small balls. Set aside. Melt together peanut butter chips and oil. Dip truffles in peanut butter chip mixture. Garnish with the truffles and a mini nutter butter and top with roasted peanuts.

Amazing Peanut Butter Experience



Alberta F. Dunbar, San Diego, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Peanut Butter


1½ cup all-purpose flour

½ teaspoon salt

½ cup Crisco shortening

3 to 4 tablespoons ice water


¾ cup semisweet chocolate chips melted and cooled

½ cup chocolate peanut butter

¾ cup heavy cream whipped


8 ounces cream cheese softened,

1 cup milk

4-ounce serving Hershey’s white chocolate instant pudding mix

1 cup peanut butter

10 ounces peanut butter chips, melted and cooled

1 cup heavy cream whipped

¾ cup unsalted dry roasted peanuts, ground

½ cup toffee baking bits


2½ cups heavy cream

¼ cup sifted powdered sugar

¾ teaspoon vanilla extract


½ cup chocolate curls or flakes

Whole unsalted dry roasted peanuts

For the Crust: Preheat oven to 450°F. Mix flour and salt together, cut in shortening using a pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9-inch deep dish pie pan, with ½” overlap. Transfer pastry to pie pan and fold edges under and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

For Filling One: In a small bowl combine melted chocolate and chocolate peanut butter; beat well. Fold in whipped cream and pour into a cooled crust. Smooth top and chill.

For Filling Two: In a large bowl beat cream cheese until smooth. Slowly beat in milk until well combined and smooth. Slowly add pudding mix; beat well for 1 minute. Add melted peanut butter chips and fold in whipped cream. Blend well. Gently fold in ground peanuts and toffee bits. Carefully and evenly spread over first layer. Smooth top and chill until set.

For the Topping: Combine heavy cream, powdered sugar, and vanilla extract in a medium bowl. Beat until stiff. Reserve one third of mixture for rosettes. Frost top of pie, smooth. Pipe rosette border around edge and top each rosette with a whole peanut. Sprinkle center with chocolate flakes or curls.

Fudgy Bottom Peanut Butter Crunch Pie