Peanut Butter Pie

Peanut Butter Pie

Though I’ve lived in Birmingham and/or Meridian, Mississippi, most of my adult life, I actually grew up in southeast Alabama. Most of my childhood was spent in Dothan, which was a fantastic place to be a kid. Our neighborhood was full of boys and girls who were allowed to ride our bikes anywhere we wanted to go, as long as we were home by the time the street lights came on. Most summer days, we’d make the one mile trek to Water World, the water park near our home that boasted the city’s only wave pool and water slide. We’d leave home dressed in nothing but a swimsuit with a towel draped over our shoulders (No sunscreen! Yikes!). By the time we got back home, we’d be wet, spent, and starving. That little town in southeast Alabama and the people who live there hold lots of happy memories for me.

Dothan is known as the Peanut Capital of the World, owing to the abundance of the crop produced by the multitude of farmers in the area. While Now Orleans and Mobile have their Mardi Gras, Dothan has the National Peanut Festival, complete with a fair, parades, and the crowning of the Peanut Festival Queen. Every restaurant in town serves dishes made with peanuts, but by far the most popular on every restaurant’s menu is peanut butter pie.

Peanut butter pie is as much a part of life in Dothan as BBQ is in Memphis. It’s one of my favorite childhood memories! Every restaurant and Dothanite cook has their own recipe, and each one is delicious. This pie really isn’t hard to make, but it tastes like you spent hours in the kitchen. Do your family a favor and make them a peanut butter pie!

You’ll need:

  • 1 graham cracker crust
  • 1 pint whipping cream
  • 1 teaspoon vanilla
  • 1 cup + 1/2 cup confectioner’s sugar
  • 1 cup peanut butter
  • 1 8-oz block cream cheese
  • 1/4 cup chopped peanuts, chopped fine
  • Chocolate syrup for drizzling

Whip the whipping cream and confectioner’s sugar together. Set aside. (If your crew will let you get away with using Cool Whip, by all means, make it easy on yourself. Mine revolt on me when I don’t use the real thing. :))

Peanut Butter Pie

Whip together the peanut butter, cream cheese, sugar, and vanilla. Fold in half of the whipping cream and mix until blended. I use my KitchenAid stand mixer for this pie because it saves my arm, but you can use whatever works best for you.

Peanut Butter Pie

Pour into pie crust. (Incidentally, my friend Stacey introduced me to enamelware pie plates, and they are my new favorite way to serve pie.)

Peanut Butter Pie

Top with whipping cream.

Sprinkle nuts on top when ready to serve. If you put them on too far in advance, they lose some of their crunch.

Peanut Butter Pie

When cut into slices, drizzle with chocolate syrup.

Peanut Butter Pie

I hope you enjoy peanut butter pie as much as our crew does.


[yumprint-recipe id=’44’]Peanut Butter Pie from


  1. One of my favs!

  2. My oh my…there is NOTHING like Peanut Butter Pie. Throw in the Southern authenticity and I am hooked!!

  3. You had me at peanut butter but drizzling the chocolate on top – oh my yes! So simple but what a great idea for a family treat. Saying hi from CCN!

  4. Love, love, love peanut butter pie!

  5. I’m getting hungry for this peanut butter pie. Wow it looks delicious!

  6. Where is the vanilla?

  7. How much sugar in the whp topping and how much with the peanutbutter?

  8. Can you order this peanut butter pie on line

  9. The recipe calls for 1cup+1/2 cup confectionery sugar and mix with whipping cream. Then later on it says to add sugar to peanut butter mixture. What sugar is that? Also directions on whipping confectionery sugar and whipping cream doesn’t say how much or to what consistency. The pie is in the refrigerator, whipped topping seems runny. We will eat later after dinner. I hope it turns out ok.

  10. The recipe left out a step. Pour the 1/2 cup of confectioner’s sugar with the whipped cream into the clean bowl of a stand mixer. Beat with the whisk attachment until stiff peaks are formed. Set it aside. When the peanut butter mixture is ready, fold the whipped cream into that mixture gently so as to not deflate the cream. If you want to reduce the sugar, reduce it in the peanut butter mixture, not the whipping cream mixture. The cornstarch in the confectioner’s sugar is what helps the whipped cream keep it’s “fluffiness.” Science Teacher turned Pastry Chef 🙂

  11. Debbie Acquisto says

    can you freeze this?

  12. Used cool whip, a chocolate graham cracker crust and sugar free vanilla protein powder in place of the confectioners sugar. Came out great.


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