Celebrating 100 Years of KitchenAid with Mother Lovett’s Peanut Butter Pie!
[This peanut butter pie is sponsored by KitchenAid. I am so excited and honored to be a part of their 100 year celebration!]
You guys! Today, I’m bringing you amazing peanut butter pie.
The creamy, dreamy, insanely rich peanut butter pie from my youth.
And I’m going to tell you about this magical peanut butter pie that I got to make with this absolutely STUNNING KitchenAid 100 Year Limited Edition Stand Mixer. I’m so excited to partner with KitchenAid as they begin their 100 Year Celebration. 100 freaking years! How amazing is that?
You guys probably remember my very first KitchenAid mixer here on the blog. It was the one that I got for my wedding and I absolutely adored it. I had never been so excited as I was to register for that KitchenAid mixer! It was such a lovely light pink and Mother Lovett actually bought it for me.
As KitchenAid celebrates this major milestone, I can’t help but be my crazy nostalgic self and think about my own moments of making in the kitchen, going all the way back to when I was a kid who could barely reach the counter. The times when both my mom and grandma broke out their mixers? Oooooh I knew something good was about to go down. Even the sound of my stand mixer is like instant nostalgia.
Baking with Mother Lovett is one of the most vivid memories I have. The fact that I started my entire blog based on memories of her and that I’m currently working on my own tenth year of blogging? It makes this entire celebration even more special!
It’s no secret that Mother Lovett was the queen of all things layer cakes and pies. It still blows my mind that she baked a pie almost every single weekend (she always baked multiple pies each weekend when my mom was growing up!) and that it takes me two days to get the courage to bake one. Ha.
A few weeks ago Lacy and I were talking about Mother Lovett and somehow we landed on her peanut butter pie. It’s the pie that both of us remember the most, even though she made so many different varieties.
Mother Lovett was such a huge fruit pie lover – it was always apple or cherry or lemon merengue. That’s what my parents liked too; that’s what was always coming out of her kitchen. And then one day, when we went to her house, she had made a peanut butter pie.
This peanut butter pie was unreal. It wasn’t like the frozen peanut butter pies made today, it didn’t have frozen whipped topping mixed in or anything. And it was in a regular pastry pie crust. It was dense and silky and wonderful.
It tasted like the inside of a peanut butter cup –and at that time, it was unlike any homemade dessert I had ever tasted!!
Lacy and I lost our minds over it. My brothers freaked out over it too. It was SO rich that you only needed a small slice (and trust me, she only gave us a small slice!) to be satisfied.
As a kid, this is the moment that pie found a spot on my radar. If pie could taste like the inside of a peanut butter cup? Um, hello, I could eat it every day!
Ironically… Mother Lovett never made the peanut butter pie again. Never!
Maybe it’s because we were young and couldn’t fully express how much we loved it. I clearly remember her not being interested in it – I think it was more of a test recipe for her, and she didn’t enjoy flavors like that, and my parents and my aunt and uncle probably weren’t into it either.
Since her grandkids never really ate the pies she made every weekend, she went back to the favorites the adults loved: her classics, like coconut and pumpkin custard and heck, she would even make mincemeat pie for my grandpa.
I mean. How does one choose mincemeat over peanut butter?! This I will never know.
Taking matters into my own hands, it was high time that a peanut butter pie came out of my kitchen. I wanted to come up with something super special to celebrate 100 Years of KitchenAid. KitchenAid has been one of my favorite brands my entire life and to be included in such an exciting milestone is a total honor for me. I was inspired by this fabulous celebration to bring this recipe back to life – the peanut butter pie of my youth that haunted my dreams in the best way possible.
Of course, I was tempted to use a graham cracker crust (you know, my fave!) but I resisted and used her never-fail pie dough. The filling is rich and creamy and has loads of peanut butter flavor. The topping is her classic whipped meringue that is basically one huge fluffy, shiny, sugary marshmallow. Dreamy!
I used the KitchenAid 100 Year Limited Edition Stand Mixer in the new heritage-inspired color, Misty Blue (seriously, how gorgeous is this!?!) and can’t even TELL YOU how beautiful this looks in my kitchen. I know we’ve always talked here on the blog about how the stand mixer is the ultimate kitchen tool and a beautiful décor piece all in one and this special edition mixer is no exception. And this version packs the same kind of powerful motor Mother Lovett relied on to make all her delicious desserts.
The other super exciting thing is that there is way that YOU can get your hands on one of these stand mixers! Post a photo on Instagram of your favorite memory of making in the kitchen and tag it with #MakingHistory100 and #SweepstakesUS for the chance to win a KitchenAid® 100 Year Limited Edition Stand Mixer. No Purchase Necessary. US/DC 18+. Ends 11/24/18 11:59 PM ET. Rules: MakingHistory100Sweeps.com”
Peanut Butter Pie
Mother Lovett’s Peanut Butter Pie
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoons salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white lightly beaten
- 1 cup heavy cream
- 1 1/2 cups creamy peanut butter
- 1 8-ounce block cream cheese, softened
- 3/4 cup loosely packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/3 cup chopped peanuts
- Add the flour, sugar and salt to your KitchenAid Stand Mixer and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the mixer and beat on low speed until small coarse crumbs remain throughout the flour. Sprinkle the water/egg mixture over the flour and beat again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
- Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
- Line the crust with a piece of parchment paper. Use pie weights, dried beans or even granulated sugar to fill the crust and push the parchment paper all the way to the edges. Bake the crust for 15 to 20 minutes, until it's set and golden. Remember, this is the only time we are baking the crust, so you want it fully baked! Lift out the parchment and weights and let it cool completely.
- In the bowl of your KitchenAid stand mixer, beat the heavy cream until peaks form. Set that aside and in another bowl, beat together the peanut butter and cream cheese on medium speed until creamy and combined. Beat in the sugar until combined. Beat in the vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Take the whipped cream and fold it into the peanut butter mixture until it is smooth and the no whipped cream streaks remain.
- Before serving, make the marshmallow. Combine the egg whites, sugar and cream of tartar in the bowl of your KitchenAid Stand Mixer. Place it over top of a double-boiler that contains simmering water, and whisk constantly for 3 to 4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6 to 7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Pile the marshmallow on top of the pie. Sprinkle with peanuts and serve!
Did you make this recipe?
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I appreciate you so much!
I mean… that slice!
23 Comments on “Celebrating 100 Years of KitchenAid with Mother Lovett’s Peanut Butter Pie!”
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Perfect nostalgia-inducing, celebratory pie!
I love peanut butter pie! I make mine with an oreo cookie crust or a nutter butter crust. Its the best.
Ahh this looks amazing!! I’ve never done a topping like this before… would you be able to make the whole pie ahead of time and store in the fridge, or is this a make and serve immediately?
Oh my goodness! Adding this to my thanksgiving menu right now!
Been looking for a somewhat easy yet unique pie recipe to make for Thursday… this may be it! Thank you!
Just a little typo I think – “…that my grandmother made when I was a crust”. Though it did make me smile!
I smiled at that too :)
Ha ha! Please don’t change it! It filled me with joy.
Giiiiiirrrrrllll. You have been killing the pie crusts lately! I thought you always said they weren’t your thing? Well, let me tell you times have a-changed! This pie crust looks stunning. If you say Mother Lovett’s pie crust is no-fail, then I am going to have to give it a try. I have never been able to master the pie crust…no matter what I do! Maybe this will be the secret I need ;)
The pie looks super yummy. What is not to like when thee is peanut butter and real whipped cream involved.
I have to say, I am not a fan of the blue mixer…not a fan of blue generally. I did become super envious of your beautiful brushed copper KitchenAid and finally broke down and purchased one when they the mini size in that color was introduced. I adore it…it looks lie kitchen jewelry on my counter. Now I wish for a fancier bowl to complement it.
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Did you do something to toast the top marshmallow later too? To make it slightly brown? Looks amazing!
It’s so sweet to see you speak of Mother Lovett again, I’ve been reading your blog for a while and remember when you would post more frequently about her. Some of my best recipes are Mother Lovett’s, those snickerdoodles are my family’s favorite.
I just re-read some of your mother Lovett posts, I’m a longtime reader and those stories always make me smile :)
Recipe question- would all natural/sugar free peanut butter work here? This looks delicious!
Looks amazing! Can anyone tell me where/how the extra egg white in the crust is used?
I think it is so special to use Mother Lovett’s peanut butter pie for this post. I’ve never made peanut butter pie, but I am going to make this one. The crust and topping sound perfect! I love the blue Kitchen Aid mixer! I just bought my first standing Kitchen Aid mixer this summer! Love it! Hope they are around for another 100 years! You are certainly leaving a legacy of recipes for your children!
I made this on Thanksgiving. The crust and peanut butter part was DELICIOUS. The marshmallow topping failed hard though. I followed the directions to a T and the eggs and sugar never thickened in the stand mixture after the double-boiler. I beat it on high for 8 minutes and it looked exactly the same! So I ended up adding heavy cream to get it at least like a whipped cream. It was runny but OK. If I made again I would just not do the topping. It was still a hit though!
I made this this weekend. I made the crust using my food processor and it turned out really well. Although, it calls for an egg white in the crust that is not used in the instructions below.
I had similar issues with the marshmallow topping that Hannah did – it took a reallyyyy long time to even form weak peaks, but it eventually got there (mostly) however it was nowhere near as stiff as whipped cream. On the plus side, it tasted exactly like fresh marshmallows.
I found the pie in all incredibly rich. Very good, but i’m not sure how anyone would have more than 1 small piece. In that way, it is perfect for a large group!
Finally, for anyone else trying to get the topping to toast without a blow torch, I chilled my pie overnight, and then froze it for about 6 hours. Then, i put it in a preheated oven at 425 (this was the max temp for my pie dish) and toasted it for about 8 minutes. I wish the topping had gotten a little more toasted, but the pie was the perfect temperature after 8 minutes, so i think that was a happy medium.
this is the most delicious PB pie. I can’t stand how good it was!
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Like other reviewers, my marshmallow topping was not nearly as high and fluffy as the picture despite nearly 10 minutes of beating. The flavors though were very good, and I was told it tasted even better the next day after being refrigerated. I love peanut butter anything and this was no exception, but was quite sweet so could only have a small piece.
You receipe was really very easy to made. I will try and keep you posted about my try to make peanut butter pie. Would like to say it looks mouthwatering … Love
Lookig for the 1-pan dessert made with can apples one side and can and cannws cherries on other side/ Could not find again.Caroline