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4.5 from 4 votes
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Yield: 8 people
Mother Lovett’s Peanut Butter Pie
Total Time:
6 hrs
This peanut butter pie recipe is almost identical to the one that my grandmother made when I was a crust. Flaky pastry crust is what makes this pie different, along with a creamy no-bake peanut butter filling that is rich and decadent!
  • 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
marshmallow topping
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped peanuts
  1. 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.
  2. Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  3. After 30 minutes, preheat the oven to 375 degrees F.
  4. 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.
  5. 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.
  1. 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.
marshmallow topping
  1. 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.
  2. Pile the marshmallow on top of the pie. Sprinkle with peanuts and serve!

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