Peanut Butter Pie Crust Recipe
A peanut butter press-in pie crust with a soft cookie-like texture. Perfect for chocolate pies, peanut butter pies, banana pies or any other pie filling that suits your fancy!
Equipment
- Stand Mixer or hand mixer
- 9" Pie Pan
- Bowls, measuring cups and spoons
- Fork
Ingredients
- ½ Cup Unsalted Butter, room temperature
- ½ Cup Brown Sugar
- ½ Cup Peanut Butter (Chunky or Creamy)
- 1 Large Egg, room temperature
- 1 Cup All Purpose Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- In a small bowl, whisk together flour, baking soda and salt. Set aside for later.1 Cup All Purpose Flour, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Add brown sugar and room-temp butter to a mixing bowl. Using an electric mixer, mix until ight and fluffy, about 3 minutes. Scrape the bowl as needed.½ Cup Brown Sugar, ½ Cup Unsalted Butter, room temperature
- Add peanut butter to the mixing bowl. Mix until combined, scraping the side of bowl as needed.½ Cup Peanut Butter (Chunky or Creamy)
- Add a room temperature egg to the mixing bowl. Mix until combined, scraping the side of bowl as needed.1 Large Egg, room temperature
- Add flour/baking soda/salt to mixing bowl and mix on low speed until combined.
- Press the dough evenly into the bottom and up the sides of a 9" pie pan. Use your hands, a dough tamper or the flat bottom of a glass dipped in flour.
- Pierce bottom and sides of pie crust with a fork about 15 times.
- Place pie crust in the refrigerator and heat oven to 350℉ (180℃)
- Once oven has reached 350℉ (180℃), bake pie crust for 12 minutes.
- Cool completely before adding pie fillings.
Nutrition
Calories: 2528kcalCarbohydrates: 233gProtein: 49gFat: 164gSaturated Fat: 73gPolyunsaturated Fat: 21gMonounsaturated Fat: 59gTrans Fat: 4gCholesterol: 430mgSodium: 2824mgPotassium: 1104mgFiber: 10gSugar: 121gVitamin A: 3106IUCalcium: 229mgIron: 10mg
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