To-Die-For Peanut Butter Pie

peanut butter pie 3

I’ve had an obsession with peanut butter desserts since I was a kid and my Dad would bring home free samples of the most delicious peanut butter cake concoction. I still have dreams of this dessert (seriously!). A few weeks ago, as I was dreaming about this delicious sweet, I decided that I would try and make my own version of this heaven. My sweet tooth was craving a peanut butter pie and that is exactly what I gave it.

peanut butter pie 2

The pie definitely satisfied my craving and I’m already preparing to make it again. Peanut butter and chocolate are simply meant to be together (hello, Reese’s are one of my favorite indulgences).

What are some of your favorite sweet treats? Tell me in the comments below!

peanut butter pie 1

To-Die-For Peanut Butter Pie:


  • 1 stick of butter
  • 1/4 cup brown sugar
  • about 9 ounces chocolate cookies (I used some cats cookies from Trader Joe’s)
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup creamy peanut butter
  • 1 and 1/4 cup whipped cream
  • Chocolate chips (optional)
  • mini Reese’s cups (optional)

Instructions for the crust:

Crush the cookies using a food processor or by hand and place into medium size bowl. Melt butter in a small pot over medium heat. Add brown sugar to melted butter. Whisk until sugar is dissolved. Add butter mixture to crumbled cookies and stir until combined. Pour into bottom of greased pie pan and press down with the bottom of a glass, making sure that the crust goes up along edges. Allow to set in fridge for 15 minutes. Bake at 350 for 10-15 minutes.

Instructions for the filling

In a large bowl, combine cream cheese, powdered sugar, peanut butter, and vanilla. Using an electric mixer, beat until fluffy. Gently fold in the whipped cream. Pour the mixture into the pie pan. If you would like to add toppings, you can line the outside with Reese’s and chocolate chips. Place in the freezer for 3 hours. Remove from freezer and store in the refrigerator until ready to serve. Enjoy!



Classic Apple Pie With Crumb Topping

I recently got to cross off a few things on this years fall bucket list, one of them being to pick some fresh apples! It was freezing the day I went, but it was an awesome experience and it gave me tons of apples to make delicious treats with! I shared my quick recipe for apple pie candy apples already, so I though I would share my apple pie recipe. It’s so delicious that I find it hard not to go back for a second slice!

Apple Pie Crumble Top 1



  • 1 Pillsbury Pie Crust
  • 6 Medium Sized Apples*
  • 1 Tbsp lemon juice
  • 2 Tbsp Flour
  • A Few Dashes of Salt
  • 3/4 Cup Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Apple Pie Spice

*I used Cortland.


1. Preheat the oven to 350 degrees.

2. Peel apples and cut into thin slices. Place in large bowl and toss with lemon juice

3. Add flour, salt, sugar, cinnamon, and apple pie spice to apple and stir until each slice is coated with equal amounts.

4. Roll out pie crust in round pie dish and cut excess off of edges.

Apple Pie Crumble Top 3

Topping Ingredients:

  • 1 Cup Flour
  • 1 Cup Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Apple Pie Spice
  • 1/8 Cup Sugar
  • 1 Stick Butter (Room Temperature)


1. Cut the butter into four equal pieces and place in bowl. Add flour, brown sugar, cinnamon, sugar, and apple pie spice.

2. Use a pastry cutter or a fork to mash ingredients until well combined and made into small chunks.

3. Spoon topping over pie until completely covered.

4. Cover pie with foil and back at 350 for 30 minutes.

5. Remove cover and continue baking for 15 minutes or until golden brown.

Apple Pie Crumble Top 2