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Chocolate & Triple Peanut Butter Pie vegetarian snack peanut butter gluten free dessert bakery

I did it. I gave in. I caved. I bought a jar of Skippy, the epitome of heavily processed, trans fatty goo and my least favorite brand of peanut butter. The only saving grace was that I didn’t buy the original variety, which I think tastes over-processed, pasty and awful. [As a side note, I recently saw a food network tidbit about an independent company that rates commercially available foods and awards the winning company a gold label which they can proudly display on their product. Somehow, Skippy managed to win best tasting peanut butter, which leads me to believe that the test is rigged.]

The other day I was discussing peanut butter flavors in the comments section of Honey Roasted Peanut Butter and was reminded of the honey roasted flavor that Skippy makes. I used to keep a jar of crunchy honey roasted in my desk drawer at work. While I never liked plain Skippy, I refused to put the honey roasted Skippy on anything because it tasted so good by itself. I ate about 1/4 of the jar every day with a spoon, wishing that the jar was just a little bit deeper.

While I was in the store the other day gathering ingredients for the pie you see above, I realized that Trader Joe’s peanut butter was very runny (some jars even more so than others) and might not be the best choice for this recipe. I planned on using it anyways, but I decided to scope out the peanut butter aisle just in case something was on sale. Lo and behold, honey roasted Skippy was on sale for $2.50 a jar. Not as cheap as Trader Joe’s but not a bad price at all. Before I could even compute the price difference, the jar was in my basket. I proceeded to the nearest checkout, returned home and dug in. While I think my version of Honey Roasted Peanut Butter is superior, there is definitely something to be said for Skippy’s version.

So I think it’s time to take stock. As you can imagine, I’ve got a good bit of peanut butter in my kitchen. To be exact, my cabinet currently contains the following:

1 jar creamy honey roasted Skippy
1/4 jar Crunchy Honey Roasted Peanut Butter
1/4 jar Dark Chocolate Peanut Butter
1/2 jar Cinnamon Raisin Peanut Butter
1/6 jar Maple Peanut Butter
1/2 jar *secret flavor* peanut butter (to be continued…)
1/8 jar Wild Oats creamy peanut butter (not as good as Trader Joe’s)
5 1/2 jars Trader Joe’s creamy peanut butter (5 unopened)
1 1/2 jars Trader Joe’s crunchy peanut butter (1 unopened)
1 jar almond butter

So I had my pick of which to use for this recipe. As it turns out, I used two different peanut butters this time around (including my new acquisition), each playing a different role.

Ingredients:Chocolate & Triple Peanut Butter Pie vegetarian snack peanut butter gluten free dessert bakery Print Chocolate & Triple Peanut Butter Pie vegetarian snack peanut butter gluten free dessert bakery Save

Crust:
2 1/2 cups crumbs, Puffins Peanut Butter Cereal
6T Skippy honey roasted peanut butter (any brand should work)
~1/4 cup water, as needed

Filling:
1 banana, 1/8″ slices
2 packages (1 oz each) fat free instant chocolate pudding
2 cups skim milk, cold
16oz fat free cream cheese
2T honey (an afterthought, optional)
2oz dark chocolate, melted (an afterthought, optional)
Peanut butter, to drizzle

Instructions:

1. Place cereal (another cereal or graham crackers can be substituted) into a food processor or blender and process until fine crumbs are formed. Place the 2 1/2 cups crumbs into a large mixing bowl. Add the peanut butter and knead the mixture with your hands until well combined. Add the water, 1T at a time, until the mixture begins to stick together and a pie crust can be formed. Place mixture into a 9″ pie plate and press down and around the sides to form a pie crust. Refrigerate for about 2 hours until crust has hardened and formed.

2. Place sliced bananas on top of the crust as depicted below and drizzle melted chocolate on top (if using):

Chocolate & Triple Peanut Butter Pie vegetarian snack peanut butter gluten free dessert bakery

3. In a small bowl, whip the cream cheese with a spoon until very creamy. In a large bowl, whisk the pudding powder and honey (if using) into 2 cups of cold milk until combined. Add the cream cheese to the pudding mixture and whisk until well mixed. Pour into pie shell and refrigerate for 1 hour. You will have extra filling, so either eat it all like I did, or pour into custard cups and refrigerate.

4. When it’s ready to serve, get out your creamiest, runniest peanut butter (or microwave a small dish of it for 20 seconds) and scoop out about 1tsp with a knife and drizzle on top of each slice. Trader Joe’s creamy natural peanut butter works best here.

Additional Info:

Final verdict: delicious! The crust was a little bit mushy, not in a bad way, but it is to be expected from a non-baked crust. It scooped out of the pie dish very well and never collapsed or made a mess. My version didn’t have the added honey or dark chocolate because it was perfectly sweet for me, but some people might like it sweeter. The sliced bananas add a nice touch, but make sure to slice them very thin. Instead of or in addition to the peanut butter drizzle, a spray of whipped cream goes very well with this dessert.

Health factor: While I didn’t computer the nutritional info, look at the ingredients and just picture what you’re eating. In 1/8 of the pie, you’ll be consuming about a half serving of a whole grain cereal, 1T of peanut butter and a serving of fat free pudding made from skim milk and fat free cream cheese. The filling alone is a great source of protein and along with cereal and a little peanut butter, this truly is not just a dessert. I had a large slice as part of my second lunch the other day. Considering how healthy this pie is, it is certainly a keeper. Now you can have your pie and your waistline too!

Filed in Bakery, Dessert, Gluten Free, Peanut Butter, Snack, Vegetarian

32 Responses / Leave a comment »

  1. E says:

    With recipes like this, you’re quickly becoming my new favorite blogger. So, I think WPBB should be a go. When do you want to start???

  2. Celine says:

    I love your idea of using Puffins for the crust!

  3. robin says:

    I’ve got to admit it, but since I hardly ever eat peanut butter, I still like Skippy! Something about my it tasting like my childhood. What’s your favorite brand? I’ve also liked the Peanut Butter & Co brand ever since I visited their shop in NYC.

    This pie looks DEElectable!

  4. Simply...Gluten-free says:

    Wow! I could eat this for breakfast! You have an amazing PB collection going there! BTW you are the inspiration of my latest post!

  5. Jessy and her dog Winnie says:

    Oh my gosh. That looks so yummy! I just had dinner, now i need desert! Do you ship? Lol.

  6. RecipeGirl says:

    Oh my gosh, you’re cracking me up with your peanut butter collection. Do you pick up local peanut butters when you’re traveling? Do you ever make your own peanut butters?

    The dessert/breakfast/treat looks delicious!

  7. Anne says:

    This looks awesome! Never thought of subbing Puffins into a pie crust, but the idea is intriguing.

    You might fix your crust woes by baking it @ 375F for ~8 minutes like you would a regular graham cracker crust.

  8. Kevin says:

    That looks so good! Peanut butter, cream cheese, chocolate pudding and bananas…mmm… That is a nice supply of peanut butter you have! I like the idea of making your own gourmet flavoured peanut butters.

  9. kristina says:

    It’s not that unhealthy recipes keep me away (that would just be silly!) but it is nice to know that you can indulge yourself and not pack on the calories. Thanks for sharing!

  10. Nick says:

    e, we should start this ASAP!

    celine, I came up with it while I was in the store. Everyone knows cereal can be used for crust, and I’d been meaning to try this cereal forever, so now I had two reasons to get it =).

    robin, My favorite brand by far is Trader Joe’s. I only discovered it last summer, but it is the creamiest variety available. It is also perfectly salted and is the cheapest peanut butter you can buy @ $1.69 a jar. The PB & Co. brand is good and they gave me some good flavor ideas to make, but they still have additional oils added and they cost $5 a jar! I make cinnamon raisin peanut butter from the Trader Joe’s brand and it only costs about $0.30 extra!

    Simply…gluten-free (Carol), I’m so glad! Yes, my collection is extensive. I plan on taking a picture soon so people can understand my addiction.

    Jessy, I’ve got one slice left (and 2 frozen, for testing) so you either better hurry over or I’ll have to look into overnight pie shipping…I wonder what kinda weird looks the postal worker would give me.

    recipegirl, I love trying local peanut butters when I travel. I’ve had peanut butter from Madrid, Portugal, Dominican Republic, Barcelona and Montreal. But there’s no place like the US for peanut butter.
    I have made my own peanut butter, it’s relatively easy to do with a blender and some peanut oil. The only thing is….even when peanuts were on sale, they still cost about $2 per pound (shelled and roasted) and the end result was great, but had added oil and wasn’t as creamy as I desired. For all natural peanut butter from Trader Joe’s for $1.69, it’s not really worth it to me until I buy an actual peanut butter maker for my home when I’ve settled down someday. By the way, you may be able to get peanuts in the shell for cheaper than $2 per pound, but I certainly don’t want to shell them by hand!

    Anne, I may try baking it next time. The reason I didn’t was because I found similar recipes that called for simply refrigerating it. The difference here may be that peanut butter hardens when cooled, not when heated in the oven. Although I’m not an experienced baker so it may work even better, I’ll try it next time!

    Kevin, It’s a wonderful combination of flavors. I see no reason to buy gourmet flavored peanut butters when I can make them even better! Although I don’t have a sack of trans fat around to mimic Skippy’s flavor =). They do use an insignificant amount though.

    Kristina, It’s true, while I don’t have a problem eating chocolate (all the time), this is truly an indulgence you can be proud of.

    And yes, this pie is superb and healthy to boot. You should have no guilt (or problem) consuming a quarter of the pie for lunch!

  11. Anonymous says:

    Peanut Butter Boy i love your site!! everything looks so delicious!! thank you!! :D I don’t know if you are into larabars at all, but they are coming out with new flavors and one of them just so happens to be “peanut butter cookie”!! just thought i let you know because i have a feeling its going to be quite yummy. :)

  12. K.C. says:

    Wow, this looks delicious! by, the way i LOVE your site, literally, it was made for me! I cook with peanut butter all the time and seriously fit it in to every meal. I am at the moment eating soy frozen yogurt that i mixed some heaven into (peanutbutter) I was thinking, would it be possible to make home made frozen yogurt with peanut butter in it?

  13. Nick says:

    K.C., I don’t see why not. I’ve never used an ice cream maker, but I do know one method of making a fresh frozen yogurt, essentially my version of The Perfect Smoothie. What I would do is freeze a banana without the peel. Then place it in a blender with 1 or 2 Tbs or peanut butter and add vanilla yogurt as needed to achieve the correct consistency. I don’t think it would store well in the freezer (it would probably become rock hard), but it will be very thick depending on how much yogurt you add. Maybe some granola or chocolate chips for toppings!

  14. Grace says:

    i’m sure it was a sacrifice to buy skippy, but it looks to me like it was well worth it.
    good lord at your cabinet contents! does any of your peanut butter stash ever reach its expiration date or go past its prime? if so, do you continue to eat it anyway? :)

  15. Elle says:

    Mmmm, looks delicious! Funny, I was skimming this post last night and looking at your pb collection list, thought at first that it was the list of ingredients. I was thinking “How many pb’s can you fit in one pie?!” lol!

  16. jenny mae. says:

    *drool* this sounds delicious and irresistible!

  17. Betsy says:

    5 jars of trader joes creamy??? holy crap…do you get an amazing deal, or something.

    pb puffins as a crust sounds too perfect. it is my favorite cereal.

  18. foodiedani says:

    Hey Nick,

    That pie looks great! I shouldn’t have read it before lunch….

    Have you tried Sunflower Seed Butter? It’s not bad. Not as good as peanut butter, but intersting…

    Dani

  19. VeggieGirl says:

    nooo!!! not Skippy!!! ick. ah well, I’ll forgive you this time, since that pie DOES look devilishly delicious ;0)

    LOVE Puffins peanut butter cereal!! Great idea for the crust!!

    By the way, I HIGHLY recommend the Peanut Butter & Co. brand of peanut butter. It’s available on their website, at http://www.ilovepeanutbutter.com – and they even have a sandwich shop in NYC! :0)

  20. glutenfreeforgood says:

    Soooo — what’s the secret ingredient? Tell me, tell me!

  21. Nick says:

    Michelle, those sound great! I’ll keep my eye out for them!

    Grace, I’ve never run into that problem. The peanut butter gets consumed so fast it’s doesn’t have a chance to spoil on me =). Of course I did once eat some peanut butter that was bad, it was sitting in a very warm spot for a long time at my parents place. You can always tell by the smell that it’s bad, and the taste was a little rancid. But if it was the only peanut butter available….

    Elle, haha, I thought the same thing as I wrote the post. I thought people might be confused at first, but then I realized how awesome of a recipe that would really be!

    Dani, I’ve never had Sunflower butter, although I do love chocolate covered sunflower seeds. I’ll have to give it a try sometime, I’ve just recently tried almond butter and I kinda sorta like it. Need to find some uses for it.

    VeggieGirl, I like the Peanut Butter & Co. brand quite a bit. I thought their sandwich shop was pretty awesome, but what really got me into peanut butter was their cookbook. It got my mind going, but I’ve never bought peanut butter from them since. Every flavor they make I have a homemade recipe for that comes out better because you can tweak it to your taste.

    Glutenfreeforgood, You and the rest of the world shall know soon enough! I’m not going to reveal the secret peanut butter by itself, but rather with (in, to be exact) another recipe. I’ll be releasing both recipes at once, I just have to make it first =).

  22. Kelly T says:

    this might be the most delicious thing i have ever seen.

    I melt peanut butter in the microwave with some honey and sprinkle almonds on top. I could live on peanut butter

  23. Elizabeth says:

    I always keep my TJ and Whole Foods peanut butters in the fridge– you mean that you can keep the all naturals in the cabinet? Ever since making the switch to natural peanut butters, I’ve been a little annoyed because the PB is always cold and hard.

  24. Kath says:

    Looks great Nick!!!

  25. Nick says:

    kelly t, I could live on peanut butter as well, and I guess I sorta do. I actually once read a story of this kid that went on a long car trip for vacation with his family. He was a picky eater and only brought along a huge container of peanut butter. For about an entire week, he ate almost nothing else but peanut butter straight from the jar. He actually lost weight, had more energy and felt healthier afterwards!

    elizabeth, Yes! I keep my natural peanut butter in the cabinet. I don’t like cold and thick peanut butter either and TJ’s peanut butter is so incredibly creamy that it is a crying shame to store it in the fridge. It won’t go bad for a very long time but if you’re worried, just open one jar at a time. Me, I have 7-8 jars of peanut butter open at once, of all different flavors.

  26. Lisa says:

    I’m assuming the cereal crust is gluten-free? This sounds delicious! I have a graduation party coming up soon for my son and lots of famiily will be visiting. This will, for sure be one of the desserts!

    BTW, I’ve been “experimenting” with the peanut butter cookie recipe and I finally did it! They came out perfect, no crumbles! I’ve already made them twice, love them!

    Thank you!
    Lisa

  27. Nick says:

    lisa, yes it is gluten-free! Although you need to be careful, because on the Puffins box it does not say “gluten free” because I believe it’s made in a factory that produces wheat. But that probably only makes a difference for severe cases right? What was your final recipe for the cookies?

  28. Cakespy says:

    This is peanut butter fantastic. I started to read the contents of your cabinet and thought I was reading the recipe–I wasn’t sure if I was ready for that jelly. But realizing my mistake, I now think that the recipe and your cabinet are awesome. :-) Nice use of Puffins to make the peanut butter flavor nicely rounded out!

  29. CookiePie says:

    Just found your site (how could I resist a name like Peanut Butter Boy??) and LOVE it! This pie looks divine. I submitted it to Tastespotting, so keep your (peanut-butter-smeared) fingers crossed!

  30. YUM YUMMY

Links To This Post


  1. Feed Me I’m Cranky » Blog Archive » Amazing Run to the Grass Puffin in Lebanon

  2. Feed Me I’m Cranky » Blog Archive » Yogurt, Good! Crust, Good!

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