Fluffy Peanut Butter Pie Dip

Light and fluffy peanut butter pie deconstructed into a dip with plenty of texture from chocolate cookie crumbs and peanut butter cups. Perfect for parties and no wait time (or slicing) necessary.

Today I’ve got a super simple but incredible dessert recipe for you. FLUFFY PEANUT BUTTER PIE DIP. You’re welcome.

This peanut butter pie dip comes together super quickly, and unlike actual pie, you don’t have to wait for it to chill, or bake or even slice it because everyone says they’re afraid to mess it up.

Another perk of this recipe? It feeds a crowd, for real. It would be a game-changing Super Bowl party addition this weekend, and it comes together quickly enough to keep you from spending all day in the kitchen.

I definitely wouldn’t call it nutritious, but I think it’s perfectly healthy to indulge from time to time. That being said, another perk of the dip variation is that your guests can have as little or as much as they want, and if you put out apples or strawberries with it they can at least get some vitamins.

This recipe was inspired by my Great Aunt Sue-Sue’s recipe for peanut butter pie. When I was little she made the desserts at my favorite restaurant in the Outer Banks, RV’s (now closed, in its place is Sugar Creek Soundfront Seafood Restaurant).

People would ask for her recipes so much that she wrote a cookbook, which was—and still is—the COOLEST THING in the world to me. “How to Put the Caramel in the Middle of the Cake: Ten Requested Dessert Recipes from the Turtle Lady” by Sue Wilcox.

For the record, this is easier with a flat coated beater, but mine was in the washer. It was fine.

Oh, and that turtle lady part? A reference to her most famous dessert: caramel turtle fudge cake. She and my Ya-ya have dueling turtle cake recipes with different interpretations of where the caramel should go. My Aunt’s stance is pretty clear from the book title, I think.

During the fall, I cater the press box of the same DII football team I sideline report for. I was trying to figure out a new dessert to make one week, and flipped through her book for inspiration. Then I saw it: her peanut butter pie recipe. I really wanted to make it, but I had about 50 people to serve and I transport everything myself… so pie was a no.

But pie dip? Peanut butter pie dip could work. I mean, I do make a lot of dips. Chocolate chip cookie dough dip, s’mores dip, cannoli dip—and those are just some of the sweet ones.

I decided the best way to keep this pie-ish was to crumble up the pie crust and put it right in the dip, and that was a great decision if I do say so myself. It adds a nice texture along with the peanut butter cups. It also keeps the dip from being overwhelmingly and/or monotonously sweet.

One tip: don’t completely pulverize the pie crust. You want different sized pieces in there so it’s not all sandy. Besides, it will break down more when you stir it in.

This recipe went over so well that for Christmas we made several batches and gave out jars of it to my husband’s department at work. According to reports, most of these jars did not make it home. Sorry if I’m outing anyone to their family for not sharing!

A few things worth noting here:

1. I used my KitchenAid standing mixer for the creamed cheese, peanut butter and powdered sugar, but you could easily use a hand mixer. It’s also doable with just a bowl and spoon. It’s slower, but it’s a good workout!
2. This makes more fluffy peanut butter pie dip than pictured in this purple container.
3. I mentioned using this recipe for catering. I had to double the recipe to serve all those people. It’s mostly gone by halftime, but know that this does go a long way with other snacks.
4. You can easily store this in the refrigerator ahead. I haven’t tried freezing it (it’s never lasted that long), but I would imagine you could as it’s similar to a cream-based pie. Maybe test it before freezing it for guests.
5. OH and if you’re a newbie…

What does folding in mean in a recipe? Can’t I just stir?

If you’re really new to this, you might not know why or how to fold in the cream. For the record, it’s super easy! Folding is the process of mixing in an ingredient without flattening it by squashing the air out.

Think about making shaving cream art in kindergarten (or now. No judgement here). If you played with it for too long it disappeared, leaving only residue on the paper. If you do that to this recipe, you’ll be left with the creamed cheese/peanut butter mixture from before, but like… watery and weird.

Opinion: Flat peanut butter pie dip does not sound as appetizing as fluffy peanut butter pie dip. Luckily, folding is literally just what it says—and it’s more fun than folding clothes, thank God.

How to fold in ingredients

1. Lightly drag your spatula through the mixture, lifting some as you go (this is called cutting).
2. Gently turn over (fold) your spatula to drop what you lifted on top of the rest of the mixture.
3. Repeat until the mixture is all the same color.

See! Easy, peasy.

You’re probably an expert scooper, so I’ll stop there.

Like I said above, it’s Super Bowl weekend! Will you be watching? I refuse to believe everyone who reads recipe blogs is anti-sports (I’m clearly not), so let me know if you’re with me!

I want to know, who do you want to win? I’m generally not all that invested in any team if my Steelers aren’t in, but this year I’m rooting the Eagles because of Vinny Curry. We went to Marshall at the same time and I used to sideline report football for WMUL-FM when I was in school, so go Vinny!

If you like this recipe, you may want to sign up for my email list for more. Everyone who signs up gets a freebie guide to getting organized in the kitchen, which is one of the biggest commonalities I see when people say they’re not good at cooking—and one of the easiest things to fix!

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