Peanut Butter Chili Pie

Peanut Butter Chili Pie

2 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    2 h 40 m
Kate Cervantes
Recipe by  Kate Cervantes

“This unique concoction was inspired by my family's tradition of eating peanut butter sandwiches with a bowl of chili. The combination of bold chili, creamy peanut butter with a flaky buttery crust is very complimentary and will be sure to become an instant family favorite.”

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Adjust Servings

Original recipe yields 8 servings



  1. Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
  4. Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

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Reviews (2)

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I made the dish with the exact ingreients and took it to a work potluck. I got two responses from my co-workers, "it's interesting and I loved it". The person who loved it gave it 5 stars, so that is how I rated the recipe. If I make it again I'm going to use spicier chili or add some cipoltle chilis to the mix and use a bit less peanut butter. Thank you KateC* for the recipe.



I made this pie because we had made two huge crock pots of chili in the space of a week. I used premade pie crusts and crunchy peanut butter. I think the combination of peanut butter and chili sounds appealing and smells good, but neither of us really liked it. The peanut butter makes a hard crust on the bottom of the chili. I might have liked it more if I had mixed the peanut butter into the chili. Positives: The chili sets up nicely and does make it easy to remove the pie slices. It makes for good leftovers.

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Amount Per Serving (8 total)

  • Calories
  • 663 cal
  • 33%
  • Fat
  • 46 g
  • 71%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet



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Peanut Butter Pie 2000


next recipe:

No Bake Chocolate Peanut Butter Pie