Salted Peanut Butter Pie With Ritz Cracker Crust

February 11, 2019

Test Kitchen-Approved

Author Notes:

A five-ingredient pie that’s somewhere between peanut butter fudge and a gooey blondie. The best part? A big sprinkle of crunchy salt on top.

Emma Laperruque

Makes: one 9-inch pie
Prep time: 12 hrs
Cook time: 40 min

Ingredients

Ritz cracker crust

  • 3 sleeves Ritz crackers
  • 6 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup (170 grams) unsalted butter, cubed, at room temperature

Salted peanut butter filling

  • 3/4 cup (159 grams) light brown sugar
  • 1 large egg
  • 1 cup (264 grams) creamy peanut butter
  • 1 pinch flaky salt, plus more for sprinkling
In This Recipe

Directions

  1. Make the Ritz cracker crust. Add the crackers to a big bowl and crush with your hands. (I like to grab a handful and squeeze my fingers into a fist.) They should be finely crushed, but not like flour. Add the brown sugar and salt, and stir to combine. Add the butter and knead until the mixture is homogeneous.
  2. Dump the mixture into a 9-inch pie pan and use your hands to pat into a compact crust. Stick in the freezer until it’s completely frozen and firm, at least 20 minutes. (If you want to make the crust in advance, wait until it’s firm, wrap it well with foil, and refrigerate for up to 2 weeks.)
  3. While the crust is freezing, heat the oven to 350°F and make the peanut butter filling.
  4. Combine the brown sugar and egg in a large bowl and whisk until smooth. Stir in the peanut butter with a rubber spatula until totally smooth.
  5. Add the filling to the frozen crust. Use an offset spatula to spread it evenly, so it totally fills the pie. Sprinkle generously with flaky salt.
  6. Add the pie to a rimmed sheet pan (this makes rotating it halfway through way easier) and bake for 35 to 40 minutes, rotating halfway through, until the crust is golden brown, and the peanut butter filling is starting to brown. (Less time results in a fudgier filling. More time yields something closer to a blondie.)
  7. Let the pie cool at room temperature for 8 to 12 hours before serving. (You can cover it with foil after a few hours, or whenever it’s cool to the touch.)

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Reviews (4) Questions (1)

4 Reviews

Simon W. February 17, 2019
Made this, it was really good. My only problem was there was waaaay too much crust. I even switched to a 9.5" dish, and it was still 1/2" or more. The other issue was there is barely enough filling for a 9" dish. The crust isn't super hard or crunchy, but I just felt the crust to filling ratio was way off. <br /><br />It says "3 sleeves", however Ritz sells a couple of variations now - the long (12"?) sleeves, and a new box where the sleeves are about half that size. Any chance I used the wrong amount?<br /><br />Next time I'll cut the crust down by at least 1/3rd.
 
AW February 15, 2019
I made this gluten free by using gf Oreos in place of the ritz crackers but honestly the recipe was super disappointing. The flavor was delicious but my “pie” was burned after 30 minutes and the consistency was neither fudgy nor blonde like. I definitely would not call this a pie as it was just a giant burned, dried out cookie. I’m still eating it though:/
 
jcucchi February 14, 2019
Annoying question: Is there any gluten free cracker you can think of that might make a serviceable substitute for the Ritz?
 
Janey February 15, 2019
You might be ok just skipping the crust and baking a little longer since it says the filling will end up more like a blondie!