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A view from above of Cracker Crust Peanut Pie
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5 from 1 vote

Cracker Crust Peanut Pie

An easy (and magic) peanut pie that tastes like a PayDay candy bar
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: peanut pie, cracker crust
Servings: 8 servings
Calories: 350kcal
Author: Wendi Spraker
Cost: $8


For the pie

  • 20 Ritz Crackers crushed fine
  • 1/2 cup of granulated white sugar
  • 3/4 cup chopped peanuts Dry Roasted with lower salt works best
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 Cup granulated white sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract

For the whipped cream

  • 2 Tbs granulated white sugar
  • ½ tsp vanilla extract
  • 1 Cup heavy whipping cream

For the Chocolate Gratings

  • ½ ounce Bittersweet Chocolate



  • Preheat the oven to 350.
  • Crush the crackers and add the sugar and peanuts in a medium sized bowl.  Give it a good mix and then set aside.
  • In another medium sized bowl, beat the egg whites until stiff and forming peaks.  (use a hand mixer or stand mixer if you wish, but a whisk works fine and gives your arms something to do!).
  • Add the cream of tartar and white sugar to the stiff egg whites and ever so gently fold in with a spatula.
  • Fold the cracker mixture gently into the egg  mix and pour into a 9” pie pan.
  • Bake in the center of the oven on the center rack for 20 minutes.
  • Remove from the oven and allow to cool completely. (put in the fridge and allow to become cold!).  Refrigerate for 3-4 hours before serving.
  • When ready to serve, top with whipped cream (or cool whip, see notes) placed in the center 2/3 of the pie allowing the edge of the crust to be seen at the edges of the pie plate.
  • Garnish with bittersweet chocolate gratings.


  • ***It is ok to use cool whip if that is what you want to do***
  • Place a medium sized metal bowl and a metal whisk into the freezer for 10 minutes.
  • When the bowl and whisk are cold, put the sugar, vanilla and cream into the bowl and whip vigorously until stiff peaks form. This takes a few minutes so don’t give up.  How long will depend greatly upon how cold the cream, bowl and whisk are.
  • Gently scoop the whipped cream out onto the pie putting into the center ⅔ of the pie allowing the edges to be seen.


  • Use a vegetable peeler to scrape along the thin edge of the chocolate bar to make tiny shavings.
  • Sprinkle the chocolate shavings onto the whipped cream.



  • It is important to use fresh new nuts or they won’t rise to the top like they should.
  • Crush the crackers VERY well.  Make them like powder.
  • It is important to use the Ritz type crackers and not some other type of cracker.
  • 20 Ritz crackers is just about one sleeve of crackers
  • You can use either fresh whipped cream OR cool whip.  It is up to you. The whipped cream tastes better though.
  • You are going to wonder how this makes a crust since the crackers mixed in with the pie filling, but trust me, it will work itself out in the oven.
  • Don’t place the whipped cream onto the pie  until ready to serve.
  • If you don’t have bittersweet chocolate, dark chocolate is fine to use.
PRO TIP: To make the shavings more of a curl, warm the chocolate slightly by holding in your cupped hands to soften.


Calories: 350kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 192mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg