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Retro Rad Approved

Bacon Peanut Butter Pie

This is the ultimate sweet-and-salty balance in a dessert! Crispy bacon and creamy peanut butter custard folded together into one unforgettably decadent pie!

Prep Time:  20 minutes

Cooking Time:  10 minutes

Refrigeration Time:  1 hour

Yields 1; 9-inch pie



Filling :

  • 1 pound of bacon, cooked until crispy and minced fine
  • 1 cup sugar
  • 1/3 cup maple syrup
  • 1/2 cup plus 1 tablespoon cornstarch
  • 1/3 teaspoon salt
  • 6 cups milk
  • 2 teaspoons vanilla
  • 4 egg yolks (slightly beaten)
  • 4 tablespoons butter
  • 1/3 cup peanut butter (creamy is best)


  • 1 pint heavy cream, whipped
  • 1/4 pound bacon, cooked until crispy and crumbled
  • 1/2 cup chopped roasted peanuts


  • 3 cups (25 cookies) Oreo cookies or vanilla wafers, crumbled in food processor
  • 4 tablespoons unsalted butter, room temperature
  • 1/4 pound of bacon, cooked until crispy and crumbled
  • 1/2 cup chopped roasted peanuts


Preheat oven to 400°F.

Prepare crust in a food processor fitted with a blade.  Add the Oreo cookies (with filling) and blitz until finely crushed.  Add the butter and process until mixture sticks together when the cookies are pinched.

Press the chopped Oreo cookie mixture into a lightly sprayed pie plate. Then, sprinkle roasted chopped peanuts and bacon crumbles over crust and lightly press.  Place the pie plate in the oven on the middle shelf for 15-20 minutes for a 9-inch pie, 10-12 minutes for classic cupcake pan, and 8-10 minutes for mini-cupcake pan, or bake until golden.  

Meanwhile, prepare the filling by whisking together sugar, maple syrup, cornstarch, and salt in a medium saucepot set on medium heat. 

Slowly stir in milk and vanilla and continue whisking until mixture thickens and comes to a boil.  

Reduce heat to low.  Temper the eggs by stirring in a spoonful of the hot liquid into egg yolks and blend egg mixture back into remaining hot mixture in pan.   Keep mixture at a boil while stirring continuously for 1 min.

Remove from heat and whisk in butter, vanilla, and peanut butter.  When the mixture is totally incorporated fold in bacon. 

Then, pour mixture into the 9-inch crust (*If making smaller individual pies use a pastry bag fitted with a pastry tip to pipe filling).  Cover with plastic wrap and allow to cool in the refrigerator for at least one hour.

Serve topped with whip cream sprinkled with crumbled bacon and chopped peanuts.