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Peanut butter pie

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
TnT exterior

Operating Hours

  • Daily
  • 8am - 10pm


Prep time
Cooking time
Total time



1 t
kosher salt (Crust)
3⁄4 c
Graham Cracker Crumbs (Crust)
3⁄4 c
granulated sugar (Crust)
4 T
Butter (Melted) (Crust)
2 c
sweetened condensed milk
1⁄2 c
heavy cream
1 3⁄4 c
Peanut Butter
1 t
baking powder
Eggs (Lightly whisked)
1⁄4 t
kosher salt



Combine the salt, graham cracker crumbs, sugar and melted butter using your fingers.  This is the pie crust.  Once the mixture has the consistency of wet, crumbly dirt, press the mixture into a  pie tin.  Set the pie crust aside while you prepare the filling.

To prepare the filling, lightly whisk the eggs.  Add the sweetened condensed milk, heavy cream, peanut butter, baking powder and salt.  Whisk until well incorporated. 

Pour the mixture (carefully) into the pie crust.  Bake at 350 for 20-25 minutes.  The pie will rise, and when you remove it from the oven it will settle.  Let cool at room temp for 1 hour before transferring it to the fridge.

Once completely cooled, slice it, serve it, enjoy it!

TNT Taqueria
5 Spot
Endolyne Joes