Peanut Butter Pie a rich and creamy no-bake dessert with a velvety peanut butter filling on a crunchy graham cracker crust. This pie is smooth, luscious, and packed with peanut butter flavor, making it a perfect treat for any occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 ½ cups heavy whipping cream
¼ cup powdered sugar (for whipped cream topping)
¼ cup chopped peanuts (optional, for garnish)
Chocolate syrup (optional, for garnish)
Directions
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Spread the peanut butter filling over the prepared crust and smooth the top.
Refrigerate for at least 4 hours or overnight to allow the pie to set.
Before serving, garnish with chopped peanuts and drizzle with chocolate syrup, if desired.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 4 hours (chill time)
Calories: 400 kcal per serving
Variations
Oreo Crust: Swap the graham cracker crumbs for crushed Oreo cookies to add a chocolatey twist.
Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
Chocolate Peanut Butter Pie: Melt some chocolate and swirl it into the filling before refrigerating.
Nut-Free Version: Replace peanut butter with almond butter or sunflower seed butter for an allergy-friendly option.
Extra Toppings: Add whipped cream, chocolate shavings, or caramel drizzle for an even more decadent finish.
Storage/Reheating
I like to store this peanut butter pie in the refrigerator, covered with plastic wrap or foil, for up to 5 days. If I need to keep it longer, I freeze it by wrapping it tightly and placing it in an airtight container. It can last up to 2 months in the freezer. To serve, I let it thaw in the fridge overnight.
FAQs
How can I make this pie ahead of time?
This pie is perfect for making ahead! I prepare it a day in advance and let it chill overnight for the best texture and flavor.
Can I use store-bought whipped topping instead of heavy cream?
Yes! If I’m short on time, I substitute the homemade whipped cream with an 8-ounce container of whipped topping.
What type of peanut butter works best?
I prefer creamy peanut butter for the smoothest texture, but natural peanut butter can be used if it's well-stirred before mixing.
How do I prevent the crust from crumbling?
I press the crust firmly into the pie dish and refrigerate it before adding the filling. This helps it stay intact when slicing.
Can I make this pie dairy-free?
Yes! I use dairy-free cream cheese and coconut whipped cream as substitutes for a dairy-free version.
Conclusion
This peanut butter pie is an easy and delicious dessert that's sure to impress. With its rich peanut butter filling and crunchy crust, it’s a must-try for peanut butter lovers. Whether I’m making it for a family gathering or just treating myself, it always hits the spot.
Recipe:
Peanut Butter Pie
- Total Time: 4 hours (chill time)
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy no-bake peanut butter pie with a velvety peanut butter filling on a crunchy graham cracker crust. This indulgent dessert is smooth, luscious, and packed with peanut butter flavor—perfect for any occasion!
Ingredients
1 ½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 ½ cups heavy whipping cream
¼ cup powdered sugar (for whipped cream topping)
¼ cup chopped peanuts (optional, for garnish)
Chocolate syrup (optional, for garnish)
Instructions
-
Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch pie dish.
- Refrigerate while preparing the filling.
-
Make the Filling:
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
-
Whip the Cream:
- In a separate bowl, whip the heavy cream with 2 tablespoon of powdered sugar until stiff peaks form.
-
Combine & Assemble:
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the filling over the prepared crust and smooth the top.
-
Chill & Serve:
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with chopped peanuts and a drizzle of chocolate syrup if desired.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: ~400 kcal per serving
