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Peanut Butter Pie Recipe
If you’re craving a creamy, no-bake dessert that’s easy, delicious, and perfect for any get-together, my Peanut Butter Pie Recipe is just what you need.
I first whipped up this peanut butter pie on a warm July evening, inspired by my grandma’s homemade treats and a craving for something smooth, sweet, and comforting. This pie blends rich peanut butter, cool whipped cream, and just a hint of chocolate in a crunchy cookie crust—no oven required. You know what makes it extra special? It’s ready in under an hour, travels beautifully to potlucks, and uses simple pantry staples most of us already have on hand. Over the years, I’ve tested variations with greek yogurt for tang or dark chocolate for extra depth. Whether you serve it at summer barbecues, holiday dinners, or as a spontaneous Sunday treat, it always brings smiles.
Why You’ll Love This Recipe
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• No oven needed—ideal for hot days or busy schedules
• Ready in under an hour, including chilling time
• Silky-smooth, creamy texture that melts in your mouth
• Crowd-pleasing flavor: classic peanut butter meets a hint of chocolate
• Uses pantry staples—peanut butter, cookies, cream—nothing fancy
• Perfect for birthdays, potlucks, or an after-school snack
• Easily customizable with dietary tweaks (gluten-free, low-sugar)
• Make-ahead friendly: prep it today, serve tomorrow without stress
Ingredients
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• 1 ½ cups (150g) graham cracker crumbs (or gluten-free sandwich cookies, crushed)
• ¼ cup (50g) granulated sugar (substitute coconut sugar for a richer flavor)
• 6 tbsp (85g) unsalted butter, melted (I love Land O’Lakes for consistency)
• 1 cup (240g) creamy peanut butter (Skippy Natural or Jif Creamy)
• 8 oz (225g) cream cheese, room temperature (full-fat for silkiness)
• 1 cup (240ml) heavy whipping cream, cold (or coconut cream for dairy-free)
• ½ cup (60g) powdered sugar, sifted
• 1 tsp pure vanilla extract (Madagascar-grade for best aroma)
• 2 oz dark chocolate, melted (optional drizzle; 70% cocoa for depth)
• Pinch of sea salt (balances sweetness)
Tips:
– For extra crunch, pulse in 2 tbsp chopped roasted peanuts.
– Let butter cool slightly before mixing to avoid soggy crumbs.
– Room-temp cream cheese blends smoother—no lumps!
Directions
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- Make the crust: In a medium bowl, stir graham cracker crumbs and sugar. Pour in melted butter and mix until crumbs resemble wet sand. Press firmly into a 9-inch springform pan’s bottom and up the sides. Chill for 10 minutes.
- Whip the filling base: Using an electric mixer on medium, beat cream cheese and peanut butter until smooth, about 1–2 minutes. Scrape bowl sides so everything blends evenly.
- Sweeten and flavor: Add powdered sugar, vanilla extract, and salt. Mix on low until incorporated, then raise speed for 30 seconds—don’t overbeat or it’ll get grainy.
- Whip the cream: In a chilled bowl, whip heavy cream on medium-high until stiff peaks form (tips stand up straight). This usually takes 3–4 minutes—listen for the change in sound.
- Fold gently: Scoop whipped cream onto peanut butter mixture. Use a rubber spatula to fold—turn bowl and scrape sides until a marbled look almost disappears.
- Assemble: Spoon filling over chilled crust, smoothing the top with a spatula. For that pro touch, run the spatula under hot water, dry, then glide across the filling.
- Chill thoroughly: Cover pan with plastic wrap and chill at least 30 minutes—an hour is even better. This firms up the pie for perfect slices.
- Add chocolate drizzle: Melt dark chocolate in 20-second bursts in the microwave, stirring in between. Drizzle over pie in a zigzag pattern or create a lace look with a fork. Chill 5 more minutes to set.
- Slice and serve: Run a sharp knife under hot water, wipe dry, then slice into 10 wedges—clean cuts every time. Garnish with chopped peanuts or mini chocolate chips if you like.
Servings & Timing
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• Yield: Serves 8–10
• Prep Time: 20 minutes (plus 10 minutes crust chill)
• Chill Time: 1 hour (up to overnight!)
• Total Time: About 1 hour 20 minutes (or prep ahead for stress-free entertaining)
Variations
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• Chocolate-Peanut Twist: Fold ½ cup mini chocolate chips into the filling before chilling.
• Salted Caramel Swirl: Drizzle warm caramel sauce on layers for a sweet-salty finish.
• Banana Upgrade: Spread a thin layer of mashed bananas between crust and filling.
• PB&J Pie: Gently swirl raspberry or strawberry jam into the filling.
• Mint Chocolate: Add ¼ tsp peppermint extract and top with crushed Andes mints.
• Vegan Delight: Swap cream cheese and heavy cream for cashew cream and coconut yogurt.
Storage & Reheating
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Store leftovers (if there ever are any!) in an airtight container in the fridge for up to 4 days—often longer if tightly covered. For longer life, freeze individual slices for up to 1 month; thaw in the fridge for 2–3 hours before serving. This pie doesn’t need reheating—just a little tempering at room temperature makes slices soft again. Make-ahead tip: Bake the crust and whip the filling the night before; assemble and chill on the day you plan to serve.
Notes
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• I learned early on that over-whipping the cream makes it stiff and hard to fold; aim for smooth, soft peaks.
• If your kitchen’s warm, chill the mixing bowl for whipped cream—trust me, it helps every time.
• Using natural peanut butter adds extra oil, so you might need an extra tbsp of powdered sugar to firm up the filling.
• For cleaner slices, wipe your knife between cuts—this little trick keeps each wedge photo-ready.
FAQs
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Q: Can I use crunchy peanut butter?
A: Absolutely—just pulse in a few extra peanuts or expect a slightly chunkier texture.
Q: Is this recipe gluten-free?
A: Yes, if you swap graham crackers for certified gluten-free cookies or almond flour.
Q: Why is my filling grainy?
A: Likely over-beaten powdered sugar; mix just until combined and don’t overwhip.
Q: Can I make mini pies?
A: Sure—divide crust and filling among six 4-inch tart pans, then adjust chilling time.
Q: What’s the best way to slice?
A: Warm a thin knife under hot water, wipe it dry, then make a clean cut.
Q: Any low-sugar alternative?
A: Use sugar-free sweetener blends in place of granulated and powdered sugar.
Q: How do I prevent a soggy crust?
A: Chill the crust before adding filling and avoid pressing too hard when slicing.
Q: Can this be dairy-free?
A: Yes—substitute vegan cream cheese and coconut whipped cream.
Conclusion
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This Peanut Butter Pie Recipe is the go-to creamy, no-bake dessert for any occasion—simple enough for weeknight treats, yet fancy enough for special gatherings. Give it a try, share your tweaks in the comments, and don’t forget to explore my other easy, homemade desserts like Chocolate Fudge Brownies or No-Bake Lemon Bars! I can’t wait to hear how your family loves it.
Peanut Butter Pie Recipe
Ingredients
- 1 ½ cups graham cracker crumbs or gluten-free sandwich cookies, crushed
- ¼ cup granulated sugar substitute coconut sugar for a richer flavor
- 6 tbsp unsalted butter melted
- 1 cup creamy peanut butter
- 8 oz cream cheese room temperature
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar sifted
- 1 tsp pure vanilla extract Madagascar-grade for best aroma
- 2 oz dark chocolate melted for optional drizzle
- sea salt pinch to balance sweetness
Instructions
- Stir graham cracker crumbs and sugar. Mix in melted butter, press into pan, and chill.
- Beat cream cheese and peanut butter until smooth, then add powdered sugar, vanilla, and salt.
- Whip heavy cream until stiff peaks form, then fold gently into the peanut butter mixture.
- Spoon filling over crust, smooth the top, chill for at least 30 minutes.
- Melt dark chocolate, drizzle over pie, and chill to set.
- Slice into wedges, garnish, and enjoy!
