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Peanut Butter Pie Recipe

Peanut Butter Pie

This no-bake Peanut Butter Pie is a rich, creamy dessert with a crunchy graham cracker crust, fluffy whipped peanut butter filling, and chocolate drizzle on top. It comes together in about 20 minutes, then chills in the fridge until perfectly set.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10–12 full sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • salt pinch, to enhance flavor
  • 8 ounces cream cheese softened, block style
  • 1 cup creamy peanut butter avoid natural “stir” style for the smoothest texture
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract pure
  • 1 1/4 cups heavy whipping cream cold, for filling
  • 1 cup heavy whipping cream cold, for topping
  • 2 tablespoons powdered sugar for whipped cream topping
  • 1/2 teaspoon vanilla extract for whipped cream topping
  • 2-3 tablespoons chocolate sauce or melted chocolate chips for drizzle
  • chopped peanuts optional, for garnish
  • mini chocolate chips optional, for garnish
  • chopped peanut butter cups optional, for garnish

Instructions
 

  • Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. In a medium bowl, mix the crumbs, granulated sugar, melted butter, and a pinch of salt until the mixture resembles damp sand and holds together when pressed.
    1 1/2 cups graham cracker crumbs, 6 tablespoons unsalted butter, 3 tablespoons granulated sugar, salt
  • Pour the crust mixture into a 9-inch pie dish. Use the bottom of a measuring cup or glass to press it firmly and evenly across the bottom and up the sides. Chill the crust in the refrigerator for at least 15 minutes while you make the filling.
  • In a cold mixing bowl, beat 1 1/4 cups heavy whipping cream on medium-high speed until stiff peaks form. When you lift the beaters, the cream should stand up without drooping. Refrigerate the whipped cream while you prepare the peanut butter base.
    1 1/4 cups heavy whipping cream
  • In a separate large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 1–2 minutes. Scrape down the sides and bottom of the bowl. Add the powdered sugar and 1 teaspoon vanilla extract, then beat again until thick and silky.
    8 ounces cream cheese, 1 cup creamy peanut butter, 1 cup powdered sugar, 1 teaspoon vanilla extract
  • Gently fold the whipped cream into the peanut butter mixture in 2–3 additions using a spatula. Scoop from the bottom and fold over the top, taking care not to deflate the cream so the filling stays light and fluffy.
    1 1/4 cups heavy whipping cream
  • Spoon the creamy peanut butter filling into the chilled graham cracker crust. Smooth the top with a spatula, creating swirls if desired. Gently tap or wiggle the pie dish to help the filling settle evenly.
  • Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the firmest, cleanest slices. For a quicker set, you can chill in the freezer for 1–1 1/2 hours, but do not freeze solid unless serving as a frozen pie.
  • Close to serving time, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft-to-medium peaks form. Spread or pipe the whipped cream over the chilled pie.
    1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
  • Drizzle chocolate sauce or melted chocolate chips over the whipped cream in zigzags or circles. If desired, sprinkle with chopped peanuts, mini chocolate chips, or chopped peanut butter cups for extra texture and a chocolate-peanut butter look.
    2-3 tablespoons chocolate sauce or melted chocolate chips, chopped peanuts, mini chocolate chips, chopped peanut butter cups
  • Use a sharp knife to slice the pie, wiping the blade between cuts for neat pieces. Serve chilled. The first slice may be a bit stubborn; the rest will come out more cleanly once it is removed.

Notes

Use room-temperature cream cheese to avoid lumps in the filling and very cold cream for best whipping volume. Press the graham cracker crust down firmly so it holds together when sliced. For a chocolate variation, use a chocolate cookie crust or add a thin layer of melted chocolate or ganache over the crust before adding the filling. The pie keeps 3–4 days in the refrigerator, well covered, and can be frozen (preferably without topping) for up to 2 months; thaw in the fridge before serving and add fresh whipped cream and garnishes.
Keyword Chocolate Peanut Butter, Creamy Pie, graham cracker crust, No Bake Dessert, Peanut Butter Dessert, Peanut Butter Pie
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