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Creamy peanut butter pie slice on black plate with golden fork, garnished with peanuts and chocolate drizzle.
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5 from 5 votes

Peanut Butter Pie

Peanut Butter Pie is the ultimate no bake dessert for summer. A creamy peanut butter filling sits in a buttery graham cracker crust, topped with whipped cream, chocolate drizzle, and peanuts if you’re feeling extra. It’s rich, ridiculously easy to make, and always disappears fast at potlucks or BBQs.
Prep Time20 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: no bake pie, peanut butter pie
Servings: 8
Calories: 627kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • ⅓ cup granulated sugar

For the Filling:

  • 1 cup creamy peanut butter
  • 8 ounce cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold; whipped to soft peaks

For the Topping (Optional):

US Customary - Metric

Instructions

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of a 9-inch pie dish. Place the crust in the freezer for about 15 minutes to help it set while you prepare the filling.
    process shots showing how to make peanut butter pie.
  • In a large bowl, beat together the peanut butter and softened cream cheese until the mixture is smooth and well combined. Sift in the powdered sugar and add the vanilla extract, stirring until everything is fully incorporated.
    process shots showing how to make peanut butter pie.
  • Gently fold in the whipped heavy cream until the filling is light and creamy.
    process shots showing how to make peanut butter pie.
  • Remove the crust from the freezer. Pour the peanut butter filling over the crust, using a spatula to smooth the top into an even layer.
  • Cover the pie and refrigerate for at least 4 hours (or overnight) so the filling can firm up nicely.
    process shots showing how to make peanut butter pie.
  • Just before serving, top the pie with a dollop of extra whipped cream. For an extra touch of decadence, drizzle with a bit of melted chocolate and sprinkle chopped peanuts over the top.
    process shots showing how to make peanut butter pie.

Video

Notes

  1. Make ahead: This pie needs at least 4 hours to chill, but overnight is even better for slicing cleanly.
  2. Toppings: Keep it simple with whipped cream or dress it up with melted chocolate, chopped peanuts, or even mini peanut butter cups.
  3. Crust swaps: Oreo crumbs, Nilla wafers, or pretzels make a great substitute if you want a different flavor or texture.
  4. Freezer option: Freeze for up to 2 months. Slice straight from the freezer for a peanut butter ice cream pie vibe.
  5. Serve cold: This pie is best straight from the fridge so the filling stays firm and creamy.

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 45g | Protein: 11g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 341mg | Potassium: 279mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1080IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg
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