peanut butter pie

Peanut butter pie is the ultimate make-ahead dessert that hits all the right notes—creamy, rich, and perfectly sweet with a chocolatey crunch. This version skips the shortcuts and whips up an entirely homemade filling that’s light and luscious, no Cool Whip in sight. Whether you’re celebrating, hosting, or just indulging a peanut butter craving, this easy pie is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• 100% from-scratch—no Cool Whip needed
• Light, creamy, and rich without being too heavy
• Chocolate graham cracker crust = perfect texture contrast
• Make-ahead friendly (up to 1 month frozen)
• Kid- and adult-approved

Ingredients

For the crust

• 14 chocolate graham crackers (about 1¾ cups crumbs)
• 1 tbsp light brown sugar
• 7 tbsp unsalted butter, melted

For the filling

• 8 oz cream cheese, softened
• ¾ cup powdered sugar, plus 2 tbsp (divided)
• 1 cup creamy peanut butter (Jif or Skippy recommended)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

For the topping

• 2 tbsp melted peanut butter
• 2 tbsp melted chocolate
• Mini Reese’s cups, chopped
• Peanut butter chips

Instructions

1. Prepare the Crust
   Preheat oven to 325°F. In a food processor, pulse graham crackers and brown sugar until finely ground. Add melted butter and pulse until combined. Press mixture firmly into a 9-inch pie dish. Bake for 10–12 minutes, then let cool completely.
2. Make the Filling
   In a large bowl, beat cream cheese, ¾ cup powdered sugar, and peanut butter until smooth and fluffy (about 3 minutes). In a separate bowl, whip the heavy cream with remaining 2 tbsp powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into the peanut butter mixture.
3. Assemble the Pie
   Pour filling into the cooled crust and smooth the top. Chill in the fridge for at least 6 hours or freeze for 3 hours.
4. Add Toppings
   Drizzle melted peanut butter and chocolate over the top using a spoon or piping bag. Sprinkle on chopped mini Reese’s and peanut butter chips.
5. Serve
   Serve chilled or frozen, depending on desired texture. Store leftovers covered in the fridge (up to 3 days) or freezer (up to 1 month).

Recipe Details

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 3–6 hours
Total Time: 30 minutes + chill
Servings: 8 slices

Nutrition Facts (per slice, estimated)

• Calories: 490
• Protein: 9g
• Carbs: 32g
• Fat: 38g
• Sugar: 20g
• Fiber: 2g
• Sodium: 280mg

Tips & Variations

• Peanut butter type: Stick to conventional creamy peanut butter (Jif, Skippy). Natural PB may separate.
• Try almond butter: Replace PB with almond butter and add 2 tsp vanilla to the filling.
• Crust options: Use Oreo cookies, chocolate wafer cookies, or regular graham crackers.
• No bake crust: Skip baking the crust if you prefer a no-bake version, but it may be more crumbly.
• Decorating tip: Use a Ziploc bag with the corner snipped to drizzle toppings neatly.

Peanut Butter Pie

A rich, creamy peanut butter filling in a chocolatey crust, topped with candy and drizzled sauces. Make-ahead dessert perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 420 kcal

Equipment

• – 9-inch pie dish
• Food processor
• Mixing bowls
• Electric mixer
• Spatula
• – Piping bag or Ziploc for drizzle

Ingredients

  

• **Crust**
• – 14 chocolate graham crackers about 1¾ cups crumbs
• – 1 tbsp brown sugar
• – 7 tbsp unsalted butter melted
• **Filling**
• – 8 oz cream cheese softened
• – ¾ cup powdered sugar + 2 tbsp divided
• – 1 cup creamy peanut butter not natural
• – 1 cup heavy whipping cream
• – 1 tsp vanilla extract
• **Topping**
• – 2 tbsp melted peanut butter
• – 2 tbsp melted chocolate
• – Mini Reese’s cups chopped
• – Peanut butter chips

Instructions

 

• Preheat oven to 325°F.
• Pulse crackers + sugar in food processor. Add butter. Press into 9-inch pie dish. Bake 10–12 min. Cool.
• Beat cream cheese, ¾ cup sugar, and peanut butter until fluffy.
• Whip cream with remaining sugar and vanilla. Fold into PB mix.
• Spread filling in crust. Chill 6+ hrs or freeze 3 hrs.
• Drizzle with melted PB + chocolate. Top with Reese’s and chips.
• Serve cold or frozen. Store covered.

Notes

– For almond butter version, add 2 tsp vanilla
– Use Oreo crust or graham cracker crust
– Serve chilled or frozen, based on preference

Keyword peanut butter pie

FAQs

Can I use natural peanut butter?
It’s not ideal. Natural peanut butter can separate and make the filling oily. Use stabilized PB for best results.

Do I need to bake the crust?
Baking makes it sturdier, but you can skip it for a no-bake version—just chill the crust before filling.

How do I store leftovers?
Cover and refrigerate for up to 3 days, or freeze for up to 1 month.

Can I make this ahead of time?
Absolutely. Freeze fully assembled and decorate just before serving.

Do I serve it chilled or frozen?
Either! Chilled gives a mousse-like texture, while frozen offers a firmer, ice-cream-like experience.

Conclusion

This peanut butter pie is pure dessert bliss—creamy, chocolatey, and insanely easy to whip up. Whether you’re making it for a dinner party, a birthday treat, or just a sweet weekend project, it’s a guaranteed hit that tastes as good as it looks. Customize the crust, add your favorite toppings, and enjoy every decadent slice.