Classic Peanut Butter Pie

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This peanut butter pie is made with a light, creamy peanut butter filling sitting in a classic graham cracker crust. It has just the right amount of peanut butter flavor without being overpowering. It’s the perfect dessert for all of the peanut butter fanatics out there!

Why You’ll Love This Easy Peanut Butter Pie Recipe

Wondering what makes this peanut butter pie recipe so special? You won’t really know until you try it but it’s better than any you’d get at a restaurant or bakery. Here’s why:

• Light and creamy. The texture of the filling on this pie is unbeatable. For a peanut butter dessert, it’s wonderfully light and has a creaminess to it that you will crave again and again.
• Just the right amount of peanut butter. The peanut butter flavor in this pie comes through beautifully but it’s not overpowering. Peanut butter can be tricky to work with because it can make things like pie and buttercream quite dry. Fortunately, this pie has just the right amount for great flavor, but not so much that it gives the pie a weird texture.
• No bake miracle. While you can bake the crust for this dessert, you don’t have to and the filling is completely no-bake. This makes it a super easy dessert that you can make any time, anywhere.

Recipe Ingredients

Pie Crust

• Graham cracker crumbs – You could use vanilla wafers instead, if you’d like a sweeter crust.
• Sugar – I used granulated sugar but brown sugar would also work for a richer flavor profile.
• Salt – You need a little salt to balance out the sweetness!
• Unsalted butter – You’ll want to melt the butter before using it so that it’ll hold everything together.

Peanut Butter Filling

• Cream cheese – The cream cheese needs to be at room temperature. Otherwise, you are likely to end up with a lumpy filling. Also be sure to use full-fat, brick-style cream cheese.
• Powdered sugar
• Creamy peanut butter – Do not use chunky peanut butter or natural peanut butter. Natural peanut butter separates, making it nearly impossible to mix smoothly with the rest of the ingredients.
• Heavy whipping cream – Start with cold heavy cream. If it’s too warm, it won’t whip up and hold volume properly.
• Vanilla extract
• Chopped peanuts – For a touch of decorating.

How to Make Peanut Butter Pie

Here’s a quick look at how to make this easy peanut butter pie. Don’t forget to scroll to the recipe card below for more detailed instructions.

• Prep. Preheat the oven to 325°F.
• Make the crust. Mix together the graham cracker crumbs, sugar, and salt. Mix in the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie crust and bake for 5 minutes. Let the crust cool while you make the filling.

• Make the filling base. Beat the cream cheese, ¾ cup powdered sugar, the peanut butter on medium speed until light and fluffy
• Make the whipped cream. Beat the heavy whipping cream, vanilla extract, and remaining powdered sugar on high speed until stiff peaks form.

• Put it all together. Fold the whipped cream into the peanut butter mixture in two parts.
• Assemble. Spread the filling into the pie crust.

• Chill. Refrigerate for 5-6 hours, or until firm.
• Finish it off. Sprinkle the chopped peanuts around the outer edge of the pie and serve cold.

Tips for Success

This recipe for peanut butter pie is pretty straight forward but there are definitely a few things you want to keep in mind while you make it if you want the best results possible. Here they are.

• Choose your peanut butter wisely. Not all peanut butters are created equal. For this pie, you want to make sure you grab a smooth, creamy rendition. You also want to stay away from natural peanut butters. The oil separates from the peanut butter making it hard to mix into the pie filling smoothly.
• Beat until light and fluffy. When beating the cream cheese, powdered sugar, and peanut butter together, do so until the mixture has significantly lightened in color and become quite fluffy. This should take 2-3 minutes. This process ensures that all of the ingredients are thoroughly incorporated and also introduces air into the mixture, leaving you with a lighter, fluffier filling.
• Cold heavy cream. The heavy cream must be cold in order to whip up properly and hold volume. So chill it in the fridge up to the point of using it. If you want to get really fancy, you can chill your bowl and whisk too.
• Fold gently. When folding the whipped cream into the peanut butter mixture, do so gradually (in two parts) and gently. Attempting to fold all of the whipped cream in at once and/or mixing too aggressively can knock the volume out of the whipped cream, giving you a less-than-fluffy filling.
• Don’t skimp on chill time. This pie needs at least 5 hours in the fridge (ideally overnight) before it is fully set and ready to slice and serve. If you skimp on chill time, the peanut butter filling will be softer and harder to cut into and serve.

How to Store Peanut Butter Pie

Cover the pie tightly with clear wrap or transfer the leftovers to an airtight container. You can store it in the fridge for up to 5 days or in the freezer for up to 3 months. If you store it in the freezer, I suggest using two layers of clear wrap to prevent freezer burn.

More Peanut Desserts

On the hunt for more peanut-y sweet treats? Boy oh boy do I have some good ones for you. Here are a few of my favorites.

• Peanut Butter Cheesecake
• Reese’s Peanut Butter Pie
• Peanut Butter Cupcakes
• Peanut Butter Fudge
• Peanut Butter Blossoms
• Peanut Butter Chocolate Chip Cookies

Watch How to Make It

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