Peanut butter pie is rich, creamy, and an absolute showstopper — especially when made completely from scratch. This version ditches the shortcuts and delivers that luscious, mousse-like texture using real whipped cream and smooth peanut butter, all nestled inside a crisp chocolate cookie crust.
No Cool Whip, no mystery ingredients — just pure dessert bliss. Whether you’re looking for a make-ahead treat for a party or a weekend indulgence, this peanut butter pie is as simple as it is spectacular.
Table of Contents
Why You’ll Love This Recipe
- Made entirely from scratch — no Cool Whip required
- Creamy, rich, and indulgent
- Make-ahead friendly — perfect for parties or holidays
- Customizable toppings for any sweet tooth
- Tastes like a giant peanut butter cup
Ingredients
For the Crust:
- 14 chocolate graham crackers (or ~1¾ cups crumbs)
- 1 tbsp light brown sugar
- 7 tbsp unsalted butter, melted
For the Filling:
- 8 oz cream cheese, room temperature
- ¾ cup + 2 tbsp powdered sugar, divided
- 1 cup creamy peanut butter (conventional like Jif or Skippy)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the Topping:
- Melted peanut butter
- Melted chocolate
- Mini peanut butter cups
- Peanut butter chips (optional)
Instructions
- Make the crust
Preheat oven to 325°F. In a food processor, pulse graham crackers and sugar until fine. Add melted butter and pulse to combine. Press mixture into bottom and sides of a 9-inch pie dish. Bake for 10–12 minutes until fragrant. Cool completely. - Prepare the filling
In a large bowl, beat cream cheese, ¾ cup powdered sugar, and peanut butter until light and fluffy (about 3 minutes). - Whip the cream
In a separate bowl, whip heavy cream until thickened. Add 2 tbsp powdered sugar and vanilla; whip to stiff peaks. - Combine
Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into cooled crust. - Chill
Freeze for 3 hours or refrigerate for at least 6 hours until set. - Decorate and serve
Drizzle with melted peanut butter and chocolate. Top with chopped mini peanut butter cups and peanut butter chips if desired. Serve cold.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Chill Time: 3+ hours
- Total Time: ~3 hours 35 minutes
- Servings: 8
- Calories: ~475 per slice (estimate)
Nutrition Facts (Per Slice)
- Calories: 475
- Fat: 34g
- Carbs: 31g
- Protein: 8g
- Sugar: 24g
- Fiber: 2g
- Sodium: 220mg
Values are approximate and will vary based on ingredients used.
Tips & Variations
- Use an Oreo crust for extra chocolate intensity
- Swap the peanut butter with almond butter for a peanut-free version (add 2 tsp vanilla to filling)
- Make it gluten-free: Use gluten-free chocolate cookies or graham crackers
- Add texture: Sprinkle chopped nuts, pretzels, or cookie crumbs on top
- Serve frozen: For firmer slices, serve straight from the freezer
Peanut Butter Pie
Equipment
- – 9-inch pie dish
- – Food processor or zip bag + rolling pin
- – Hand mixer or stand mixer
Ingredients
- #### Crust:
- – 14 chocolate graham crackers or 1¾ cups crumbs
- – 1 tbsp light brown sugar
- – 7 tbsp unsalted butter melted
- #### Filling:
- – 8 oz cream cheese room temp
- – ¾ cup + 2 tbsp powdered sugar divided
- – 1 cup creamy peanut butter
- – 1 cup heavy whipping cream
- – 1 tsp vanilla extract
- #### Topping:
- – Melted peanut butter
- – Melted chocolate
- – Mini peanut butter cups
- – Peanut butter chips optional
Instructions
- Preheat oven to 325°F. Process graham crackers and sugar, add butter. Press into pie dish and bake 10–12 minutes. Cool completely.
- Beat cream cheese, ¾ cup sugar, and peanut butter until fluffy.
- Whip cream with 2 tbsp sugar and vanilla to stiff peaks.
- Fold whipped cream into peanut butter mixture. Pour into crust.
- Freeze 3 hours or chill at least 6 hours.
- Top with melted peanut butter, chocolate, and candies. Serve cold.
Notes
– Freezes beautifully for up to 1 month
– Swap crust with Oreo or graham crackers
FAQs
Can I use natural peanut butter?
Not recommended — it can cause the filling to separate. Use conventional peanut butter like Jif or Skippy.
Can I freeze this peanut butter pie?
Yes! Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving — or serve frozen for an ice cream-like texture.
How long does this pie last?
Up to 3 days in the refrigerator, or 1 month in the freezer.
Can I skip the chocolate crust?
Sure — try a traditional graham cracker crust or a shortbread crust instead.
Is this overly sweet?
It’s rich but balanced. The cream cheese and whipped cream lighten the filling while the crust and toppings add just the right amount of indulgence.
Conclusion
This peanut butter pie is everything a dessert should be: rich, creamy, easy to make, and utterly addictive. With no Cool Whip and a 100% homemade filling, it’s the perfect combination of classic comfort and elevated flavor. Make it once, and it’ll become a staple for every holiday, gathering, or “just because” moment.