Go Back
peanut butter pie

Peanut Butter Pie

A rich, creamy, no-Cool-Whip peanut butter pie that tastes like a giant peanut butter cup. Perfect make-ahead dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

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

- For almond butter version: Use 1 cup almond butter + 2 tsp extra vanilla
- Freezes beautifully for up to 1 month
- Swap crust with Oreo or graham crackers
Keyword peanut butter pie