The Best Recipe For Peanut Butter Pie

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A pie with a creamy filling in a white dish. One slice is being lifted out with a metal server. A pink cloth is in the background.

The Best Recipe For Peanut Butter Pie

Make a quick and delicious peanut butter pie on a chocolate crust! With different crust options and a very fast no bake filling, this pie is delicious, great for beginners, and is always a crowd pleaser!

5 from 1 vote

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Prep Time: 25

Optional Baking Time: 15

Total Time: 40

Servings: Servings

Author: Michelle

Equipment

8.5 to 9-inch Pie Plate

Ingredients

For the Chocolate Crust:

14 whole chocolate graham crackers (about 2 cups of crumbs)
8 tablespoons melted butter (salted or unsalted - either works!)
3 tablespoons granulated sugar

For the Peanut Butter Filling:

1 cup heavy cream
1 cup powdered sugar, divided
2 teaspoons vanilla extract, divided
6 oz cream cheese, softened
1 cup creamy peanut butter (not natural peanut butter)

Instructions

Make the chocolate graham cracker crust (skip if using a store made crust)

Crush the graham crackers into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
Pour the crumbs into a bowl. Add the sugar and give it a quick stir.
Pour the melted butter over the crumb mixture and stir everything together until it looks like wet sand. It should hold together if you squeeze some in your hand.
Dump the crumbs into a lightly greased 8½ - or 9-inch pie plate. Use the flat bottom of a measuring cup or glass to press the crumbs firmly into the pie plate. Make sure to get up the sides evenly too.
Bake the crust at 350°F for 10–15 minutes, until it smells nice and toasty.
Let it the pie crust cool completely before adding the filling.

Make the no bake peanut butter filling

In a mixing bowl, add the heavy cream, ¼ cup of the powdered sugar, and 1 teaspoon of vanilla.
Use a hand mixer to beat the mixture—start on low speed to combine, then increase to medium high speed and whip until stiff peaks form. (That means when you lift the beaters, the cream stands up on its own.) Set this aside.
In another large bowl, add the softened cream cheese, peanut butter, the remaining ¾ cup of powdered sugar, and the remaining teaspoon of vanilla.
Beat the cream cheese and peanut butter mixture with the hand mixer on medium speed. It might look thick at first—kind of like cookie dough—but that’s okay! Just make sure it’s all mixed in.
Add two big tablespoons of the whipped cream to the peanut butter mixture and beat it in. No need to be gentle at this step. The cream helps lighten up the mixture so it’s easier to fold in the rest of the whipped cream later.
Now, gently fold the rest of the whipped cream into the peanut butter filling using a rubber spatula. Take your time and be gentle so you don’t lose all the fluff from the whipped cream. Keep folding until everything is combined, smooth, and no streaks remain.
Spoon the filling into the cooled chocolate crust and smooth out the top.
Cover loosely with plastic wrap, and chill the pie in the fridge for at least 5 hours or overnight until firm. Once the pie has set, slice and serve!

Notes

For a completely no-bake peanut butter pie, use a pre-made deep-dish graham cracker crust (plain or chocolate) or make a homemade graham cracker crust. Store-bought crusts can be filled right away, but a homemade crust should be frozen for 30 minutes before filling. The chocolate crust in this recipe requires baking, otherwise it's too crumbly.
Store leftover pie in the fridge for up to 5 days or freeze slices for up to 2 months. Thaw frozen pie in the fridge before serving.

Cuisine American, Christmas Treats, Desserts, No Bake Desserts, Thanksgiving Desserts

Course Dessert, Pies

Nutrition