Peanut Butter Pie Recipe

Introduction

This creamy peanut butter pie is a delightful no-bake dessert perfect for any occasion. With a rich peanut butter filling set in a crispy graham cracker crust and topped with fluffy whipped cream and crunchy peanuts, it’s sure to satisfy your sweet tooth.

Ingredients

• 2 cups heavy cream, divided
• 1 (8-ounce) package cream cheese
• 1 cup creamy peanut butter (such as Skippy’s)
• 1/2 teaspoon kosher salt
• 3/4 cup (90 grams) plus 2 tablespoons confectioners’ sugar, divided
• 1 store-bought or homemade 9-inch graham cracker crust, baked and cooled
• 1/4 cup coarsely chopped roasted salted peanuts

Instructions

1. Step 1: In a large bowl, using a handheld mixer on medium-high speed, beat 1 cup of heavy cream until stiff peaks form, about 4 to 5 minutes.
2. Step 2: In another large bowl, beat the cream cheese, peanut butter, kosher salt, and 3/4 cup confectioners’ sugar on medium speed until combined and fluffy, about 1 minute. Add 1/4 cup heavy cream and beat until combined and lightened in color, about 1 minute more.
3. Step 3: Add a dollop of the whipped cream to the peanut butter mixture. Using a flexible spatula, fold gently until no streaks remain and the texture is slightly lightened. Add the remaining whipped cream and fold in gently until fully combined.
4. Step 4: Spoon the peanut butter filling into the cooled graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Step 5: When ready to serve, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar in a large bowl on medium-high speed until stiff peaks form, about 3 to 4 minutes.
6. Step 6: Unwrap the pie and spread the freshly whipped cream over the top. Sprinkle with chopped roasted salted peanuts before serving.

Tips & Variations

• Use crunchy peanut butter for extra texture in the filling.
• Try adding a layer of chocolate ganache between the crust and filling for a chocolate-peanut butter twist.
• If you prefer a less sweet pie, reduce the confectioners’ sugar slightly.
• Make your own graham cracker crust for a fresher flavor and control over sweetness.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, add the whipped cream topping and peanuts just before serving. To reheat, allow the pie to come to room temperature for 10-15 minutes; it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, natural peanut butter can be used but may result in a slightly different texture or separation in the filling. Stir well before starting and consider chilling the mixture if it feels oily.

Can this pie be made gluten-free?

Absolutely! Use a gluten-free graham cracker crust or substitute with another gluten-free cookie crust to keep the pie gluten-free without compromising flavor.

Peanut Butter Pie Recipe

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★★★★★

4.8 from 78 reviews

This luscious Peanut Butter Pie is a creamy, no-bake dessert perfect for peanut butter lovers. Made with a rich blend of cream cheese, creamy peanut butter, and powdered sugar, all layered inside a crisp graham cracker crust and topped with whipped cream and chopped peanuts, this pie is a crowd-pleaser that requires minimal effort but delivers maximum flavor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups heavy cream, divided
• 1 (8-oz.) package cream cheese
• 1 cup creamy peanut butter (such as Skippy’s)
• 1/2 teaspoon kosher salt
• 3/4 cup (90 g) confectioners’ sugar, plus 2 tablespoons, divided

Crust and Topping

• 1 store-bought or homemade 9″ graham cracker crust, baked and cooled
• 1/4 cup coarsely chopped roasted salted peanuts

Instructions

1. Whip Half the Cream: In a large bowl, use a handheld mixer on medium-high speed to beat 1 cup of heavy cream until stiff peaks form, about 4 to 5 minutes.
2. Prepare Peanut Butter Mixture: In another large bowl, beat the cream cheese, peanut butter, kosher salt, and 3/4 cup of confectioners’ sugar on medium speed until combined and fluffy, approximately 1 minute. Add 1/4 cup of heavy cream and continue to beat until the mixture is combined and lightened in color, about 1 more minute.
3. Fold in Whipped Cream: Add a dollop of the whipped cream to the peanut butter mixture. Using a flexible spatula, gently fold until no streaks remain and the texture is slightly lightened. Finally, fold in the remaining whipped cream gently until fully incorporated without streaks.
4. Fill the Crust: Spoon the peanut butter filling into the cooled graham cracker crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or up to overnight to set.
5. Make the Whipped Cream Topping: When ready to serve, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar in a large bowl with a handheld mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
6. Assemble and Serve: Remove the pie from the refrigerator, unwrap, and spread the freshly whipped cream over the top. Sprinkle with chopped roasted salted peanuts for garnish. Slice and serve chilled.

Notes

• For best texture, chill the pie at least 4 hours to allow the filling to set properly.
• You can substitute natural peanut butter, but the flavor and texture will be slightly different.
• Store any leftovers covered in the refrigerator for up to 3 days.
• To make this dessert gluten free, confirm the graham cracker crust is gluten free or use a gluten-free crust alternative.

Keywords: Peanut Butter Pie, no bake pie, peanut dessert, creamy peanut butter pie, graham cracker crust pie