Peanut Butter Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/peanut-butter-pie-recipe/
