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Peanut Butter Pie Recipe

Peanut Butter Pie

iamwinfred
This Peanut Butter Pie is a rich, creamy no-bake dessert with a silky smooth peanut butter filling nestled in a buttery graham cracker crust. Made with just a handful of simple ingredients and zero oven time, it comes together in about 15 minutes of hands-on work and chills to perfection overnight. Whether you serve it plain, drizzled with chocolate sauce, or topped with crushed Reese's cups, it is the kind of pie that disappears at every gathering and has everyone asking for the recipe before the night is over.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 9-inch pie dish Standard size; ceramic or glass preferred
  • Electric hand mixer For beating cream cheese and peanut butter smooth
  • Large mixing bowl For the peanut butter filling
  • Medium mixing bowl For the graham cracker crust mixture
  • Rubber spatula For folding in the whipped topping and scraping the bowl
  • Measuring cups and spoons For accurate measurements
  • Plastic wrap or pie lid For covering the pie during chilling
  • Offset spatula For spreading and smoothing the filling evenly; optional but helpful

Ingredients
  

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full graham cracker sheets, finely crushed (approximately 170g)
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted (85g)

For the Peanut Butter Filling

  • 1 cup creamy peanut butter use commercial brands like Jif or Skippy; avoid natural peanut butter (about 258g)
  • 8 oz cream cheese 1 block, softened to room temperature (226g)
  • 1 cup powdered sugar sifted (about 120g)
  • 8 oz whipped topping (Cool Whip) 1 tub, thawed; divided — use 3/4 for filling, reserve remainder for topping
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk whole milk preferred

For Topping (Optional)

  • chopped roasted peanuts for garnish; as much as desired
  • chocolate syrup or mini chocolate chips for garnish; drizzle or sprinkle as desired

Instructions
 

  • In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined and the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish.
  • Refrigerate the crust for at least 30 minutes (or freeze for 15 minutes) until firm and set before adding the filling.
  • In a large bowl, beat the softened cream cheese and creamy peanut butter with an electric hand mixer on medium speed for about 2 minutes until completely smooth. Scrape down the sides of the bowl as needed.
  • Add vanilla extract and milk, then beat briefly to combine. Add sifted powdered sugar and beat on medium speed until the filling is smooth and fluffy, about 1 to 2 minutes.
  • Gently fold about 3/4 of the thawed Cool Whip into the peanut butter mixture using a rubber spatula, using slow sweeping motions until no white streaks remain. Do not stir or beat vigorously.
  • Spoon the filling into the chilled crust and smooth the top with an offset spatula. Spread the reserved Cool Whip evenly over the filling, then add any toppings such as chopped peanuts or a drizzle of chocolate syrup.
  • Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours, or overnight for the best texture and cleanest slices.
  • Let the pie sit at room temperature for 5 minutes before slicing. Use a sharp knife, wiping the blade clean between each cut, and serve with any additional garnishes you like.

Notes

  • Use softened cream cheese at room temperature for a completely smooth, lump-free filling. Cold cream cheese will not blend properly.
  • Stick with commercial creamy peanut butter like Jif or Skippy. Natural peanut butter separates and can cause the filling to become greasy or unstable.
  • Do not skip chilling the crust before filling it. A firm, cold crust holds the filling better and prevents crumbling when sliced.
  • Fold the Cool Whip in gently with a rubber spatula rather than beating it in. Over-mixing deflates the air and makes the filling heavier and denser.
  • For the cleanest, most professional-looking slices, chill the pie overnight rather than the minimum 4 hours.
  • You can substitute homemade whipped cream (1 1/2 cups heavy cream beaten to stiff peaks) in place of Cool Whip. Plan to serve within 1 to 2 days as it is slightly less stable.
  • A store-bought pre-made graham cracker crust works perfectly and saves a step. Use a standard 9-inch size to hold all the filling without overflowing.
  • To freeze: wrap the finished pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Refrigerator storage: cover and store for up to 4 days. The crust may soften slightly over time but the flavor remains excellent.
  • For a chocolate peanut butter variation, use an Oreo cookie crust and add a layer of hot fudge sauce on top of the filling before chilling.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 40gProtein: 10gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 32mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 27gVitamin A: 8IUCalcium: 6mgIron: 8mg
Keyword easy dessert, No Bake Dessert, no bake pie, peanut butter dessert, peanut butter pie
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