Peanut Butter Cream Pie Recipe

Introduction

This Peanut Butter Cream Pie combines rich chocolate, creamy peanut butter, and a crunchy graham cracker crust for a delightful dessert experience. It’s easy to prepare and perfect for any occasion that calls for a sweet treat with a peanut butter twist.

Ingredients

• 1/2 cup hot fudge sauce
• 1/2 cup creamy peanut butter
• 1 1/4 cup cold milk
• 2 (3.4 oz) packages vanilla flavor instant pudding
• 1/2 tub Cool Whip (thawed)
• 1/2 cup mini Reese’s peanut butter cups (chopped)
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• Mini Reese’s peanut butter cups for decoration
• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter (melted)

Instructions

1. Step 1: Preheat your oven to 375º F.
2. Step 2: In a bowl, mix the crushed graham crackers with sugar and melted butter. Press this mixture firmly into a pie plate to form the crust.
3. Step 3: Bake the crust for 8 minutes, then allow it to cool completely.
4. Step 4: Spread the hot fudge sauce evenly over the cooled crust. Place the pie in the freezer for 10 minutes to set the chocolate layer.
5. Step 5: In a separate bowl, whisk together the creamy peanut butter and cold milk until smooth.
6. Step 6: Add the vanilla instant pudding mixes to the peanut butter mixture and whisk for about 2 minutes until thickened.
7. Step 7: Gently fold in the thawed Cool Whip and chopped mini Reese’s peanut butter cups.
8. Step 8: Spoon the peanut butter filling over the chocolate layer in the pie crust. Refrigerate to allow it to set.
9. Step 9: Using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form.
10. Step 10: Spread the whipped cream topping over the peanut butter layer and garnish with additional mini Reese’s peanut butter cups.
11. Step 11: Refrigerate the pie for at least 3 hours before serving to let all layers set properly.

Tips & Variations

• For a crunchier crust, toast the graham crackers lightly before crushing.
• Use natural peanut butter for a more intense flavor, but ensure it’s smooth for easy mixing.
• Add a sprinkle of sea salt on top for a sweet and salty contrast.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 10 to 15 minutes before serving, but it’s best enjoyed chilled to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator to allow all layers to set and flavors to meld.

Can I use crunchy peanut butter instead of creamy?

While creamy peanut butter blends better for the filling’s smooth texture, crunchy peanut butter can be used if you enjoy added texture. Just be aware it may affect the consistency.

Peanut Butter Cream Pie Recipe

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★★★★★

4.7 from 80 reviews

This Peanut Butter Cream Pie features a crunchy graham cracker crust layered with rich hot fudge, creamy peanut butter pudding, and whipped topping. Finished with whipped cream and mini Reese’s peanut butter cups, it’s a decadent no-bake treat perfect for peanut butter lovers.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 3 hours 28 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted

Filling

• 1/2 cup hot fudge sauce
• 1/2 cup creamy peanut butter
• 1 1/4 cups cold milk
• 2 (3.4 oz) packages vanilla flavor instant pudding
• 1/2 tub Cool Whip (thawed)
• 1/2 cup mini Reese’s peanut butter cups, chopped

Topping

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Mini Reese’s peanut butter cups for decoration

Instructions

1. Preheat Oven: Preheat your oven to 375º F to prepare for baking the crust.
2. Prepare Pie Crust: In a mixing bowl, combine the crushed graham crackers and sugar. Stir in the melted butter until the mixture is evenly moistened.
3. Form and Bake Crust: Press the graham cracker mixture firmly against the bottom and sides of a pie plate to form the crust. Bake in the preheated oven for 8 minutes. Remove and allow it to cool completely.
4. Layer Hot Fudge: Spoon the hot fudge sauce evenly over the cooled crust. Spread to cover the entire surface and place in the freezer for 10 minutes to set.
5. Make Peanut Butter Pudding Filling: In a mixing bowl, whisk together the creamy peanut butter and cold milk until well blended. Add the two packages of vanilla instant pudding mix and beat for about 2 minutes until the mixture thickens.
6. Incorporate Cool Whip and Peanut Butter Cups: Gently fold in the thawed Cool Whip and chopped mini Reese’s peanut butter cups into the pudding mixture until combined.
7. Assemble Filling Layer: Spoon the peanut butter pudding mixture over the chilled hot fudge layer. Spread evenly and refrigerate to allow it to set.
8. Prepare Whipped Cream Topping: Using an electric stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
9. Apply Topping and Garnish: Gently spread the whipped cream over the peanut butter layer. Decorate the top with additional mini Reese’s peanut butter cups for a festive touch.
10. Chill and Serve: Let the assembled pie set in the refrigerator for at least 3 hours before slicing and serving to allow all layers to firm up perfectly.

Notes

• Ensure the Cool Whip is fully thawed before folding it into the pudding to achieve a smooth texture.
• For best results, use chilled milk for the pudding mix to help it set quickly and firm up well.
• Freezing the hot fudge layer briefly helps prevent it from mixing into the peanut butter filling.
• This pie should be stored in the refrigerator and consumed within 2-3 days for optimal freshness.
• You can substitute mini peanut butter cups with chopped regular-sized cups if mini are unavailable.

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