Peanut Butter Pie Recipe

Introduction

This Peanut Butter Pie is a creamy, dreamy dessert that combines rich peanut butter with a light and fluffy filling. Perfect for peanut butter lovers, it’s easy to make and requires no baking if using a pre-made crust.

Ingredients

• 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) plus 2 tablespoons confectioners’ sugar, divided
• 1 store-bought or homemade 9″ 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, salt, and 3/4 cup confectioners’ sugar on medium speed until combined and fluffy, about 1 minute.
3. Step 3: Add 1/4 cup of heavy cream to the peanut butter mixture and beat until combined and lightened in color, about 1 minute more.
4. Step 4: Add a dollop of the whipped cream from Step 1 to the peanut butter mixture. Using a flexible spatula, fold until no streaks remain and the texture is slightly lightened.
5. Step 5: Fold in the remaining whipped cream gently until no streaks remain.
6. Step 6: Spoon the peanut butter filling into the cooled graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
7. Step 7: When ready to serve, in a large bowl, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar on medium-high speed until stiff peaks form, about 3 to 4 minutes.
8. Step 8: Unwrap the pie and spread the freshly whipped cream on top. Sprinkle with chopped roasted salted peanuts before serving.

Tips & Variations

• For extra crunch, mix some chopped peanuts into the filling before chilling.
• Use natural peanut butter for a less sweet flavor, but it may affect texture slightly.
• Try a chocolate or vanilla cookie crust for a different twist.
• Chill the mixing bowl and beaters before whipping cream to help get better stiffness.

Storage

Store the pie covered in the refrigerator for up to 3 days. The pie is best served chilled and should be eaten within a few days to maintain the fresh whipped topping. If needed, bring to room temperature for 15 minutes before serving for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be made the day before and kept refrigerated. Just add the whipped cream topping and peanuts right before serving for the best texture.

Can I freeze the Peanut Butter Pie?

Freezing is not recommended as the whipped cream texture may become watery or grainy after thawing. It’s best enjoyed fresh from the fridge.

Peanut Butter Pie Recipe

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★★★★★

4.9 from 95 reviews

This creamy and indulgent Peanut Butter Pie features a fluffy peanut butter filling nestled in a crisp graham cracker crust, topped with freshly whipped cream and crunchy roasted peanuts. Perfectly sweet and rich, this no-bake dessert is easy to prepare and delights peanut butter lovers with every bite.

• Author: Maya
• 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
• Diet: Vegetarian

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

Crust

• 1 store-bought or homemade 9″ graham cracker crust, baked and cooled

Topping

• 2 tablespoons confectioners’ sugar
• 1/4 cup coarsely chopped roasted salted peanuts

Instructions

1. Whip the cream: 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. Prepare peanut butter mixture: 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, roughly 1 minute. Add 1/4 cup heavy cream and continue beating until combined and lightened in color, about 1 minute more.
3. Fold in whipped cream: 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. Then add the remaining whipped cream and fold in gently until fully incorporated and smooth.
4. Assemble the pie: Spoon the peanut butter filling into the cooled graham cracker crust and smooth the top evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or up to overnight to set.
5. Make topping whipped cream: When ready to serve, in a large bowl, beat the remaining 3/4 cup heavy cream with 2 tablespoons confectioners’ sugar on medium-high speed until stiff peaks form, about 3 to 4 minutes.
6. Decorate and serve: Unwrap the chilled pie, spread the freshly whipped cream evenly over the top, and sprinkle with the coarsely chopped roasted salted peanuts. Slice and enjoy!

Notes

• For best results, ensure the cream cheese is softened to room temperature before mixing for a smooth filling.
• The pie must chill for at least 4 hours to properly set and develop flavor.
• You can use a homemade graham cracker crust or store-bought for convenience.
• Adjust sweetness by tuning the amount of confectioners’ sugar according to your preference.
• Store leftover pie covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: peanut butter pie, no-bake pie, peanut butter dessert, creamy peanut butter pie, graham cracker crust pie