peanut butter pie recipe
The Best peanut butter pie recipe
What I love most about this recipe is how versatile it is. You can make it ahead of time, which is a lifesaver when you’re hosting, and it always looks impressive even though it takes less than 30 minutes to put together. Plus, peanut butter has some great health benefits—it’s packed with protein, healthy fats, and fiber, so while this pie is definitely a treat, it’s not completely devoid of nutritional value. The graham cracker crust adds a nice crunch, and the whipped cream topping keeps it light enough that you don’t feel like you’re overdoing it. Whether you’re serving it after a weeknight dinner or bringing it to a summer barbecue, this pie is always a hit.
Creamy Peanut Butter Pie
A rich and decadent no-bake pie featuring a smooth peanut butter filling on a buttery graham cracker crust, topped with whipped cream. Perfect for peanut butter lovers!
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp salt
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp creamy peanut butter (for drizzling)
- Chopped peanuts (optional, for garnish)
👨🍳Directions
-
1
Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling. -
2
Make the filling: In a large bowl, beat the peanut butter and cream cheese together until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined. -
3
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain. -
4
Spread the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula. -
5
Prepare the topping: Whip the remaining ½ cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Spread or pipe the whipped cream over the pie. -
6
Drizzle melted peanut butter over the whipped cream and sprinkle with chopped peanuts if desired. Chill the pie in the refrigerator for at least 4 hours or until set. -
7
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
🔧Equipment
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Peanut Butter Pie Works
❓ Frequently Asked Questions About Creamy Peanut Butter Pie
1. Can I make peanut butter pie without a crust?
Yes! If you prefer a crustless version, simply pour the peanut butter filling into a greased pie dish and chill until set. The texture will be more like a mousse or pudding, but it’s just as delicious. You can also add a layer of whipped cream or chocolate ganache on top for extra flavor.
2. How long does peanut butter pie last in the fridge?
Peanut butter pie will keep well in the refrigerator for 3–4 days when stored in an airtight container or covered with plastic wrap. For longer storage, you can freeze it for up to 1 month—just thaw in the fridge overnight before serving. Note that the texture may soften slightly after freezing.
3. Can I use natural peanut butter instead of regular peanut butter?
Yes, but with a few adjustments. Natural peanut butter (the kind that separates) is thinner and less sweet, so you may need to add 1–2 tablespoons of powdered sugar or a stabilizer like 1 teaspoon of cornstarch to help thicken the filling. Also, stir the natural peanut butter well before using to ensure even consistency.
4. What can I use instead of cream cheese in peanut butter pie?
If you don’t have cream cheese or want a lighter option, try these substitutes:
– Greek yogurt (full-fat for best texture) – use a 1:1 ratio.
– Mascarpone cheese – adds a richer, creamier taste.
– Tofu (silken) – blend until smooth for a dairy-free version (adjust sweetness as needed).
– Ricotta cheese – slightly grainier but works in a pinch.
5. Why did my peanut butter pie filling turn out too runny?
A runny filling usually happens due to one of these reasons:
– Not enough stabilizers: Ensure you’re using enough cream cheese, powdered sugar, or a thickening agent like cornstarch.
– Overmixing: Whipping the filling too much can incorporate too much air, causing it to deflate and thin out.
– Warm ingredients: Make sure your cream cheese and peanut butter are at room temperature but not melted.
– Under-chilling: The pie needs at least 4 hours (or overnight) in the fridge to set properly. If it’s still runny, pop it in the freezer for 30–60 minutes to firm up.
