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Peanut Butter Pie Recipe

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This no-bake peanut butter pie features a buttery graham cracker crust filled with a silky-smooth, creamy peanut butter filling made with cream cheese and fresh whipped cream. Topped with chocolate ganache and peanut butter cups, it’s the ultimate dessert for peanut butter lovers!

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs (about 10 full crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups heavy whipping cream, cold
  • 2 tablespoons powdered sugar (for whipped cream)

For the Topping:

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 4-5 peanut butter cups, chopped (optional)
  • Additional whipped cream for garnish (optional)

Instructions

Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it down firmly. Place in the refrigerator while you prepare the filling.

Step 2: Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the peanut butter, 1 cup powdered sugar, and vanilla extract. Beat on medium-high speed until completely smooth and well combined, about 2-3 minutes, scraping down the sides as needed.

Step 3: Whip the Cream
In a separate cold mixing bowl, beat the heavy whipping cream and 2 tablespoons of powdered sugar on high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when you lift the beaters.

Step 4: Fold Together
Using a rubber spatula, gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then carefully fold in the remaining whipped cream in two additions, being gentle to maintain the airiness. Fold just until no white streaks remain.

Step 5: Fill the Pie
Spoon the filling into the prepared crust, smoothing the top with a spatula. The filling should dome slightly above the crust—this is perfect!

Step 6: Make the Ganache
In a microwave-safe bowl, combine chocolate chips and ¼ cup heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and glossy (usually 40-60 seconds total). Let cool for 5 minutes, then pour or drizzle over the pie filling.

Step 7: Chill
Cover the pie loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 4 hours or overnight until completely set and firm.

Step 8: Garnish and Serve
Before serving, garnish with chopped peanut butter cups and additional whipped cream if desired. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

  • Make sure cream cheese is truly softened—cold cream cheese will create lumps that are hard to smooth out.
  • Don’t overbeat when folding in the whipped cream or you’ll deflate it and lose that light, airy texture.
  • For easier slicing, dip your knife in hot water and wipe it clean between each cut.
  • This pie must chill for at least 4 hours to set properly; overnight is even better.
  • Natural peanut butter (the kind that separates) won’t work well in this recipe—stick with conventional creamy peanut butter.

Nutrition

Find it online: https://focialy.com/peanut-butter-pie-recipe/