peanut butter pie

This peanut butter pie is creamy, dreamy, and made completely from scratch—no Cool Whip or shortcuts. With a crunchy chocolate crust, fluffy peanut butter filling, and a rich drizzle of melted chocolate and peanut butter on top, it’s everything you want in a no-bake dessert (aside from a brief crust bake). Whether you’re a die-hard peanut butter lover or just need a crowd-pleasing treat, this is your go-to pie for every season.

Why You’ll Love This Recipe

• 🥜 Rich peanut butter flavor without being too heavy
• ❄️ Serve it frozen or chilled—great for warm days
• 🥄 Creamy, fluffy filling thanks to real whipped cream
• 🍫 Chocolate graham crust adds perfect texture
• 🧁 Easy to make ahead for parties and holidays
• 🎉 Naturally egg-free and totally indulgent

Ingredients

For the Crust

• 14 whole chocolate graham crackers (or 1¾ cups crumbs)
• 1 tbsp light brown sugar
• 7 tbsp unsalted butter, melted

For the Filling

• 8 oz cream cheese, room temperature
• ¾ cup + 2 tbsp powdered sugar, divided
• 1 cup creamy peanut butter (Skippy or Jif preferred)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

For the Topping

• Melted peanut butter
• Melted chocolate
• Mini peanut butter cups
• Peanut butter chips (optional)

Instructions

this recipe

1. Make the Crust
   Preheat oven to 325°F (160°C). Pulse graham crackers and brown sugar in a food processor until fine. Add melted butter and pulse until combined. Press mixture into a 9-inch pie plate. Bake for 10–12 minutes until fragrant. Cool completely.
2. Whip the Filling
   In a large bowl, beat cream cheese, ¾ cup powdered sugar, and peanut butter until fluffy—about 3 minutes. In a separate bowl, whip heavy cream with 2 tbsp powdered sugar and vanilla until stiff peaks form.
3. Fold and Fill
   Gently fold whipped cream into the peanut butter mixture until fully combined. Spoon into cooled crust and smooth the top.
4. Chill or Freeze
   Refrigerate for at least 6 hours or freeze for 3 hours until firm.
5. Top and Serve
   Drizzle melted peanut butter and chocolate over pie. Add mini Reese’s cups and peanut butter chips if desired. Serve chilled or frozen.

Recipe Details

Prep Time: 20 minutes
Bake Time: 10–12 minutes (crust only)
Chill Time: 3–6 hours
Total Time: About 4 hours (including chill time)
Servings: 8–10 slices
Cuisine: American
Course: Dessert

Nutrition Facts (Per Slice, Approximate)

• Calories: 420
• Fat: 32g
• Saturated Fat: 14g
• Sugar: 20g
• Protein: 8g
• Sodium: 190mg
• Fiber: 2g

Nutrition will vary based on toppings used.

Tips & Variations

• No chocolate grahams? Use Oreos (no filling) or regular grahams with cocoa powder
• Want a stronger chocolate punch? Add 2 tbsp cocoa powder to the crust mix
• Make it nut-free: Sub almond butter or cookie butter, and skip the peanut toppings
• Cool Whip alternative? This recipe uses real whipped cream for a more authentic flavor
• Freeze or refrigerate? Frozen = firm and sliceable, refrigerated = softer and fluffier

Peanut Butter Pie

Creamy peanut butter pie with a crunchy chocolate crust and fluffy whipped filling. A no-fuss dessert that feels fancy but comes together fast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• **Crust**
• – 14 chocolate graham crackers 1¾ cups crumbs
• – 1 tbsp light brown sugar
• – 7 tbsp unsalted butter melted
• **Filling**
• – 8 oz cream cheese room temp
• – ¾ cup + 2 tbsp powdered sugar
• – 1 cup creamy peanut butter
• – 1 cup heavy cream
• – 1 tsp vanilla extract
• **Topping**
• – Melted peanut butter
• – Melted chocolate
• – Mini peanut butter cups
• – Peanut butter chips optional

Equipment

• – Food processor
• Hand or stand mixer
• Mixing bowls
• – 9-inch pie dish

Method

 

1. Preheat oven to 325°F. Pulse crackers and sugar, add butter, and press into 9″ pie pan. Bake 10–12 mins. Cool.
2. Beat cream cheese, ¾ cup powdered sugar, and peanut butter until fluffy.
3. Whip heavy cream with 2 tbsp sugar and vanilla until stiff peaks form.
4. Fold whipped cream into peanut butter mixture. Spoon into cooled crust.
5. Chill 6 hours or freeze 3 hours until firm.
6. Top with melted chocolate, peanut butter, and candy. Serve cold.

Notes

– Chill overnight for best slicing
– Use almond butter to make it peanut-free
– Add chopped pretzels or cookies on top for crunch

FAQs

Can I make this ahead of time?
Absolutely. You can make and chill this pie up to 2 days in advance. Just add toppings right before serving.

What type of peanut butter is best?
Use conventional creamy peanut butter like Skippy or Jif. Avoid natural peanut butter—it can separate.

Can I freeze leftovers?
Yes! Wrap slices individually and freeze for up to 1 month. Thaw in the fridge before eating or enjoy frozen.

How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between each cut.

Can I make this gluten-free?
Yes—just use gluten-free graham crackers for the crust.

Conclusion

This peanut butter pie is a rich, indulgent dessert with a surprisingly easy process. With a buttery crust, whipped filling, and decadent toppings, it checks all the dessert boxes—and then some. Whether you’re feeding a holiday crowd or just yourself on a Wednesday night, this pie is the treat you’ll crave again and again.