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peanut butter pie

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Equipment

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

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

Instructions
 

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