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featured peanut butter pie
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4.69 from 19 votes

Peanut Butter Pie Recipe

Peanut butter pie is the ultimate dessert to share during the holidays. It starts with a chocolate crust and is then loaded with no bake peanut butter goodness. Topped with whipped cream and peanut butter and chocolate chips, everyone will love this pie.
Prep Time20 minutes
Cook Time8 minutes
Chill Time2 hours
Total Time2 hours 28 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 8 slices
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Food Processor
  • Pie Pan
  • Hand Mixer

Ingredients

  • 14 graham cracker sheets 217 grams, crushed (or Oreos)
  • ¼ cup unsalted butter 57 grams, melted (½ stick)
  • 8 ounces cream cheese 227 grams, room temperature (1 block)
  • ¾ cup creamy peanut butter 203 grams, plus more for drizzling
  • ½ cup powdered sugar 57 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 cup whipped cream 170 grams, homemade or store-bought, plus more for garnish

Optional Garnishes

  • Crushed peanuts
  • Peanut butter chips
  • Chocolate curls
  • Chopped peanut butter cups
  • Melted peanut butter
  • Melted chocolate

Instructions

  • Preheat oven to 350°F. Place the graham crackers in a food processor and pulse until they're fine crumbs.
    14 graham cracker sheets
    graham crackers in food processor before processing
  • Pour the melted butter over the top and pulse to combine.
    ¼ cup unsalted butter
    adding melted butter to graham cracker crumbs in food processor
  • Press into a 8- or 9-inch pie pan and bake for 7-9 minutes, until set. Remove from the oven and allow to cool completely.
    graham cracker crust in pie dish
  • In a large mixing bowl, use a hand mixer to combine the cream cheese, peanut butter, powdered sugar, and vanilla together until smooth.
    8 ounces cream cheese, ¾ cup creamy peanut butter, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
    peanut butter pie filling in glass bowl with a spatula
  • Gently fold in the whipped cream until just combined.
    1 cup whipped cream
    peanut butter pie filling in a glass bowl with a spatula
  • Transfer the mixture into the cooled crust.
    hand spreading peanut butter pie filling into pie dish with a spatula
  • Cover the pie in plastic wrap and chill for at least 2 hours, or overnight.
    peanut butter pie without toppings
  • When ready to serve, top with whipped cream and your favorite garnishes.
    Crushed peanuts, Peanut butter chips, Chocolate curls, Chopped peanut butter cups, Melted chocolate, Melted peanut butter

Video

Notes

  • Allow the pie crust to cool completely before adding in the filling. If the pie crust is still warm, it will hurt the integrity of the peanut butter filling.
  • Scrape down the sides of the bowl when mixing your ingredients together. You want to make sure that everything is fully incorporated before adding it to the pie crust.
  • This pie does need time to firm up in the fridge. Make sure you allow it at least 2 hours before slicing. You can make it the night before and keep it in the fridge until it's time to enjoy.
  • Nutritional information does not include optional toppings.
Storage: Store peanut butter pie in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.

Nutrition

Serving: 1slice | Calories: 448kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 356mg | Potassium: 231mg | Fiber: 2g | Sugar: 17g | Vitamin A: 609IU | Calcium: 68mg | Iron: 1mg