Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 8 minutes minutes
Chill Time: 2 hours hours
Total Time: 2 hours hours 28 minutes minutes
Servings: 8 slices
Calories: 448kcal
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.
Print Recipe
- 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
Preheat oven to 350°F. Place the graham crackers in a food processor and pulse until they're fine crumbs.
14 graham cracker sheets
Pour the melted butter over the top and pulse to combine.
¼ cup unsalted butter
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.
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
Gently fold in the whipped cream until just combined.
1 cup whipped cream
Transfer the mixture into the cooled crust.
Cover the pie in plastic wrap and chill for at least 2 hours, or overnight.
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
- 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.
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