Peanut Butter Pie Recipe
This Peanut Butter Pie Recipe is an easy, no-bake dessert that brings homemade, chocolatey, and utterly creamy goodness with minimal fuss.
Every slice of this no-bake peanut butter pie feels like a hug—rich, smooth, and just sweet enough. I first whipped this up at a summer potluck back in ’05, and it’s been a family favorite ever since. What makes it special? We’re talking velvety peanut butter filling, a crisp graham crust, and a glossy chocolate ganache drizzle—all without firing up the oven. Plus, swapping half the cream for plain Greek yogurt can boost protein by about 20%, according to USDA data, so you’re sneaking in a little extra goodness. Whether it’s Memorial Day, a cozy autumn gathering, or just a Monday that needs brightening, this delicious pie fits right in. You know what? It also travels well—perfect for picnics, birthday parties, or grandmother’s house.
Why You’ll Love This Recipe (H2)
- No oven needed—stay cool in the kitchen
- Ready in under 30 minutes of hands-on time
- Creamy texture that practically melts on your tongue
- Crowd-pleaser at summer barbecues or holiday feasts
- Make-ahead friendly—chill overnight, slice on demand
- Customizable toppings: nuts, candies, or extra drizzle
- Uses simple pantry staples you likely have on hand
- Data-backed tweak: Greek yogurt swap for added protein
Ingredients (H2)
• 1 (9-inch) graham cracker crust (store-bought or homemade)
• 1 cup creamy peanut butter (I love Jif Natural for smooth texture)
• 8 oz cream cheese, softened (full fat for best mouthfeel)
• 1 cup powdered sugar, sifted (helps avoid lumps)
• ½ cup plain Greek yogurt (optional protein boost)
• 1 cup heavy whipping cream, cold (use whole milk cream for stability)
• 1 tsp pure vanilla extract (Madagascar if you can)
• Pinch of fine sea salt (balances sweetness)
• 4 oz semisweet chocolate chips (Ghirardelli or Toll House)
• 2 tbsp unsalted butter (for silky ganache)
Tips:
- For ultra-smooth filling, let cream cheese sit at room temp 30 minutes.
- Measure peanut butter with a liquid measuring cup—no sticky spoons.
- Chill mixing bowl and beaters 10 minutes before whipping cream.
Directions (H2)
- In a large bowl, beat cream cheese and peanut butter at medium speed until smooth and lump-free—about 2 minutes. (Scrape bowl sides once.)
- Add powdered sugar, Greek yogurt, vanilla, and salt. Mix on low until just combined, then bump to medium for 30 seconds.
- In a separate chilled bowl, whip heavy cream until soft peaks form. You’ll know it’s ready when peaks hold their shape but tip over slightly.
- Gently fold whipped cream into the peanut butter mixture using a silicone spatula. Aim for about 10 slow strokes—overmixing deflates air.
- Spoon filling into the graham crust, smoothing the top with an offset spatula. Tap the pan lightly on the counter to settle any bubbles.
- To make ganache, melt chocolate chips and butter in a microwave-safe bowl in 20-second bursts, stirring between each, until glossy and lump-free.
- Drizzle ganache over the pie in lines or swirls—get creative, or keep it simple.
- Chill pie in fridge at least 4 hours, or up to overnight, for the creamiest texture. (You’ll see edges firm to a perfect sliceable consistency.)
Servings & Timing (H2)
Yield: 8 generous slices
Prep Time: 25 minutes of active work
Chill Time: 4–6 hours (best overnight)
Total Time: about 4½–6½ hours (mostly hands-off)
Variations (H2)
• Swirl in ½ cup mini chocolate chips before chilling for extra crunch.
• Use a chocolate cookie crust instead of graham for a deeper flavor.
• Stir 2 tbsp crunchy peanut butter into the filling for texture contrast.
• Swap heavy cream for coconut cream to make it dairy-free and vegan.
• Top with crushed pretzels and a pinch of sea salt for sweet-salty fun.
• Drizzle caramel in addition to chocolate for a decadent twist.
Storage & Reheating (H2)
Store covered in the refrigerator for up to 4 days. For longer shelf life, freeze wrapped in plastic and foil—up to 1 month. Thaw frozen slices in the fridge 2–3 hours before serving. Make-ahead tip: assemble up to 2 days ahead and chill; add ganache just before company arrives.
Notes (H2)
• If your filling seems slightly runny, add 2 tbsp more powdered sugar next time.
• I learned that folding whipped cream gently keeps the pie light and airy.
• For deeper peanut flavor, toast dry peanut butter in a warm skillet 1 minute before mixing.
• Always use a hot knife (dip in hot water) for clean, photo-worthy slices.
FAQs (H2)
Q: Can I use natural peanut butter with oil separation?
A: Yes—just stir the oil back in fully before measuring so the filling stays creamy.
Q: My ganache is grainy. What went wrong?
A: Heat your chocolate and butter slowly in short bursts, stirring well; avoid overheating.
Q: Is there a gluten-free crust option?
A: Absolutely—use gluten-free graham crackers or almond flour crust for a GF dessert.
Q: How do I prevent cracks on top of the pie?
A: Chill the pie in a single layer without stacking; temperature shocks can cause fine cracks.
Q: Can I halve the recipe?
A: Sure—just use a smaller 6- or 7-inch pan and adjust chilling time slightly.
Q: What’s the best tool for slicing clean pieces?
A: A long, hot knife and a damp cloth to wipe between cuts makes for smooth edges.
Q: Can I make mini pies?
A: Yes, divide filling into small jars or ramekins—perfect for individual servings.
Conclusion (H2)
This creamy, no-bake Peanut Butter Pie Recipe checks all the boxes for ease, flavor, and crowd-pleasing charm. Give it a whirl at your next gathering, and watch it disappear in minutes. I’d love to hear how yours turns out—drop a comment below, share a photo, or explore more easy desserts in my No-Bake Desserts Roundup. Enjoy every bite!
Peanut Butter Pie
Ingredients
- 1 9-inch graham cracker crust store-bought or homemade
- 1 cup creamy peanut butter I love Jif Natural for smooth texture
- 8 oz cream cheese softened (full fat for best mouthfeel)
- 1 cup powdered sugar sifted (helps avoid lumps)
- 1/2 cup plain Greek yogurt optional protein boost
- 1 cup heavy whipping cream cold (use whole milk cream for stability)
- 1 tsp pure vanilla extract Madagascar if you can
- Pinch fine sea salt balances sweetness
- 4 oz semisweet chocolate chips Ghirardelli or Toll House
- 2 tbsp unsalted butter for silky ganache
Instructions
- In a large bowl, beat cream cheese and peanut butter until smooth and lump-free.
- Add powdered sugar, Greek yogurt, vanilla, and salt. Mix until combined.
- Whip heavy cream in a chilled bowl until soft peaks form.
- Gently fold whipped cream into peanut butter mixture.
- Spoon filling into graham crust. Make ganache by melting chocolate and butter.
- Chill pie for at least 4 hours. Drizzle ganache over the pie before serving.
