Peanut Butter Pie
An easy, no-bake dessert with velvety peanut butter filling, graham crust, and chocolate ganache drizzle.
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.
Notes
For a creamier consistency, chill the pie overnight. Customize with toppings like nuts, candies, or more ganache.
Nutrition
Calories: 380kcal
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