Peanut Butter Pie
This no-bake Peanut Butter Pie is a cool, creamy dessert with a buttery graham cracker crust, fluffy peanut butter filling, and an optional chocolate drizzle. Perfect for holidays, cookouts, or any time you need an easy make-ahead treat.
Ingredients
- 1 1/2 cups graham cracker crumbs about 10–12 full sheets, finely crushed
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted, cooled slightly
- fine sea salt pinch, for crust
- 8 ounces cream cheese softened to room temperature
- 1 cup creamy peanut butter traditional style (not natural that separates)
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt for filling
- 1 1/4 cups heavy whipping cream cold (or 1 (8-ounce) tub whipped topping, thawed)
- 1/4 cup semi-sweet chocolate chips optional, for drizzle
- 2 teaspoons coconut oil or butter for melting with chocolate
- 1 cup whipped cream additional, for topping (optional)
- chopped peanuts, mini peanut butter cups, or chocolate shavings for garnish, optional
Instructions
- Lightly grease a 9-inch pie dish with a small amount of butter or nonstick spray to help with slicing later.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of fine sea salt. Stir until the mixture looks like wet sand and holds together when you squeeze a bit in your hand.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, fine sea salt
- Pour the crumb mixture into the prepared pie dish. Use the bottom of a measuring cup or glass to press the crumbs firmly and evenly across the bottom and up the sides of the dish. Chill the crust in the refrigerator for at least 20 minutes while you make the filling.
- In a cold mixing bowl, whip the cold heavy whipping cream with a hand mixer or stand mixer on medium-high speed until medium-stiff peaks form, about 3–4 minutes. Do not overbeat. Set aside in the refrigerator. If you are using whipped topping, skip this step.1 1/4 cups heavy whipping cream
- In a large bowl, beat the softened cream cheese and creamy peanut butter together on medium speed until smooth and fully combined, about 1–2 minutes. Scrape down the sides of the bowl as needed.8 ounces cream cheese, 1 cup creamy peanut butter
- Add the sifted powdered sugar, vanilla extract, and 1/4 teaspoon fine sea salt to the cream cheese mixture. Start mixing on low speed, then increase to medium and beat until the mixture is thick, smooth, and slightly fluffy.1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Gently fold the whipped cream (or whipped topping) into the peanut butter mixture in 2–3 additions. Use a spatula and a light hand, turning the bowl as you go, to keep the filling light and airy.1 1/4 cups heavy whipping cream
- Spoon the peanut butter filling into the chilled graham cracker crust. Smooth the top with an offset spatula or the back of a spoon, swirling the surface if desired.
- Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results, until the filling is fully set and firm enough to slice cleanly.
- Near serving time, place the semi-sweet chocolate chips and coconut oil or butter in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until melted, smooth, and glossy. Let cool for 5–10 minutes until slightly thickened but still pourable.1/4 cup semi-sweet chocolate chips, 2 teaspoons coconut oil or butter
- Drizzle the cooled melted chocolate over the chilled pie. Add additional whipped cream on top if desired and sprinkle with chopped peanuts, mini peanut butter cups, or chocolate shavings.1/4 cup semi-sweet chocolate chips, 1 cup whipped cream, chopped peanuts, mini peanut butter cups, or chocolate shavings
- Run a sharp knife under hot water, wipe it dry, and slice the cold pie for clean pieces. Serve chilled.
Notes
For the best texture, use full-fat cream cheese and creamy, shelf-stable peanut butter (not natural). Do not rush the chill time; at least 4 hours, preferably overnight, gives you clean slices. To reduce sweetness, use 3/4 cup powdered sugar instead of 1 cup. For a firmer, more cheesecake-like texture, fold in about 1 cup whipped cream instead of 1 1/4 cups; for an extra-fluffy pie, use up to 1 1/2 cups. Add 1/4–1/2 cup chopped peanuts or crushed peanut butter candies to the filling if you like extra crunch. The pie keeps covered in the fridge for up to 4 days or in the freezer (well wrapped) for up to 2 months.
Nutrition
Calories: 450kcal
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