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Peanut Butter Pie Recipe

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This creamy and indulgent Peanut Butter Pie features a crunchy chocolate graham cracker crust, a luscious peanut butter and cream cheese filling whipped to perfection, and a decadent drizzle of melted peanut butter and chocolate with peanut butter cup toppings. Perfectly chilled, this no-bake pie is a delightful treat for peanut butter lovers and makes an impressive dessert for gatherings or special occasions.

  • Total Time: 4 hours 42 minutes (including freezing time)
  • Yield: 8 servings

Ingredients

Crust

  • 14 whole (196 grams) chocolate graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

Filling

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3/4 cup (94 grams) powdered sugar, plus 2 tablespoons divided
  • 1 cup (270 grams) creamy conventional peanut butter
  • 1 cup (240 grams) heavy whipping cream
  • 1 teaspoon vanilla bean paste

Topping

  • Melted peanut butter (for drizzling)
  • Melted chocolate (for drizzling)
  • Mini Reese’s cups
  • Peanut butter chips

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare the crust baking.
  2. Prepare the Crust: In a food processor, pulse chocolate graham crackers and light brown sugar until finely ground. Add melted butter and pulse until the mixture is moistened. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or similar object. Bake for about 10 to 12 minutes until fragrant. Cool completely on a wire rack.
  3. Make the Filling: In a large bowl, beat room temperature cream cheese, 3/4 cup powdered sugar, and creamy peanut butter using an electric mixer until light and fluffy, about 3 minutes.
  4. Whip the Cream: In a separate bowl, whip heavy cream with a whisk attachment until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla bean paste, then continue whipping until stiff peaks form.
  5. Combine Filling and Cream: Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully combined and smooth.
  6. Assemble the Pie: Pour the filling into the prepared pie crust. Freeze for 3 hours or chill in the refrigerator for at least 6 hours to set.
  7. Add Toppings: Place melted peanut butter and melted chocolate in separate piping bags, snip a tiny corner off, and drizzle both over the top of the chilled pie. Garnish with mini Reese’s cups and peanut butter chips for extra texture and flavor.
  8. Serve and Store: Serve the pie frozen or refrigerated. Store leftovers covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Notes

  • To get clean slices, let the pie thaw for about 5-10 minutes at room temperature before cutting.
  • Use room temperature cream cheese for smoother, lump-free filling.
  • If you prefer a softer crust, you can reduce baking time slightly.
  • Substitute vanilla bean paste with vanilla extract if unavailable, though paste provides richer flavor.
  • This pie is best enjoyed chilled or slightly frozen for optimal texture.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/peanut-butter-pie-recipe/