This Peanut Butter Pie is creamy, dreamy, and incredibly simple the kind of dessert that disappears fast at family gatherings. With a silky peanut butter filling and a buttery crust, it’s comforting, satisfying, and wonderfully easy to make ahead.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
For the filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups whipped topping or whipped cream
- Optional: 1 tsp vanilla extract
For topping (optional):
- Chopped peanuts
- Chocolate drizzle
- Mini peanut butter cups
Steps
- Make the crust. Stir graham crumbs, sugar, and melted butter until sandy. Press firmly into a pie dish and set aside. No baking needed.
- Beat the filling. Cream the peanut butter and softened cream cheese until smooth. Add powdered sugar and vanilla and mix again.
- Fold in whipped topping. Gently fold until the filling is fluffy and uniform don’t worry if it looks airy; that’s perfect.
- Fill the crust. Spread the mixture into the crust, smoothing the top.
- Chill for 2–3 hours. This helps it firm up into that perfect sliceable texture.
- Add toppings. Sprinkle peanuts or drizzle chocolate just before serving.
Chef’s Tips
- Soft cream cheese is a must: It keeps the filling silky with no lumps.
- Chill well: The pie sets best with at least a couple hours in the fridge.
- Use creamy peanut butter: Natural peanut butter can separate, so classic peanut butter blends best.
Variations
- Chocolate peanut butter pie: Add 1/4 cup cocoa powder to the filling or use an Oreo crust.
- Frozen pie: Freeze for a firmer, ice-cream–like dessert.
- Salted PB pie: Sprinkle flaky sea salt on top for a beautiful sweet-salty contrast.