Print

Creamy Peanut Butter Pie

creamy peanut butter pie - featured image
Print Recipe

This creamy peanut butter pie features a silky, cloud-like peanut butter filling in a buttery graham cracker crust. It’s an easy, crowd-pleasing dessert perfect for Thanksgiving or any family gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1 cup creamy peanut butter (250g)
  • 8 oz cream cheese, softened (225g)
  • 1 cup powdered sugar (120g)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt
  • 1 cup heavy whipping cream (240ml), whipped to soft peaks
  • 1/4 cup chopped roasted peanuts (35g), for topping (optional)
  • Melted chocolate or chocolate shavings, for topping (optional)
  • Extra whipped cream, for decorating (optional)

Instructions

  1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Chill in the refrigerator for 30 minutes to set, or in the freezer for 15 minutes if short on time.
  3. In a large mixing bowl, beat softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and fluffy, about 2 minutes.
  4. In a separate bowl, whip heavy cream to soft peaks (2-3 minutes with a hand mixer on high).
  5. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined and light.
  6. Spoon the creamy filling over the chilled crust, smoothing the top with a spatula.
  7. Refrigerate for at least 4 hours, or overnight, to set.
  8. Before serving, top with chopped roasted peanuts, a drizzle of melted chocolate, and extra whipped cream as desired.
  9. Slice with a sharp knife (run under warm water for clean cuts) and serve chilled.

Notes

For best results, use room temperature cream cheese and whip the cream separately before folding. The pie can be made gluten-free with GF cookies for the crust or dairy-free with coconut cream and dairy-free cream cheese. Chill the crust well to prevent sogginess. The pie is best served cold and can be made a day ahead. Store leftovers in the fridge for up to 4 days or freeze individual slices.

Nutrition

Keywords: peanut butter pie, creamy peanut butter pie, Thanksgiving dessert, no bake pie, easy dessert, holiday pie, family recipe, crowd pleaser, make ahead dessert

Find it online: https://atomicbite.com/creamy-peanut-butter-pie-recipe-easy-thanksgiving-dessert-everyone-loves/