This creamy, decadent peanut butter pie recipe has a no-bake filling nested in a buttery graham cracker crust. It comes together in no time, making it an easy, satisfying dessert.
I love using peanut butter in both sweet and savory recipes. I’ve used peanut butter in a variety of sweets, everything from peanut butter cookies and peanut butter mousse to peanut butter layer cake with chocolate ganache (you’ll find a new more recipes linked below as well). It just dawned on me recently that I’ve never shared a recipe for peanut butter pie, so here we are. You really can’t go wrong with this classic dessert.
How to Make Peanut Butter Pie
This recipe is incredibly easy compared to most pies. The hardest part is technically the graham cracker crust, which simply involves stirring graham cracker crumbs and butter together, pressing them into a pie dish, and baking the crust briefly until it firms up.
I like to take some time pressing the graham cracker crumbs into the dish to make sure they’re spread out evenly, especially up the sides of the pan. (I use this pie dish, if you need one. I also use it with my key lime pie).
You can use the bottom of a drinking glass to help press the crumbs down evenly. You can also use plastic wrap and just press with your fingers and the palm of your hand.
While the crust cools, prepare the filling. Whip some heavy cream until a stiff peak forms. Beat together the remaining ingredients separately, then fold them into the whipped cream. Freeze the pie for one hour. Voila!
Recipe Notes and Substitutions
If you want to make this a completely no-bake dessert, you can use a store-bought graham cracker crust. I think homemade graham crackers crusts are more buttery and flavorful, but there’s nothing wrong with semi-homemade if that’s your preference.
Don’t use natural peanut butter with this recipe, the kind you need to stir. You might end up with a gritty filling or worse, one that separates.
Why yes, I think chocolate drizzled on top or chocolate graham crackers in the crust would be delicious. You can never go wrong with chocolate and peanut butter. (If you love that combo as much as I do, be sure to check out my chocolate peanut butter cake and my chocolate peanut butter cheesecake!)
How Long Will This Pie Keep?
This pie will keep for up to 1 month in the freezer if covered. Any longer than that and it might begin to develop a freezer flavor.
More Pie Recipes
You can also see my full archive of dessert recipes here!
Peanut Butter Pie
For The Crust:
- 1 1/4 cups graham cracker crumbs (about 10 graham cracker sheets)
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
For the Filling:
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 1/4 cups creamy peanut butter (see notes)
- 3/4 cup packed light brown sugar
- 2 1/2 tablespoons pure vanilla extract
- 1/4 teaspoon kosher salt
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, stir together the graham cracker crumbs and melted butter until evenly combined. Press into the bottom and up the sides sides of a 9-inch standard pie dish. Bake until golden brown, approximately 5 minutes. Set aside to cool completely.
- In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large bowl and set aside.
- Wipe down the stand mixer bowl, then add the cream cheese, peanut butter, brown sugar, vanilla, and salt. Using the paddle attachment, combine the ingredients at high speed until smooth.
- Gently fold the peanut butter mixture into the whipped cream with a spatula until completely blended. Transfer to the pie shell, smoothing out the top. Place the pie in the freezer for at least 1 hour. If you are going to leave it in the freezer for longer, wrap in plastic wrap after 1 hour to avoid freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice it and serve.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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