Introduction

Peanut Butter Pie is a rich, creamy dessert that combines the classic flavors of peanut butter and chocolate in a delightful pie form. Its no-bake filling and crispy chocolate graham cracker crust make it an easy yet impressive treat perfect for any occasion.

The image shows a close-up of a pie in a clear glass dish on a white marbled texture surface. The pie has three visible layers: a dark brown crumbly base, a thick creamy light brown filling, and a topping made of chopped peanut butter cups scattered all over. The dessert is drizzled generously with both dark chocolate and peanut butter sauce, creating thin, uneven lines over the top. The overall look is rich and textured with a mix of smooth filling and chunky candy pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 whole (196 grams) chocolate graham crackers*
1 tablespoon light brown sugar
7 tablespoons (99 grams) unsalted butter, melted
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 extract
Melted peanut butter (for drizzling)
Melted chocolate (for drizzling)
Mini Reese’s cups (for topping)
Peanut butter chips (for topping)

Instructions

Step 1: Preheat the oven to 325°F (163°C).
Step 2: For the crust, place the chocolate graham crackers and brown sugar in a food processor and process until finely ground. Add the melted butter and pulse until the mixture is moistened.
Step 3: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass.
Step 4: Bake the crust for 10 to 12 minutes until fragrant. Remove from the oven and let cool completely on a wire rack.
Step 5: For the filling, beat the cream cheese, 3/4 cup powdered sugar, and peanut butter together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
Step 6: In a separate bowl, whip the heavy cream with the whisk attachment until thick and light. Add the remaining 2 tablespoons powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Step 7: Gently fold the whipped cream into the peanut butter mixture until combined. Pour the filling into the prepared pie shell.
Step 8: Freeze the pie for 3 hours or chill in the refrigerator for at least 6 hours to set.
Step 9: Melt peanut butter and chocolate separately and place each into resealable or piping bags. Snip a small corner off each bag and drizzle the melted peanut butter and chocolate over the pie.
Step 10: Top the pie with mini Reese’s cups and peanut butter chips. Serve kept frozen or refrigerated.

Tips & Variations

For a crunchier crust, add chopped nuts to the graham cracker mixture before baking.
Try substituting crunchy peanut butter for a textural twist.
Use whipped coconut cream instead of heavy whipping cream for a dairy-free option.
Chill the pie overnight for best flavor and texture.

Storage

Store the peanut butter pie covered in the refrigerator for up to 3 days. It can also be kept in the freezer for longer storage—just thaw in the fridge before serving. Reheat is not necessary; serve chilled or frozen for the best texture.

How to Serve

The image shows a pie in a clear glass dish with three layers. The bottom layer is a dark, crumbly chocolate crust. The middle layer is a thick, smooth light brown peanut butter filling. The top layer is covered with chopped pieces of chocolate peanut butter cups, golden peanut butter chips, and dark chocolate drizzle all over, creating a rich, textured look. The pie is cut to show the inside layers clearly and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a food processor?

Yes, you can crush the graham crackers by placing them in a sealed plastic bag and using a rolling pin or heavy object to break them into fine crumbs.

Can I use natural peanut butter in this recipe?

Natural peanut butter can work, but it may affect the texture and sweetness. You might want to add a bit more powdered sugar to balance the flavor.