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Peanut Butter Pie Recipe

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★★★★★

4.9 from 150 reviews

This rich and creamy Peanut Butter Pie features a crisp chocolate graham cracker crust filled with a luscious peanut butter and cream cheese mixture, topped with whipped cream, drizzled with melted peanut butter and chocolate, and garnished with mini Reese’s cups and peanut butter chips. Perfect for peanut butter lovers, this no-bake pie is chilled until set and makes a decadent dessert for any occasion.

Ingredients

Scale

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, divided
  • 1 cup (270 grams) creamy conventional peanut butter
  • 1 cup (240 grams) heavy whipping cream
  • 1 teaspoon vanilla extract

Toppings

  • Melted peanut butter
  • Melted chocolate
  • Mini Reese’s cups
  • Peanut butter chips

Instructions

  1. Preheat Oven: Preheat the oven to 325°F to prepare for baking the crust.
  2. Make the Crust: In a food processor, finely grind the chocolate graham crackers and light brown sugar. Add the melted butter and pulse until the mixture is moist and crumbly. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate using the bottom of a glass or ramekin. Bake for 10 to 12 minutes, until fragrant. Allow cooling completely on a wire rack.
  3. Prepare the Filling Base: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and peanut butter until light and fluffy, about 3 minutes.
  4. Whip the Cream: In a separate bowl, using an electric mixer fitted with a whisk attachment, whip the heavy cream until it begins to thicken. Add the remaining 2 tablespoons of powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
  5. Combine Filling: Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully blended. Pour this creamy filling into the cooled pie crust.
  6. Chill the Pie: Freeze the assembled pie for 3 hours or chill in the refrigerator for at least 6 hours so it sets properly.
  7. Add Toppings: Place melted peanut butter and melted chocolate separately into piping or resealable bags, snip a small corner off each, and drizzle over the top of the chilled pie. Garnish with mini Reese’s cups and peanut butter chips.
  8. Serve and Store: Serve the pie frozen or refrigerated. Store covered in the refrigerator for up to 3 days or in the freezer for longer storage.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use room temperature ingredients for easier mixing and better texture.
  • For a firmer slice, freeze the pie before serving; for a softer texture, keep it chilled in the fridge.
  • Feel free to substitute mini Reese’s cups with chopped peanuts or other peanut candies.
  • To avoid crust sogginess, make sure the crust is fully baked and cooled before adding the filling.

Keywords: Peanut Butter Pie, No-Bake Pie, Cream Cheese Pie, Chocolate Graham Cracker Crust, Peanut Butter Dessert

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