Tessa's Recipe Rundown
Taste: Like a massive peanut butter cup from heaven.
Texture: The crust is crunchy yet buttery, the peanut butter filling is ultra-light, fluffy, and luscious, and the candy on top takes it to a whole new level. Every bite is bliss.
Ease: Super duper easy!! You’ll get a few dishes dirty and need some patience for the pie to set, but this is a great easy go-to dessert recipe.
Why You’ll Love This Recipe: It’ll become such a family-favorite, they’ll request it for every holiday and special ocassion!
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Life doesn’t get much better than this Peanut Butter Pie.
To me, peanut butter is one of the great pleasures of life. I’m OBSESSED with the stuff. Especially when it’s combined with chocolate… in PIE form.
This isn’t any old peanut butter pie. I mean, just look at it. It’s over the top, messy, and unapologetically sinful in the best possible way.
I’ve accompanied this recipe with a step-by-step video to not only show you how to make this beautiful pie, but to whet your appetite for it.
Because the chocolate + peanut butter flavors truly belong together.
This easy Peanut Butter Pie recipe is a total crowd-pleaser and won’t last long at all. That coupled with the fact that it can be made completely ahead of time makes it a perfect go-to recipe for easy entertaining. Everyone will want seconds of this pie. It’s that good!
How to Make Peanut Butter Pie WITHOUT Cool Whip
My favorite part about this pie recipe is that it’s entirely homemade! We make the filling with a mixture of peanut butter (of course!), cream cheese, heavy cream, and powdered sugar. Whipping the cream, then folding it in with the other beaten ingredients, gives this pie a light, creamy, yet rich texture without any Cool Whip (or any other highly-process whipped topping).
Pie Crust Variations
This recipe calls for a chocolate graham cracker cookie crust, but you could also use:
- Chocolate Teddy Grahams or chocolate wafer cookies (use the same amount by weight for best results, you should have about 1 3/4 cups crumbs total)
- Oreo crust (follow the crust ingredients & instructions in my French Silk Pie recipe)
- Regular graham crackers (follow the crust instructions in my Chocolate Peanut Butter Pudding Pie recipe)
- My all-butter Best Ever Pie Crust recipe , or a Lattice Pie Crust
Serving, Storage, and Freezing
To Serve: You can actually serve the finished pie frozen or refrigerated, depending on which texture you prefer – or how hot it is outside!
To Store: Covered in the fridge for up to 3 days.
To Freeze: Wrap tightly in plastic wrap and store in the freezer for up to 1 month. Serve frozen, or thaw overnight in the fridge before serving, if preferred.
FAQs
Yes! Use the same amount of almond butter as peanut butter in the recipe. Add 2 teaspoons of vanilla extract to the cream cheese, powdered sugar, and almond butter filling (still adding the 1 teaspoon of vanilla extract to the heavy cream mixture as well). For the toppings, skip the Reese’s cups and peanut butter chips and instead garnish with almond butter cups and melted chocolate, or any other toppings of your choice.
Use as many or as few as you like – and feel free to customize! If you’d like to add some Reese’s Pieces in there, go right ahead – be as creative and fun as you wish.
This is entirely up to you and your taste preferences! Simply melt the peanut butter and chocolate in your microwave and drizzle as much as you’d like over your pie.
You can use any conventional creamy peanut butter for this recipe, such as Skippy or Jif. Natural peanut butter will give the best peanut flavor, but it MUST be well stirred and smooth before using. My favorite is the Kirkland Signature Organic Peanut Butter from Costco.
More Crowd-Pleasing Pie Recipes:
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Ingredients
For the crust:
- 14 whole (196 grams) chocolate graham crackers*
- 1 tablespoon light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 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
For the topping:
- Melted peanut butter
- Melted chocolate
- Mini Reese’s cups
- Peanut butter chips
Instructions
- Preheat the oven to 325°F.
For the crust:
- In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling:
- In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
- In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
- Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.
- Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.
Notes
This recipe was originally published in 2015 and was recently updated with new tips & photos. Photos by Ashley McLaughlin.
So yummi
This was super easy to put together and the result was soo good! I didn’t have chocolate graham crackers but I had some regular graham crackers, so I just pulsed with some cocoa powder and it came out great. It was also a nice way to use up my leftover peanut butter chips
Sounds delicious! So glad you gave this pie a try.
Wow, this was the perfect dessert for our family”s annual egg decorating pizza party! So easy to make, and so delicious! Every time I make a dessert from Tessa my son tells me this is the best one you have made so far, and again he has claimed this dessert to be the best one ever!! Thank you Tessa!
Wow – what a compliment! We’re so thrilled to hear this.
This pie was a hit with all my guests. A peanut butter lover’s dream.
So happy to hear this!
This peanut butter pie is AMAZING!! My boyfriend always requests it!!
Loved it! Total hit, will be making it again! Have shared the recipe with others, thank you Tessa!
Super easy and decadent! I used chunky peanut butter and I love the change in texture. I will say that it’s crazy rich, so I may not add as many toppings next time.
My entire family loved this recipe! Super easy and tasty!
I made 2 of the pies for my husbands birthday and one is in the freezer for another event coming. We are it from fridge, but I wondering if most people prefer it frozen or not. We couldn’t find chocolate graham crackers so we used dark chocolate cream Oreos. It was a hit. Everyone loved it. I added Reese’s pieces to the top!!! Pie is light and fluffy to the candy on top doesn’t make it too sweet.
Hi Erica! So happy everyone enjoyed this recipe 🙂 It’s honestly about half and half as to if people prefer frozen vs. refrigerated! I highly recommend trying it at least once, especially in the hotter months it’s a great cold dessert to enjoy!
Excellent peanut butter pie recipe. Very easy. I used chocolate wafers instead of the graham crackers. I’m not sure it makes much of a difference, but I love the chocolate wafer crusts. Oreos would be worth trying too.
I didn’t plan on topping with candy or peanut butter chips. I thought it would be too much, but I think it can take a little of it.
Great substitution!
Delicious! So rich and peanut buttery! The filling is so smooth and creamy. We added a layer of chocolate ganache on the top. There is some crazy shortage of chocolate Graham crackers here in the DC area, so we used Oreos (scraped off the filling) instead. Turned out great! Thanks for another great recipe!
I unfortunately think there’s a shortage everywhere, it’s been difficult for us on the HTH team to find them as well! Glad you used the Oreo crust recipe instead and loved it!
Wonderful! The texture is surprisingly light for how rich this ends up being.