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Peanut Butter Pie

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good! With step-by-step video.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 32 minutes
Servings 8 to 10 servings
Author Tessa Arias

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.

Video

Notes

*Use Chocolate Teddy Grahams if you can't find chocolate graham crackers. Other crust variations, including an Oreo crust, are listed above the recipe card in the blog post.
**Natural peanut butter will offer the most intense peanut flavor and less sweetness, but must be extremely well-stirred with no dry pockets or separated oil. Any conventional creamy peanut butter also works great (Skippy, Jif, etc.). 
Alternative Oreo Crust:
  • 20 (230 grams) Oreo cookies
  • 3 tablespoons butter, melted
Replace the chocolate graham cracker crust with the above ingredients, pulverizing regular-stuffed Oreos with the filling in tact. Follow the same instructions, omitting the brown sugar.
Optional Whipped Cream Topping:
  •   1 cup (240 grams) chilled heavy cream
  •   2 tablespoons (15 grams) powdered sugar
  •   1 teaspoon vanilla extract
In a medium bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium speed until it starts to thicken, about 1 minute. Add in the sugar and vanilla and continue whipping until stiff peaks form, about 1 more minute. Spread the whipped cream over the chilled pie.

Recipe Link

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