Peanut Butter Pie
A perfectly balanced no-bake peanut butter pie with a creamy peanut butter, cream cheese, & whipped cream filling. Quick & simple to make!
Servings 8 people
Calories 445kcal
Ingredients
Graham Cracker Crust (store-bought or recipe below)
- 1 ¼ c. Graham Cracker Crumbs (store-bought or homemade by finely crushing ~16 whole graham crackers)
- 3 tbsp Brown Sugar, packed
- ½ c. Butter, melted
Peanut Butter Pie Filling
- ¾ c. Brown Sugar, packed
- 4 oz Cream Cheese, room temperature
- ½ c. Peanut Butter, creamy
- ½ tsp Vanilla Extract
- 8 oz Whipped Topping, thawed
- 1 tbsp Chocolate Syrup (optional; to drizzle on top)
Instructions
Graham Cracker Crust
- Preheat oven to 350°.
- Mix graham cracker crumbs, brown sugar, & melted butter in a bowl. Stir until mixed well.
- Gently press into bottom & up sides of a 9” pie dish.
- Bake at 350° for 8 mins.
- Cool on wire rack completely.
Peanut Butter Pie Filling
- Mix brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl and beat on medium (preferably with paddle attachment) until smooth.
- Fold in whipped topping until well incorporated.
- Spoon mixture into cooled graham cracker crust and drizzle with homemade chocolate sauce.
- Cover & freeze for 2-4 hrs. Allow to sit out for 15 mins before serving.
Notes
Peanut Butter:
For best results, use creamy, shelf-stable peanut butter (like Jif or Skippy). Natural peanut butter can separate and make the filling softer. Crust Shortcut:
A store-bought graham cracker or chocolate crust works perfectly if you want to save time. Chocolate Topping:
The chocolate drizzle is optional but adds a nice contrast to the creamy peanut butter filling. You can use store-bought chocolate syrup or homemade chocolate sauce. Freezing Time:
Freezing the pie helps the filling firm up and makes slicing easier. If the pie freezes solid, simply let it sit at room temperature for about 15 minutes before serving. Make Ahead:
This pie can be made several days in advance and kept covered in the freezer until ready to serve. Storage:
Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month. (For best results, store in freezer and set out for 15 mins before serving.)
For best results, use creamy, shelf-stable peanut butter (like Jif or Skippy). Natural peanut butter can separate and make the filling softer. Crust Shortcut:
A store-bought graham cracker or chocolate crust works perfectly if you want to save time. Chocolate Topping:
The chocolate drizzle is optional but adds a nice contrast to the creamy peanut butter filling. You can use store-bought chocolate syrup or homemade chocolate sauce. Freezing Time:
Freezing the pie helps the filling firm up and makes slicing easier. If the pie freezes solid, simply let it sit at room temperature for about 15 minutes before serving. Make Ahead:
This pie can be made several days in advance and kept covered in the freezer until ready to serve. Storage:
Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month. (For best results, store in freezer and set out for 15 mins before serving.)
Nutrition
Serving: 1slice | Calories: 445kcal | Carbohydrates: 44.8g | Protein: 8.5g | Fat: 26.4g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 211mg | Potassium: 262mg | Fiber: 2.4g | Sugar: 36.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 47mg | Iron: 5mg
