Peanut Butter Pie

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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 plus some exciting news!

I can’t believe I’ve never shared a peanut butter pie recipe before. As someone who is completely and utterly obsessed with peanut butter and as someone who loves any kind of pie, discovering I had never combined the two for you was a complete dessert injustice.

It had to be remedied immediately, and with an accompanying step-by-step video to not only show you how to make this beautiful pie, but to whet your appetite for it. The best part about this pie is that it 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. Jared and I loved this pie, he even went back for seconds which he rarely does with dessert. It’s that good!

Taste:  Like a massive peanut butter cup from heaven.
Texture:  The crust is crunchy yet buttery, the filling is ultra light, fluffy, and luscious, and the candy on top takes it to a whole other 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.
Appearance: It’s everything a girl could want in a pie!
Pros: Easy, crowd-pleasing, and can be made ahead of time.
Cons: None!
Would I make this again? 100% yes.

Peanut Butter Pie
Peanut Butter Pie


For the crust:

  • 14 whole chocolate graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (3.5 ounces) unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar plus 2 tablespoons, divided
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the topping:

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


For the crust:

  1. Preheat the oven to 325°F.
  2. In the bowl of a food processor process the crackers and sugar until finely ground.
  3. 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.
  4. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling:

  1. 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.
  2. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light.
  3. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
  4. Gently fold the whipped cream into the peanut butter mixture.
  5. Pour into the prepared pie shell and freeze for 3 hours.
  6. Drizzle with melted peanut butter and melted chocolate.
  7. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.
  8. Store in the fridge or freezer, covered, for up to 3 days.

You can find complete recipes of this Peanut Butter Pie in

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