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.
Would I make this again? 100% yes.
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:
- Preheat the oven to 325°F.
- 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 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 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.
- Drizzle with melted peanut butter and melted chocolate.
- Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.
- Store in the fridge or freezer, covered, for up to 3 days.
You can find complete recipes of this Peanut Butter Pie in handletheheat.com