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Whole peanut butter pie recipe with whipped cream and peanut topping on a white marble counter

Peanut Butter Pie Recipe

A rich and creamy no-bake peanut butter pie recipe with a fluffy filling and a crispy graham cracker crust. Perfect for holidays, potlucks, or quick dessert cravings.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • ¼ cup granulated sugar
  • 1 pinch salt
Peanut Butter Filling
  • 1 cup creamy peanut butter Use name-brand for best results
  • 8 oz cream cheese Softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups heavy whipping cream Cold
  • 2 tablespoon powdered sugar For whipping cream
Optional Toppings
  • ½ cup chocolate chips For ganache
  • ½ cup heavy cream Heated for ganache
  • chopped peanuts Optional garnish
  • whipped cream topping Optional garnish
  • mini peanut butter cups Optional garnish

Equipment

  • 1 9-inch pie pan Preferably glass or ceramic
  • 1 Electric mixer For whipping and blending
  • 1 Rubber spatula For gentle folding
  • 1 Offset spatula For spreading the filling

Method
 

  1. Mix crust ingredients
  2. Press into pie pan
  3. Refrigerate crust
  4. Beat cream cheese
  5. Add peanut butter, sugar, vanilla
  6. Whip heavy cream
  7. Fold whipped cream into filling
  8. Fill crust with mixture
  9. Spread evenly and mound
  10. Refrigerate for 4 hours

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.