Decadent and silky, this easy Peanut Butter Pie is a no bake dessert recipe that utilizes only 8 ingredients to make the crust, filling, and toppings. Treat your loved ones to a gourmet treat that’s surprisingly simple to make.
Peanut Butter Pie Recipe
Peanut butter is one of those incredibly unique ingredients that can be made savory or sweet. I love it equally in both ways, but there’s something special about pairing it with cream and sugar in a decadent dessert.
Maybe it’s a childhood love of Reese’s peanut butter cups, but we just love peanut butter desserts!
It also makes the perfect easy, no-bake pie. Since peanut butter is delicious, and acceptable to eat right off the spoon, there’s really no need to bake it.
A simple combination of whipped cream, butter, and sugar make the creamy filling that sits in a classic no-bake graham cracker crust. The best part?
From crust to toppings, you’re using the same 8 ingredients in different ways, which means less steps and a smaller shopping list.
Making a gourmet pie has never been easier! To make this Peanut Butter Pie all you’ll need is…
- Graham Crackers
- Powdered Sugar
- Melted Butter
- Creamy Peanut Butter
- Heavy Cream
- Vanilla Extract
While there are several steps, none are complicated, and some are even optional if you want to make it even easier!
PRO TIP: Smooth peanut butter is the way to go here! Crunchy peanut butter simply won’t blend into the silky, creamy filling you want.
The key to getting your pie chilling in the fridge in under an hour? Start by organizing your ingredients and follow the steps in order, you’ll be surprised how easily it all comes together.
Tips for making Easy Peanut Butter Pie
- Gather your ingredients on the counter with all your tools before you begin. Organization makes this fast and easy.
- Chill your mixer bowl, or any large bowl, to make whipping the heavy cream easy and fast.
- If making peanut crumbles for the top, preheat your oven to 350°F, so it’s ready to go when you are.
- A food processor makes the graham cracker crust and the peanut butter crumbles simple to make, but you can also use a plastic bag and a wooden spoon or rolling pin to crush and mix them.
- Have space in your freezer for chilling the crust while you make your peanut butter pie filling, it’ll be ready to fill when you are!
- Pop the finished pie in the freezer to reduce the wait time needed before you eat it! Or store in the fridge if you have a few hours to wait before enjoying.
- If using salted peanuts for the peanut crumbles, don’t add extra salt to the mixture.
The first time we took a bite of this pie both my husband and I were totally in love. So creamy and rich, and it looked gorgeous!
Pro Tip: Want to eliminate a few steps? Making the peanut crumbles for the top are entirely optional! You can top with just whipped cream, just chocolate sauce, or even just chopped peanuts. You can also substitute full-fat cool whip in place of the whipped cream if you’d rather not make it yourself.
We loved topping it with the peanut crumbles, since it was hardly any extra effort while making the crust. We also highly recommend topping it with the extra whipped cream (you already made it!) and a delicious drizzle of fudge sauce or caramel.
It’s great for any night of the week when you want a sweet treat, but it’s also a showstopper dessert when you want to impress guests. It’s such a decadent dessert that you can easily serve 10 with just one peanut butter pie.
Plus it keeps safely in the fridge for 3 days, or up to two weeks in the freezer.
Toppings and Crust
Nothing compares to the delicious fluffiness of freshly whipped cream, but you can substitute a full fat cool whip in its place if you’d like too. You’ll need ½ cup for the topping, and 2 ½ cups for the filling.
As for the peanut butter pie crust, you can absolutely use a store bought cracker crust to save on time.
You can also use a box of graham cracker crumbs instead of the whole sheets. You will need two cups, about 1 ⅔ cups for the crust and a ⅓ cup for the peanut crisps.
Storing Your Peanut Butter Pie
If you want to pull it out and immediately cut and enjoy a slice, the fridge will keep it at a temperature that allows for that. If you want it to last longer and don’t mind waiting 5 to 10 minutes, keep it in the freezer.
You’ll need to slice with a sharp knife, and let it sit for a few minutes so that it’s creamy and delicious.
More summer desserts:
- Red Wine Cherry Cobbler
- Rhubarb Cherry Pie
- Homemade Ice Cream Sandwiches
- No Bake S’mores Cookies
- Mixed Berry Pie
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No Bake Peanut Butter Pie
- Start by placing the bowl of your stand mixer, or any large bowl in the freezer to chill.
- If making the peanut butter crumbles for the top, preheat the oven to 350 degrees.
- Melt your butter, it’s easier to keep it separate, so melt ½ a cup, then 2 tablespoons, and finally ¼ cup of butter in separate bowls.
- Place 10 of your graham crackers in the bowl of a food processor (or a large zip top plastic bag) with ¼ cup of powdered sugar and a pinch of salt. Pulse until it resembles crumbs then remove to a separate bowl.
- Add the ½ cup of melted butter to the crumbs and stir with a fork until it resembles wet sand.
- Pour into a 9 inch pie plate and spread evenly across the bottom and sides, using your fingers to press it firmly into the plate. Using a rounded glass, press firmly down on the crumbs until it resembles a smooth even crust. Be sure to go around the sides with your fingers firmly to pack it in. Place the crust in the freezer to chill.
- Place the final two sheets of graham crackers into the food processor with the peanuts, 2 tablespoons of powdered sugar. Pulse until it resembles coarse crumbs.
- Pour into a bowl and combine with 2 tablespoons melted butter until completely moistened. Pour onto a parchment lined baking sheet and press into a square about ½ inch thick.
- Bake for 8 minutes in your preheated oven.
- Meanwhile, combine peanut butter, remaining melted butter, a pinch of salt, and ¼ cup of powdered sugar in a bowl and beat until it forms a smooth batter.
- Remove your bowl from the freezer and to it, add the cold whipping cream, remaining powdered sugar, and vanilla extract to the bowl. Beat on medium speed until fluffy whipped cream forms.
- Remove ½ cup of whipping cream for the topping later and place in a covered bowl in the fridge.
- Add half the remaining whipped cream to the peanut butter batter, and fold in gently to combine. Repeat with the rest of the whipped cream until a smooth, fluffy peanut butter filling forms.
- Bring your pie crust out of the freezer and spoon in the peanut butter filling. Smooth until even on top. Return to the freezer at least one hour, or the fridge for at least 4 hours.
- Break your baked peanut crumble into shards and when cool, set aside for later.
- When you’re ready to serve, decorate the top of your pie with the ½ cup of whipped cream (either spoon or pipe it on), the peanut crisps, and if an option, a drizzle of chocolate or even caramel sauce!
- Slice and serve, cover the leftovers and store in the fridge for 3 days or the freezer for two weeks.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings.