Peanut Butter Pie is a creamy, crowd-pleasing dessert that balances rich peanut flavor with light, airy texture. I make it often because it’s reliably fast, forgiving, and always disappears at dinner parties. If you like a no-bake approach, I sometimes start with a no-bake graham cracker crust version that saves time and keeps the filling silky.
Why Make This Recipe
- Deep peanut butter flavor with a light whipped texture creates a satisfying contrast.
- Quick to assemble: about 20 minutes hands-on plus chilling time.
- Flexible — works as a make-ahead dessert for holidays or weeknight treats.
- Family-friendly and easy to scale up for guests.
- Personal insight: I love this pie because it tastes indulgent but doesn’t require complicated techniques or special equipment.
Recipe Overview
Prep time: 20 minutes.
Chill time: 2–4 hours (or overnight).
Total time: 2–4 hours and 20 minutes.
Servings: 8 slices (9-inch pie).
Difficulty: Easy.
Method: No-bake whipped filling poured into a prepared graham cracker (or baked) crust and chilled until firm; crust can be prebaked at 350°F (175°C) for 8–10 minutes if you prefer a slightly toastier base.
My Experience Making This Recipe
I tested this pie several times, adjusting peanut butter to cream ratios to preserve lightness without losing flavor. The main discovery: whipping the cream to soft peaks and folding gently gives the best mousse-like texture while keeping the peanut butter punch.
How to Make Peanut Butter Pie
Start by pressing a prepared crust into a 9-inch pie pan (1 1/2 cups graham crumbs + 6 tbsp melted butter + 2 tbsp sugar) and chill or prebake. Beat 8 oz (225 g) cream cheese with 1 cup (240 g) creamy peanut butter and 1 cup (120 g) sifted powdered sugar until smooth. Whip 1 1/2 cups (360 ml) heavy cream to soft peaks, then fold it into the peanut mixture in two additions to keep the filling airy. Pour into the crust, smooth the top, and chill for at least 2 hours before slicing.
Expert Tips for Success
- Bring the cream cheese to room temperature (about 20–30 minutes out) so it blends smoothly without lumps.
- Sift powdered sugar to avoid graininess in the filling; sift directly into the mixing bowl.
- Whip heavy cream to soft peaks — if you go too far to stiff peaks the filling can be dry and cracked.
- Fold gently using a spatula in an “under-and-over” motion to preserve aeration; do not use high mixer speed once cream is added.
- For garnish ideas that save time, top slices with chopped chocolate or my favorite 3-ingredient peanut butter balls for crunchy contrast.
How to Serve Peanut Butter Pie
- Serve chilled with a drizzle of warm chocolate ganache or a dusting of cocoa powder.
- Add fresh banana slices for a classic peanut-butter-and-banana pairing — I like the flavor profile when combined with a banana and peanut butter pairing.
- For a party, cut into small squares and plate with salt flakes and toasted peanuts for texture.
- Bring it to potlucks — keep chilled in a cooler during transport and finish garnishing on-site.
Storage and Reheating Guide
Refrigerator: Cover the pie tightly with plastic wrap or store in an airtight pie container for up to 3–4 days.
Freezing: Freeze slices flat on a tray for 1–2 hours, then wrap each piece in plastic and place in an airtight container for up to 1 month. Thaw overnight in the refrigerator.
Reheating: This is best served cold; do not microwave. If you prefer a softer texture, leave slices at room temperature for 20–30 minutes before serving.
Recipe Variations
- Gluten-free: Use 1 1/2 cups gluten-free graham crumbs or finely ground almond flour for the crust.
- Dairy-free: Use full-fat canned coconut cream whipped (chilled) and a dairy-free cream cheese substitute; stabilize with 1–2 tsp corn starch if needed.
- Chocolate-peanut swirl: Fold 1/2 cup melted dark chocolate into half the filling and layer for a marbled effect.
- Alternative approach: For a slightly different texture and ratio adjustments, try this alternative peanut butter pie variation that some bakers prefer.
Nutritional Highlights
- Good source of plant protein from peanut butter, which helps increase satiety.
- High in calories and fat — keep portions to about 1/8 of the pie (roughly 350–450 kcal depending on ingredients).
- Allergen info: contains peanuts and dairy; crust may contain gluten. Substitute ingredients as noted for allergens.
Troubleshooting Common Issues
- Grainy filling: Likely undissolved powdered sugar or cold cream cheese — ensure cream cheese is softened and sift sugar before adding.
- Runny filling: Cream wasn’t whipped enough or peanut butter-to-cream ratio is too high; whip cream to soft peaks and fold gently.
- Crust too soft: Prebake crust at 350°F (175°C) for 8–10 minutes and cool completely before filling to maintain structure.
Frequently Asked Questions
Q: Can I use natural peanut butter that separates?
A: Yes, but stir natural peanut butter thoroughly and measure after stirring. Natural styles add more oil; you may need to reduce added butter in the crust by 1–2 tablespoons and chill the filling longer to set.
Q: How far in advance can I make this pie?
A: You can assemble it and chill for up to 48 hours before serving for best texture. If freezing, freeze for up to one month and thaw in the fridge overnight.
Q: Can I bake the filling instead of chilling?
A: Traditional peanut butter pie is no-bake for a mousse-like texture. Baking will change texture and typically is not recommended unless you follow a specific baked peanut butter custard recipe.
Q: How do I prevent the pie from collapsing when cutting?
A: Chill the pie thoroughly (at least 2–4 hours). Use a sharp knife dipped in hot water and wiped dry between cuts for cleaner slices.
For a classic technique reference that informed my method, I looked back at a well-balanced classic peanut butter pie technique while developing the final proportions. For extra inspiration and crust options, consider that no-bake graham cracker crust version earlier in this guide for a quicker finish.
Print
Peanut Butter Pie
- Total Time: 140 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A creamy, crowd-pleasing dessert that balances rich peanut flavor with a light, airy texture. Fast to assemble and perfect for dinner parties.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
- 8 oz (225 g) cream cheese
- 1 cup (240 g) creamy peanut butter
- 1 cup (120 g) sifted powdered sugar
- 1 1/2 cups (360 ml) heavy cream
Instructions
- Press the prepared crust into a 9-inch pie pan and chill or prebake at 350°F (175°C) for 8–10 minutes.
- Beat the cream cheese, peanut butter, and powdered sugar until smooth.
- Whip heavy cream to soft peaks and fold into the peanut mixture in two additions.
- Pour the filling into the crust, smooth the top, and chill for at least 2 hours before slicing.
Notes
Bring cream cheese to room temperature for smooth blending. Avoid graininess by sifting powdered sugar directly into the bowl.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg