Posted Nov 11, 2022, Updated Jun 10, 2024 This peanut butter pie recipe is an easy and delicious pie to make for the peanut butter aficionado in your life. Made with a handful of simple ingredients (and no cool whip), this recipe only takes a few minutes to make but tastes like a dessert from a high-end bakery. Use a store-bought crust or make your own graham cracker crust, (or use an Oreo Pie Crust) and top it with the best homemade whipped cream for an irresistible treat you’ll make on repeat.
Peanut Butter Pie Recipe: Ingredients & Substitutions
Graham cracker crust. I suggest making this homemade graham cracker crust for the best results. You can also use an Oreo Pie Crust, or store-bought crust. Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions. Salted butter. Unsalted butter works well, too. Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe. Powdered sugar. learn how to make your own here: 2-ingredient powdered sugar. Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract. Homemade whipped cream. you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.
How to Make Peanut Butter Pie
Let’s walk through how to make peanut butter pie step-by-step, and don’t forget to watch the video. Note: make sure the butter and cream cheese are both softened to room temperature before using in this recipe.
Make the Graham Cracker Crust
The first step in this easy peanut butter pie recipe is to bake the graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely before filling. You can use a store-bought crust, if desired.
Make the Peanut Butter Filling
Once the crust is cooled, make the peanut butter filling. Begin by beating the heavy whipping cream until stiff peaks form. Transfer to a bowl and set aside in the refrigerator. Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth. Then, add the powdered sugar, vanilla and sea salt and beat to combine. Once the mixture is uniform throughout, beat in the whipped heavy cream on low speed until just incorporated. Be careful not to over-mix. Then, evenly spread the filling into the baked and cooled graham cracker crust.
Make the Whipped Cream
If desired, make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.
Chill
Chill the no-bake peanut butter pie for at least 4 hours, or overnight – until the filling is firm and is chilled throughout.
Serve
Serve the peanut butter pie chilled, cut into slices, this recipe is very rich so a little bit goes a long way. You can serve it with extra whipped cream if you’d like!
Store
Store leftovers in the refrigerator in an airtight container for 3-5 days.
Freeze
This peanut butter pie freezes well in one of two ways: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
