Easy Peanut Butter Pie Recipe

peanut butter pie with chocolate topping in pie tin with one slice removed

5 from 54 votes

Easy Peanut Butter Pie Recipe

This easy peanut butter pie recipe has peanut butter cream filling and chocolate topping. Everyone loves a no-bake peanut butter pie!

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 271kcal

Author: Traci

Equipment

measuring cups and spoons
9-inch pie plate or 11-inch
mixing bowls
electric hand mixer or stand mixer
silicone spatula
microwave-safe bowl or saucepan to heat cream for chocolate topping
wire whisk or fork

Ingredients

For the crust

1 ½ cups Graham Cracker Crumbs (193g) approx 13 cracker sheets, blended
¼ cup Brown Sugar
6 tablespoons Butter melted

Pie Filling

8 ounces Cream Cheese softened
¾ cup Creamy Peanut Butter
1 cup Powdered Sugar
½ teaspoon Vanilla Extract
1 cup Heavy Cream or 4 ounces of whipped topping
¼ teaspoon Salt if using unsalted peanut butter

Chocolate topping

2 tablespoons Heavy Cream or milk
⅓ cup Semisweet Chocolate Chips

Instructions

For the crust

Stir the GRAHAM CRACKER CRUMBS, BROWN SUGAR, and MELTED BUTTER in a mixing bowl until combined. The mixture should resemble wet sand.
Note: If using whole GRAHAM CRACKERS, pulse them in a food processor or crush them in a plastic bag until finely crumbled.
Transfer the mixture to a 9-inch or 11-inch pie plate. Use your fingers and a flat-bottomed cup to evenly press the crust into the edges and sides.
No-bake option: Refrigerate the crust for at least 1 hour before adding the filling.
Baked crust option: Preheat the oven to 350°F and bake the crust for 8 minutes until golden brown. Cool completely before adding the peanut butter pie filling.

For the filling

In a mixing bowl, beat CREAM CHEESE and PEANUT BUTTER on medium speed until combined.
Add POWDERED SUGAR and VANILLA. Beat until well-combined. It's ok if the texture is crumbly.
Place the HEAVY WHIPPING CREAM in a separate mixing bowl and beat on medium speed until stiff peaks form (3-5 minutes).
Note: If using store-bought WHIPPED TOPPING, no need to beat. Skip to the next step.
Add WHIPPED CREAM to the peanut butter mixture. Beat on low speed just until combined.
Spread filling into prepared pie crust. Set aside or cover and refrigerate while making the topping.

For the topping

Heat HEAVY CREAM just until steaming using a microwave or range top.
Add CHOCOLATE CHIPS and allow to rest a few minutes.
Whisk until smooth and pour the chocolate topping over the pie surface. Spread in an even layer. *see topping options below

Chill the pie

Cover and refrigerate the pie for 8 hours to fully set, but 4-6 hours will chill it enough to enjoy. Cut and serve chilled or near room temperature.
To store, refrigerate in an airtight container up to 5 days or freeze up to 90 days.

Video

Notes

Pie crust: Feel free to substitute the pie crust with any prepared crust of your choice.

Pie plate size: This pie will fit into a 9-inch or 11-inch pie plate, however it may not look as full in the larger crust.

Peanut butter variety: I use natural, unsalted peanut butter for this recipe, but you can substitute JIF or Peter Pan in equal amounts for a slightly sweeter pie.

Slicing and serving tip: Cut and serve the pie when frozen or chilled. Opt for slivers, as peanut butter pie is quite rich.

Make-ahead: You can make and freeze this pie for up to 30 days or longer.

Toppings: Add extra toppings like graham cracker crumbs, chocolate shavings, flaky sea salt, mini peanut butter cups, chopped peanuts, or whipped cream.

Visit the section on how to make peanut butter pie for step-by-step recipe photos to see how the process looks at different mixing stages.

Nutrition