Peanut Butter Pie - a luscious, no-bake dessert with flaky graham cracker crust, fluffy peanut butter filling, and rich chocolate topping. This super easy, not-too-sweet peanut butter pie recipe is a crowd-pleaser for any occasion!
8sheetsGraham Crackersor 1 cup Graham Cracker Crumbs
Peanut Butter Filling
1/2cupNatural Peanut Butter
3/4cupHeavy Creamor 4 oz whipped topping
Chocolate Ganache Topping
1/4cupHeavy Cream2 oz
1/3cupChocolate Chips2 oz
For the crust
Blend whole GRAHAM CRACKERS and SUGAR into crumbs using a food processor (or ziploc and rolling pin). *see footnote #1
Add BUTTER and pulse until mixture is well-coated and appears crumbly. Reserve a healthy pinch of crumbs to garnish top of pie.
Press graham cracker crumbs evenly into baking pan and refrigerate until ready to use. *see footnote #2
For the filling
In a mixing bowl, blend CREAM CHEESE, PEANUT BUTTER, POWDERED SUGAR, VANILLA, and SALT until well-combined.
In a separate mixing bowl, blend the HEAVY CREAM until stiff peaks form (about 2 minutes). *If using frozen whipped topping, allow to thaw.
Gently fold whipped cream into peanut butter filling. Pour filling into graham cracker crust and spread evenly. Refrigerate while making the ganache.
For the chocolate ganache topping
Add HEAVY CREAM and CHOCOLATE CHIPS to a microwave-safe bowl.
Heat in 30 second intervals on HIGH setting until it's almost boiling (don’t let it bubble up).
Gently stir with a whisk until it's smooth and velvety.
Allow the ganache to cool about 10 minutes, give a stir, then pour over peanut butter pie surface.Spread ganache into an even layer. Garnish with sprinkles of the reserved graham cracker crust crumbles and a few flecks of Kosher salt (the secret weapon). Refrigerate 2 hours or overnight before serving.
Serving and storage
Serve chilled or frozen ... and watch it disappear!
To store, refrigerate in an airtight container up to 3 days or in the freezer up to 30 days.
Recipe Footnotes1) Making graham cracker crumbs - If you don't have a food processor, place graham crackers in a gallon sized ziploc bag and mash with a rolling pin to create crumbs. Alternatively, you can use packaged graham cracker crumbs.2) Crust - When pressing the crust, use the bottom of a measuring cup or a small bowl to press for a uniform crust.Option to bake crust - If you prefer a firm, cookie-like crust (instead of flaky), you can bake the graham cracker crust at 350° for 8 minutes, or until golden brown. Allow crust to cool completely before adding pie filling.