Peanut Butter Pie

Name: Peanut Butter Pie
Prep time: 20 min
Cook time: 12 min
Total time: 4 h 32 min
Yield: 8 to
Ingredients: 14 whole (196 grams) chocolate graham crackers*; 1 tablespoon light brown sugar; 7 tablespoons (99 grams) unsalted butter; 8 ounces (227 grams) cream cheese; 3/4 cup (94 grams) powdered sugar plus 2 tablespoons; 1 cup (270 grams) creamy conventional peanut butter; 1 cup (240 grams) heavy whipping cream; 1 teaspoon vanilla extract; Melted peanut butter; Melted chocolate; Mini Reese’s cups; peanut butter chips

User Reviews

5.0

759 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 32 mins
Servings
8 to
Course
Dessert
Cuisine
American

Peanut Butter Pie

Joshua Davis

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This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good! With step-by-step video.

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Ingredients

Servings

For the crust:

14 whole (196 grams) chocolate graham crackers*
1 tablespoon light brown sugar
7 tablespoons (99 grams) unsalted butter, melted

For the filling:

8 ounces (227 grams) cream cheese, at room temperature
3/4 cup (94 grams) powdered sugar plus 2 tablespoons, divided
1 cup (270 grams) creamy conventional peanut butter
1 cup (240 grams) heavy whipping cream
1 teaspoon vanilla extract

For the topping:

Melted peanut butter
Melted chocolate
Mini Reese’s cups
peanut butter chips

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Instructions

Preheat the oven to 325°F.

For the crust:

In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.

For the filling:

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.
Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.

Notes

*Use Chocolate Teddy Grahams if you can't find chocolate graham crackers. Other crust variations are listed in the Sprinkle of Science tip box (above the recipe).
Can’t Have Peanuts? Use Almond Butter Instead!
Use the same amount of almond butter as peanut butter in the recipe. Add 2 teaspoons of vanilla extract to the cream cheese, powdered sugar, and almond butter filling (still adding the 1 teaspoon of vanilla extract to the heavy cream mixture as well). For the toppings, skip the Reese’s cups and peanut butter chips and instead garnish with almond butter cups and melted chocolate, or any other toppings of your choice!