Description
This creamy and indulgent Peanut Butter Pie features a buttery graham cracker crust filled with a smooth peanut butter and cream cheese mixture, topped with rich chocolate ganache and optional crunchy peanuts. Perfectly chilled, it’s an easy no-bake dessert that’s ideal for peanut butter lovers and special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
Chocolate Topping
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
Optional Garnish
- Chopped peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until set and fragrant. Remove and let cool completely to ensure the filling sets properly.
- Prepare the Filling Base: In a large bowl, beat the creamy peanut butter and softened cream cheese together until smooth and well combined, creating a creamy base for the pie filling.
- Add Sweeteners and Flavor: Gradually mix in the powdered sugar and vanilla extract, beating until the mixture is smooth and fully blended.
- Whip Cream: In a separate cold bowl, whip the heavy whipping cream until stiff peaks form, which will add lightness and volume to the filling.
- Combine Filling: Gently fold the whipped cream into the peanut butter mixture until it is fully combined and smooth, careful not to deflate the whipped cream.
- Assemble the Pie: Spread the peanut butter filling evenly into the cooled crust, smoothing the top with a spatula for an even surface.
- Make Chocolate Topping: In a small microwave-safe bowl, heat the chocolate chips and 1/4 cup heavy whipping cream in 30-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Decorate with Chocolate: Drizzle the melted chocolate evenly over the peanut butter filling for a rich, glossy topping. Optionally sprinkle chopped peanuts over the top for added texture and flavor.
- Chill: Refrigerate the pie for at least 3 hours, or until firmly set, to allow the flavors to meld and the pie to achieve the perfect sliceable consistency.
- Serve: Slice the pie and enjoy your delicious, creamy Peanut Butter Pie!
Notes
- You can substitute crunchy peanut butter for creamy to add extra texture to the filling.
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Use a cold bowl and beaters when whipping the cream to help it whip faster and hold its shape.
- For a dairy-free version, use vegan cream cheese and coconut whipped cream substitutes.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Allowing the crust to fully cool before adding the filling prevents sogginess.
