Peanut Butter Pie

More Ways to Search: Recipe Index

Home » Desserts » Peanut Butter Pie

This easy Peanut Butter Pie is rich, creamy, and full of peanut butter flavor. A peanut butter cookie crust is filled with a fluffy peanut butter filling then chilled until ready to eat.

Slice of pie on a white plate with bite taken out. Peanuts and peanut butter cups on top.

This is one of those easy pies you need in your life! It’s perfect when you want to impress your guests but don’t have a lot of energy to put into baking a pie. It’s still homemade just easier!

Another favorite pie is this Old Fashioned Chocolate Meringue Pie. It’s been a Countryside Cravings reader’s favorite since 2019. Or if you are looking for another easy to make pie try this Fresh Strawberry Pie.

Tell Me More About This Easy Peanut Butter Pie

  • Make-Ahead and freezer-friendly
  • Crunchy crust with a light and fluffy filling
  • Easy to change it up and make it your own
  • Tastes like a peanut butter no bake cheesecake only more mousse like
Ingredients: Peanut Butter Cookie Crumbs, butter, cream cheese, peanut butter, heavy cream, confectioners sugar, peanuts.

Ingredients

PEANUT BUTTER COOKIES: Otherwise known as nutter butters. Crush these into fine crumbs to make a solid crust.
BUTTER: Used to make the crust.

PEANUT BUTTER: I prefer to use creamy in this pie but you can also use crunchy for added texture.
HEAVY CREAM: Make sure it is cold so it whips up faster.
CREAM CHEESE: Use full-fat block style for this recipe.

CONFECTIONERS SUGAR: Used to sweeten the pie.
VANILLA
PEANUTS:
Used as a garnish.

Eight pictures showing how to make this peanut butter pie. Three showing how to make the crust and five showing how to make the filling.

How To Make Peanut Butter Pie

PIE CRUST: Process the cookies until you have fine crumbs then mix with melted butter. Press into pie plate and bake at 375 degrees F for 10 minutes. Cool completely.

PEANUT BUTTER FILLING: In the bowl of a stand mixer whip the heavy cream and vanilla until soft peaks form. In a separate bowl mix the peanut butter, cream cheese, and confectioners sugar until well combined. Add the whipped cream and mix at high speed just until combined. Pour into cooled crust. Refrigerate for at least 3 hours.

Overhead view of finished pie garnished with chopped peanuts and peanut butter cups.

FAQs

HOW TO FREEZE PEANUT BUTTER PIE?

Place pie in the freezer for 2-3 hours or until frozen. Wrap in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. If freezing, leave off any toppings.

HOW TO STORE PEANUT BUTTER PIE?

Store the pie covered in the refrigerator for up to 3 days.

CAN I USE A DIFFERENT NUT BUTTER?

Yes! Use a graham cracker or oreo crust and replace the peanut butter with your favorite nut butter.

Slice of peanut butter pie on a white plate.

Variations

CRUST: Use a graham cracker, oreo, or regular pie crust for this pie. They all taste great!

TOPPINGS: Chopped peanuts, melted peanut butter drizzled over the top, salted caramel, chocolate chips, peanut butter chips, chopped peanut butter cups, drizzle of hot fudge sauce…..the sky’s the limit!!

You can also stir in chopped peanut butter cups, chocolate chips, or peanut butter chips in the filling before pouring it into the crust. Or even chopped snickers!

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

Slice of pie on a white plate with bite taken out. Peanuts and peanut butter cups on top.

Peanut Butter Pie

Course: Dessert
Cuisine: American
Keyword: easy peanut butter pie
This easy Peanut Butter Pie is rich, creamy, and full of peanut butter flavor. A peanut butter cookie crust is filled with a fluffy peanut butter filling then chilled until ready to eat.
Prep Time: 30 minutes
CHILL TIME:: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 863kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

CRUST:

  • 2 cups (230g) crushed peanut butter cookies (nutter butters)
  • 4 tablespoons butter, melted

PEANUT BUTTER FILLING:

  • 2 cups (475ml) heavy whipping cream
  • 1 teaspoon vanilla
  • cups (325g) peanut butter
  • 1 (8oz) (226g) package cream cheese, very soft
  • 1 cup (120g) confectioners sugar

Instructions

CRUST:

  • Preheat oven to 375°F.
  • Process the cookies until fine crumbs. Combine with melted butter. Press mixture into a 9" deep dish pie plate. Can use a measuring cup to help make a smooth even layer. Bake for 10 minutes. Cool completely before filling.

PEANUT BUTTER FILLING:

  • In the bowl of a stand mixer whip heavy cream and vanilla until soft peaks. Set aside.
  • In a separate bowl mix the peanut butter, cream cheese, and confectioners sugar at medium to high speed until well combined. Add the whipped cream and mix at high speed just until combined and smooth. Pour into the cooled crust and refrigerate for at least 3 hours to set the filling.

Notes

  1. FREEZER FRIENDLY: Place pie in the freezer for 3 hours. Then wrap in plastic wrap then in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. 

Nutrition

Serving: 1slice | Calories: 863kcal | Carbohydrates: 80g | Protein: 14g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 388mg | Potassium: 268mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1044IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 1mg

Leave a Comment

Recipe Rating