Try this easy peanut butter pie recipe from scratch! It’s made from only a few ingredients, it’s easy to put together, and freezes well. Try it and I promise you’re family and friends will ask for more, it’s that good!
Why we love it!
If you like peanut butter cups, this pie is for you! The crust is sweet and crunch and the filling is light and fluffy. Leave as is or add candy on top for extra goodness.
Need a quick recipe for entertaining? Peanut butter pie is perfect. If you are concerned about peanut allergies, try using almond butter.
I used my Emile Henry pie plate.
Tips:
- Most recipes call for conventional peanut butter like Jif or Skippy.
- Make sure to use smooth rather than junky peanut butter.
- Any kind of “natural” (pre-stirred) peanut butter that doesn’t include an added oil can be used in place of conventional peanut butter.
Easy Peanut Butter Pie Recipe
Simple, delicious peanut butter pie!
Ingredients
- 15 whole chocolate graham crackers or 20 whole Oreo cookies 7 tablespoons of butter 8 ounces softened cream cheese 1 tsp vanilla extract 1 cup creamy peanut butter 16 ounces whipping cream - whipped 1 cup powdered sugar pus 1 tablespoon, divided Optional toppings: peanut butter chocolate chips, melted chocolate, mini Reese's cups
Instructions
In a food processor, crush cookies until crumbly.
Add butter and pulse until combined and crust is moist.
Pour crust into 9 inch pie plate. Spread evenly pressing the cookie crust into the sides of the pie plate.
Put pie plate in the freezer while you mix the filling.
In a separate bowl, use a electric mixer to beat the cream cheese, peanut butter, and 1 cup powdered sugar until fluffy.
In a stand up mixer using a whisk attachment, whip the heavy cream until light and desired thickness. Add remaining tablespoon of powdered sugar. Whip until peaks form.
Gently fold whipped cream in to peanut butter mixture.
Fill pie crust with peanut butter mixture and smooth out the top. Top with melted chocolate, peanut butter, and Reese's Peanut Butter Cups if you'd like. Chill for 1 - 3 hours prior to serving.
Store in refrigerator covered for up to three days or you can freeze for several weeks.