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Peanut Butter Pie Recipe

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3.9 from 11 reviews

This creamy and decadent Peanut Butter Pie features a crunchy chocolate graham cracker crust filled with a fluffy peanut butter cream cheese filling, topped with drizzles of melted peanut butter and chocolate, mini Reese's cups, and peanut butter chips. Perfectly chilled to set, this no-bake dessert is a delightful treat ideal for peanut butter lovers.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours 32 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust.
  2. Make the crust: In the bowl of a food processor, pulse the chocolate graham crackers and brown sugar until finely ground. Add the melted butter and pulse until the mixture is moistened. Press this crust mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake for 10 to 12 minutes until fragrant, then cool completely on a wire rack.
  3. Beat the filling base: In a large mixing bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and creamy peanut butter together on medium speed until the mixture is light and fluffy, about 3 minutes.
  4. Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer fitted with a whisk attachment until thick and light. Add the remaining 2 tablespoons powdered sugar and vanilla extract, then continue to whip until stiff peaks form.
  5. Combine filling components: Gently fold the whipped cream into the peanut butter and cream cheese mixture until well combined and smooth.
  6. Fill and chill the pie: Pour the filling into the cooled crust and spread evenly. Freeze the pie for at least 3 hours or chill in the refrigerator for a minimum of 6 hours to allow it to set properly.
  7. Prepare the topping: Place melted peanut butter and melted chocolate separately into resealable or piping bags. Snip a tiny corner off each bag and drizzle both melted peanut butter and chocolate over the chilled pie.
  8. Add final toppings and serve: Top the pie with mini Reese’s cups and peanut butter chips. Serve the pie frozen or refrigerated as preferred. Store leftovers covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Notes

  • Be sure the cream cheese is at room temperature for a smooth filling.
  • You can substitute chocolate graham crackers with regular graham crackers for a lighter crust.
  • To melt peanut butter and chocolate easily, microwave in 20-second intervals, stirring in between to prevent burning.
  • For best results, chill the pie for the recommended time to ensure proper firmness.
  • Pie can be decorated with additional toppings like chopped peanuts or chocolate shavings for extra texture.

Find it online: https://zaracooking.com/peanut-butter-pie-recipe/