Description
This creamy peanut butter pie combines a chocolate cookie crust with a light, fluffy peanut butter and cream cheese filling. It’s an easy, make-ahead dessert perfect for parties, holidays, or satisfying a sweet tooth.
Ingredients
Scale
For the crust:
- 14 whole (196 grams) chocolate graham crackers or chocolate cookies
- 1 tablespoon light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 8 ounces (227 grams) cream cheese, at room temperature
- ¾ cup (94 grams) powdered sugar, plus 2 tablespoons (divided)
- 1 cup (270 grams) creamy peanut butter (conventional, like Jif or Skippy)
- 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
- Prepare the crust: Preheat your oven to 325°F. In a food processor, blend the chocolate graham crackers and brown sugar until finely ground. Add melted butter and pulse until the crumbs are evenly moistened. Press the mixture into a 9-inch pie plate using the bottom of a measuring cup, covering the base and sides. Bake for 10–12 minutes until the crust smells fragrant. Cool completely before adding the filling.
- Make the filling base: In a large bowl, beat the cream cheese, ¾ cup powdered sugar, and peanut butter using an electric mixer until the mixture is fluffy and smooth, about 3 minutes. Scrape the sides of the bowl occasionally to ensure everything is fully blended.
- Whip the cream: In a separate bowl, whip the heavy cream until it begins to thicken. Add the remaining 2 tablespoons of powdered sugar and the vanilla extract, then continue whipping until stiff peaks form. This helps create that airy, mousse-like texture.
- Combine and fill: Gently fold the whipped cream into the peanut butter mixture, using a spatula to blend without deflating the cream. Once combined, pour the filling into the cooled crust and smooth the top with a spatula.
- Chill the pie: Cover and refrigerate the pie for at least 6 hours, or freeze it for a firmer sliceable texture.
- Add the toppings: Once chilled and set, drizzle melted peanut butter and chocolate over the top of the pie using a spoon or piping bag. Sprinkle with chopped mini Reese’s cups and peanut butter chips to finish.
- Serve and enjoy: Serve chilled or frozen, depending on your preferred texture. Slice cleanly using a sharp knife dipped in warm water for cleaner cuts.
Notes
- For a nut-free version, substitute almond butter and almond butter cups. To save time, use a store-bought Oreo crust, though homemade delivers the best flavor and crunch. Don’t over-whip the cream—stop as soon as stiff peaks form. The pie can be made a day ahead and stored covered in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake (with optional baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 23g
- Sodium: 210mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg