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Classic Creamy Peanut Butter Pie

A rich and indulgent no-bake peanut butter pie with a buttery graham cracker crust, a fluffy mousse-like filling, and topped with whipped cream and crunchy peanuts. A perfect mix of sweet and salty.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 8 oz cream cheese softened to room temperature
  • 1 cup creamy peanut butter standard commercial brand
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (or 1 cup heavy cream, whipped)
Topping
  • 1 cup whipped cream for garnish
  • 0.25 cup chopped peanuts roasted
  • 2 tbsp toffee bits optional

Equipment

  • 9-inch Pie Dish
  • Electric Mixer
  • Mixing bowls
  • Spatula

Method
 

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 20 minutes to set (or bake at 350°F for 8 mins and cool completely).
  3. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  4. Add the peanut butter, powdered sugar, and vanilla extract. Beat on medium speed until fully combined and smooth.
  5. Gently fold in the whipped topping (or fresh whipped cream) using a spatula until no white streaks remain. Do not overmix.
  6. Pour the filling into the prepared crust and smooth the top with a spatula.
  7. Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to firm up.
  8. Before serving, top with additional whipped cream, chopped peanuts, and toffee bits.

Notes

Ensure cream cheese is fully softened to avoid lumps.