Old fashioned peanut butter pie is made from scratch using creamy peanut butter, cream cheese, powdered sugar and heavy cream.
The ingredients are whipped together and poured into a flaky pie crust to create a silky peanut butter dessert that will have everyone begging for more!
Are you ready for a luscious … creamy … dreamy pie that literally melts in your mouth??
You’ve come to the right place! This peanut butter pie is everything that you’ve been wanting and more!
With every bite, you’ll be amazed at the light and delicate peanut butter filling, with just the right amount of sweetness.
Whether you bake your own pie crust or use a pre-made crust, you’re going to love how easy it is to put a spectacular dessert together in a jiffy! (pun intended …)
Peanut Butter Pie Ingredients
- Peanut Butter: Use either creamy peanut butter or natural peanut butter. See recipe notes for tips on working with natural peanut butter!
- Heavy Cream: Homemade whipped cream is always better in my opinion, but cool whip topping works great too!
- Cream Cheese: Use full-fat cream cheese for the best flavor.
- Powdered Sugar: Powdered sugar dissolves more easily into the batter than granulated sugar.
- Toppings: We are keeping it simple with chopped peanuts and flaky sea salt.
- Pie Crust: A blind baked, homemade pie crust is very easy to make and gives the pie such a delicious texture. A store-bought pie crust can be used if you’re in a pinch for time.
Step by step instructions
- Tip: For a no-bake peanut butter pie, use a pre-made 9″ pie crust.
Step 2: In a medium sized mixing bowl, beat 1.5 cups of heavy whipping cream until stiff peaks form. Place in fridge to chill.
- Tip: Homemade whipped cream can be replaced with an 8 oz. container of frozen whipped topping. Let thaw before using.
Step 3: In a large mixing bowl beat the cream cheese, creamy peanut butter and powdered sugar with an electric hand mixer until smooth.
Step 4: Gently fold half of the whipped cream into the peanut butter mixture.
Step 5: Fold the remaining whipped cream into the filling.
Step 6: Pour the peanut butter pie filling into the prepared pie crust, smooth the top and sprinkle with chopped peanuts and sea salt. Chill for 3 hours.
Peanut Butter Pie Variations
- Create a chocolate peanut butter pie with a chocolate cookie crust! Use a food processor to crush 25 whole oreo sandwich cookies with 4 tablespoons of melted butter. Press the mixture into a 9″ pie plate and let chill in fridge to set.
- Cut Reese’s peanut butter cups and/or snickers bars into large pieces and arrange on top of the pie. Drizzle with melted chocolate.
- Spread a layer of strawberry jam on the crust before pouring the filling for a peanut butter and jelly pie!
- A graham cracker crust can be used in place of a flaky pie crust.
How to store and freeze leftovers
This pie stays fresh covered in the fridge for up to 3 days. You can even make it ahead of time and freeze for later!
To freeze, place the pie in the freezer until frozen solid, a few hours. Wrap the pie in three layers of plastic wrap and one layer of foil. Put the pie back into the freezer for up to 3 months.
Let the pie set at room temperature for 20-30 minutes before serving.
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Peanut Butter Pie
- 9" pie plate
- electric hand mixer
- Mixing Bowls
- large spatula
- 1 cup creamy peanut butter see notes
- 4 oz. cream cheese softened
- 1 cup powdered sugar
- 1.5 cups heavy whipping cream cold
- 1 (9") pie crust blind baked
- 2 tablespoons chopped peanuts
- 1/4 teaspoon flaked sea salt
- Prepare the pie crust dough according to directions, roll the dough to a 1/8" thickness and place in a 9" pie plate. To blind bake, place a piece of parchment paper onto the center of the unbaked pie crust and fill with pie weights. Chill for 30 minutes.
- Bake the crust at 375 degrees for 20 minutes. Remove the pie from the oven and carefully lift out the paper and weights. Prick the bottom of the crust using a fork to prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is golden all over. Remove and let cool completely.
Peanut Butter Filling
- In a medium sized mixing bowl, beat 1.5 cups of heavy whipping cream until stiff peaks form and place in the fridge to keep cold.
- In a large mixing bowl, beat the cream cheese, peanut butter and powdered sugar until smooth.
- Use a large spatula to gently fold half of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream and pour the filling into the prepared pie crust.
- Smooth the top of the filling and sprinkle with chopped peanuts and flaked sea salt. Chill for at least 3 hours to set the center.
- If using natural peanut butter, add up to 6 tablespoons of heavy cream to thin the peanut butter mixture to a thick brownie batter consistency, before folding in the whipped cream.
- Substitute the homemade pie crust with a 9″ pre-made pie crust.
- Homemade whipped cream can be replaced with an 8 oz. container of frozen whipped topping. Let thaw in fridge before using.
- A cup of dried beans can be used for pie weights.
- Store covered in the fridge for up to 3 days.
- Keep frozen for up to 3 months wrapped tightly in plastic wrap.