Peanut Butter Pie

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Peanut Butter Pie is a classic semi-no-bake summertime dessert. From the buttery graham cracker crust, to the no-bake creamy peanut butter filling, it’s a peanut butter lovers dream come true.

I really love peanut butter. Now shockingly I do not care for peanut butter than has sugar added, or anything else being added for that matter… save a bit of salt. I grew up on Adams creamy peanut butter and absolutely love the all natural, unsweetened nature of pure peanuts + salt. This is why I only use unsweetened peanut butter in all of my recipes (including these Browned Butter Peanut Butter Chip cookies that are UNREAL). This peanut butter pie has it all: a buttery graham cracker crust that bakes for a mere eight minutes, and a no-bake creamy peanut butter filling that is the perfect compliment to the crust. Peanut butter cups are crushed on top (because duh, they are the best ever), and here you have a super easy, show-stopping, delicious summer pie that’s sure to please.

What you’ll need to make this peanut butter pie:

Graham cracker crumbs (or crush your own grahams crackers!)

Salted butter

Granulated sugar

Cream cheese (full fat preferred, but low fat would work as well)

All natural unsweetened peanut butter (I use Adams creamy peanut butter in all my desserts)

Pure vanilla extract

Heavy cream

Peanut butter cups, crushed (optional)

The Crust

This buttery base is the same one that appears in all of my baked goods that have a graham cracker crust. It is made up of three simple ingredients: graham cracker crumbs, granulated sugar, and melted salted butter. The ratio of butter to crumbs is perfection, as the mixture resembles wet sand before being baked. This somewhat “wet” consistency ensures that the crust will stay together once baked. If it is too dry prior to baking, it falls apart easily when filled.

The sugar adds some extra sweetness, but not too much. You could omit the sugar altogether if you want a more buttery pie base sans sweetness (I highly recommend adding the sugar as it gives it that something extra!). This crust baked for 8 minutes at 350°, is cooled, then filled. It’s also easily frozen if you’d like to make a few to have on hand. Simply cover well and store in the freezer for up to two months for optimum usage.

The Filling

This peanut butter filling is made of five simple ingredients, and comes together in only a few minutes. Having a standing or hand mixer will greatly cut down on the time you need to make this filling, as the heavy cream is whipped and then folded into the peanut butter mixture. (I have never hand whipped cream but I feel like if would be quite time consuming…😆). Start by whipping the heavy cream, and set it aside. Add the remainder of the ingredients to a medium bowl, and mix them well with the hand mixer or whisk. Fold the heavy cream into the peanut butter mixture, and ensure that it is well incorporated.

Pour the filling into the cooled pie crust, and top with chopped peanut butter cups. Refrigerate for an hour before serving. This pie is excellent topped with whipped cream as well (if you didn’t get enough heavy cream in that filling), and you could also add a chocolate or peanut butter ganache drizzle. Chopped peanuts or peanut butter chips would also be fun toppings for this pie.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy, 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for both the filling and the whipped topping, should you choose to add one.

Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.

Unreal makes a dark chocolate peanut butter cup that is gluten free + vegan if you wish to crumble those cups on top of the pie.

I hope you love this pie! I have made it three times and it has disappeared each time… it’s a truly satisfying summertime dessert.

If you love easy pies, you should give my Homemade Chocolate Cream Pie a try as well!

XO,

Heather