I just made the most ridiculous Chocolate Peanut Butter Pie that disappears from plates faster than any other dessert I own.

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I’m obsessed with this Easy Peanut Butter Pie because it hits the spot every single time. I love the silky peanut butter filling next to tangy cream cheese and that sweet crust.

But mostly I love how ridiculous it is to eat: forkfuls vanish in seconds, chocolate peanut crumbs on my shirt, no shame. I enjoy the contrast of smooth creamy peanut butter with a little crunchy peanut topping.

And yes, it’s the kind of Peanut Butter Pie I make when I want dessert that feels like a treat, not a project. Messy, simple, totally addictive.

Really trust me, seriously.

Ingredients

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Graham cracker crust: crunchy, buttery base that keeps it simple and nostalgic.
Cream cheese: tangy creaminess that firms the filling and adds richness.
Creamy peanut butter: that classic nutty, salty core you’ll actually want more of.
Powdered sugar: smooth sweetness that tames the peanut butter bite.
Vanilla extract: subtle warmth, ties the sweet and nutty together.
Heavy whipping cream: lightens the filling so it’s pillowy, not dense.
Chocolate: bittersweet drizzle or ganache for decadent contrast and shine.
Extra heavy cream: loosens chocolate into a glossy, pourable drizzle.
Unsalted butter: makes the chocolate rich and silky, optional but nice.
Chopped roasted peanuts: crunchy scatter on top for texture and pop.
Extra whipped cream: fluffy dollops make each slice feel special.

Ingredient Quantities

1 (9-inch) graham cracker crust, store-bought or homemade

8 oz cream cheese, softened

1 cup creamy peanut butter, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 1/2 to 2 cups heavy whipping cream, cold

4 oz semi-sweet chocolate, chopped (for drizzle or ganache)

1/4 cup heavy cream (to make chocolate drizzle)

2 tablespoons unsalted butter (optional, for chocolate drizzle)

1/4 cup chopped roasted peanuts, for topping

Extra whipped cream or whipped topping, for serving (optional)

How to Make this

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1. Beat the softened cream cheese in a bowl until smooth, then add the creamy peanut butter, powdered sugar and vanilla and mix until well combined and no lumps remain — make sure the cream cheese is really soft or you’ll get chunks.

2. In a separate chilled bowl whip 1 1/2 cups cold heavy whipping cream to medium-stiff peaks; don’t overbeat or you’ll get butter, stop when it holds peaks but is still silky.

3. Fold about a third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until uniform and fluffy; work gently so it stays airy.

4. Spoon the filling into the 9-inch graham cracker crust and smooth the top with an offset spatula or the back of a spoon, tapping the pan once to settle the filling and get rid of air pockets.

5. Cover and chill the pie at least 4 hours, preferably overnight, so it firms up and slices cleanly; if you’re short on time, pop it in the freezer for 1 hour but watch it so it doesn’t freeze solid.

6. For the chocolate drizzle or quick ganache, heat 1/4 cup heavy cream until steaming (not boiling) and pour over the chopped semi-sweet chocolate in a heatproof bowl; let sit 1 minute then stir until glossy and smooth, stirring in the 2 tablespoons unsalted butter if you want extra shine.

7. Drizzle the warm chocolate over the chilled pie in a decorative pattern, or pour it over the whole top for a thin ganache layer; if the chocolate is too runny let it cool a bit so it doesn’t soak into the filling.

8. Sprinkle 1/4 cup chopped roasted peanuts over the chocolate, add dollops of extra whipped cream or piped whipped topping around the edge if you like, and press a few peanut halves on top for looks.

9. Return the pie to the fridge for 15 to 30 minutes so the chocolate sets before slicing; use a hot knife wiped clean between cuts for neat slices.

10. Serve cold, store covered in the refrigerator up to 3 days, and remember this is rich so small slices are perfect.

Equipment Needed

1. Large mixing bowl (plus a second chilled bowl for whipping cream)
2. Electric hand mixer or stand mixer with whisk attachment
3. Rubber or silicone spatula
4. Whisk
5. 9-inch pie pan or graham cracker crust pan
6. Offset spatula or sturdy spoon for smoothing
7. Small saucepan and heatproof bowl for the chocolate drizzle
8. Chef knife and cutting board (for chopping chocolate and peanuts)

FAQ

Q: Can I make this pie ahead of time? A: Yes, you can make it up to 2 days ahead and keep it covered in the fridge. The filling firms up and gets creamier, but let it sit at room temp about 10-15 minutes before serving so it isn't too stiff.

Q: What if I'm allergic to peanuts or want a different flavor? A: Swap the peanut butter for almond butter or cookie butter, but expect a slightly different texture and taste. If it's a nut allergy, try sunflower seed butter, it works pretty well.

Q: My filling looks runny after I fold in the whipped cream, what did I do wrong? A: You probably underwhipped the cream or overmixed when folding. Whip the heavy cream to medium peaks and fold gently until just combined. Overmixing will deflate the cream and make the filling loose.

Q: How can I make a glossy chocolate drizzle or thicker ganache? A: For a shiny drizzle heat 1/4 cup heavy cream until steaming then pour over chopped chocolate and stir until smooth. Add 2 tbsp butter for extra shine and silkiness. Let it cool slightly before drizzling so it doesn't melt the filling.

Q: Can I freeze the pie? A: Yes, slice and wrap pieces tightly or freeze the whole pie wrapped well. Thaw in the fridge overnight. Texture may change a bit, cream can be slightly grainy after freezing but still tasty.

Q: Any tips to avoid a soggy crust? A: Use a prebaked graham crust or chill the store bought crust before filling. You can also brush the crust with a thin layer of melted chocolate and let it set first, that creates a moisture barrier.

Easy Peanut Butter Pie Recipe Substitutions and Variations

Graham cracker crust: swap for an Oreo crust (about 24 Oreos, processed with 5 tbsp melted butter) for a chocolatey twist, or use a buttery shortbread crust if you want something less sweet.
Cream cheese (8 oz): use 8 oz mascarpone for a silkier filling, or 1 cup full fat Greek yogurt (strain a bit first) to lighten it and add tang, just expect a slightly different texture.
Creamy peanut butter (1 cup): almond butter or cashew butter 1:1 works well if you want a different nut flavor, or sunflower seed butter 1:1 if you need nut free; note sunflower has a greener tint and a bit more bite.
Heavy whipping cream (1 1/2 to 2 cups): chilled coconut cream (use the thick part from a can, whip it) for a dairy free version, or use 1 1/2 cups whipped topping plus 1/2 cup milk if you need a quick shortcut, but texture will be a tad less rich.

Pro Tips

1. Make sure the cream cheese is truly room temp or zap it in 5 to 7 second bursts in the microwave. If it still feels cold you’ll get little lumps that never fully smooth out, and nobody wants chunky peanut butter filling.

2. Chill the mixing bowl and beaters before whipping the cream. Cold metal helps the cream thicken faster and makes it easier to reach medium-stiff peaks without accidentally turning it into butter.

3. When folding the whipped cream into the peanut butter mix, use a rubber spatula and a gentle lift-and-fold motion. If you stir too hard you’ll deflate the air and the pie will be dense instead of light.

4. Let the pie set at least overnight if you can. Shortcuts like a quick freeze work, but chilling slowly in the fridge gives the best texture and cleaner slices. If you do use the freezer, check it often so it firms but doesn’t freeze solid.

5. Warm the chocolate gently and test its viscosity before pouring. If it looks too runny, let it cool a few minutes so it won’t sink into the filling. For glossy shine stir in a little butter or wait until it’s just barely pourable.

Easy Peanut Butter Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made the most ridiculous Chocolate Peanut Butter Pie that disappears from plates faster than any other dessert I own.

Servings

servings

Calories

780

kcal

Equipment: 1. Large mixing bowl (plus a second chilled bowl for whipping cream)
2. Electric hand mixer or stand mixer with whisk attachment
3. Rubber or silicone spatula
4. Whisk
5. 9-inch pie pan or graham cracker crust pan
6. Offset spatula or sturdy spoon for smoothing
7. Small saucepan and heatproof bowl for the chocolate drizzle
8. Chef knife and cutting board (for chopping chocolate and peanuts)

Ingredients

1 (9-inch) graham cracker crust, store-bought or homemade
8 oz cream cheese, softened
1 cup creamy peanut butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 1/2 to 2 cups heavy whipping cream, cold
4 oz semi-sweet chocolate, chopped (for drizzle or ganache)
1/4 cup heavy cream (to make chocolate drizzle)
2 tablespoons unsalted butter (optional, for chocolate drizzle)
1/4 cup chopped roasted peanuts, for topping
Extra whipped cream or whipped topping, for serving (optional)

Directions

Beat the softened cream cheese in a bowl until smooth, then add the creamy peanut butter, powdered sugar and vanilla and mix until well combined and no lumps remain — make sure the cream cheese is really soft or you'll get chunks.
In a separate chilled bowl whip 1 1/2 cups cold heavy whipping cream to medium-stiff peaks; don't overbeat or you'll get butter, stop when it holds peaks but is still silky.
Fold about a third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until uniform and fluffy; work gently so it stays airy.
Spoon the filling into the 9-inch graham cracker crust and smooth the top with an offset spatula or the back of a spoon, tapping the pan once to settle the filling and get rid of air pockets.
Cover and chill the pie at least 4 hours, preferably overnight, so it firms up and slices cleanly; if you're short on time, pop it in the freezer for 1 hour but watch it so it doesn't freeze solid.
For the chocolate drizzle or quick ganache, heat 1/4 cup heavy cream until steaming (not boiling) and pour over the chopped semi-sweet chocolate in a heatproof bowl; let sit 1 minute then stir until glossy and smooth, stirring in the 2 tablespoons unsalted butter if you want extra shine.
Drizzle the warm chocolate over the chilled pie in a decorative pattern, or pour it over the whole top for a thin ganache layer; if the chocolate is too runny let it cool a bit so it doesn't soak into the filling.
Sprinkle 1/4 cup chopped roasted peanuts over the chocolate, add dollops of extra whipped cream or piped whipped topping around the edge if you like, and press a few peanut halves on top for looks.
Return the pie to the fridge for 15 to 30 minutes so the chocolate sets before slicing; use a hot knife wiped clean between cuts for neat slices.
Serve cold, store covered in the refrigerator up to 3 days, and remember this is rich so small slices are perfect.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.