Peanut Butter Pie
This creamy refrigerator Peanut Butter Pie is made in a graham cracker crust, has a light and fluffy texture and pure peanut butter flavor. It’s the perfect indulgent treat on a hot day!
Do you ever find yourself wanting an easy dessert recipe that fits the mood, especially in hot weather? This Peanut Butter Pie is so light and creamy and tastes so refreshing. It will impress your guests and have them wanting seconds!
Peanut Butter Pie is a dessert I like making in summer months. It’s a cold refrigerated dessert, and it has a light and fluffy texture. I don’t like heavy and dense desserts when it’s hot outside, and I’m quite sure my guests don’t either.
Ingredients
Graham Cracker Crumbs – You can use store bought crumbs or use whole crackers, break them up and pulse in your food processor or blender. I like to use whole crackers and pulse them in my blender. They are cheaper than the packaged crumbs.
Butter – The butter get melted and used to bind the other ingredients together in the crust.
Peanut Butter – I don’t recommend using an all natural peanut butter in this recipe. However, if you use natural, make sure and use a spoon to thoroughly mix the oil that’s floating on top in with the peanut butter before spooning it into a measuring cup.
Milk – I used 2 percent milk in this recipe. Feel free to used whole milk.
Powdered Sugar –This is added to the pie filling for sweetness. One cup is all you need. There is also sugar in the crust and the whipped topping.
Granulated Sugar – This is used along with graham cracker crumbs and melted butter for the crust. It adds a slightly sweet taste to the crust.
Cream Cheese – The tanginess of the cream cheese pairs great with the creamy peanut butter in this pie.
Whipped Topping – Whipped topping adds a fluffy texture to the pie, and of course it always tastes great.
Crushed Peanuts – (optional) Sprinkle on top for garnish. I used salted roasted peanuts. The salty peanuts are a great complement to the sweet pie.
Make the Crust
- Preheat oven to 350 degrees.
- If using whole graham crackers, break them up and add them to a blender. Mix until they are very fine crumbs. Transfer the crumbs to a medium size bowl. Add the granulated sugar and melted butter and mix together, making sure the butter coats all of the crumbs.
- Press the crumb mixture into a 9 inch pie dish, making sure to press it up the sides. Bake for 15 minutes. Remove from oven and place in the freezer while you make the filling.
Make the Filling
- Add the cream cheese to the mixing bowl of a stand mixer fitted with the whisk attachment. Beat the cream cheese on medium-high speed until it’s very smooth with no lumps. Sift the powdered sugar over the cream cheese. Beat on medium speed until well combined. Add the milk and mix again to combine, then add the peanut butter. Mix on medium speed, stopping to scrape down the sides as needed, until the peanut butter is well incorporated. Fold in the whipped topping with a spatula, making sure to run the spatula underneath and up the sides.
- Transfer the filling to the cooled crust. Sprinkle crushed peanuts over the top, if desired, and refrigerate for at least 2 hours or overnight.
Cindy’s Tips
- I don’t recommend using natural peanut butter. If you must use natural, make sure to mix it really good with a spoon, so the oil on top get mixed in thoroughly.
- If you have problems with your graham cracker crust sticking to the bottom of the dish, dip the bottom of the pie dish in hot water for no more than 30 seconds before cutting the pie.
- For neat cuts between slices, run a knife under hot water and wipe it dry before making each cut.
Easy Options
- If you love the combo of chocolate and peanut butter, feel free to drizzle chocolate over the top of the pie.
- Crush some salted roasted peanuts and sprinkle over each piece before serving. The salted peanuts are a great complement to the sweet pie filling.
- Use a chocolate graham cracker crust.
- Place dollops of cream cream on top of each slice of pie.
- Use broken pieces or mini Reese’s pieces to sprinkle over the top.
Can I freeze Peanut Butter Pie?
Yes, you certainly can. Make sure it’s chilled first, then wrap plastic wrap securely over it, followed by a piece of heavy foil. Make sure the pie is in a freezer safe pie dish. Freeze for up to 3 months. Thaw overnight in the refrigerator and serve cold.
Can I substitute whipping cream for the cool whip?
Yes. Use cold heavy whipping cream. Add 2 cups to a mixing bowl, with 1/4 cup powdered sugar and 1 teaspoon of vanilla extract. Whisk on low for a few seconds, then medium high until medium stiff peaks form. Don’t over mix or it will turn to butter. You will use 3 cups of heavy whipping cream, whipped to the recipe.
If you love peanut desserts, here are more delicious peanut butter recipes…
Peanut Butter Chocolate Chip Cookies
Reese’s Pieces Peanut Butter Cookies
Soft & Chewy Peanut Butter Cookies
Peanut Butter Sandwich Cookies
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Peanut Butter Pie
- Prep Time: 20 minutes (including making crust)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 (9-inch) pie 1x
- Category: Pies/Desserts
- Method: Mix
- Cuisine: American
Description
This Peanut Butter Pie offers up a light and fluffy filling that’s rich and creamy, with a pure peanut butter taste. It’s great by itself or with the addition of whipped cream on top. Simple to make and so delicious!
Ingredients
Crust (skip if using a store-bought crust)
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons butter, melted (salted or unsalted)
Filling
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 8 ounce container whipped topping, thawed
- Crushed peanuts (optional)
Get Recipe Ingredients
Instructions
Crust (skip if using a store-bought crust)
- Preheat oven to 350 degrees.
- If using whole graham crackers, break them up and add them to a blender. Mix until they are very fine crumbs. Transfer the crumbs to a medium size bowl. Add the granulated sugar and melted butter and mix together, making sure the butter coats all of the crumbs.
- Press the crumb mixture into a 9 inch pie dish, making sure to press it up the sides. Bake for 15 minutes. Remove from oven and place in the freezer while you make the filling.
Filling
- Add the cream cheese to the mixing bowl of a stand mixer fitted with the whisk attachment. Beat the cream cheese on medium-high speed until it’s very smooth with no lumps. Sift the powdered sugar over the cream cheese. Beat on medium speed until well combined. Add the milk and mix again to combine, then add the peanut butter. Mix on medium speed, stopping to scrape down the sides as needed, until the peanut butter is well incorporated. Fold in the whipped topping with a spatula, making sure to run the spatula underneath and up the sides.
- Transfer the filling to the cooled crust, sprinkle crushed peanuts on top if desired, and refrigerate for at least 2 hours or overnight.
- Serve cold. Refrigerate leftovers for up to 4 days.
Notes
- This pie can be frozen for up to 3 months. Make sure to use a freezer safe pie dish. Wrap one layer of plastic wrap tightly over chilled pie, followed by a thick layer of heavy foil. You can also freeze in a freezer safe pie container. Thaw overnight in the refrigerator before serving.