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
Units
Scale
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)
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.