Chocolate and peanut butter are some of the best flavor pairings I know of. Sweet and slightly bitter chocolate mixed with creamy peanut butter, what’s not to love?
The only way you could possibly make this flavor pairing better, is to combine them together in a super easy no-bake dessert like this Easy Peanut Butter Pie.
This Easy Peanut Butter Pie has a no-bake graham cracker crust, ice cream-like consistency, creamy peanut butter filling, and tons of mini chocolate chips throughout!
It’s perfect for sharing at parties or potlucks and is great for those times when you are asked last minute to bring dessert because it’s ready in under 1 hour.
HOW DO YOU MAKE PEANUT BUTTER PIE FROM SCRATCH?
Follow the recipe below and be sure to read through the frequently asked questions and Pro Tips to create the best Easy Peanut Butter Pie.
- Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Use a fork to mix until fully combined. The mixture will look like wet sand
- Step 2: Press the graham cracker mixture into a 9” pie plate. Press crust firmly to cover the bottom completely and 1-2 inches up the sides of the pie plate.
- Step 3: Place pie crust in the freezer to chill while preparing the peanut butter filling
- Step 4: In a medium bowl, whip the heavy cream until it reaches medium peaks. Set aside
- Step 5: In a large bowl using a hand mixer with a paddle attachment, beat softened cream cheese until smooth.
- Step 6: Add in sugar and beat until light and fluffy
- Step 7: Add in peanut butter and vanilla and mix until fully combined
- Step 8: Using a spatula, fold whipped cream mixture into the peanut butter mixture until fully combined
- Step 9: Fold in mini chocolate chips until combined
- Step 10: Pour filling into the prepared pie crust and smooth the surface using a spatula. Place back in the freezer to firm up (about 20-30 minutes)
- Step 11: Remove from freezer, slice, and serve
TIPS FOR BAKING THE PERFECT PEANUT BUTTER PIE
- Make sure your cream cheese is softened to room texture prior to using. This will ensure a super creamy filling
- When folding the whipped cream into the peanut butter mixture, make sure to work gently so you don’t remove all the air from the whipped cream
- If you don’t have mini chocolate chips, regular chips will work just fine
HOW LONG DOES PEANUT BUTTER PIE LAST IN THE FRIDGE?
This pie can be stored in an airtight container in the fridge for up to 5 days. If serving directly out of the fridge the consistency will be softer. To achieve the ice cream like texture, place the pie in the freezer for 20-30 minutes prior to serving.
CAN YOU FREEZE PEANUT BUTTER PIE?
To freeze the finished pie, cover tightly with plastic wrap and store in an airtight container for up to 3 months.
OTHER PIE RECIPES YOU MIGHT ENJOY
- GRANDMA’S COCONUT CREAM PIE
- OLD FASHIONED CUSTARD PIE
- IMPOSSIBLE COCONUT CUSTARD PIE
- FRENCH COCONUT PIE
- UNBELIEVABLY GOOD SHREDDED APPLE PIE
- FRENCH SILK PIE WITH GRAHAM CRACKER CRUST
- FRESH PEAR CRUMBLE PIE
- CUSTARD PEACH PIE
EASY PEANUT BUTTER PIE
Ingredients
For the crust:
- ¾ cup graham cracker crumbs
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 4 tbsp melted butter
For the filling:
- 1 ½ cups heavy cream
- 1 8-ounce package cream cheese, softened
- ¾ cup granulated sugar
- 1 cup creamy peanut butter
- 1 tbsp vanilla extract
- 1 cup mini chocolate chips (I used semi-sweet)
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Use a fork to mix until fully combined. The mixture will look like wet sand
- Press graham cracker mixture into a 9” pie plate. Press crust firmly to cover the bottom completely and 1-2 inches up the sides of the pie plate.
- Place pie crust in the freezer to chill while preparing the peanut butter filling
- In a medium bowl, whip the heavy cream until it reaches medium peaks. Set aside
- In a large bowl using a hand mixer with a paddle attachment beat softened cream cheese until smooth.
- Add in sugar and beat until light and fluffy
- Add in peanut butter and vanilla and mix until fully combined
- Using a spatula, fold whipped cream mixture into the peanut butter mixture until fully combined
- Fold in mini chocolate chips until combined
- Pour filling into the prepared pie crust and smooth the surface using a spatula. Place back in the freezer to firm up (about 20-30 minutes)
- Remove from freezer, slice, and serve
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