Peanut Butter Pie is sensational. No kidding. Yet it is one of the easiest desserts that I make! Seriously. It starts with a graham cracker crust. Usually I make my own but I used a pre-made graham cracker crust this time. then you mix peanut butter, cream cheese, powdered sugar and whipped topping for the filling. Top with more whipped topping and, if desired, chopped peanuts , chocolate chunks or curls, and chocolate and peanut butter sauces.

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I mean this is E-A-S-Y with a capital “E!” It is really overused nowadays to say a recipe is to die for. But this recipe is so, so, so good! Especially if you add all the extra goop like chocolate and peanut butter sauces, chocolate chips and peanuts on top.

This is probably my husband’s favorite pie recipe. I got the recipe from someone at a Christmas party in the 1980s that we attended in Clearwater, Florida. When I compiled my cookbook several years ago, I couldn’t remember her name–one of only a handful out of hundreds of recipes given to me where I have forgotten who gave me a recipe. Probably because I only met the person the one time, and I wrote the recipe down on a napkin! Regardless, this recipe is not original with me, but delicious all the same.

Sometimes I sprinkle the top with more graham cracker crumbs, but for these pictures I sprinkled it with chopped peanuts and chocolate chips. You can also add chocolate sauce, Reese’s peanut butter cups, chopped, use an Oreo cookie crust, or do any number of different creative things with this pie.

I have also made it plain like this without all the toppings. Most people like to add their chocolate fix, but my husband also likes to enjoy the rich  and creamy peanut butter and cream cheese filling in this pie without all the extra accompaniments.

If you’re looking for a dessert to knock your socks off, then consider making up this easy Peanut Butter Pie. I warn you in advance it’s very rich, so a little will go a long way.

When I initially made this dessert in June 2012, it was early days in my food blogging life. I was still taking pictures with an iPhone 3 so my pictures were a little blurry and dark. I’ve been remaking all those early first year blog recipes, and I recently (September 2016) remade this recipe for a New Member’s Luncheon at our church. I made two of these Peanut Butter Pies and they were a huge hit. There was not a smidgeon left!

Peanut Butter Pie is breathtaking. It goes fast!  I used dark chocolate sauce, peanuts and chocolate chunks  for garnish.

Whether you serve Peanut Butter Pie garnished with Chocolate sauce, peanuts and chocolate chunks, or leave it plain, it is scrumptious each way. 

If you use a store bought graham cracker crust this dessert is even easier to make, although I made my own graham cracker crust.

Here’s what I did.

I used these ingredients.

To make a graham cracker crust, place graham cracker crumbs and sugar in a mixing bowl. Add melted butter.

Stir ingredients to combine and press into a large 10″ pie plate. Place graham cracker crust in freezer while working on next layer.

Place softened cream cheese in a mixing bowl. Add powdered sugar, crunchy peanut butter and non-dairy whipped topping. 

Mix ingredients with an electric mixer until smooth.

Remove frozen crust from freezer and place the peanut butter mixture in the pie shell. Place mixture in freezer again for about 30 minutes.

Remove pie plate from freezer and spread with remaining non-dairy whipped topping. Place in freezer again for about 30 minutes.

Remove pie from freezer and add peanuts and chocolate chunks. (You can also use chocolate curls if you choose).

To serve, drizzle dark chocolate sauce over top of pie.

Peanut Butter Pie can also be served without the chocolate sauce, if you prefer.

Here’s the recipe.

PEANUT BUTTER PIE

(Recipe from someone at a Sunday school Christmas party at Beanny Raver’s home, when we attended First Baptist Church Indian Rocks, Largo, FL)

Peanut Butter Pie

Teresa Ambra

This rich, decadent pie is filled with crunchy peanut butter, cream cheese and whipped topping. Then it's drizzled with chocolate syrup and garnished with peanuts and chocolate chunks for one spectacular pie!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Pies/Dessert

Cuisine Southern

Servings 8

Calories 460 kcal

Equipment

• 1 large mixing bowl
• 1 wooden spoon
• 1 electric mixer
• 1 nut chopper if peanuts are not previously halved or broken
• 1 9-inch pie plate if making your own graham cracker crust
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 9-inch Graham cracker crust (either store-bought or make your own)
• 1/2 cup extra crunchy peanut butter
• 1 cup powdered sugar
• 8 oz. pkg. cream cheese softened
• 12 oz. container non dairy whipped topping
• 1/3 to 1/2 cup chopped peanuts for garnish
• 1/3 to 1/2 cup chocolate chunks or chocolate chips or chocolate curls, for garnish
• chocolate syrup for garnish
• peanut butter syrup for garnish, if desired

Instructions

 

• Prepare graham cracker crust as directed and place in freezer for about an hour.
• Omit this step if you're using a store-bought crust.
• Mix peanut butter, powdered sugar, cream cheese and 1 cup of whipped topping in a large mixing bowl with an electric mixer.
• Pour into cooled crust. (The crust will be ready if store-bought)
• Freeze about 30 minutes.
• Top with remaining whipped topping.
• Freeze about 30 minutes.
• Sprinkle chopped peanuts and chocolate chunks on top if desired.
• Refrigerate several hours or overnight.
• To serve: Slice into 8 pieces.
• Drizzle chocolate sauce over top, as desired.

Notes

NOTE: If you double the recipe, put it in a 10x15" baking dish. Serves about 16.

 

NOTE: I followed the directions on the Keebler graham cracker box and their ingredient list for my graham cracker crust. Instead of baking the crust, I froze it for one hour.

 

NOTE: This pie can also be kept in the freezer until about 30 minutes before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 460kcalCarbohydrates: 49gProtein: 13gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 5mgSodium: 410mgPotassium: 352mgFiber: 3gSugar: 34gVitamin A: 50IUCalcium: 154mgIron: 2mg

Keyword dessert, peanut butter, pie

Tried this recipe?Let us know how it was!

Peanut Butter Pie is so rich and decadent, it’s hard to get through a piece this size.

Peanut Butter Pie is wonderful special occasion dessert. We’ve served this for birthdays on many occasions! My husband actually prefers Peanut Butter Pie without all the sauces added on top. 

You may also enjoy these delicious recipes!

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Peanut Butter Pie

Teresa Ambra

This rich, decadent pie is filled with crunchy peanut butter, cream cheese and whipped topping. Then it’s drizzled with chocolate syrup and garnished with peanuts and chocolate chunks for one spectacular pie!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Pies/Dessert

Cuisine Southern

Servings 8

Calories 460 kcal

Equipment

• 1 large mixing bowl
• 1 wooden spoon
• 1 electric mixer
• 1 nut chopper if peanuts are not previously halved or broken
• 1 9-inch pie plate if making your own graham cracker crust
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 9-inch Graham cracker crust (either store-bought or make your own)
• 1/2 cup extra crunchy peanut butter
• 1 cup powdered sugar
• 8 oz. pkg. cream cheese softened
• 12 oz. container non dairy whipped topping
• 1/3 to 1/2 cup chopped peanuts for garnish
• 1/3 to 1/2 cup chocolate chunks or chocolate chips or chocolate curls, for garnish
• chocolate syrup for garnish
• peanut butter syrup for garnish, if desired

Instructions

 

• Prepare graham cracker crust as directed and place in freezer for about an hour.
• Omit this step if you're using a store-bought crust.
• Mix peanut butter, powdered sugar, cream cheese and 1 cup of whipped topping in a large mixing bowl with an electric mixer.
• Pour into cooled crust. (The crust will be ready if store-bought)
• Freeze about 30 minutes.
• Top with remaining whipped topping.
• Freeze about 30 minutes.
• Sprinkle chopped peanuts and chocolate chunks on top if desired.
• Refrigerate several hours or overnight.
• To serve: Slice into 8 pieces.
• Drizzle chocolate sauce over top, as desired.

Notes

NOTE: If you double the recipe, put it in a 10×15″ baking dish. Serves about 16.

 

NOTE: I followed the directions on the Keebler graham cracker box and their ingredient list for my graham cracker crust. Instead of baking the crust, I froze it for one hour.

 

NOTE: This pie can also be kept in the freezer until about 30 minutes before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 460kcalCarbohydrates: 49gProtein: 13gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 5mgSodium: 410mgPotassium: 352mgFiber: 3gSugar: 34gVitamin A: 50IUCalcium: 154mgIron: 2mg

Keyword dessert, peanut butter, pie

Tried this recipe?Let us know how it was!