Peanut Butter Pie
This luscious Peanut Butter Pie is an addictive indulgence—creamy, rich, and velvety, with a graham cracker crust, peanut butter cheesecake filling, and fluffy whipped topping crowned by scratch-made peanut butter crumbs. A delightfully cool, no-bake dessert that wows with minimal effort.
Prep Time 15 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
- 1 9‑inch graham cracker pie crust (store-bought or homemade)
- 8 oz cream cheese softened
- 1 cup creamy peanut butter or alternative nut‑free butter if needed
- 1 cup powdered sugar
- 8 oz container whipped topping thawed, divided (use nondairy topping if desired)
For peanut butter crumb topping (optional):
- 2 tbsp powdered sugar
- 1 tbsp creamy peanut butter or alternative butter
In a mixing bowl, beat the softened cream cheese and peanut butter until completely smooth and well blended.
Add powdered sugar and continue beating until fully incorporated and silky.
Gently fold in about 6 oz (¾ of container) of whipped topping—mix just until combined to keep it airy.
Pour filling into the pie crust and spread evenly to the edges.
Top with the remaining whipped topping and smooth into an even layer.
For the optional crumb topping, mash peanut butter into powdered sugar with a fork until small crumbs form; sprinkle these gently over the top.
Chill the pie in the refrigerator for at least 2 hours, or ideally overnight, until set.
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Ensure cream cheese is fully softened to avoid lumps—leave it at room temperature ahead of time.
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Use a silicone spatula to fold in whipped topping gently to maintain lightness.
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For extra flair, pipe whipped topping with a star tip before sprinkling crumbs.
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Store the pie covered in the fridge for up to 3 days; for longer freshness, freeze single slices wrapped tightly—thaw in fridge before serving.
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Consider adding a drizzle of melted dark or milk chocolate on top for a simple garnish and added dessert contrast.