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peanut butter pie graham cracker crust recipe

Chilled Peanut Butter Pie with Graham Cracker Crust

Richard KlausRichard Klaus
A creamy, no-bake peanut butter pie with a crunchy graham cracker crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch pie pan for crust
  • 1 electric mixer for filling
  • 1 Mixing Bowl large

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted

Filling

  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream

Instructions
 

Preparation

  • Mix graham cracker crumbs and melted butter in a bowl. Press into a 9-inch pie pan. Chill in the refrigerator.
  • Beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract. Mix well.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the peanut butter mixture.
  • Spread the filling evenly over the prepared crust. Smooth with a spatula.
  • Refrigerate the assembled pie for at least 4 hours before serving.
  • Before serving, garnish with chocolate shavings or a drizzle of melted peanut butter if desired.
  • Slice and serve chilled for the best texture and flavor.
  • Store leftovers in the refrigerator for up to 3 days in an airtight container.

Notes

Pro Tips: Ensure all ingredients are at room temperature for a smooth filling.
Ingredient Substitutions: Use almond butter for a different flavor.
How to Serve: Garnish with chocolate shavings or fresh fruit.
Storage & Freshness: Keep refrigerated and consume within 3 days.
Make-Ahead Tips: Prepare the pie a day in advance for best results.
Keyword easy peanut butter pie recipe, graham cracker crust dessert, no bake peanut butter pie