Description
A creamy and indulgent no-bake dessert perfect for peanut butter lovers. This Peanut Butter Pie features a rich peanut butter filling in a buttery graham cracker crust, topped with optional chocolate chips for an extra treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup sugar
Chocolate chips for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the mixture into the bottom of a pie dish to form the crust. Bake for 8-10 minutes, or until lightly golden. Let the crust cool completely.
- In a large mixing bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream with the sugar until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the peanut butter filling into the cooled graham cracker crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight, until it is set.
- Optional: Garnish with chocolate chips before serving.
Notes
This pie is best served cold, so be sure to refrigerate it for at least 4 hours to let it set properly.
If you prefer a crunchy texture, try using crunchy peanut butter instead of creamy.
To make the pie gluten-free, use gluten-free graham cracker crumbs or a gluten-free cookie crust.
You can also freeze the pie for up to 1 month. Let it thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
