This Peanut Butter Pie is my new guilty pleasure. Every slice is full of creamy peanut butter and cream cheese filling, chocolaty cookie crust, and lightly sweetened whipped cream. This recipe is partially no-bake. The crust is baked so it’s firm and strong enough to hold the thick filling. The filling doesn’t require baking. Just mix all the ingredients together, pour it into the baked chocolate cookie shell, then refrigerate the pie until it’s set.
Combine the cookie crumbs and butter and stir until well combined. Press into a 9-inch pie plate. Bake for 7 minutes. Allow the crust to cool completely.
Make the filling
In a medium bowl, using a handheld electric mixer, whip the heavy cream to stiff peaks at medium-high speed. Set aside.
In a large bowl, using a handheld electric mixer, beat the cream cheese and powdered sugar together at medium-high speed until completely smooth and creamy.
Add the peanut butter and vanilla. Mix on medium speed until fully combined. The mixture won't appear smooth at the point.
Use a silicone spatula to gently fold in the whipped cream until well combined, smooth and creamy. (It will take a minute to get the whipped cream fully incorporated. Keep stirring.)
Spread the mixture into the cooled pie shell and smooth the top with an offset spatula. Refrigerate for at least 4-6 hours or overnight.
Top with whipped cream before serving. Serve cold.
Notes
Crust: A storebought graham cracker crust will also work if you don't want to make your own cookie crumbs.
Heavy cream: The heavy cream must be cold or it won't whip to stiff peaks. Make sure to fully whip the cream to stiff peaks. Soft or medium peaks will cause the filling to be too thin.
Cream cheese: Full fat cream cheese works best with this recipe. Make sure to let it come to room temperature otherwise it will cause the filling to be lumpy.
Confectioner's sugar: Confectioners' sugar/powdered sugar must be used. Granulated sugar is too coarse and will leave the filling gritty.
Peanut butter: Commercial brand peanut butter will work best. Natural peanut butter tends to be oily and this will ruin the texture of the filling.
Chilling: The filling is soft and creamy. Allow the pie to refrigerate for at least 6 hours or it will be difficult to slice. Keep the pie refrigerated until ready to serve. The filling will soften considerably at room temperature.
Topping: You can use storebought whipped cream if you don't want to make it yourself. Chocolate ganache, peanut butter chips, chopped peanut butter cups, Reese's Pieces, or warm peanut butter are also great topping ideas.
Make ahead tip
Keep the pie covered tightly and store it in the refrigerator for up to 3 days.
The pie can be frozen for up to 1 month. Thaw it in the refrigerator overnight.
The crust can be baked a day ahead. Cover tightly and refrigerate until ready to use.