Peanut Butter Cream Pie

1. Peanut Butter Cream Pie

This Peanut Butter Cream Pie is a creamy, no-fuss dessert that’s packed with rich peanut butter flavor and finished with a light whipped topping. With its buttery graham cracker crust and smooth, fluffy filling, it’s an easy make-ahead treat that’s perfect for holidays, family gatherings, or anytime you’re craving a classic peanut butter dessert.

Ingredients

Crust

16 graham cracker sheets, crushed

2 tablespoons dark brown sugar

8 tablespoons (1 stick) unsalted butter, melted

Filling

1 cup creamy peanut butter

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Topping

1 cup heavy whipping cream

2 tablespoons powdered sugar

Crushed peanut butter candies or peanut butter cups

How to Make Peanut Butter Cream Pie

1. Preheat the oven to 350°F. Mix the graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch pie pan and bake for 8–10 minutes. Let cool completely.
2. Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
3. Whip 1 cup of heavy cream to stiff peaks, then gently fold it into the peanut butter mixture.
4. Spread the filling into the cooled crust.
5. Whip the remaining cream with the powdered sugar until fluffy. Spread or pipe over the pie and sprinkle with crushed peanut butter candies.
6. Chill for at least 4 hours before slicing and serving.

Serving

Serve chilled with a drizzle of chocolate or caramel sauce if desired.

Storage

Store covered in the refrigerator for up to 4 days.

Recipe Tip

For the smoothest filling, let the cream cheese come to room temperature before mixing.