Description
This creamy and indulgent Peanut Butter Pie features a chocolate graham cracker crust filled with a fluffy peanut butter and cream cheese mixture, topped with drizzles of melted peanut butter and chocolate, and garnished with mini Reese's cups and peanut butter chips. Perfectly chilled and rich in flavor, this no-bake dessert is a crowd-pleaser for peanut butter lovers.
Ingredients
Crust
- 14 whole (196 grams) chocolate graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
Filling
- 8 ounces (227 grams) cream cheese, at room temperature
- 3/4 cup (94 grams) powdered sugar, divided
- 1 cup (270 grams) creamy conventional peanut butter
- 1 cup (240 grams) heavy whipping cream
- 1 teaspoon vanilla extract
Toppings
- Melted peanut butter (quantity as needed for drizzling)
- Melted chocolate (quantity as needed for drizzling)
- Mini Reese’s cups
- Peanut butter chips
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a food processor, pulse the chocolate graham crackers along with the light brown sugar until finely ground. Add the melted butter and pulse until the crumbs are evenly moistened.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake the crust for about 10 to 12 minutes, or until fragrant. Remove from oven and cool completely on a wire rack.
- Prepare Peanut Butter Filling: In a large bowl, beat the cream cheese, 3/4 cup powdered sugar, and peanut butter together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
- Whip Cream: In a separate bowl, whip the heavy cream with a whisk attachment on an electric mixer until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Combine Filling Components: Gently fold the whipped cream into the peanut butter mixture, being careful to maintain the light and airy texture.
- Assemble Pie and Chill: Pour the filling into the cooled pie crust. Freeze for at least 3 hours, or refrigerate for at least 6 hours to set the pie.
- Decorate: Place melted peanut butter and melted chocolate into separate piping bags or resealable bags with a small corner cut off. Drizzle the melted peanut butter and chocolate over the chilled pie. Top with mini Reese’s cups and peanut butter chips.
- Serve and Store: Serve the pie frozen or refrigerated. Store any leftovers covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- If you prefer a firmer crust, bake it an additional 2-3 minutes, but avoid overbaking to prevent burning.
- For easier drizzling, ensure the melted peanut butter and chocolate are warm but not hot.
- This pie can be made a day ahead to allow flavors to meld perfectly.
- You can substitute mini Reese’s cups with other peanut butter candies or chopped peanuts if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American