Description
This creamy and decadent Peanut Butter Pie features a buttery graham cracker crust filled with a smooth peanut butter and cream cheese mixture, topped with crunchy chopped peanuts. It’s a no-bake dessert that’s perfect for peanut butter lovers and ideal for quick preparation with minimal ingredients.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 cup melted butter
Filling
- 8 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Topping
- 1/4 cup chopped roasted peanuts
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the combination is well blended. Press this mixture firmly with the back of a spoon into the bottom and up the sides of a pie dish to form an even crust layer.
- Mix cream cheese and powdered sugar: In a large mixing bowl, add softened cream cheese and powdered sugar. Using an electric mixer on low speed, gradually beat until the mixture is smooth and creamy, ensuring no lumps remain.
- Add peanut butter, cream, and vanilla: To the cream cheese mixture, add peanut butter, heavy cream, and vanilla extract. Continue beating on medium speed until all ingredients are well combined and the filling is smooth and fluffy. Scrape down the sides of the bowl once to make sure all ingredients are incorporated.
- Assemble and chill: Spoon the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula. Sprinkle chopped roasted peanuts evenly over the filling as a crunchy topping. Cover the pie with plastic wrap and refrigerate for at least 4 hours to allow it to set properly.
Notes
- For easier slicing, let the pie chill overnight.
- You can substitute crunchy peanut butter if you prefer added texture inside the filling.
- To make the crust gluten-free, use gluten-free graham cracker crumbs.
- Allow cream cheese to soften at room temperature for best results in mixing.
- This pie is best served chilled and kept refrigerated until serving.
