A creamy peanut butter pie is the ultimate comfort dessert, blending rich, nutty flavors with a luscious, smooth texture. Whether you’re craving a classic no-bake treat or an inventive twist, these 18 decadent recipes offer something for every home cook. Get ready to indulge—your next favorite dessert awaits in this irresistible roundup!
Classic Peanut Butter Pie with Chocolate Ganache
Gathering around the table for something sweet? You’ve found the perfect dessert to share. This no-bake pie combines creamy peanut butter filling with rich chocolate ganache for a treat that feels both nostalgic and special.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 9-inch graham cracker crust, pre-baked
– 8 oz cream cheese, softened to room temperature
– 1 cup creamy peanut butter
– 1 cup powdered sugar, sifted
– 1 cup heavy cream, cold
– 1 tsp pure vanilla extract
– 4 oz semisweet chocolate, finely chopped
– 1/2 cup heavy cream, heated to 180°F
Instructions
1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
2. Add the creamy peanut butter and sifted powdered sugar to the bowl, then beat on low speed until just combined to avoid over-aerating the mixture.
3. Scrape down the sides of the bowl with a flexible spatula to ensure even incorporation.
4. In a separate chilled bowl, whip 1 cup of cold heavy cream with the vanilla extract to stiff peaks using a hand mixer.
5. Gently fold the whipped cream into the peanut butter mixture in three additions using a folding motion to maintain its airy volume.
6. Spoon the filling into the pre-baked graham cracker crust, then smooth the top with an offset spatula.
7. Refrigerate the pie, uncovered, for a minimum of 4 hours to allow the filling to set firmly.
8. For the ganache, place the finely chopped semisweet chocolate in a heatproof bowl.
9. Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it reaches 180°F and small bubbles form around the edges.
10. Pour the hot cream over the chopped chocolate, let it sit undisturbed for 1 minute to melt the chocolate, then whisk gently from the center outward until emulsified and glossy.
11. Allow the ganache to cool for 5-7 minutes until it thickens slightly but remains pourable.
12. Pour the ganache over the chilled pie, tilting the pie plate to create an even layer that covers the entire surface.
13. Return the pie to the refrigerator for an additional 30 minutes to set the ganache completely.
14. Slice the pie with a knife dipped in hot water and wiped clean for neat, clean cuts.
You’ll love the contrast between the silky, peanut-forward filling and the firm, bittersweet chocolate shell. For a festive touch, sprinkle the ganache with flaky sea salt just before serving to highlight the dessert’s sweet-salty balance.
No-Bake Peanut Butter Pie with Oreo Crust
A creamy, dreamy dessert that comes together without ever turning on your oven—perfect for busy holidays or lazy weekends. You’ll love how the rich peanut butter filling contrasts with the crunchy Oreo crust, and it’s so simple you can whip it up in no time. Let’s get started!
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 24 Oreo sandwich cookies, finely crushed
– 6 tablespoons unsalted butter, melted
– 1 cup creamy peanut butter
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, chilled
– 2 tablespoons granulated sugar
Instructions
1. Place 24 Oreo sandwich cookies in a food processor and pulse until finely crushed, about 30 seconds, to ensure uniform texture for the crust.
2. Transfer the crushed cookies to a medium bowl and pour in 6 tablespoons of melted unsalted butter, stirring with a fork until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup to create an even layer, then refrigerate for 15 minutes to set.
4. In a large mixing bowl, combine 1 cup of creamy peanut butter and 8 ounces of softened full-fat cream cheese, beating with an electric mixer on medium speed until smooth and fully incorporated, about 2 minutes.
5. Add 1 cup of sifted powdered sugar and 1 teaspoon of pure vanilla extract to the bowl, continuing to beat on low speed until just combined to avoid overmixing.
6. In a separate chilled bowl, whip 1 cup of heavy whipping cream with 2 tablespoons of granulated sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes, ensuring the cream is cold for best volume.
7. Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until no white streaks remain, being careful not to deflate the airiness.
8. Spoon the filling into the chilled Oreo crust, smoothing the top with an offset spatula for a polished finish.
9. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up completely.
10. Slice and serve chilled, optionally garnishing with crushed Oreos or a drizzle of chocolate sauce for extra flair.
This pie sets into a lusciously smooth, mousse-like texture that melts in your mouth, with a salty-sweet peanut butter flavor balanced by the dark chocolate crunch of the crust. Try serving it with a scoop of vanilla ice cream or a sprinkle of sea salt to elevate the dessert—it’s a crowd-pleaser that always disappears fast!
Peanut Butter Mousse Pie with Whipped Cream
Nothing says holiday indulgence quite like a creamy, dreamy dessert that comes together with minimal fuss. You’ll love this peanut butter mousse pie—it’s rich, smooth, and topped with fluffy whipped cream for the perfect festive treat. It’s the kind of no-bake dessert that feels fancy but is surprisingly simple to make.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 9-inch prepared graham cracker crust
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup smooth peanut butter
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, chilled
– 2 tablespoons granulated sugar
Instructions
1. Place the softened cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, until completely smooth and lump-free.
2. Add the smooth peanut butter to the bowl and beat on medium speed for 1 minute, scraping down the sides with a rubber spatula to ensure thorough incorporation.
3. Gradually add the sifted confectioners’ sugar in three additions, beating on low speed for 30 seconds after each addition to prevent a sugar cloud.
4. Pour in the pure vanilla extract and beat on low speed for 15 seconds, just until combined.
5. In a separate chilled mixing bowl, combine the chilled heavy whipping cream and granulated sugar.
6. Whip the cream mixture on high speed for 3 to 4 minutes, until stiff peaks form that hold their shape when the beaters are lifted.
7. Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula to lighten it.
8. Carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture.
9. Spoon the mousse filling into the prepared graham cracker crust, spreading it evenly with an offset spatula.
10. Refrigerate the pie, uncovered, for at least 4 hours or until the filling is fully set and firm to the touch.
11. Before serving, whip an additional ½ cup of heavy cream with 1 tablespoon of sugar until soft peaks form, then dollop or pipe it over the pie.
Great texture comes from that slow chill, giving you a slice that’s luxuriously creamy yet sliceable. The flavor is a perfect balance of sweet, salty peanut butter and rich cream cheese, with the graham crust adding a welcome crunch. For a fun twist, drizzle with melted chocolate or sprinkle with chopped salted peanuts right before serving.
Chocolate Peanut Butter Silk Pie
Brace yourself for the ultimate holiday dessert that’s as easy as it is impressive. This chocolate peanut butter silk pie combines a crisp cookie crust, a velvety peanut butter filling, and a glossy chocolate ganache—no baking required beyond the crust. You’ll want to make it your new festive tradition.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups finely ground chocolate wafer cookie crumbs
– 6 tablespoons unsalted butter, melted
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup creamy natural peanut butter, stirred well
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy cream, cold
– 6 ounces semisweet chocolate, finely chopped
– ½ cup heavy cream, heated to 180°F
– Flaky sea salt, for garnish
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 ½ cups chocolate wafer cookie crumbs with 6 tablespoons melted unsalted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
4. Bake the crust for 10 minutes, or until fragrant and set.
5. Transfer the crust to a wire rack and cool completely to room temperature, about 30 minutes.
6. In a large bowl, beat 8 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Add 1 cup creamy natural peanut butter and beat until fully incorporated and no streaks remain.
8. Gradually add 1 cup sifted confectioners’ sugar and 1 teaspoon pure vanilla extract, beating on low speed until just combined to avoid overmixing.
9. In a separate chilled bowl, whip 1 cup cold heavy cream with clean beaters on high speed until stiff peaks form, about 3–4 minutes.
10. Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula until no white streaks remain.
11. Spoon the filling into the cooled crust and smooth the top with an offset spatula.
12. Chill the pie in the refrigerator for at least 2 hours to set the filling firmly.
13. Place 6 ounces finely chopped semisweet chocolate in a heatproof bowl.
14. Heat ½ cup heavy cream in a small saucepan over medium heat until it reaches 180°F on an instant-read thermometer, about 3–4 minutes.
15. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to melt the chocolate.
16. Whisk the chocolate and cream mixture gently from the center outward until smooth and glossy, about 1 minute.
17. Cool the ganache to room temperature, about 10 minutes, until it thickens slightly but remains pourable.
18. Pour the ganache over the chilled pie, tilting the plate to spread it evenly.
19. Sprinkle flaky sea salt lightly over the ganache for a contrasting savory note.
20. Return the pie to the refrigerator and chill for at least 4 hours, or until the ganache is fully set.
What you get is a pie with a satisfying crunch from the crust, a luxuriously smooth and airy peanut butter center, and a rich, shiny chocolate cap. The sprinkle of sea salt cuts through the sweetness beautifully. For a festive touch, top with crushed peanuts or a drizzle of caramel just before serving.
Peanut Butter and Jelly Pie
Gather around, friends—this isn’t your childhood sandwich. It’s a grown-up, creamy, nostalgic dessert that’s surprisingly simple to pull off.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 9-inch graham cracker crust, pre-baked
– 1 cup creamy peanut butter
– 8 oz cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 tsp pure vanilla extract
– 1 cup heavy whipping cream, chilled
– 1/2 cup strawberry preserves, seedless
– 1/4 cup roasted peanuts, finely chopped
Instructions
1. In a stand mixer fitted with the paddle attachment, combine the softened cream cheese and creamy peanut butter on medium speed for 2 minutes, until completely smooth and no lumps remain.
2. Reduce the mixer speed to low and gradually add the sifted confectioners’ sugar, mixing just until incorporated, about 1 minute.
3. Scrape down the bowl with a rubber spatula, add the pure vanilla extract, and mix on low for 30 seconds to combine.
4. In a separate chilled bowl, whip the heavy whipping cream on high speed until stiff peaks form, about 3–4 minutes. Tip: Ensure both the bowl and cream are very cold for maximum volume.
5. Gently fold the whipped cream into the peanut butter mixture in three additions using a folding motion until no white streaks remain. Tip: Do not overmix to maintain a light, airy texture.
6. Spoon the filling into the pre-baked graham cracker crust and smooth the top with an offset spatula.
7. Warm the strawberry preserves in a small saucepan over low heat for 3–4 minutes, stirring constantly, until just fluid. Tip: Warming the preserves makes them easier to swirl and prevents a soggy crust.
8. Drizzle the warmed preserves over the pie filling in a circular pattern.
9. Using a toothpick or knife, gently swirl the preserves into the top layer of the filling to create a marbled effect, being careful not to disturb the crust.
10. Evenly sprinkle the finely chopped roasted peanuts over the entire surface of the pie.
11. Refrigerate the pie, uncovered, for a minimum of 4 hours, or until firmly set.
The filling sets into a lush, mousse-like texture that contrasts beautifully with the crunchy crust and nutty topping. For a playful twist, serve each slice with a drizzle of warm chocolate ganache or a dollop of whipped cream.
Salted Caramel Peanut Butter Pie
This salted caramel peanut butter pie is the ultimate holiday indulgence you’ll want to make year-round. It combines a buttery graham cracker crust with layers of creamy peanut butter filling and rich salted caramel for a dessert that’s both decadent and surprisingly simple to assemble.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 cups finely ground graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
– 1 cup creamy peanut butter
– 8 oz cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted
– 1 tsp pure vanilla extract
– 1 cup heavy cream, cold
– 1 cup store-bought or homemade salted caramel sauce
– 1/2 cup roasted peanuts, coarsely chopped
– Flaky sea salt, for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
3. Pour the melted unsalted butter over the crumb mixture and stir until evenly moistened.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup to create an even layer.
5. Bake the crust for 10 minutes, or until lightly golden and fragrant, then transfer to a wire rack to cool completely.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Add the creamy peanut butter, sifted powdered sugar, and pure vanilla extract to the bowl, and beat until fully combined and fluffy, scraping down the sides as needed.
8. In a separate chilled bowl, whip the cold heavy cream with clean beaters on high speed until stiff peaks form, about 3-4 minutes.
9. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain, being careful not to deflate the mixture.
10. Spread half of the peanut butter filling evenly over the cooled crust.
11. Drizzle 1/2 cup of the salted caramel sauce over the filling layer.
12. Top with the remaining peanut butter filling, spreading it smoothly to the edges.
13. Refrigerate the pie for at least 4 hours, or until firmly set.
14. Before serving, warm the remaining 1/2 cup of salted caramel sauce slightly for easier drizzling.
15. Drizzle the warmed caramel over the top of the pie, then sprinkle with coarsely chopped roasted peanuts and a pinch of flaky sea salt.
Slice into this pie to reveal beautiful layers that hold their shape perfectly. The creamy, peanut-forward filling contrasts wonderfully with the sweet-salty caramel and crunchy peanut garnish. Serve each wedge with an extra drizzle of caramel or a scoop of vanilla bean ice cream for an over-the-top treat.
Peanut Butter Banana Cream Pie
Remember those childhood PB&J sandwiches? This pie is like the grown-up, fancy version you’d serve at a holiday gathering. It combines creamy peanut butter, sweet bananas, and a fluffy whipped topping in a buttery crust for a dessert that’s both nostalgic and impressive.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 9-inch pre-baked graham cracker pie crust
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1/4 teaspoon kosher salt
– 2 1/2 cups whole milk
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons unsalted butter
– 1 teaspoon pure vanilla extract
– 2 ripe bananas, sliced into 1/4-inch rounds
– 1 cup heavy whipping cream
– 2 tablespoons confectioners’ sugar
Instructions
1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and kosher salt.
2. Gradually whisk in the whole milk until the mixture is completely smooth.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
4. Remove the saucepan from the heat and temper the eggs by slowly whisking about 1/2 cup of the hot milk mixture into the lightly beaten eggs.
5. Whisk the tempered egg mixture back into the saucepan.
6. Return the saucepan to medium-low heat and cook, whisking constantly, for 2 more minutes until the custard is very thick. Tip: A properly tempered custard will coat the back of a spoon without running.
7. Remove from heat and whisk in the creamy peanut butter, unsalted butter, and pure vanilla extract until fully incorporated and smooth.
8. Arrange the sliced banana rounds in a single layer on the bottom of the pre-baked graham cracker pie crust.
9. Pour the warm peanut butter custard over the bananas, spreading it evenly with a spatula.
10. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
11. Refrigerate the pie for at least 4 hours, or until the filling is completely set and chilled.
12. Just before serving, combine the heavy whipping cream and confectioners’ sugar in a chilled bowl.
13. Using an electric mixer fitted with a whisk attachment, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Chilling your bowl and beaters beforehand helps the cream whip faster and hold its shape better.
14. Remove the plastic wrap from the chilled pie.
15. Spread or pipe the whipped cream over the top of the set peanut butter filling. Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut.
16. Serve immediately. Creamy and rich, the pie offers a perfect contrast between the smooth peanut butter custard, soft banana layer, and light whipped topping. For a decadent twist, drizzle each slice with a warm chocolate ganache or sprinkle with chopped, salted peanuts for added crunch.
Reese’s Peanut Butter Cup Pie
Satisfying that sweet tooth doesn’t have to be complicated, and this pie is proof. You get all the beloved chocolate-peanut butter combo of the candy in a creamy, no-bake dessert that comes together with minimal fuss. It’s the perfect make-ahead treat for any gathering or just a cozy night in.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups chocolate graham cracker crumbs
– 6 tablespoons unsalted butter, melted and slightly cooled
– 1 ½ cups creamy peanut butter (not natural style)
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 ½ cups heavy whipping cream, chilled
– ¼ cup granulated sugar
– 10 miniature Reese’s Peanut Butter Cups, coarsely chopped
– 2 tablespoons Dutch-process cocoa powder, for dusting
Instructions
1. Combine the chocolate graham cracker crumbs and melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup to create an even layer. Chill the crust in the refrigerator for 15 minutes to set.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and lump-free, about 2 minutes.
4. Add the creamy peanut butter, sifted confectioners’ sugar, and pure vanilla extract to the bowl. Beat on medium-low speed until fully incorporated and creamy, scraping down the sides of the bowl as needed.
5. In a separate, clean mixer bowl fitted with the whisk attachment, combine the chilled heavy whipping cream and granulated sugar. Whip on medium-high speed until firm peaks form, about 3-4 minutes; the cream should hold its shape when the whisk is lifted.
6. Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula to lighten it, then fold in the remaining whipped cream until no white streaks remain.
7. Fold in the coarsely chopped miniature Reese’s Peanut Butter Cups, reserving a small handful for garnish.
8. Spoon the filling into the chilled crust and spread it into an even layer with an offset spatula.
9. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set.
10. Just before serving, dust the surface of the pie with Dutch-process cocoa powder using a fine-mesh sieve and garnish with the reserved chopped peanut butter cups.
Perfectly set, the filling is luxuriously smooth with a rich peanut butter flavor that’s balanced by the light, airy whipped cream. The chocolate crust provides a satisfying crunch, while the chopped cups offer delightful pockets of texture. For a festive twist, drizzle the slices with a salted caramel sauce or serve alongside a scoop of vanilla bean ice cream.
Vegan Peanut Butter Pie with Coconut Cream
Just imagine a dessert that’s so creamy and rich, you’d never guess it’s completely plant-based. You’re about to make a vegan peanut butter pie with coconut cream that’s surprisingly simple and absolutely delicious. It’s the perfect make-ahead treat for any gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups vegan graham cracker crumbs
– ⅓ cup refined coconut oil, melted
– 1 ½ cups creamy natural peanut butter
– 1 cup full-fat coconut cream, chilled overnight
– ¾ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– ½ cup dairy-free dark chocolate chips
– 1 teaspoon refined coconut oil
Instructions
1. Preheat your oven to 350°F (177°C).
2. In a medium mixing bowl, combine the vegan graham cracker crumbs with the ⅓ cup melted refined coconut oil until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
4. Bake the crust for 8 minutes, then transfer to a wire rack to cool completely to room temperature, about 20 minutes.
5. In a large mixing bowl, vigorously whisk together the creamy natural peanut butter, chilled full-fat coconut cream, pure maple syrup, pure vanilla extract, and fine sea salt until completely smooth and uniform in texture.
6. Pour the filling into the cooled crust and smooth the top with an offset spatula.
7. Refrigerate the pie, uncovered, for a minimum of 4 hours to allow it to set firmly.
8. For the garnish, create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
9. Melt the dairy-free dark chocolate chips with the 1 teaspoon refined coconut oil in the bowl, stirring constantly with a silicone spatula until completely smooth and fluid, about 3-4 minutes.
10. Drizzle the melted chocolate over the chilled pie in a decorative pattern.
11. Return the pie to the refrigerator for 15 minutes to allow the chocolate to set.
What you get is a pie with a firm, crumbly crust giving way to an impossibly smooth, velvety filling. The rich peanut butter flavor is perfectly balanced by the subtle sweetness of maple and the cool creaminess from the coconut. For a stunning presentation, serve each slice with a sprinkle of flaky sea salt and a few crushed, roasted peanuts on top.
Peanut Butter Fudge Pie
You know those moments when you need a dessert that feels like a hug? This peanut butter fudge pie is exactly that—a rich, creamy, no-bake treat that comes together with minimal effort. It’s perfect for holiday gatherings or when you’re craving something decadent without turning on the oven.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups chocolate graham cracker crumbs
– 6 tablespoons unsalted butter, melted and clarified
– 1 cup creamy peanut butter (no-stir variety)
– 8 ounces full-fat cream cheese, softened to 68°F
– 1 cup powdered sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, cold
– ¼ cup semi-sweet chocolate chips, finely chopped
– Flaky sea salt for garnish
Instructions
1. Combine 1 ½ cups chocolate graham cracker crumbs and 6 tablespoons clarified unsalted butter in a medium bowl until the mixture resembles wet sand.
2. 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 to create an even layer.
3. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
4. In a large mixing bowl, beat 1 cup creamy peanut butter and 8 ounces softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and fully incorporated.
5. Gradually add 1 cup sifted powdered sugar and 1 teaspoon pure vanilla extract, beating on low speed for 1 minute until no lumps remain.
6. In a separate chilled bowl, whip 1 cup cold heavy whipping cream on high speed for 3–4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined and no white streaks remain.
8. Pour the filling into the chilled crust and spread evenly with an offset spatula.
9. Sprinkle ¼ cup finely chopped semi-sweet chocolate chips over the top of the pie.
10. Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch.
11. Garnish with flaky sea salt just before serving.
Oozing with velvety peanut butter flavor, this pie sets into a dense, sliceable texture that melts on the tongue. The chocolate crust adds a subtle crunch, while the sea salt garnish heightens the sweetness. For a festive twist, drizzle with caramel sauce or serve alongside a scoop of vanilla bean ice cream.
Peanut Butter Cheesecake Pie
Remember those days when you just want something decadent but easy? This peanut butter cheesecake pie is your answer. It’s rich, creamy, and comes together with minimal fuss—perfect for when a craving hits.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 9-inch graham cracker crust, store-bought or homemade
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup smooth peanut butter (natural or conventional)
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, cold
– 2 tablespoons granulated sugar
– 1/4 cup semi-sweet chocolate chips, for garnish
– 1 teaspoon coconut oil, for garnish
Instructions
1. Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 1 minute until completely smooth and lump-free.
2. Add the smooth peanut butter to the bowl with the cream cheese. Beat on medium speed for 1 minute until fully incorporated and the mixture is homogeneous.
3. Add the sifted confectioners’ sugar and pure vanilla extract to the peanut butter mixture. Beat on low speed for 30 seconds to combine, then increase to medium speed and beat for 1 additional minute until the mixture is light and fluffy. Tip: Sifting the confectioners’ sugar prevents lumps in your filling.
4. In a separate, clean, chilled mixing bowl, combine the cold heavy whipping cream and granulated sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on high speed for 2-3 minutes until stiff peaks form. The cream should hold its shape when the whisk is lifted.
5. Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula until just combined. This lightens the base.
6. Fold in the remaining two-thirds of the whipped cream until no white streaks remain and the filling is uniformly light and airy. Be careful not to overmix and deflate the cream.
7. Spoon the filling into the prepared 9-inch graham cracker crust. Use an offset spatula to spread it into an even layer, smoothing the top.
8. Refrigerate the pie, uncovered, for a minimum of 4 hours, or preferably overnight, to allow it to set firmly. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
9. For the garnish, combine the semi-sweet chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth, about 60 seconds total.
10. Drizzle the melted chocolate over the chilled pie in a decorative pattern. Tip: For finer drizzling control, transfer the melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off.
11. Return the garnished pie to the refrigerator for 15 minutes to allow the chocolate to set.
Unexpectedly light yet deeply satisfying, this pie delivers a velvety, mousse-like texture with a bold peanut butter flavor that’s perfectly balanced by the sweet, crisp crust. Serve it chilled with a drizzle of salted caramel or a sprinkle of crushed, roasted peanuts for an extra textural contrast.
Peanut Butter Pretzel Crunch Pie
You know that magical moment when sweet, salty, and crunchy all come together in perfect harmony? Yeah, this Peanut Butter Pretzel Crunch Pie is exactly that moment, captured in a dessert. It’s the kind of no-bake treat that feels fancy but is secretly a breeze to pull together for any gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups finely crushed pretzel twists
– 6 tbsp unsalted butter, melted
– 1/4 cup granulated sugar
– 1 1/2 cups creamy peanut butter
– 8 oz full-fat cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 tsp pure vanilla extract
– 1 1/2 cups heavy whipping cream, chilled
– 1/4 cup roasted, salted peanuts, roughly chopped
– 1/4 cup semi-sweet chocolate chips
– 1 tsp refined coconut oil
Instructions
1. Combine the finely crushed pretzel twists, melted unsalted butter, and granulated sugar in a medium mixing bowl until the mixture resembles wet sand.
2. Firmly press the pretzel mixture into the bottom and up the sides of a 9-inch pie plate to form an even crust, using the bottom of a measuring cup to compact it. Chill the crust in the refrigerator for 15 minutes to set.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened full-fat cream cheese and creamy peanut butter on medium speed for 2 minutes until completely smooth and lump-free.
4. Reduce the mixer speed to low and gradually add the sifted confectioners’ sugar, mixing just until incorporated to avoid over-aerating the filling.
5. Add the pure vanilla extract to the peanut butter mixture and beat on low for 30 seconds to combine.
6. In a separate, clean bowl, whip the chilled heavy whipping cream with a hand mixer on high speed until stiff peaks form, about 3-4 minutes.
7. Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula, being careful not to deflate the air until no white streaks remain.
8. Retrieve the chilled pretzel crust from the refrigerator and spoon the peanut butter filling into it, smoothing the top with an offset spatula.
9. Sprinkle the roughly chopped roasted, salted peanuts evenly over the top of the filling.
10. Combine the semi-sweet chocolate chips and refined coconut oil in a small microwave-safe bowl.
11. Microwave the chocolate mixture in 20-second intervals, stirring between each, until completely melted and smooth, about 60 seconds total.
12. Drizzle the melted chocolate over the pie in a zigzag pattern using a spoon or piping bag.
13. Chill the assembled pie in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow the filling to fully set.
14. Slice the pie with a sharp knife dipped in hot water for clean cuts.
Unbelievably creamy and rich, the peanut butter filling contrasts beautifully with the salty, crunchy pretzel base and peanut topping. The chocolate drizzle adds a final note of bitterness that balances the sweetness perfectly. For a fun twist, serve each slice with a small scoop of vanilla bean ice cream or a drizzle of salted caramel sauce.
Peanut Butter S’mores Pie
Forget everything you thought you knew about s’mores—this peanut butter version is about to become your new favorite dessert. It combines that nostalgic campfire flavor with creamy peanut butter in a no-bake pie that’s perfect for any gathering. You’ll love how easy it is to put together, especially when you’re short on time but want something impressive.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– ⅓ cup granulated sugar
– 1 cup creamy peanut butter
– 8 ounces cream cheese, softened to room temperature
– 1 cup confectioners’ sugar
– 1 teaspoon pure vanilla extract
– 1 cup heavy cream
– 1 cup mini marshmallows
– ½ cup semisweet chocolate chips
– 2 tablespoons whole milk
Instructions
1. In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup to create an even layer.
3. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling.
4. In a large mixing bowl, beat the creamy peanut butter and softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and fully combined.
5. Add the confectioners’ sugar and pure vanilla extract to the peanut butter mixture, and beat on low speed for 1 minute until incorporated, then increase to medium-high for 30 seconds until fluffy.
6. In a separate chilled bowl, whip the heavy cream with clean beaters on high speed for 3-4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain, being careful not to deflate the cream.
8. Spread the filling evenly into the chilled crust with an offset spatula, smoothing the top.
9. Sprinkle the mini marshmallows evenly over the top of the filling.
10. In a small microwave-safe bowl, combine the semisweet chocolate chips and whole milk, and microwave on high for 30 seconds, then stir until smooth.
11. Drizzle the melted chocolate mixture over the marshmallows in a zigzag pattern using a spoon.
12. Refrigerate the pie for at least 4 hours, or until fully set and firm to the touch.
Perfectly creamy and rich, this pie offers a delightful contrast between the crunchy graham cracker crust and the smooth peanut butter filling. The toasted marshmallows and chocolate drizzle add that classic s’mores flavor, making it a hit at summer barbecues or cozy winter gatherings. Try serving it with a dollop of whipped cream or a sprinkle of crushed peanuts for an extra touch.
Peanut Butter Cookie Dough Pie
Holiday baking just got a whole lot more indulgent. Imagine a pie that captures the nostalgic, irresistible flavor of raw peanut butter cookie dough, but in a safe-to-eat, no-bake dessert form. You’re going to love how simple this is to whip up for any festive gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 9-inch prepared graham cracker crust
– 1 cup creamy peanut butter
– 4 oz full-fat cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup light brown sugar, firmly packed
– 1/4 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1 cup all-purpose flour, heat-treated and cooled
– 1/2 cup miniature semi-sweet chocolate chips
– 1 cup heavy whipping cream, chilled
– 2 tbsp confectioners’ sugar
Instructions
1. Place the 1 cup of all-purpose flour in a microwave-safe bowl and heat on high for 60 seconds, stirring every 20 seconds, until it reaches an internal temperature of 165°F to eliminate any potential bacteria.
2. Allow the heat-treated flour to cool completely on the counter for 15 minutes.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup creamy peanut butter, 4 oz softened cream cheese, and 1/2 cup softened unsalted butter.
4. Beat the mixture on medium speed for 2 minutes, until completely smooth and creamy, scraping down the sides of the bowl once with a rubber spatula.
5. Add the 1/2 cup firmly packed light brown sugar, 1/4 cup granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt to the mixing bowl.
6. Beat on medium speed for 1 minute, until the sugars are fully incorporated and the mixture is fluffy.
7. With the mixer on low speed, gradually add the cooled, heat-treated flour, mixing just until no dry streaks remain.
8. Using a rubber spatula, fold in the 1/2 cup miniature semi-sweet chocolate chips by hand to prevent overmixing and ensure even distribution.
9. Transfer the peanut butter cookie dough mixture into the 9-inch prepared graham cracker crust, spreading it into an even layer with an offset spatula.
10. In a clean, chilled mixing bowl, combine the 1 cup chilled heavy whipping cream and 2 tbsp confectioners’ sugar.
11. Using a hand mixer or the whisk attachment of a stand mixer, whip the cream on medium-high speed for 3-4 minutes until stiff peaks form; ensure the bowl and beaters are cold for maximum volume.
12. Spread the whipped cream over the peanut butter cookie dough layer, creating decorative swirls with the back of a spoon.
13. Chill the assembled pie, uncovered, in the refrigerator for a minimum of 4 hours to allow the filling to set firmly.
14. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
Ready to serve? The texture is a dream—a firm, sliceable filling with the soft, familiar chew of cookie dough, contrasted by the airy whipped cream. The deep, roasted peanut flavor shines against the sweet chocolate chips and the buttery, crisp crust. Try drizzling slices with a warm chocolate ganache or a sprinkle of flaky sea salt for an extra-special presentation.
Peanut Butter and Chocolate Chip Pie
Forget everything you know about complicated pies—this one’s a no-bake dream that comes together in minutes. You get a silky, peanut-buttery filling studded with melty chocolate chips, all nestled in a crisp graham cracker crust. It’s the ultimate fuss-free dessert for any last-minute gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups finely crushed graham cracker crumbs
– 6 tablespoons unsalted butter, melted and slightly cooled
– 1 cup creamy peanut butter
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, cold
– ¾ cup semi-sweet chocolate chips
Instructions
1. Combine the graham cracker crumbs and melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for 15 minutes to set.
3. In a large mixing bowl, beat the creamy peanut butter and softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
4. Add the sifted confectioners’ sugar and pure vanilla extract to the peanut butter mixture. Beat on low speed until just incorporated, then increase to medium-high and beat for 1 full minute until light and fluffy. Scrape down the sides of the bowl as needed.
5. In a separate chilled bowl, whip the cold heavy whipping cream with clean beaters on high speed until stiff peaks form, about 3–4 minutes. Tip: Ensure both the bowl and cream are very cold for maximum volume.
6. Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula, folding just until no white streaks remain. Tip: Overmixing here will deflate the cream and make the filling dense.
7. Fold in the semi-sweet chocolate chips until evenly distributed throughout the filling.
8. Spoon the filling into the chilled crust and smooth the top with an offset spatula.
9. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set. Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut.
Just imagine slicing into that chilled pie—the crust holds a firm yet tender bite against the luxuriously smooth, mousse-like filling. Each forkful delivers a rich peanut butter flavor punctuated by pockets of melted chocolate that contrast beautifully with the subtle sweetness. Serve it straight from the fridge with a drizzle of salted caramel or a dollop of freshly whipped cream for an extra-indulgent touch.
Peanut Butter Maple Pie
Zesty holiday baking just got a new favorite. You know that cozy feeling when you combine two classic comfort flavors? This peanut butter maple pie delivers exactly that—a rich, creamy filling in a crisp crust that’s surprisingly simple to pull together.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar
– 6 tbsp unsalted butter, melted
– 1 cup smooth peanut butter
– 8 oz cream cheese, softened to room temperature
– ¾ cup pure maple syrup
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– 1 cup heavy cream, cold
– 2 tbsp confectioners’ sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
3. Pour the melted unsalted butter over the crumb mixture and stir until evenly moistened.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup for an even layer.
5. Bake the crust for 10 minutes, or until lightly golden and set, then transfer to a wire rack to cool completely.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Add the smooth peanut butter, pure maple syrup, pure vanilla extract, and fine sea salt to the cream cheese, and beat on medium-low until fully combined and uniform in texture.
8. In a separate chilled bowl, whip the cold heavy cream and confectioners’ sugar with the electric mixer on high speed until stiff peaks form, about 3–4 minutes.
9. Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula, being careful not to deflate the air.
10. Pour the filling into the cooled crust and smooth the top with an offset spatula.
11. Refrigerate the pie for at least 4 hours, or until firmly set, covering it with plastic wrap once the surface is no longer sticky.
12. Slice and serve chilled, optionally garnishing with a drizzle of maple syrup or a sprinkle of crushed peanuts.
Chilled to perfection, this pie offers a velvety, mousse-like texture that melts on the tongue, with the deep, caramel notes of maple balancing the savory richness of peanut butter. For a festive twist, try serving it alongside a scoop of vanilla bean ice cream or with a dusting of flaky sea salt to enhance the flavors.
Peanut Butter Icebox Pie
Got a craving for something creamy and dreamy? You’re in luck. This peanut butter icebox pie is the no-bake dessert you’ll want to make all summer long. It’s rich, cool, and comes together with minimal fuss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups chocolate graham cracker crumbs
– 5 tablespoons unsalted butter, melted and slightly cooled
– 1 ¼ cups creamy peanut butter, preferably natural-style
– 8 ounces full-fat cream cheese, at room temperature
– ¾ cup confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 ½ cups heavy whipping cream, chilled
– 2 tablespoons granulated sugar
– ¼ cup roasted, salted peanuts, roughly chopped
Instructions
1. Combine the chocolate graham cracker crumbs and melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup to create an even, compact layer.
3. Chill the crust in the freezer for 15 minutes to set while you prepare the filling.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the creamy peanut butter and room-temperature cream cheese on medium speed for 2 minutes until completely smooth and no lumps remain.
5. Add the sifted confectioners’ sugar and pure vanilla extract to the peanut butter mixture, beating on low speed for 30 seconds until just incorporated to avoid overmixing.
6. Transfer the peanut butter filling to a separate bowl and set aside; thoroughly wash and dry the mixer bowl and whisk attachment.
7. Pour the chilled heavy whipping cream into the clean mixer bowl and whip on medium-high speed for 1 minute until soft peaks form.
8. Gradually add the granulated sugar while continuing to whip for another 1-2 minutes until stiff peaks form and the cream holds its shape when the whisk is lifted.
9. Gently fold one-third of the whipped cream into the peanut butter filling using a rubber spatula to lighten the mixture, then carefully fold in the remaining whipped cream until no white streaks remain.
10. Spoon the filling into the chilled crust, spreading it evenly with an offset spatula to create a smooth top.
11. Sprinkle the roughly chopped roasted, salted peanuts evenly over the surface of the pie.
12. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Keep this pie chilled until ready to serve. The filling sets into a luxuriously smooth, mousse-like texture that contrasts beautifully with the crunchy crust and salty peanuts. For a stunning presentation, garnish each slice with a drizzle of warm chocolate ganache or a dollop of freshly whipped cream.
Peanut Butter Brownie Pie
Savor the ultimate holiday dessert that combines two beloved treats into one irresistible creation. Imagine rich, fudgy brownies baked into a flaky pie crust, then swirled with creamy peanut butter for that perfect sweet-salty balance. You’ll want to make this for every festive gathering this season.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch refrigerated pie crust
– 1 cup unsalted butter, melted and cooled to 110°F
– 2 cups granulated sugar
– 4 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– ¾ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– ½ cup creamy natural peanut butter, slightly warmed
Instructions
1. Preheat your oven to 350°F and place a baking sheet on the middle rack to preheat.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until fully combined and glossy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, whisking continuously to prevent curdling.
5. Stir in the pure vanilla extract until just incorporated.
6. In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, and fine sea salt to ensure a smooth batter.
7. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overmix.
8. Pour the brownie batter into the prepared pie crust, spreading it evenly with an offset spatula.
9. Drizzle the slightly warmed creamy natural peanut butter over the batter in a spiral pattern.
10. Use a toothpick or knife to gently swirl the peanut butter into the batter, creating a marbled effect without overmixing.
11. Place the pie dish on the preheated baking sheet and bake at 350°F for 40-45 minutes, until the edges are set and a toothpick inserted 2 inches from the center comes out with moist crumbs.
12. Transfer the pie to a wire rack and let it cool completely for at least 2 hours to allow the filling to set properly.
13. Slice and serve at room temperature for the best texture.
This pie delivers a decadent contrast: the crisp, buttery crust gives way to a dense, fudgy interior with pockets of salty-sweet peanut butter. For a festive twist, top slices with a dollop of whipped cream and a sprinkle of crushed peanuts or a drizzle of chocolate ganache.
Summary
Overall, these 18 creamy peanut butter pie recipes prove that decadent desserts can be simple and satisfying. Whether you’re craving a classic or something new, there’s a perfect pie waiting for you. We’d love to hear which one becomes your favorite—leave a comment below and share this sweet roundup on Pinterest to spread the joy!
