Peanut Butter Pie
Peanut Butter Pie has a no-bake filling made from smooth peanut butter and cream cheese whipped together and spooned into a graham cracker crust. It needs at least 3 hours in the refrigerator to set, making it a good make-ahead dessert.
Equipment
- 9-inch pie pan
- Mixing Bowl
- Electric Mixer
- Spatula
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs finely ground
- ¼ cup granulated sugar
- 6 tablespoons butter melted and unsalted
For the Filling:
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter preferably natural
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 1 cup heavy whipping cream chilled
Instructions
- Preheat oven to 350°F (175°C) to set and melt your butter.
- In a mixing bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes until golden brown. Allow to cool completely.
- In a bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. The mixture should be silky with no lumps.
- In a separate bowl, whip the chilled heavy cream to stiff peaks using an electric mixer. Fold the whipped cream into the peanut butter mixture gently to keep it light and airy.
- Spoon the filling into the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours before serving.
Notes
Tammy’s Tips:
- For a chocolate twist, drizzle melted semisweet chocolate atop before chilling.
- Use crunchy peanut butter for added texture if preferred.
Nutrition
Calories: 619kcalCarbohydrates: 43gProtein: 11gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 85mgSodium: 407mgPotassium: 279mgFiber: 2gSugar: 30gVitamin A: 1080IUVitamin C: 0.2mgCalcium: 78mgIron: 1mg
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