There’s something so special about recipes that bring joy to the whole family without breaking the bank. I can’t tell you how many times I’ve seen my crew’s eyes light up when I pull one of these beauties out of the freezer—it’s become a family favorite, and for good reason! This creamy peanut butter pie is velvety smooth, perfectly sweet, topped with a rich chocolate ganache, and tucked into a buttery graham cracker crust. Honestly, it tastes like it came straight out of a fancy restaurant—but you’ll spend just a fraction of the cost making it at home.
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Why You’ll Love This Peanut Butter Pie
- Budget-friendly – Forget $8 restaurant slices, this whole pie costs less than that!
- No-bake dessert – The filling comes together in minutes, then chills to perfection.
- Make-ahead friendly – Freezer stash = dessert emergencies solved!
- Rich & creamy – The combination of cream cheese, peanut butter, and whipped cream makes the dreamiest texture.
- Chocolate finish – That silky ganache topping takes it from delicious to decadent.
What Does It Taste Like?
Imagine a peanut butter cheesecake that’s lighter, creamier, and crowned with a smooth chocolate topping. The peanut butter flavor is bold but not overwhelming, perfectly balanced by the tang of cream cheese and the sweetness of powdered sugar. And the ganache? Glossy, chocolatey heaven in every bite.
Ingredients You’ll Need
Crust
- 1 pre-made graham cracker pie crust
Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup peanut butter
- ½ cup whipping cream
- 1 ½ cups icing sugar (a.k.a. confectioners’ or powdered sugar)
- 1 teaspoon vanilla extract
Topping
- ⅓ cup whipping cream
- ¾ cup semi-sweet chocolate chips
Tools You’ll Need
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Saucepan (for the ganache)
- Offset spatula or spoon for spreading chocolate
Peanut Butter Pie
Equipment
- mixing bowls
- electric mixer
- rubber spatula
- Saucepan for chocolate topping
- pie dish pre-made graham crust
Ingredients
- 1 pre-made graham cracker pie crust
- 16 oz cream cheese, softened (2 packages)
- 1 cup peanut butter
- 1/2 cup whipping cream
- 1.5 cups icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1/3 cup whipping cream (for topping)
- 3/4 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, beat cream cheese until smooth.
- Add icing sugar and mix until well blended. Mix in vanilla and peanut butter until smooth.
- Add whipping cream and beat for 1 minute until light and fluffy.
- Pour the filling into the prepared graham cracker crust and smooth the top.
- Refrigerate at least 6 hours or overnight to set.
- In a saucepan, melt whipping cream and chocolate chips together until smooth. Let cool 5–10 minutes.
- Spread the chocolate mixture over the chilled pie. Refrigerate until topping is set.
Notes
Nutrition
Ingredient Swaps & Additions
- Peanut butter: Use creamy for smooth texture, or crunchy if you love bits of peanut.
- Whipping cream: Heavy cream works beautifully here.
- Ganache topping: Swap in milk chocolate or dark chocolate chips for a flavor twist.
- Add-ins: Fold in chopped Reese’s cups, mini chocolate chips, or swirl in caramel before chilling.
How to Make Peanut Butter Pie
- Make the filling
- Beat cream cheese until smooth.
- Add icing sugar and blend well.
- Mix in vanilla and peanut butter until creamy.
- Pour in whipping cream and beat for one minute.
- Assemble the pie
- Pour filling into your graham cracker crust.
- Smooth the top with a spatula.
- Refrigerate 6 hours or overnight to set.
- Prepare the topping
- In a saucepan, heat whipping cream and chocolate chips over low heat until smooth.
- Let cool 5–10 minutes.
- Finish it off
- Gently spread ganache over chilled pie.
- Refrigerate until firm.
What to Serve With Peanut Butter Pie
This pie is rich, so I love serving it with:
- A dollop of whipped cream
- Fresh berries for contrast
- A hot cup of coffee or a tall glass of milk
Tips for Success
- Soften cream cheese fully before mixing—it prevents lumps.
- Cool ganache slightly before spreading, or it may melt your filling.
- Use a deep-dish crust if you like extra-thick layers of filling.
Storage Instructions
- Refrigerator: Cover and keep for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily—it may change the texture.
Can I make this without the chocolate topping?
Absolutely! It’s delicious as a simple creamy peanut butter pie.
Can I make it ahead?
Yes! It’s even better after sitting overnight in the fridge.
Nutrition (per slice, 1/10 of pie)
Approximate values
- Calories: 480
- Fat: 32g
- Carbs: 38g
- Protein: 8g
- Sugar: 28g
Final Thoughts
This no-bake peanut butter pie is everything you want in a dessert—creamy, chocolatey, rich, and oh-so-satisfying. It’s quick to make, easy on the wallet, and always a hit at family gatherings or potlucks.
If you loved this recipe, be sure to check out my other sweet treats featuring fruit and cream, like:
- Peach Cobbler Bars
- Fresh Peach Ice Cream
- Peaches & Cream Trifle
I’d love to see your creations! Leave a review below and share your peanut butter pie pictures on Pinterest so we can all drool together.
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