Peanut Butter Pie

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook: 4 hours 32 minutes

Tessa Arias

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It’s CRAZY good! With step-by-step video plus some exciting news!


Jump to recipe!
Like a giant REESE'S peanut butter cup but with PUDDING! We ate the whole thing!

This recipe is the BEST! So easy no one could believe how easy it was!

I can’t believe I’ve never shared a peanut butter pie recipe before. As someone who is completely and utterly obsessed with peanut butter and as someone who loves any kind of pie, discovering I had never combined the two for you was a complete dessert injustice. It had to be remedied immediately, and with an accompanying step-by-step video to not only show you how to make this beautiful pie, but to whet your appetite for it. The best part about this pie is that it is a total crowd pleaser and won’t last long at all. That coupled with the fact that it can be made completely ahead of time makes it a perfect go-to recipe for easy entertaining. Jared and I loved this pie, he even went back for seconds which he rarely does with dessert. It’s that good!
He said this was the BEST pie he ever had! Everyone wanted seconds! Love this peanut butter pie recipe.

By the way, there’s some exciting news mentioned at the end of the video about what’s going on behind-the-scenes here with us. Be sure to watch till the end to find out! I hope you make this pie soon and if you do, be sure to tag me on Instagram with the hashtag #handletheheat so I can see!

Homemade Peanut Butter Pie Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!

Recipe Rundown

Taste: Like a massive peanut butter cup from heaven.
Texture: The crust is crunchy yet buttery, the filling is ultra light, fluffy, and luscious, and the candy on top takes it to a whole other level. Every bite is bliss.
Ease: Super duper easy!! You’ll get a few dishes dirty and need some patience for the pie to set but this is a great easy go-to dessert recipe.
Appearance: It’s everything a girl could want in a pie!
Pros: Easy, crowd-pleasing, and can be made ahead of time.
Cons: None!
Would I make this again? 100% yes.

How to make Peanut Butter Pie

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook: 4 hours 32 minutes

Ingredients

For the crust:

14 whole chocolate graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature
3/4 cup powdered sugar plus 2 tablespoons, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
1 teaspoon vanilla extract

For the topping:

Melted peanut butter
Melted chocolate
Mini Reese’s cups
Peanut butter chips

Directions

Preheat the oven to 325°F.

For the crust:

In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling:

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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29 Responses to “Peanut Butter Pie”

  1. #
    Melanie @ Carmel Moments — March 18, 2015 at 4:10 am

    Totally irresistible Tessa! I mean I just may have to come over for a bite right away!
    I made my son a chocolate peanut butter cup ice cream cake for his birthday last year and I’ve been dreaming of it ever since. This takes me right back to those memories.

    Looks amazing! Happy Wednesday!

  2. #
    Liz S. — March 18, 2015 at 4:18 am

    HEAVENLY pie recipe – sensational! And best of luck to you on the upcoming move!

  3. #
    Clara A. — March 18, 2015 at 5:07 am

    This pie looks so good I want to cry. I just moved to another country so this is the best excuse to buy a new pie mold for the kitchen. Can’t wait to give it a try. Thank you!

  4. #
    Erin @ The Spiffy Cookie — March 18, 2015 at 8:28 am

    Now that is my kind of peanut butter pie! The filling is pretty much the same as the one I make but that topping!

  5. #
    Wendy — March 18, 2015 at 8:37 am

    Count me in on all peanut butter desserts! I am with you, Tessa, in the peanut butter fan club! Not only does this pie look luscious just as it is, but I can easily make this gluten free (when needed) by subbing gluten free grahams or the chocolate cookie outsides from Trader Joe’s gluten free chocolate sandwich cookies!

  6. #
    Angelyn @ Everyday Desserts — March 18, 2015 at 1:16 pm

    ugh, oh my gosh; it looks amazing!! I loved the video!

  7. #
    Gaby — March 18, 2015 at 9:20 pm

    OMG, this pie is to die for! Congrats on the move, loved the video! 🙂

  8. #
    Erin @ Miss Scrambled Egg — March 19, 2015 at 4:28 am

    Peanut butter and chocolate is my downfall. I could eat it for breakfast, lunch, and dinner if it wouldn’t cause me to gain about 40 pounds overnight. This pie is such a treat. It’s presentation alone is enough to win over any chocolate and peanut butter fan!

  9. #
    Roma — January 6, 2016 at 6:05 pm

    My favorite restaurant stopped serving peanut butter pie. Today I decided I had suffered without it long enough and found this recipe on Pinterest. WOW. It was easy to make. It hasn’t chilled enough yet, but I have the patience of a 3 year old. It’s absolutely divine already. Thank you!

    • #
      Tessa — January 8, 2016 at 9:59 am

      Yay! This makes me so happy. Thanks for your comment 🙂

  10. #
    Amber — January 9, 2016 at 7:59 am

    Where is the recipe!?? I see a video and your story but am desperately searching for the actual recipe lol.. Help!

  11. #
    Barb Leigh — January 9, 2016 at 6:47 pm

    I am wondering as well about not seeing a recipe…don’t really need a demo as my hobby is baking so I am skilled in that area. Please post the recipe

  12. #
    Barb Leigh — January 9, 2016 at 6:52 pm

    well dont i feel like a muppet now, I found the recipe lol……Amber this is it:

    HOW TO MAKEPeanut Butter Pie
    Yield: 8 to 10 servings
    Prep Time: 20 minutes Cook: 4 hours 32 minutes
    12
    Ingredients

    For the crust:

    14 whole chocolate graham crackers
    1 tablespoon light brown sugar
    7 tablespoons (3.5 ounces) unsalted butter, melted
    For the filling:

    8 ounces cream cheese, at room temperature
    3/4 cup powdered sugar plus 2 tablespoons, divided
    1 cup creamy peanut butter
    1 cup heavy whipping cream
    1 teaspoon vanilla extract
    For the topping:

    Melted peanut butter
    Melted chocolate
    Mini Reese’s cups
    Peanut butter chips
    Directions

    Preheat the oven to 325°F.
    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.
    For the filling:

    In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
    In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
    Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

  13. #
    Brooke — February 11, 2016 at 11:55 am

    I don’t have a good stand mixer for making whipped cream (I don’t have a great hand mixer for that matter!). Could Cool Whip be subbed for the fresh cream?

  14. #
    Roe — February 13, 2016 at 9:07 am

    Must it sit for 3 days?

  15. #
    Mary Fronek — February 20, 2016 at 11:18 am

    This was was fantastic!! Thank you for sharing!!! 🙂

  16. #
    Leeann — March 2, 2016 at 1:04 pm

    Has anyone tried this with regular graham crackers? I can’t get chocolate ones here in the UK. 🙁

  17. #
    Katie becker — March 13, 2016 at 9:46 am

    Would you suggest serving this frozen or reridgerate? It’s for pi/pie day tomorrow at my hubby’s work. I’m wondering if he should keep it in the fridge or freezer for a couple hours before its served.
    Thank you!

    • #
      Tessa — March 13, 2016 at 1:41 pm

      Hi Katie! Please refer to the recipe, “Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.” So yes, keep it refrigerated or frozen until ready to serve.

  18. #
    Abigail — March 31, 2016 at 2:17 pm

    I may be misunderstanding…do you have to let the pie sit for 3 days before serving? Or does it only last 3 days? I’m confused.

    • #
      Tessa — March 31, 2016 at 5:26 pm

      It can be stored for up to 3 days. You definitely don’t have to let it sit for 3 days before serving!

  19. #
    Angela — May 10, 2016 at 2:49 pm

    Hi! I am making this for a crowed – I was wondering if I could make it in a 9×13 pan or if you think the recipe would need to be tweaked at all?

  20. #
    Lindsey — May 30, 2016 at 1:46 pm

    I made this today and it is delicious! I used a normal pie crust because I like them better than graham cracker crusts. I also added a layer of chocolate ganache to the bottom and drizzled some on top. I used about a cup of chocolate chips, stole three tablespoons from the heavy whipping cream for the filling, and added in 2-3 tablespoons of coffee.

    Again, very good pie! I will make this again.

    • #
      Tessa — June 1, 2016 at 8:01 am

      Wonderful, Lindsey! Glad you were able to make the recipe your own.

  21. #
    [email protected] — June 2, 2016 at 9:43 am

    This came out absolutely fantastic! Best peanut butter pie recipe ever!

  22. #
    Dee — June 15, 2016 at 12:31 pm

    I made this for a family event and it was amazing. Everyone loved it. I used Trader Joe’s dark chocolate peanut butter cups and homemade peanut butter and it was amazing…very rich and not at all too sweet, like other versions I have tried. Thank you for this recipe!

  23. #
    Abby — July 16, 2016 at 10:15 am

    I bought Oreo CRUMBS instead of whole crackers … What measurement of crumbs would you say 14 crackers is equal to???

  24. #
    Kim — September 3, 2016 at 6:49 am

    Did you freeze for 4 hours before you added the toppings? I am confused on that part of the directions . Thanks!

    • #
      Tessa — September 3, 2016 at 4:00 pm

      Yep 🙂

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