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Slice of scratch made Peanut Butter Pie on a plate topped with mini Reese's, peanut butter chips, melted chocolate and peanut butter

Peanut Butter Pie

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.

Course Dessert
Cuisine American
Keyword peanut butter cups
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time 4 hours
Total Time: 4 hours 32 minutes
Yields: 8 to 10 servings
Recipe by Tessa Arias

Ingredients

For the crust:

  • 14 whole chocolate graham crackers (196 grams)
  • 1 tablespoon light brown sugar
  • 7 tablespoons (99 grams) unsalted butter, melted

For the filling:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3/4 cup powdered sugar plus 2 tablespoons, divided
  • 1 cup creamy conventional 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

  1. Preheat the oven to 325°F.

For the crust:

  1. 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:

  1. 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.
  2. 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.
  3. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.

  4. Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.

Recipe Video