Peanut Butter Pie
Peanut Butter Pie Say it: PEE-nut BUT-ter PIE
Peanut Butter Pie is a beloved no-bake dessert of the American South, especially in Georgia, where peanuts are a signature crop. It has a crisp cookie-crumb crust and a cloud-like filling that blends cream cheese, peanut butter, and whipped cream for something rich, sweet, and salty all at once. Home cooks rely on it for potlucks, picnics, and holiday tables because it needs no oven and can be made ahead. Served cold, each slice is dense yet airy, with nutty depth and a clean, creamy finish.
Peanut Butter Pie
Peanut Butter Pie
Pronounced PEE-nut BUT-ter PIE
- Serves
- 8
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Level
- Easy
Also egg-free.
Allergens: contains gluten, milk, peanuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the Crust
For the Filling
For the Topping
Method
Stir the vanilla wafer crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Chill while you make the filling.
In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until completely smooth and no streaks remain.
Add the powdered sugar and vanilla extract; beat on low until combined, then scrape down the sides and beat again briefly.
In a separate bowl, whip the 1 1/2 cups cold heavy cream with clean beaters until stiff peaks form.
Fold the whipped cream into the peanut butter mixture in two additions, gently lifting and turning until no white streaks remain and the filling is fluffy.
Spoon the filling into the chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until firm enough to slice cleanly.
Just before serving, whip the remaining 1/2 cup heavy cream and 1 tablespoon powdered sugar to soft peaks. Spread or pipe it over the pie and sprinkle with the chopped peanuts.
Regional variants
Some cooks add a layer of chocolate ganache on the crust or drizzle melted chocolate over the finished pie for a peanut butter cup flavor.
Cook's notes
- Use a commercial creamy peanut butter like Jif or Skippy for the smoothest, most stable filling.
- If the cream cheese is cold, the filling may stay lumpy; let it sit at room temperature for about 30 minutes first.
- For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Serve with
Serve chilled, with sweetened whipped cream and a drizzle of chocolate syrup if desired.
Make ahead and storage
Cover and refrigerate up to 3 days, or freeze the whole pie for up to 1 month; thaw in the refrigerator before serving.
