First of all, thank you so much for stopping by! Whether you’re planning a party, needing a last-minute dessert, or simply craving something rich, creamy, and impossible to resist—this Peanut Butter Cream Pie is exactly what you need. 💛
This pie is what I call “dangerously easy”—as in, dangerously easy to make and dangerously easy to eat more than one slice. It’s ultra-creamy, silky smooth, and made with just a handful of pantry staples. Best of all? It’s totally no-bake, so you can keep your oven off and your cravings satisfied.
It’s the kind of dessert that brings smiles without stress—and that’s what I’m all about. 🥄✨
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Why You’ll Love This Peanut Butter Cream Pie
- 🥜 No-bake & super quick—ready to chill in just 10 minutes
- ✨ Rich, creamy, and fluffy—a peanut butter lover’s dream
- 🎂 Perfect for potlucks, holidays, or weekday treats
- ❄️ Make-ahead friendly—great for keeping in the fridge or freezer
- 💛 Crowd-pleaser alert! Everyone always asks for the recipe
What Does It Taste Like?
This pie is like the lovechild of peanut butter cheesecake and whipped cream cloud. It’s cool and creamy with the perfect balance of sweet, salty, and nutty. The graham cracker crust adds a buttery crunch that plays perfectly against the soft, rich filling.
And that crumble on top? A little sweet-salty magic that takes it just over the top. This dessert is luscious without being too heavy—and somehow even better on day two (if it lasts that long!).
Ingredients
- 1 (9-inch) graham cracker pie crust
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz frozen whipped topping, thawed and divided
- 2 tablespoons powdered sugar
- 1 tablespoon creamy peanut butter
Tools You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Spoon or piping bag (optional, for topping)
Ingredient Tips & Swaps
- Use full-fat cream cheese for the creamiest texture.
- Want a deeper flavor? Try natural peanut butter, but make sure it’s well-stirred.
- Swap the graham cracker crust for an Oreo crust for a chocolate twist!
- Add mini chocolate chips or chopped peanuts for extra texture.
- Dairy-free? Use vegan cream cheese and dairy-free whipped topping like Cocowhip.
How to Make Peanut Butter Cream Pie
1. Make the Creamy Filling
In a large bowl, beat together the softened cream cheese and peanut butter until smooth and fluffy.
2. Sweeten It Up
Add in the powdered sugar and beat again until fully combined. It should be thick, creamy, and slightly glossy.
3. Fold in the Whipped Topping
Gently fold in half of the whipped topping until just blended. Don’t overmix—you want to keep the filling light and airy.
4. Fill the Crust
Pour the peanut butter mixture into the graham cracker crust and smooth it out with a spatula.
5. Top with Whipped Topping
Spread the remaining whipped topping evenly over the filling. You can also pipe it for a fancy finish!
6. Make the Crumb Topping
In a small bowl, mix together 2 tablespoons powdered sugar and 1 tablespoon peanut butter using a fork until small, sweet crumbs form. Sprinkle them over the top.
7. Chill and Serve
Refrigerate the pie for at least 2 hours (or overnight) to firm up before slicing. Slice, serve, and watch the magic happen. 🥄
What to Serve With Peanut Butter Cream Pie
- A drizzle of chocolate sauce or caramel
- Crushed peanuts or peanut butter cups on top
- A hot cup of coffee or cold milk
- Fresh strawberries for a fruity contrast
Tips for the Best Pie Every Time
- Soften your cream cheese fully to avoid lumps!
- Use a pre-made crust for convenience, or make your own if you’re feeling extra.
- Chill for at least 2 hours—longer is better!
- Want a firmer texture? Freeze the pie for 30 minutes before serving.
Storage Instructions
- Refrigerate: Keep covered in the fridge for up to 4 days.
- Freeze: Yes! Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
FAQs
Can I use crunchy peanut butter?
Sure! It’ll add texture, but make sure it’s not too oily or dry.
Is this super sweet?
It’s sweet, but not overpowering—especially with the tang from the cream cheese.
Can I make it ahead?
Absolutely! This pie is actually better after chilling overnight.
Can I double the recipe?
Yes! You can easily double it and make it in a 9×13 dish for a crowd.
In Conclusion
This Peanut Butter Cream Pie is the kind of dessert that makes people close their eyes with the first bite. It’s simple, indulgent, and made with love—just the way I like it. Whether you’re making it for a gathering or just treating yourself on a Tuesday, this recipe is always a good idea.
🥜 Craving more no-bake favorites? Try these:
- Chocolate Chip Icebox Cake
- No-Bake Oreo Cheesecake
- Banana Cream Pie Jars
Show Me Your Pie!
Did you make this pie? I’d love to see it! Snap a pic, share it on Pinterest, and leave a comment below. Did you add chocolate? Extra crunch? Let’s chat!
Nutritional Info (Approximate Per Slice – 1 of 8)
Calories: ~420
Fat: 28g
Carbs: 34g
Sugar: 22g
Protein: 8g
Sodium: ~280mg
Thanks for hanging out with me in the kitchen today! May your pie always be creamy, your toppings always crumbly, and your sweet tooth forever satisfied. 🤎🥧
