Best Peanut Butter Pie Recipe
Add Preferred SourceIf you’re after a delicious, budget-friendly dessert, this Peanut Butter Pie is just for you. Made with simple pantry staples, it combines a graham cracker crust, creamy peanut butter filling, and rich hot fudge sauce for a treat that’s both easy and irresistible. Give it a try, and enjoy a sweet indulgence without the splurge!
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I love this peanut butter pie because it’s so easy to make. It only takes 25 minutes to make, and then the rest of the time is chill time, so it’s perfect for meal prep. Adults and kids love it, so it makes a great Thanksgiving, Fourth of July, or Potluck dish, and it never lasts long!
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Peanut Butter Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you see how easy it is to make, I’m sure this pie will be on your favorite dessert list!
For the Graham Cracker Crust – Optional
Preheat your oven to 350°F (175°C).
Using a food processor or blender, blitz the Graham crackers until they become fine crumbs. Transfer the crumbs to a mixing bowl, stir in the granulated sugar, then add the melted butter. Mix until the crumb mixture is grainy, and break up any large chunks.
Pour the mixture into a 9-inch cake pan, pressing down with your hands to cover the base and sides evenly. Use the back of a spoon to compact the edges. Bake the crust for 10 minutes and let it cool completely.
Tip: Make sure to compact the crumbs evenly to avoid a crumbly crust.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
For the Hot Fudge Sauce
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Stir constantly until the chocolate chips are melted.
Remove from heat, add the butter, and stir until melted. Pour the hot fudge sauce over the cooled crust, ensuring it covers the crust but isn’t too thick. Set aside the remaining sauce.
Tip: Stir constantly to prevent the chocolate from burning.
For the Filling:
Beat the softened cream cheese, creamy peanut butter, and powdered sugar together until smooth. Using a rubber spatula, fold in half of the whipped topping.
Spoon the peanut butter mixture over the crust. Spread the remaining whipped topping over the filling, smoothing it with the back of a spoon. Chill the pie for a minimum of 2 hours.
Tip: Ensure the cream cheese is fully softened for a smoother filling.
To Serve
Decorate with mini Reese’s peanut butter cups. Optionally, garnish with peanuts and reheated hot fudge sauce.
Equipment
- 9 inch Cake pan
Ingredients
For the Graham Cracker Crust
- 1½ cups Graham cracker crumbs
- ¼ cup Granulated sugar
- 6 tbsp Unsalted butter
For the Hot Fudge Sauce
- 3½ oz Sweetened condensed milk
- ¼ cup Semi sweet chocolate chips
- ½ tbsp Unsalted butter
For the Pie Filling
- 16 oz Cream cheese softened
- 1 cup Creamy peanut butter
- ¾ cup Powdered sugar
- 16 oz Whipped topping thawed
- 1 cup Mini Reese's peanut butter cups
Instructions
For the Graham Cracker Crust
- Preheat your oven to 350°F/175°C
- Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy, if there are any big chunks of cracker break them up1½ cups Graham cracker crumbs, ¼ cup Granulated sugar, 6 tbsp Unsalted butter
- Pour the crumb mixture into a 9 inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered, you don't want to press too hard, just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base
- Bake your crust for 10 minutes and then let it cool completely
For the Hot Fudge Sauce
- In a saucepan over medium heat, add sweetened condensed milk and chocolate chips and stir constantly until the chocolate chips have melted3½ oz Sweetened condensed milk, ¼ cup Semi sweet chocolate chips
- Remove the pan from the heat, add the butter and stir until the butter has melted. Pour hot fudge sauce over the cooled crust so that the crust is covered but not too thickly, set the remaining sauce aside½ tbsp Unsalted butter
For the Filling
- Beat cream cheese, peanut butter, and powdered sugar together until smooth, then, using a rubber spatula, fold in half of the whipped topping16 oz Cream cheese, 1 cup Creamy peanut butter, ¾ cup Powdered sugar, 16 oz Whipped topping
- Spoon the peanut butter mixture over the crust and place the remaining whipped topping over it so that the filling is covered, smooth the topping with the back of a spoon. Chill for a minimum of 2 hours
- When ready to serve, decorate with mini peanut butter cups, and if preferred, garnish with peanuts and hot fudge sauce (reheated). Enjoy your Reese's peanut butter pie!1 cup Mini Reese's peanut butter cups
Notes
- Crust Consistency: Make sure to blend the Graham crackers until they are fine crumbs for a uniform crust. Mixing the crumbs thoroughly with sugar and melted butter ensures the crust holds together well.
- Chill Time: Allow the pie to chill for at least 2 hours, but overnight chilling can make it even firmer and easier to slice.
- Softened Cream Cheese: Softening the cream cheese before mixing helps achieve a smoother filling. Leave it out at room temperature for about 30 minutes before you start.
- Alternative Toppings: While mini Reese’s peanut butter cups are a favorite of mine, you can also use chopped peanuts, chocolate shavings, or a drizzle of caramel for a different twist.
- Whipped Topping: Fold in the whipped topping gently to keep the mixture light and airy. Overmixing can deflate it.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
- Crust Consistency: Make sure to blend the Graham crackers until they are fine crumbs for a uniform crust. Mixing the crumbs thoroughly with sugar and melted butter ensures the crust holds together well.
- Chill Time: Allow the pie to chill for at least 2 hours, but overnight chilling can make it even firmer and easier to slice.
- Softened Cream Cheese: Softening the cream cheese before mixing helps achieve a smoother filling. Leave it out at room temperature for about 30 minutes before you start.
- Alternative Toppings: While mini Reese’s peanut butter cups are a favorite of mine, you can also use chopped peanuts, chocolate shavings, or a drizzle of caramel for a different twist.
- Whipped Topping: Fold in the whipped topping gently to keep the mixture light and airy. Overmixing can deflate it.
How to store Peanut Butter Pie
To keep your Peanut Butter Pie fresh, cover it tightly with plastic wrap or aluminum foil and store it in the fridge for 3-4 days.
For longer storage, freeze individual slices wrapped in plastic and placed in an airtight container. When you’re ready for more, just thaw a slice in the fridge for a few hours. This way, you can enjoy your delicious pie anytime!
More easy homemade dessert recipes for you to try at home
Want some more delicious dessert inspiration? Here are some of my favorites.
- Apple Pie
- Banana Bread
