Best Peanut Butter Pie Recipe

A slice of layered cheesecake with a graham cracker crust, topped with whipped cream and chocolate pieces, being lifted from the whole cake on a plate.

If you’re after a delicious, budget-friendly dessert, this Peanut Butter Pie is perfect for you. With a graham cracker crust, creamy peanut butter filling, and rich hot fudge sauce, it's both easy and irresistible. It only takes 25 minutes to prepare, making it ideal for meal prep. Loved by adults and kids alike, it's a hit for Thanksgiving, Fourth of July, or any potluck.

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Prep Time: 15

Cook Time: 10

Chill time: 2

Total Time: 2 25

Course: Dessert

Cuisine: American

Keyword: Reese's peanut butter pie, Reese's pie

Servings:

Calories: 956kcal

Author: Mandy Applegate

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

US Customary - Metric

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 up
1½ 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 melted
3½ 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 aside
½ 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 topping
16 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

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