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+ servings

Peanut Butter Pie Recipe

This Peanut Butter Pie recipe has a rich peanut butter flavor with honey roasted nuts and a graham cracker crust. It slices easily for beautiful presentation.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 8 servings



  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons packed light brown sugar
  • 1/3 cup unsalted butter, melted (5 1/3 tablespoons)
  • 1/2 cup honey-roasted peanuts chopped

Peanut Butter Filling:

  • 3/4 cup confectioners' sugar
  • 3/4 cup creamy peanut butter
  • 6 ounces cream cheese softened
  • 1 cup heavy cream divided

Whipped Cream Layer:

  • 3/4 cup heavy cream
  • 2 Tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees and grease 9-inch pie plate.
  2. For the crust: In a medium bowl, combine the crumbs, brown sugar, and melted butter. Pour crumbs into prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 10-12 minutes, rotating plate halfway through baking. Let crust cool completely and spread 1/3 cup peanuts evenly over bottom of cooled crust. Reserve the remaining peanuts for topping.
  3. For the Peanut Butter Filling: Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 3 tablespoons cream on low speed until combined. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl and set aside.
  4. In now-empty mixer bowl, whip remaining 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. Gently fold whipped cream into peanut butter mixture until no white streaks remain. Spoon filling into crust and spread into even layer.
  5. Whipped cream Layer: In the empty mixer bowl, whip cream, 2 tablespoons confectioners’ sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Slice and serve.

Recipe Notes

Source: slightly adapted from Cook's Country