In this no-bake peanut butter pie recipe a creamy, from-scratch peanut butter filling sits on top of a buttery graham cracker crust. It’s easy to make with a handful of simple ingredients - it’s the perfect pie for peanut butter lovers!
Bake a graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely.
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream until stiff peaks form. Transfer to a large bowl and set aside in the refrigerator.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth.
Add powdered sugar, vanilla and sea salt and beat to combine.
Beat in the whipped heavy cream on low speed until just incorporated. Be careful not to overmix.
Evenly spread the filling into the baked and cooled graham cracker crust.
Make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.
Chill the pie for at least 4 hours, or overnight, until the filling is firm and is chilled throughout.
Serve the pie chilled.
Video
Notes
Note: If you want to make homemade whipped cream for the topping you will need to buy 1 quart of heavy whipping cream – 2 cups for the filling and 2 cups for the topping.Ingredient Substitutions
Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions.
Salted butter. Unsalted butter works well, too.
Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe.
Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract.
Homemade whipped cream.you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.
StoreStore leftovers in the refrigerator in an airtight container for 3-5 days.To freezeThis peanut butter pie freezes well in one of two ways:
Freeze the entire pie. Set the pie on a flat surface in the freezer until frozen through. Then, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 3 hours.