Peanut Butter Pie

Peanut Butter Pie is an easy no-bake pie with nutter butter crust and fluffy whipped peanut butter and cream cheese filling your whole family will LOVE!

I’ve made some classic dessert recipes for peanut butter lovers, like Peanut Butter Brownies, Chocolate Peanut Butter Cake and classic Peanut Butter Cookies, and now here’s a delicious peanut butter pie recipe.

Peanut Butter Pie

PEANUT BUTTER PIE

Peanut butter pie is rich, creamy and delicious and is simple to make. The pie crust is made from crushed cookies and baked until it’s the perfect level of crunchy, and all you have to do to make the no bake pie filling is mix the ingredients together and let it sit in the fridge.

Easy to make and served chilled, peanut butter pie is a refreshing summer dessert.

This dessert is great for hot days when you want something cool and refreshing. Bring it along in a cooler to your next BBQ or summer picnic, and you may just have a new favorite recipe.

If you enjoyed this recipe and want some more, next time you should try my Ultimate Oreo Pie, Chocolate Chip Cheesecake or Birthday Cake Pie.

HOW TO MAKE PEANUT BUTTER PIE

  • Crush Nutter Butter Cookies then mix with melted butter.
  • Press into springform pan.
  • Mix the cream cheese, peanut butter, sugar until smooth.
  • Add in cool whip until smooth.
  • Pour into springform pan into the crust and refrigerate for 4 hours.
  • Garnish with additional Nutter Butter Cookies

Slice of Peanut Butter Pie

VARIATIONS

  • Graham Cracker Crust: you can use graham cracker crumbs to make a crust if you’re looking for a whole different flavor. Instead of the peanut butter cup taste that the cookie crust gives the pie, graham crackers are milder and lighter. You can also mix the two concepts together for a chocolateĀ graham cracker crust.
  • Oreo Crust: try crushing up some Oreos in a food processor to make a crust. It will turn out rich and crunchy, and may just be your new favorite pie crust.
  • Brown Sugar: sprinkle some brown sugar over the top for some sweet crunch that you’ll love. If you want the pie to have a holiday inspired flavor, add a little cinnamon as well.
  • Powdered Sugar: dust the top with powdered sugar or confectioners’ sugar to dress up your dessert.
  • Chocolate Chips: you can mix chocolate chips into the pie filling to add a rich, chocolatey crunch, or arrange them on top for fancy occasions.

Whole Peanut Butter Pie with Nutter Butter Crust on Cake Stand

What to Serve with Peanut Butter Pie:

  • Homemade Vanilla Ice Cream: serve up chilled peanut butter pie with a scoop of homemade vanilla ice cream to impress your dinner guests.
  • Homemade Whipped Cream: forget cool whip (even though it is delicious) and make your own whipped cream from scratch. It’s incredibly easy and tastes delicious.
  • Chocolate Ganache: this is like chocolate syrup’s classier counterpart. Drizzle ganache over the top of the pie before you put it in the fridge for a crunchy, savory garnish that tastes as good as it looks.

Peanut Butter Origins:

The original inventors of peanut butter were the ancient Incas and Aztecs, who ground peanuts into a variety of high protein meals. Modern peanut butter was actually invented by a Canadian man named Marcellus Gilmore and Dr. John Harvey Kellogg (the same guy who made the cereal) patented the process, according to the National Peanut Board.

There is an internet rumor that peanut butter was invented by George Washington Carver. George Washington Carver was an American genius and inventor who came up with over 300 uses for peanuts, including shampoo, shaving cream and glue. His work popularized the peanut to such an extent that it became a household ingredient for all sorts of recipes, from breakfasts to desserts, and without him Gilmore and Kellogg would probably have never dreamt up their inventions.

How to Store Peanut Butter Pie:

  • Serve: To prevent melting and bacteria growth, refrigerate after two hours.
  • Store: If using store bought Cool Whip it should last 2 days in the refrigerator.
  • Freeze: you can freeze peanut butter pie for up to 4 months before it’s better to just make a new one.

Peanut Butter Pie on Cake Stand

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Peanut butter pie

Peanut Butter Pie is an easy no-bake pie with nutter butter crust and fluffy whipped peanut butter and cream cheese filling your whole family will LOVE!
Yield 12 servings
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 24 Nutter Butter Cookies
  • 1/3 cup unsalted butter melted
  • 1 package cream cheese (8 ounces), softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 8 ounces Cool Whip thawed (make Homemade)

Instructions

  • Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
  • Press into the bottom of a springform pan and up the sides about an inch.
  • Add the cream cheese and peanut butter to your stand mixer on medium speed for 1-2 minutes until light and fluffy.
  • Add in the powdered sugar and beat for 15 seconds then add in the in the cool whip on the lowest setting until smooth.
  • Add the filling into the springform pan carefully (so you don't ruin the crust) and spread it out evenly, then refrigerate for at least 4 hours.

Nutrition

Calories: 365kcal | Carbohydrates: 31g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 259mg | Potassium: 203mg | Fiber: 2g | Sugar: 20g | Vitamin A: 445IU | Calcium: 53mg | Iron: 2.4mg
Keyword: Peanut Butter Pie

Peanut Butter Pie with Nutter Butter Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ā€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I prefer plain home made whipped cream. Can I use that a\o any problems. Thinking the only difference would be safe time out of the fridge? I’m taking it to work, so leftovers are not a concern?

    1. Homemade whipped cream isn’t stable at room temperature unfortunately. It’ll start to melt very quickly. Use a homemade cool whip if you don’t want pre-made or use my cream cheese whipped cream recipe which is more stable at room temperature.

  2. Excellent! I did make one substantial change, though. Since Oreo came out with a peanut butter cookie, it has been my go-to crust for all my pb pies.

  3. Sounds super nummy! If I cut this recipe in half, would there be enough filling to make an 8″ or a 9″ pie?

    1. I used a 9 inch springform pan for this so halving the recipe would make a much thinner pie if that’s what you’re looking for. Hope this helps! Enjoy!