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 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.
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
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- 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 chocolate 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.
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.
- 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.