14 Peanut Butter Pie Recipes to Satisfy Your Sweet Tooth

If you’re a fan of the creamy, nutty goodness of peanut butter, then you’re in for a treat. We’ll bring you a collection of the most delectable peanut butter pie recipes that will have your taste buds dancing with delight.

Whether you prefer a classic, no-bake, or chocolate-infused version, we’ve got you covered. So grab a fork and get ready to indulge in the ultimate peanut butter pie experience!

Classic Peanut Butter Pie

This easy peanut butter pie recipe is a cross between cheesecake and peanut butter fluff. Thick and creamy yet also light and fluffy with lots of rich peanut flavor! Best of all, no need to turn on the oven with this no-bake dessert!

• Servings: 12
• Total Time: 4 hrs 15 mins

Ingredients

For the crust:

• 1 1/2 cups graham cracker, crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• pinch of salt

For the filling:

• 1 cup peanut butter
• 8 oz cream cheese, well softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 12 oz whipped topping, thawed, divided
• Peanut butter chips, peanuts, melted peanut butter, for garnish

Before You Begin

Peanut Butter Pie Variations:

• Use Oreo or Nutter Butter cookies instead of graham crackers for the crust
• Dress it up with various toppings or mix-ins: Reese’s, M&Ms, Butterfingers, chocolate chips, chocolate or caramel syrup, candied bacon, banana slices
• Use a peanut-free butter such as Sunbutter for those with peanut allergies

Instructions

For the crust

1. In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.
2. Press mixture into bottom and up the sides of a pie plate. You can use an 8, 9 or 9.5 inch dish. Place in refrigerator while preparing the filling.

For the filling:

1. In stand mixer, beat peanut butter, cream cheese, powdered sugar and vanilla until smooth.
2. Gently fold in 8 ounces (about 3 cups) of the whipped topping and pour into prepared pie crust, spreading evenly.
3. Top with remaining 4 ounces of whipped topping (about 1 ½ cups). Garnish with peanut butter chips, peanuts and drizzle with melted peanut butter, if desired.
4. Refrigerate for at least 4 hours, or until thoroughly chilled, before slicing and serving.

Grandma’s Peanut Butter Pie

An easy delicious Peanut Butter Pie with simple easy to get ingredients and plenty of topping options.

• Prep: 20 mins
• Servings: 8

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup confectioners sugar (powdered sugar)
• 1/2 cup milk
• 1/2 cup peanut butter
• 8 ounce container Cool Whip
• 1 premade graham cracker crust or homemade graham cracker crust

Instructions

1. With an electric mixer beat the cream cheese (room temperature) and peanut butter until well blended.
2. Sift the powdered sugar and add it to cream cheese/peanut butter mixture.
3. Add the 1/2 cup milk and beat until the ingredients are well combined. Fold in Cool whip, pour the peanut butter mixture into the crust of your choice.
4. Refrigerate the pie until your ready to serve it. 

No Bake Peanut Butter Pie (Cracker Crust)

This creamy and delicious peanut butter pie is a decadent dessert for anyone who loves peanut butter.

• Prep: 10 mins
• Servings: 8

Ingredients:

• 1 cup powdered sugar
• 8 oz cream cheese
• 1 cup creamy peanut butter
• 16 oz cool whip
• 1 graham cracker crust

Directions:

1. The first step in making this peanut butter pie is to add the powdered sugar and cream cheese into a mixing bowl. You will then want to whip the two together for at least 3-5 minutes or until creamy in texture.
2. The next step is adding in the creamy peanut butter. Again, you will want to mix this for a few minutes. It will resemble that of a peanut butter cookie dough.
3. The final step to making this peanut butter pie is to add in the cool whip. Start out by adding in half of the container. When this has been mixed thoroughly, add in the other half of the cool whip.
4. Scoop the peanut butter pie mixture into a graham cracker crust. You can serve right away or refrigerate it for an hour to make the slices come out easier!
5. (Optional) If you are really wanted to wow your guests, you can melt some peanut butter and drizzle it on top of a slice of peanut butter pie. Also, you can top it with some chocolate chips!

Peanut Butter Cup Pie

This Peanut Butter Cup Pie recipe has layer upon layer of amazingness! Peanut butter lovers, this peanut butter pie recipe is for you! Make it for someone you love!

• Prep: 1 hr
• Cook: 10 mins

Ingredients

For the Crust

• 60 Nilla Waffers
• 1/3 cup butter, melted
• 1/4 cup granulated sugar

For the Ganache Layer

• 4 oz milk chocolate chips
• 1/2 cup heavy cream

For the Peanut Butter Cup Layer

• 9 full sized peanut butter cups

For the Peanut Butter Filling

• 2 TBSPs granulated sugar
• 1 cup heavy cream, cold
• 1 cup creamy peanut butter
• 8 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

Chocolate Drizzle

• 1/2 cup milk chocolate chips

Chocolate Whipped Cream Frosting

• 2 TBSPs granulated sugar
• 1 cup heavy cream
• 2 TBSPs unsweetened cocoa powder
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350 degrees.
2. In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
3. When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
4. In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
5. While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
6. Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
7. Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
8. Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.

No-Bake Milk Chocolate Peanut Butter Pie

This no-bake Creamy Peanut Butter Pie recipe tastes like a giant peanut butter cup. Make up to 2 days in advance, cover with plastic wrap, and chill the pie in the fridge until needed.

• PREP: 45 mins
• INACTIVE: 8 hrs
• Servings: 8 slices

Ingredients 

For the Chocolate Cookie Crust:

• 1 full-size package chocolate sandwich cookies, crushed into fine crumbs (36 sandwich cookies in total)
• 8 tablespoons unsalted butter, melted
• 1/4 cup Dulce de Leche
• For the Creamy Milk Chocolate Filling:
• (2) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bars
• 2/3 cup heavy cream
• 1/3 cup sour cream
• 1/2 cup skinless dry roasted peanuts

For the Creamy Peanut Butter Filling:

• 8 ounces full-fat cream cheese, at room temperature
• 3/4 cup creamy peanut butter
• 1 cup confectioners’ sugar
• 3/4 cup heavy cream

For the Milk Chocolate Ganache Topping: 

• 1 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bar
• 1/2 cup heavy creamy
• 1/4 cup salted roasted peanuts
• Flaky Sea Salt, for garnish (optional)

Instructions 

For the Chocolate Cookie Crust:

1. Lightly grease the bottom and sides of a 9-inch springform pan. 
2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
3. Press the crust into the prepared pan, pressing it firmly down in the middle and up the sides. Place crust in the freezer while you prepare the fillings. 

For the Creamy Milk Chocolate Filling: 

1. Place the chopped milk chocolate in a heatproof medium bowl; set aside.
2. In a small saucepan over medium-heat, bring the cream and sour cream to a low simmer. Remove from heat and whisk well to combine. Pour the cream on top of the chopped chocolate and whisk well to combine. Fold in the peanuts, then set aside. 
3. Remove the crust from the freezer. Spread the Dulce de Leche evenly across the bottom, then pour the chocolate filling on top. 
4. Place the pie back in the freezer while you make the peanut butter filling. 

For the Creamy Peanut Butter Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, peanut butter, and confectioners’ sugar and beat on medium speed until well-combined; about 2 minutes.
2. In a separate large bowl, using a handheld electric electric mixer, beat the cream until stiff peaks form, about 2 minutes.
3. Add half of the whipped cream to the peanut butter mixture and beat on low speed until just combined. Add the remaining whipped cream and, using a large rubber spatula, fold until evenly combined.
4. Remove the crust from the fridge and gently spoon the filling on top of the chocolate layer. Smooth the surface, then refrigerate, uncovered, for 2 hours.

For the Milk Chocolate Ganache Topping: 

1. Place the chopped milk chocolate in a heatproof medium bowl; set aside.
2. In a small saucepan over medium-heat, bring the cream to a low simmer. Remove from heat. Pour the cream on top of the chopped chocolate and whisk well to combine. Cool until the mixture is barely warm. 
3. Spread the milk chocolate topping over the semi-chilled peanut butter pie. Sprinkle peanuts around the edges of the pie.
4. Chill, uncovered, in the refrigerator for 6 more hours.

NOTES

This pie should be chilled until right before serving, as it is very creamy and will begin to weep when it becomes warm. 

Make-Ahead Instructions: This pie can be made up to two days ahead, then covered and refrigerated until ready to serve.

Old Fashioned Peanut Butter Pie

Old fashioned peanut butter pie is made from scratch using creamy peanut butter, cream cheese, powdered sugar and heavy cream. A silky peanut butter dessert that will have everyone begging for more!

• PREP TIME: 25 mins
• COOK TIME: 40 mins
• CHILL TIME: 3 hrs
• Servings: 8

INGREDIENTS

• 1 (9″) baked pie crust (homemade or store-bought)
• 1 cup creamy peanut butter
• 4 oz. cream cheese
• 1 cup powdered sugar
• 1 ½ cups heavy cream
• 1 teaspoon cream of tartar (optional)
• 2 tablespoons chopped peanuts
• ¼ teaspoon flakey sea salt

INSTRUCTIONS

PIE CRUST

1. Prepare the pie crust dough according to directions, roll the dough to a ⅛” thickness and place in a 9″ pie plate. (If the crust seems too soft, let it chill in the fridge for 30 minutes before proceeding to the next step.)
2. Preheat your oven to 375°F. Place a piece of parchment paper onto the center of the unbaked pie crust and fill with pie weights.
3. Bake the crust for 20 minutes. Remove the pie from the oven and carefully lift out the paper and weights. Prick the bottom of the crust using a fork to prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is golden all over. Remove and let cool completely.

PEANUT BUTTER FILLING

1. In a medium sized mixing bowl, beat 1 ½ cups of heavy whipping cream with 1 teaspoon cream of tartar until stiff peaks form. Place in the fridge to keep cold.
2. In a large mixing bowl, beat the cream cheese, peanut butter and powdered sugar until smooth. (See notes.)
3. Use a large spatula to gently fold half of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream and pour the filling into the prepared pie crust.
4. Smooth the top of the filling and sprinkle with chopped peanuts and flaked sea salt. Chill for at least 3 hours to set the center.

NOTES

1. If using natural peanut butter, add up to 6 tablespoons of heavy cream to thin the peanut butter mixture to a thick brownie batter consistency, before folding in the whipped cream.
2. Substitute the homemade pie crust with a 9″ pre-made pie crust.
3. Homemade whipped cream can be replaced with an 8 oz. container of frozen whipped topping. Let thaw in fridge before using.
4. A cup of dried beans can be used for pie weights.
5. To Store: Keep covered in the fridge for up to 3 days.
6. To Freeze: Keep frozen for up to 3 months wrapped tightly in plastic wrap.

Peanut Butter Pie with Graham Cracker Crust

An incredibly easy No Bake Peanut Butter Pie with drizzled chocolate, peanut butter, and more chocolate! This amazing Peanut Butter Pie recipe is decadent and over-the-top delicious, perfect for summer made either from scratch or with the help of a store-bought crust.

• Prep: 20 mins
• Total: 2 hrs 20 mins
• Servings: 12

Ingredients 

Chocolate Crust

• 15 whole chocolate graham crackers, crushed
• 8 tablespoons butter, melted

Peanut Butter Pie Filling

• 8 ounce package cream cheese, room temperature
• 3/4 cup confectioners’ sugar
• 3/4 cup creamy peanut butter
• 1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Garnishing

• chocolate, for melting
• creamy peanut butter, warmed in the microwave for drizzling
• peanut butter chips, optional
• halved peanut butter cups, optional

Instructions

Chocolate Crust

1. If you’re using a store-bought crust, skip this step. Otherwise, crush chocolate graham crackers finely in either a food processor or by crushing with a rolling pin. Toss the fine crumbs in melted butter until evenly coated. Press into a 9-inch pie plate and bake at 325℉ until set, about 12 minutes. Set aside and let cool completely before adding the filling.

Filling

1. Beat together room temperature cream cheese and confections’ sugar. Mix in the peanut butter until smooth.
2. In a separate bowl, with an electric mixer, whip the cream until frothy. Add 3 tablespoons of confectioners’ sugar and the vanilla extract. Continue to beat until stiff peaks form. Carefully fold the whipping cream into the peanut butter mixture.
3. With a spatula, transfer the whipped filling into the cooled pie crust. Freeze the pie for 3 to 4 hours or until firm. You can also refrigerate it overnight until firm.

Garnishing

1. Drizzle melted chocolate and warmed peanut butter over the top of the chilled pie. For a decadent treat, top with halved peanut butter cups and peanut butter chips.

No Bake Peanut Butter Cup Pie

It’s a delicious and easy-to-make peanut butter pie recipe. It features a peanut butter cookie crust filled with a creamy peanut butter and cream cheese filling, studded with chopped peanut butter cups.

• Prep: 30 mins
• Chill: 2 hrs
• Servings: 8

Ingredients 

• 1 Oreo Crust, or Graham Cracker Crust
• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 1/3 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 8 ounces whipped topping or 3 cups freshly whipped cream
• 2 peanut butter cups
• Hot fudge ice cream topping, optional

Instructions

1. Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
2. Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
3. Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.

Peanut Butter Pie with Cool Whip

Peanut butter pie is a super easy to make, no-bake dessert. With creamy peanut butter, rich cream cheese, and a whipped topping, it’s full of all our favorite delicious flavors!

• Prep: 10 mins
• Chill: 3 hrs
• Servings: 8

INGREDIENTS

• ½ cup milk
• 1 cup powdered sugar
• ⅔ cup peanut butter
• 4 ounces cream cheese
• 1 graham cracker pie crust or oreo pie crust
• Cool Whip
• Chopped roasted peanuts

INSTRUCTIONS 

1. Begin by creaming the peanut butter, cream cheese, and powdered sugar. Add milk.
2. Once well mixed, pour into crust.
3. Spread Cool Whip on top. Add chopped nuts if desired.
4. Freeze for 3 hours before serving. You may want to remove from the freezer for 10 minutes before cutting to serve.

Storage

You’ll want to keep any uneaten peanut butter pie (in the unlikely case that there is some) in the freezer. Simply rewrap it with the plastic wrap from before or put the plastic pie cover on top and pop it back in the freezer! Simple as pie. 😉

Important Notes

1. Try using a chocolate graham cracker crust and top with chocolate syrup for an extra sweet bite!
2. Filling should be smooth, but liquid enough to pour.
3. It only needs to be in the freezer until it sets completely. Usually, this will take about 3 hours. But, you can keep it in the freezer until you are ready to serve. Cover the pie with plastic wrap, or a plastic pie lid before placing it in the freezer.

Creamy Peanut Butter Pie

A no-bake Oreo crust is topped with a super creamy, silky smooth peanut butter filling made from scratch (no Cool Whip!). Serve it chilled and drizzled with peanut butter and chocolate; it will be a family favorite for years to come!

• Prep: 1 hrs
• Chill: 4 hrs
• Servings: 8

Ingredients

For the Crust:

• 28 (175 g) Oreo cookies
• 6 tablespoons unsalted butter, melted

For the Filling:

• 8 ounces (170.1 g) cream cheese, at room temperature
• 1 cup (90 g) powdered sugar
• 1½ cups (322.5 g) creamy peanut butter, not chunky or natural
• 1 tablespoon vanilla extract
• 2 cups (476 ml) heavy cream

For the Topping Drizzle:

• 1 ounce (28.35 g) semisweet chocolate, finely chopped
• 2 tablespoons peanut butter

Instructions 

1. Make the Crust: Process the Oreo cookies in a food processor until fine crumbs. Turn the crumbs out into a medium bowl. Add the melted butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes.
2. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla and beat again until completely combined.
3. In a separate bowl, whip the heavy cream on medium-high speed until soft peaks form.
4. Using a rubber spatula, stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream. Transfer the filling to the chilled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
5. Garnish the Pie: Put the chocolate in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Melt the peanut butter in the microwave using the same method used for the chocolate. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Return to the freeze if not serving immediately.
6. Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help. Cover leftovers tightly with plastic wrap and foil, and store in the freezer.

5 Ingredients Chocolate Peanut Butter Pie

The PERFECT recipe with only five ingredients! It’s the easiest pie recipe you’ll ever make and everyone will devour it.

• Prep: 10 mins
• Chill: 2 hrs
• Servings: 8

Ingredients 

• 1 9-inch Oreo Crust
• 1 3.9-ounces box (110g) instant chocolate pudding mix
• 1 ¼ cups (294ml) nonfat milk
• ¾ cup (204g) creamy peanut butter
• 1 8 ounce container (226g) Cool Whip
• Peanut butter cups for garnish, optional

Instructions

1. Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
2. Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

Recipe Notes

1. I don’t recommend substituting freshly whipped cream because it’s easier for the pie to be too loose, but you can whip 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon of vanilla extract.
2. Store pie loosely covered in the refrigerator or you can even freeze the pie.

Vegan Peanut Butter Pie (Dairy-Free, Gluten-Free)

Creamy, silky and perfectly decadent, you won’t be able to keep your hands off this dairy free peanut butter pie! With a chocolate cookie crust, the most luscious peanut butter filling and extra chocolate for topping, it’s an incredible dessert for a special occasion. Egg free and vegan with a gluten free option.

• YIELD: 1 (9-INCH) PIE
• PREP: 25 mins
• COOK: 8 mins

INGREDIENTS

FOR THE CRUST:

•  22 dairy free chocolate sandwich cookies*
•  5 tablespoons dairy free butter, melted

FOR THE FILLING:

•  1 cup creamy peanut butter**
•  1 cup confectioners’ sugar
•  4 tablespoons dairy free butter, at soft room temperature
•  2 teaspoons vanilla extract
•  1 ½ cups dairy free whipped topping (please see notes!)***

FOR THE TOPPING (OPTIONAL):

•  ¼ cup dairy free chocolate chips
•  1 tablespoon creamy peanut butter
•  additional dairy free whipped topping, for serving

INSTRUCTIONS

FOR THE CRUST:

1. Preheat the oven to 350ºF. Lightly grease a 9-inch pie plate with nonstick spray and set aside.
2. Add the chocolate cookies (cream and all) to a food processor and process until they are fine crumbs. You should have approximately 2 ¼ cups.
3. Pour in the melted butter then pulse until everything is evenly moistened and combined. Dump the crumbs into the pie plate and use your fingers to tightly press the mixture into the pan (in the bottom and up the sides). 
4. Bake for 8 minutes, then remove to a wire rack to cool completely before proceeding. 

FOR THE FILLING: 

1. To a large bowl, add the peanut butter, confectioners’ sugar, dairy free butter and vanilla. Using a hand mixer, beat until well combined and smooth, about 30 seconds to 1 minute. Add in the dairy free whipped topping and beat on low until combined. 
2. Transfer the peanut butter mixture into the cooled pie crust and spread evenly with a spatula. 
3. Chill the pie in the refrigerator for at least 6 to 8 hours, but preferably overnight.

FOR THE TOPPING:

1. To a small microwave safe bowl, add the chocolate chips and peanut butter. Microwave in 20 to 30 second intervals, stirring after each, until the chocolate is smooth. If the chocolate is too thick to drizzle nicely, you can stir or melt in a touch of oil to thin it out (about ¼ teaspoon or so).
2. Drizzle the chocolate over the chilled pie, then return to the fridge until set. 
3. Slice and serve cold, with an extra dollop of whipped topping, if desired.

NOTES

*To keep gluten free – use gluten free oreo cookies. 

**Please do NOT use natural peanut butter in this recipe, even the no-stir kind. You really need to use something conventional. Natural peanut butter does not behave in the same way and was very inconsistent across brands in testing (see the post above for more info).

***I tested this pie with several different dairy free whipped topping options – So Delicious Original Cocowhip, Reddi Whip Non Dairy Coconut Milk Whipped Topping, Reddi Whip Non Dairy Almond Milk Whipped Topping and Sweet Rose Coconut Whipped Topping. All worked great. A few tips: 

For the So Delicious topping (or any toppings that come in a tub in the freezer section), please make sure that you thaw first in the fridge before using in the recipe. For any toppings that come in a can, spray the topping into a small bowl and then measure out what you need.  

I imagine other brands with similar products will work just fine. Additionally, if you are using something in a can, buy two. I sometimes didn’t get enough from one can and you don’t want to run out!

To keep vegan – be sure to use vegan sandwich cookies and a brand of confectioners’ sugar that is vegan friendly.

No-Bake Peanut Butter Pie Jars

These easy, no-bake peanut butter pie jars come together in mere moments!  Serve cold, for a refreshing and satisfying dessert.

• Prep: 15 mins
• Servings: 4

Ingredients

• 6 ounces cream cheese, (the kind in a brick)
• 1/2 cup peanut butter, (creamy)
• 1/4 cup powdered sugar
• 1/8 teaspoon kosher salt
• 1 cup heavy cream, cold
• 3/4 cup crushed chocolate graham crackers, (or about 15 crushed Oreo cookies)
• 1/2 cup heavy cream, cold
• 2 teaspoons powdered sugar
• 1 tablespoon chocolate sauce
• 4 mini peanut butter cups, chopped

Instructions 

TO MAKE THE FILLING:

• Place the cream cheese, peanut butter, sugar, and salt in a medium mixing bowl and whip on medium speed until smooth.
• Slowly drizzle the cold cream into the bowl, in a thin stream, while continuing to whip on medium speed. Scrape the bottom and sides of the bowl with a silicone spatula, then turn the speed up to high and whip for about a minute more, until stiff peaks form.

TO ASSEMBLE:

1. Place 3 tablespoons of cookie crumbs in the bottom of each jar. (I like to use a mini-chopper to crush the cookies.)
2. Pipe or spoon the filling on top.
3. Whip the cream with the powdered sugar until it holds soft peaks.
4. Layer about two tablespoons of whipped cream in each jar. Top with chocolate sauce and chopped peanut butter cups.
5. Serve cold.

Keto Peanut Butter Pie (Low-Carb, Sugar-Free)

This is my go to for a low carb/sugar free/keto, AMAZING Peanut Butter Pie! It is so rich and creamy, sets beautifully and the taste is outstanding!

• PREP: 20 mins
• CHILL: 1 hour
• Servings: 10 slices

INGREDIENTS

For the crust:

• 1 3/4 cups almond flour
• 3 tablespoons cocoa powder
• 1/4 cup sweetener
• 6 tablespoons melted butter

For the filling:

• 8 ounces cream cheese room temperature
• 1 cup peanut butter see note
• ½ cup powdered sweetener
• 1 ½ cups heavy cream
• 1 teaspoon vanilla

INSTRUCTIONS

To make the crust:

• Stir together all of the crust ingredients until well combined.
• Press firmly into a 9-inch pie plate.
• Place in the freezer while making the filling.

To make the filling:

1. Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy. The mixture will be quite thick.
2. In a second bowl, whip the cream and vanilla until you have stiff peaks.
3. Fold the whipped cream into the cream cheese mixture until no streaks remain. 
4. Remove the pie crust from the freezer and gently spread the filling over the crust.
5. Refrigerate for at least 1 hour before serving.

TIPS & NOTES:

Peanut Butter: The nutrition information is based off a sugar free peanut butter. Be sure to use a no-stir option like the brand linked in the recipe card.

Toppings: Feel free to get creative with your peanut butter pie! I drizzled some sugar free chocolate syrup over ours, but you could also top with more whipped cream and chopped sugar free peanut butter cups.