Peanut Butter Cream Pie

I’ve got another pie recipe for you that’s absolutely perfect for your holiday table with a mostly-no-bake Peanut Butter Cream Pie that is kind of like a cross between peanut butter pie and a no-bake cheesecake.

Since it’s mostly no-bake, it’s pretty easy to put together. Plus you can make it a few days ahead of time and it’ll still be great when you’re ready to serve. We’re working with simple ingredients, and the recipe comes together quickly plus a little bit of chill time. Let’s get to it!

How to Make Peanut Butter Cream Pie

I mentioned earlier this we’re using some pretty simple ingredients for this one. One thing I want to note is that this recipe uses traditional peanut butter, not natural peanut butter. Also- I forgot to photograph a little bit of powdered sugar! First up, we’re mixing up the crust ingredients and pressing them into the pan. This is the only baking step- you just have to bake the crust for about 5-10 minutes.

Next up, whip up a bunch of heavy cream. We’re using most of this to fold in with the filling of the pie, and then a little of the whipped cream for the top of the pie. Whip the cream until it has reached stiff peaks, and then pop the bowl in the fridge while you make the rest of the filling.

For the filling, beat together the peanut butter and softened cream cheese until it’s well combined and smooth. Then beat in the powdered sugar. The mixture should look like this.

Then it’s time to start folding in the whipped cream. You want to fold in about 2/3 of the whipped cream, starting with a small amount to lighten the base mixture. Then fold in the remaining whipped cream until you have no streaks remaining and the mixture is light and fluffy.

Spread this mixture into your cooled pie crust evenly. Top it with the remaining whipped cream and fluff it out however you’d like. Optionally, drizzle some melted milk chocolate all over the top of the pie.

This pie does need a little chill time to really set up before you slice and serve it, and it can stay in the fridge for a couple of days before serving. And that’s it- it’s super creamy, a little tangy from the cream cheese, and honestly so good. Enjoy!

Tips & Tricks for Peanut Butter Cream Pie

Here are my tips and tricks to help along the way!

• Do I have to bake the pie crust? You actually can skip this step, you may just find that your crust is a little more crumbly. I like to bake it because it sets the crust, and it gives it a little bit of a toasty flavor.
• Can I use natural peanut butter? I don’t recommend using it for this pie since I have only worked with traditional peanut butter here. I suspect that you would just end up with a slightly softer texture in the end though!
• Does the cream cheese need to be room temp? Yes- this is a step you cannot skip. If the cream cheese is too cold, it will make the entire pie lumpy- let it come to room temperature.
• Do I have to chill this pie? Yes, the pie needs some time to set in the fridge before it’s really slice-able.
• How far ahead can I make this pie? The peanut butter cream pie will stay good in the fridge for about a week total, so you can wait a few days before serving if needed.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes. However, since this recipe is mostly no-bake, it will work well at any altitude.

Enjoy!

Print

Peanut Butter Cream Pie

Servings 8 slices

Ingredients

For the crust:

• 16 full graham crackers
• 2 tbs. dark brown sugar
• 1/8 tsp. salt
• 8 tbsp. melted butter

For the filling:

• 8 oz softened cream cheese
• 1 cup smooth peanut butter
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 1/2 cups heavy cream
• 2 tbs. powdered sugar
• 2 oz melted milk chocolate optional

Instructions

For the crust:

1. Preheat your oven to 350 degrees. Crush the graham crackers into fine crumbs using a food processor, or by rolling them with a rolling pin in a plastic bag. In a medium bowl, stir together the crumbs, dark brown sugar, salt, and melted butter until well combined.
2. Press the crust firmly into your pie plate all the way up the edges. Bake the crust for 8-10 minutes, or until lightly golden and set. Let the crust cool completely.

For the filling:

1. In a large bowl, beat the cream cheese until very smooth. Add in the smooth peanut butter, 1/4 cup powdered sugar, vanilla extract, and salt and beat until well combined.

2. In another large bowl, beat the heavy cream until stiff peaks have formed. Reserve about 1/3 of the whipped cream in a small bowl, and add the powdered sugar to this mixture.
3. Fold the remaining 2/3 whipped cream into the peanut butter mixture until well combined and fluffy. Spread this mixture into your cooled crust evenly.
4. Top the pie with the remaining whipped cream in any design you prefer. Optionally, melt the milk chocolate and drizzle over the top of the pie before covering and chilling for at least two hours before slicing and serving. Enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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