Peanut Butter Pie

A quick, creamy no-bake peanut butter pie with a graham cracker crust, silky peanut butter mousse filling, and optional chocolate drizzle. Takes about 15 minutes of hands-on time and tastes bakery-quality with simple pantry ingredients.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: 3 ingredient peanut butter pie, 3 ingredient peanut butter pie no bake, Classic peanut butter pie recipe, No bake peanut butter pie, Peanut Butter Pie, Peanut butter pie vegan, Recipe peanut butter pie

Prep Time: 15

Chill Time: 4

Total Time: 4 15

Servings: slices

Calories: 520kcal

Cost: $9

Equipment

1 9-inch pie pan (Any style works)
1 Electric mixer (or whisk) (Mixer makes smoother filling)
2–3 Mixing bowls (For crust, filling, and whipped cream)
1 Rubber spatula (For folding and spreading)
Measuring cups & spoons

Ingredients

For the Crust

1 ½ cups graham cracker crumbs - about 12 crackers
⅓ cup melted butter
3 tablespoons sugar
pinch salt

For the Filling

8 oz cream cheese - softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream - whipped to stiff peaks

For the Topping (optional)

½ cup chocolate chips
2 tablespoons heavy cream
crushed peanuts - optional
whipped cream - optional

Instructions

Mix graham crumbs, melted butter, sugar, and salt; press into pie pan; chill.
Beat cream cheese and peanut butter smooth; add sugar/vanilla; whip cream; fold in.
Spread filling into crust; refrigerate 4 hours minimum.
Melt chocolate with cream; drizzle over pie; add toppings; chill again.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition