Peanut Butter Cream Pie
Indulge in the ultimate dessert experience with this luscious Peanut Butter Cream Pie, a no-fuss treat that’s perfect for peanut butter lovers. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a velvety, mousse-like peanut butter cream that’s whipped to airy, decadent heights. Made with cream cheese, powdered sugar, and creamy peanut butter, the filling is folded with freshly whipped cream for a light yet rich texture. Garnished with chocolate shavings or crunchy chopped peanuts, this no-bake filling pairs beautifully with the crisp crust for a dreamy, balanced bite. Ready in just 25 minutes of prep, it’s an irresistible chilled dessert for everything from casual gatherings to festive occasions.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Creamy peanut butter
- 1.5 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.25 cup Chocolate shavings or chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust.
Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the peanut butter to the cream cheese mixture and mix until well combined.
In a separate bowl, whip the heavy whipping cream with the vanilla extract until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture in three additions, ensuring everything is well incorporated without deflating the whipped cream.
Spoon the creamy peanut butter filling into the cooled crust, spreading it out evenly with a spatula.
Refrigerate the pie for at least 4 hours, or overnight, until set.
Before serving, garnish the pie with chocolate shavings or chopped peanuts if desired.
Slice and serve chilled. Enjoy your Peanut Butter Cream Pie!
Nutrition Facts
Calories |
5691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.9 g | 542% | |
| Saturated Fat | 201.0 g | 1005% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 250.7 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
