Creamy Peanut Butter Pie


If you’re a fan of peanut butter cups, you’re going to love this peanut butter pie recipe. I’ve always loved my pies with a graham cracker crust, creamy peanut butter filling, and a layer of chocolate ganache on top. Even adding Reese cups and whipped cream to top it off will send your tastebuds into heaven.  


Kitchen tools you will need:  

  • A mixing bowl 
  • An electric or handheld mixer 



This recipe calls for peanut butter and it is suggested to use the smooth peanut butter, but you can use any kind, this recipe also calls for graham cracker crust, if you don’t want to use that you can use preferred pie crust 


Yield, Prep time, Rest Time, and Cook Time 

  • Yield: 1-9 inch pie, 8 servings 
  • Prep time: 20 mins 
  • Rest/additional time: 2 hours 
  • Cook time: chill for 20 hours before serving 



  • Cream cheese: This rich and creamy peanut butter pie starts with a package of cream cheese.
    · Peanut butter: Of course, you’ll need peanut butter! Opt for the smooth kind.
    · Confectioners’ sugar: Make sure you use confectioners’ (a.k.a. powdered) sugar, as it’ll blend smoothly into the filling.
    · Frozen whipped topping: A container of frozen whipped topping (such as Cool Whip) is another shortcut ingredient.
    · Graham cracker crust: Use a store-bought or homemade graham cracker crust. ( or preferred pie crust)
    · Peanut butter cups: Garnish the pie with peanut butter cup candies, such as Reese’s. 



  1. Mix together the first three ingredients until smooth. ( cream cheese, peanut butter, and confectioned sugar)
    2. Fold in half of the whipped topping, then pour the mixture into the crust.
    3. Top with the remaining whipped topping and garnish with peanut butter cups. ( you can wait to put the peanut butter cups after chilling if preferred)
    4. Chill for at least two hours before serving.