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Peanut Butter Cream Pie Recipe

Peanut Butter Cream Pie Recipe

By What’s Baking

A silky smooth peanut butter filling nestled in a buttery graham cracker crust, topped with clouds of whipped cream and a drizzle of chocolate.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
An overhead shot of a perfectly sliced peanut butter cream pie revealing its luscious layers – the golden graham cracker crust, creamy peanut butter filling, and billowing whipped cream topping. Natural window light highlights the smooth texture of the filling while casting gentle shadows that accentuate the pie's depth. Chocolate drizzle creates artistic patterns across the surface, with crushed peanuts scattered along the edges adding visual texture. The pie rests on a vintage white ceramic cake stand against a neutral linen backdrop, with a silver pie server positioned nearby ready to serve another slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g cream cheese, at room temperature</li><li class="ingredients-single-item">200g smooth peanut butter</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250ml double cream (heavy cream)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml double cream (heavy cream)</li><li class="ingredients-single-item">50g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g dark chocolate, melted</li><li class="ingredients-single-item">30g roasted peanuts, roughly chopped</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Small piping bag (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your graham cracker crust. Preheat your oven to 180°C. In a food processor, pulse the graham crackers until they form fine crumbs. Having uniform crumbs ensures your crust will hold together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumbs to a bowl and stir in the melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as the binding agent, while the sugar adds sweetness and helps the crust caramelize slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into your pie dish, creating a compact layer on the bottom and up the sides. Use the flat bottom of a measuring cup to ensure the crust is packed tightly – this prevents crumbling when you serve the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake the crust for 10-12 minutes until it's lightly golden and smells fragrant. Then allow it to cool completely on a wire rack – patience here is crucial as a warm crust will melt your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, beat the cream cheese in a large bowl until smooth and creamy. Make sure it's completely at room temperature to avoid lumps forming in your filling. Add the peanut butter and beat until fully incorporated and silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the icing sugar and vanilla extract, continuing to beat until the mixture is light and fluffy. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whip the double cream until soft peaks form. Be careful not to overwhip as it can become grainy. Gently fold the whipped cream into the peanut butter mixture using a spatula. The folding technique preserves the air bubbles in the whipped cream, resulting in a lighter, fluffier filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the filling into the cooled crust and smooth the top with an offset spatula. Refrigerate for at least 4 hours, but preferably overnight. This resting time allows the flavors to meld and the pie to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, whip the double cream with the icing sugar and vanilla until stiff peaks form. Spread or pipe this over the chilled pie, creating decorative swirls if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Drizzle the melted chocolate over the whipped cream topping in a zigzag pattern, then sprinkle with the chopped peanuts for a beautiful textural contrast. The warm chocolate will set quickly on contact with the cold cream.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Return the pie to the refrigerator for at least 30 minutes before serving to allow the topping to set. When ready to serve, dip a sharp knife in hot water, wipe dry, and slice cleanly through for picture-perfect portions.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftovers covered in the refrigerator for up to 3 days, though the crust may soften slightly over time. You can also freeze individual slices for up to a month – simply thaw in the refrigerator overnight before enjoying.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 425 calories
🥑 Fat: 32 g
🧈 Saturated Fat: 15 g
🍞 Carbohydrates: 35 g
🍭 Sugar: 24 g
🍗 Protein: 8 g
🫀 Cholesterol: 75 mg
🧂 Sodium: 240 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make a peanut butter pie without baking at all?

Yes! You can create a completely no-bake version by using a pre-made graham cracker crust or making an unbaked version by chilling the butter-graham mixture until firm. The filling and topping are already no-bake components, making this a perfect summer dessert.

How long will a cream pie with peanut butter filling last in the refrigerator?

A properly stored peanut butter cream pie will last 3-4 days in the refrigerator. Cover it loosely with cling film or store in a cake container. The crust may soften slightly over time, but the flavour often improves as the ingredients meld together.

What's the secret to a perfectly smooth peanut butter filling?

The key is using room temperature cream cheese (cold cream cheese creates lumps), choosing smooth rather than crunchy peanut butter, and proper mixing technique. Beat the cream cheese first until completely smooth before adding other ingredients, and fold in the whipped cream gently.

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