Peanut Butter Cream Pie Recipe


For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold

For the Topping:

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or chopped peanuts (optional, for garnish)


Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  3. Add the melted butter and stir until the mixture resembles wet sand.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  5. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

Make the Filling:

  1. In a large mixing bowl, beat the peanut butter and cream cheese together until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
  3. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
  5. Pour the filling into the cooled crust and spread it evenly. Chill in the refrigerator for at least 4 hours or until set.

Prepare the Topping:

  1. In a mixing bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the chilled pie filling.
  3. Garnish with chocolate shavings or chopped peanuts if desired.


  1. Slice the pie and serve cold.
  2. Store any leftovers in the refrigerator.

Enjoy your delicious Peanut Butter Cream Pie!

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