This peanut butter cream pie with graham cracker crust is always a hit when I make it for friends and family (and it’s so addictive!).
How to Make Peanut Butter Cream Pie
- Make the graham cracker crust. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a pie plate and bake for 10 minutes.
- Make the filling and topping. Mix cream cheese, powdered sugar, peanut butter, and vanilla. In another bowl, whip cream with powdered sugar until stiff peaks form.
- Put it all together. Fold the whipped cream into the peanut butter filling. Pour into the crust, smooth the top, and chill for at least 2 hours.
Storing and Freezing Instructions
To Store: Store the pie in an airtight container in the refrigerator for up to 5 days.
To Freeze: Wrap the pie tightly in plastic wrap and aluminum foil before freezing. When stored this way, the pie can last for up to 2 months.
Peanut Butter Cream Pie with Graham Cracker Crust Recipe Variations
Use crunchy peanut butter: If you don’t mind a chunkier texture, use chunky peanut butter instead of creamy peanut butter.
Top with sliced bananas: Top the whipped cream layer with some sliced bananas for added flavor.
Sprinkle some chopped nuts: Chop up some nuts and sprinkle it over the top before serving.
Peanut Butter Cream Pie
Ingredients
- 3 cups graham cracker crumbs
- 1 tbsp brown sugar
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 325ºF.
- Add the graham cracker crumbs, brown sugar and melted butter to a bowl.
- Stir to combine.
- Press the mixture into a 9-inch pie plate.
- Bake for 10 minutes.
- Remove from the oven and allow to cool completely.
- To make the filling, beat the cream cheese, ¾ cup powdered sugar, peanut butter, and vanilla extract together in a large bowl until soft and light.
- Add the remaining powdered sugar and heavy whipping cream to another bowl and beat until stiff peaks form.
- Add ½ of whipped heavy cream to peanut butter cream and mix to combine.
- Spoon the peanut butter mixture into graham cracker crust.
- Spread the remaining whipped topping over the peanut butter mixture.
- Decorate as you wish.
- Refrigerate for minimum 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
