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Creamy No-Bake Peanut Butter Pie Recipe with Crunchy Graham Crust

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A quick and easy no-bake peanut butter pie featuring a creamy filling and a crunchy graham cracker crust, perfect for last-minute desserts and parties.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup (240g) creamy peanut butter
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • Optional toppings: chocolate shavings or mini chocolate chips, chopped roasted peanuts, whipped cream dollops

Instructions

  1. Crush graham crackers finely using a food processor or rolling pin.
  2. In a medium bowl, mix graham cracker crumbs with melted butter and sugar until evenly moistened and texture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Firmly press with the bottom of a measuring cup or glass.
  4. Chill the crust in the refrigerator for at least 15 minutes to set.
  5. In a large bowl, beat softened cream cheese and peanut butter together on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add powdered sugar and vanilla extract to the mixture and mix until fully combined.
  7. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the peanut butter mixture in three parts using a spatula, keeping the mixture airy and fluffy.
  9. Spoon the creamy filling into the chilled graham crust and smooth the top with a spatula.
  10. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours or overnight to set.
  11. Before serving, add optional toppings such as chocolate shavings or chopped peanuts.

Notes

Use room temperature cream cheese and peanut butter for smooth filling. Whip cream to stiff peaks and fold gently to keep filling airy. Chill pie for at least 4 hours or overnight for best texture. Press crust firmly and chill well to avoid sogginess. Optional: bake crust 5 minutes at 350°F before chilling for extra crunch.

Nutrition

Keywords: no-bake peanut butter pie, peanut butter dessert, graham cracker crust, easy pie recipe, creamy peanut butter pie

Find it online: https://evabakery.com/creamy-no-bake-peanut-butter-pie-recipe-with-crunchy-graham-crust-easy-and-perfect/