Peanut Butter Pie

This Peanut Butter Pie is one of the most incredible desserts ever! It has a creamy, luscious texture and a rich peanut butter flavor.

This recipe is so good that it’s almost mean for me to post it.

Peanut Butter Pie

Or at least, my husband told me that I shouldn’t post this recipe for the good of my own readers, haha.

He has obviously been overruled, because while this peanut butter pie is dangerous, it’s worth every bite.

The peanut butter filling has a creamy, silky texture and a rich flavor, accented by a chocolate graham crust, a touch of pillowy whipped cream on top, and bits of chopped peanut butter cup.

So many textures, so many flavors, and complete heaven.

Peanut Butter Pie Recipe

Because this pie is all about peanut butter and dairy and chocolate, I try to make this only for special occasions. It is quite indulgent, after all.

It’s well-suited to football watching or game day gatherings, or even on Thanksgiving as an unconventional pie option.

It’s really easy, can be made in advance, and stores beautifully in the freezer.

How to Make Peanut Butter Pie:

In a medium bowl, beat together peanut butter, mascarpone, confectioner’s sugar, and vanilla, until fluffy and light:

How to Make Peanut Butter Pie

You may also use cream cheese in place of the mascarpone, but I like the flavor of mascarpone better.

Next, whip heavy cream to soft peaks.

If you don’t know what soft peaks means, it’s the stage where you can lift the beaters out of the mixture, flip it rightside up, and the peak should fall over gently:

Easy Peanut Butter Pie Recipe

Gently fold the whipped cream into the peanut butter mixture, in batches, to lighten the texture.

Frozen Peanut Butter Pie

To make the crust, grind up chocolate graham crackers and sugar, then add melted butter:

Peanut Butter Pie Without Cream Cheese

Sometimes chocolate graham crackers can be hard to find, in which case you can use regular graham crackers and add cocoa. It works just as well.

Dump the moistened graham cracker crumbs into a pie plate:

Chocolate Peanut Butter Pie Recipe

Press it up the sides and bake for 10 minutes, then let it cool.

Add the peanut butter filling to the cooled crust:

Chocolate Peanut Butter Pie

Spread it out evenly, and don’t worry about getting the top perfectly smooth:

No Bake Peanut Butter Pie

Freeze the pie for at least 2 hours, then when you’re ready to serve, top it with more whipped cream and chopped peanut butter cups:

Easy Peanut Butter Pie

This pie is best enjoyed somewhere between frozen and refrigerated. I think the perfect amount of time is to take the pie out of the freezer 10 minutes before you want to eat it.

These melt-in-your-mouth Peanut Butter Cookies are also one of my favorite peanut butter desserts. Enjoy!

How Long Is Peanut Butter Pie Good For? This is stored in the freezer, so it will last a good couple months.

Can Peanut Butter Pie be Frozen? Yes and it should be. The fridge will keep it at too loose of a texture and it would be hard to slice.

This Peanut butter Pie is made without cool whip, and I used mascarpone in place of the usual cream cheese.

More Peanut Desserts:

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5 from 6 votes

Peanut Butter Pie

This Peanut Butter Pie has a rich flavor and texture, and stores well in the freezer.
Course Dessert
Cuisine American
Keyword peanut butter pie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 10
Calories 551kcal


For the Chocolate Graham Crust:

  • 1 sleeve chocolate graham crackers*
  • 1/4 cup sugar
  • 6 tbsp melted butter

For the Peanut Butter Pie Filling:

  • 8 oz mascarpone cheese at room temperature
  • 1 cup peanut butter creamy or crunchy, up to you
  • 1 cup confectioner's sugar (4 ounces by weight)
  • 1 tsp vanilla extract
  • 1.5 cups heavy cream

To Serve:

  • 1/2 cup heavy cream
  • 1 tbsp sugar
  • chopped peanut butter cups for garnish (about 6 mini, or 2 regular)


  • Preheat oven to 350 degrees F.
  • In a food processor, pulse together the graham crackers and sugar, until ground. 
  • Add the melted butter, and pulse until evenly moistened, about 10 times.
  • Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides. 
  • Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
  • To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
  • In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
  • Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and freeze for 2 hours.
  • To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
  • Note: This pie is best enjoyed somewhere between frozen and refrigerated. I think the perfect amount of time is to take the pie out of the freezer 10 minutes before you want to eat it. Enjoy!!!


*If you can't find chocolate graham crackers, simply sub regular graham crackers and add 3 tbsp unsweetened cocoa powder. Also, one sleeve is equivalent to 1.5 cups of graham cracker crumbs.


Calories: 551kcal | Carbohydrates: 25g | Protein: 9g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 106mg | Sodium: 210mg | Potassium: 203mg | Fiber: 1g | Sugar: 20g | Vitamin A: 24.6% | Vitamin C: 0.3% | Calcium: 7.6% | Iron: 2.7%

Post updated November 2018. Originally published August 2011.