If you’re a peanut butter lover, then this is the recipe for you. My Peanut Butter Pie is so rich and decadent, full of everyone’s favorite combo: Chocolate + Peanut butter! Keep scrolling for the full recipe.
Now that I’m coming up on one year of saying goodbye to the Yankee life and hello to Southern living, I figured it was about time I got some more classic Southern recipes under my belt. And as a self-proclaimed peanut butter aficionado, I knew this peanut butter pie would be a good place to start. I’m a firm believer that chocolate and peanut butter is one of the greatest flavor combinations of all time. Now, you might not be *as* convinced as me. But I believe that after one bite of this decadent and oh-so-dreamy pie, I’ll have you firmly on the peanut butter x chocolate team.
GG’s Peanut Butter Pie
Creamy and decadent Peanut Butter Pie with a chocolate cookie crust, loaded with toppings. A peanut butter lover’s dream!
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 8–10 1x
- Category: Dessert
- Method: Bake, No-Bake
- Cuisine: American, Southern
Ingredients
Chocolate Cookie Crust Ingredients:
- 2 cups chocolate wafer cookies, finely crushed
- 4 tablespoons butter, melted
Filling Ingredients:
- 8oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1/2 cup heavy whipping cream
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
For Topping (all optional):
- 1/4 cup chopped peanuts
- 1/4 cup mini peanut butter cups, sliced in half
- more chocolate wafers, crushed
- shaved chocolate or chocolate syrup
- whipped cream
Instructions
- Preheat oven to 350 degrees
- In a bowl combine cookie crumbs with butter, adding butter slowly until crumbs begin to stick together. Press crust into 9-inch pie dish
- Bake crust for 10-12 minutes, allow to cool completely
- In a stand mixer or separate large bowl, beat together peanut butter and cream cheese until fully combined and smooth
- In a separate bowl, beat heavy cream until stiff peaks form, then beat in sugar and vanilla
- Fold whipped cream mixture into the peanut butter mixture until well combined and smooth
- Spread filling on cooled crust and top with peanuts, mini peanut butter cups and crushed chocolate wafers
- Refrigerate for at least 5 hours, but ideally overnight
- Slice to serve and top with a drizzle of chocolate syrup and fresh whipped cream
Keywords: peanut butter pie, chocolate peanut butter pie, reese’s pie, southern pie recipe, southern peanut butter pie
This pie is all sorts of creamy and rich. All in all, with the combo of the chocolate cookie crust, smooth peanut butter filling, and loaded up with all the toppings…this is definitely a special occasion sort of dessert. Now, how you define special occasion, I’ll leave up to you. In this case, mine was a random Sunday afternoon š
What cookies should I use?
These Nabisco Famous Chocolate Wafers work perfectly in this recipe. However, if you can’t find them, any other crunchy chocolate cookie (even Oreos!) would work.
Can I use a pre-made pie crust for this Peanut Butter Pie?
Definitely! Basically, the easy cheat to make this pie completely no-bake is to use a pre-made crust. In fact, I won’t even tell anyone…heck, I’ll probably use one next time. And since you’ll have to be super patient to let this pie set for at least 5 hours in the fridge, every minute you can expedite here matters, you know?
As always, if you make this Peanut Butter Pie or any of my other recipes I would love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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