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This Peanut Butter Pie is the Perfect Dessert for a Weeknight Gathering [VIDEO]

March 24, 2017

Pies are a universal staple for any gathering, whether it be for a holiday or simply for a weeknight hangout. While some prefer the fruit-filled, gooey centered pies, others prefer a more refined flavor.

Personally, I am a peanut butter fanatic, so anything peanut butter-flavored is something I'm ALL in on.

This pie is one that is perfect for any gathering, large or small, and is sweet enough to satisfy the kids and the adults.

Spoiler alert: Once you bring this baby out, it won't be around for long!


For The Crust:
14 whole chocolate graham crackers
1 tbsp. light brown sugar
7 tbsp. unsalted butter, melted

For The Filling:
8 oz. cream cheese, at room temperature
3/4 c. powdered sugar plus 2 tbsp., divided
1 c. creamy peanut butter
1 c. heavy whipping cream
1 tsp. vanilla extract

For The Topping:
melted peanut butter
melted chocolate
mini Reese's cups
peanut butter chips


Preheat the oven to 325 degrees.

For the crust: In a bowl, of a food processor, blend crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 c. powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, use an electric mixer with the wire whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tbsp. of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to three days.

Recipe and instructions found HERE.