Too hot to turn on the oven? This one is for you. This Easy Peanut Butter Pie is a cool, creamy treat. It is perfect for those warm summer afternoons.
You only need a few minutes to prep it. Your family will love the rich flavor. It feels like a special treat every time.
Why You’ll Love This Recipe
This recipe is a total winner for busy parents. It uses simple ingredients you likely have. There is no baking required at all. This keeps your kitchen nice and cool.
It is a fantastic choice for a summer potluck. Everyone loves the classic peanut butter and graham cracker combo. It is kid-approved and disappears fast. You can make it ahead of time too.
Simple Cooking Steps
Making this pie is incredibly straightforward. You just beat, fold, and chill. Even if you are a beginner, you can do this. The creamy filling comes together in one bowl.
The hardest part is waiting for it to set. Your patience will be rewarded with perfect slices. It is a stress-free dessert for any day.
Ingredients You’ll Need
Most of these items are probably in your pantry right now. Fresh whipped cream makes it extra light and fluffy.
- 1 9-inch prepared graham cracker crust
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Step-by-Step Directions
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and uniform.
- Add the powdered sugar and vanilla extract to the mixture, beating on low speed until fully incorporated.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.
- Transfer the filling into the prepared graham cracker crust and spread evenly with an offset spatula.
- Refrigerate the pie for a minimum of 4 hours to allow the filling to set before serving.
Best Ways to Enjoy It
Serve this pie cold straight from the fridge. You can top it with a drizzle of chocolate sauce. A few crushed peanuts add a nice crunch. It looks beautiful on a dessert table.
Bring this to your next neighborhood potluck. Your friends will definitely ask for the recipe. It pairs perfectly with a cold glass of milk.
Storage & Reheating
Keep your Easy Peanut Butter Pie in the refrigerator. Cover it loosely with plastic wrap or a lid. It stays fresh for up to 4 days. This makes it a great make-ahead option.
You can also freeze this pie for a frozen treat. Wrap it tightly in foil before freezing. Thaw it for 15 minutes before slicing. It tastes like an ice cream cake!
Recipe Tips
- Use room temperature cream cheese for a smooth filling.
- Avoid using natural peanut butter that separates.
- Fold the whipped cream gently to keep it light.
- Chill for the full 4 hours for clean slices.
- For a summer twist, add fresh banana slices.
- Use a store-bought crust to save extra time.
- Whip your cream in a chilled bowl for better volume.
Ways to Switch It Up
- Use a chocolate cookie crust for a Reese’s flavor.
- Swap vanilla for almond extract for a nutty twist.
- Stir in mini chocolate chips for extra texture.
- Use dairy-free cream cheese and cream for a vegan version.
Common Questions
Can I use Cool Whip instead of heavy cream?
Yes, you can use an 8-ounce tub of thawed whipped topping. It will make the pie a bit sweeter. The texture will still be very creamy.
How do I know when the pie is set?
The center should feel firm to a light touch. It should not jiggle when you move the pan. Four hours is usually the perfect amount of time.
Will kids enjoy this recipe?
Absolutely! It tastes like a giant peanut butter cup. It is a huge hit at kids’ birthday parties.
I hope this creamy pie brings joy to your summer table. It is the perfect way to end a sunny day. Happy cooking!
— Lidia
Easy Peanut Butter Pie
Ingredients
- 1 9 -inch prepared graham cracker crust
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Instructions
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and uniform.
- Add the powdered sugar and vanilla extract to the mixture, beating on low speed until fully incorporated.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.
- Transfer the filling into the prepared graham cracker crust and spread evenly with an offset spatula.
- Refrigerate the pie for a minimum of 4 hours to allow the filling to set before serving.
