Peanut Butter Pie for Thanksgiving is a dream come true for dessert lovers. It is smooth, creamy, and bursting with rich peanut butter flavor, all resting on a crunchy chocolate cookie crust. The best part is that it requires no baking, making it the perfect easy yet impressive dessert for the holiday table.
I started making this pie a few years ago when I wanted something that felt indulgent but different from the usual pumpkin or pecan pie. The combination of creamy peanut butter filling and chocolate crust quickly became a new family favorite. It is the kind of pie that disappears faster than anything else on the dessert table.
Why You’ll Love This Recipe
- No baking required and incredibly easy to make
- Creamy, rich peanut butter flavor that everyone loves
- Perfect balance of sweet, salty, and chocolatey
- Can be made ahead for stress-free holidays
- Elegant enough for Thanksgiving but simple for everyday
Ingredients You’ll Need
For the Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup (55 g) melted butter
For the Peanut Butter Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup (250 g) creamy peanut butter
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream
For the Topping
- 1 cup (240 ml) whipped cream or whipped topping
- 2 tablespoons chopped peanuts or mini chocolate chips (optional)
- Warm chocolate or caramel drizzle for garnish
Step-by-Step Instructions
Step 1: Make the Crust
Mix the crushed cookies with melted butter until evenly coated. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator while you make the filling.
Step 2: Prepare the Filling
In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, then mix again until creamy.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
Step 4: Assemble the Pie
Spread the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until firm.
Step 5: Add the Topping
Before serving, spread or pipe whipped cream over the top. Garnish with chopped peanuts, chocolate drizzle, or crushed cookies for a festive finish.
Chef’s Tips for the Perfect Peanut Butter Pie
- Use full-fat cream cheese for a rich, creamy texture
- Fold the whipped cream gently to keep the filling light and airy
- Chill overnight for the best flavor and texture
- Use natural peanut butter only if it is well stirred and not oily
- Add a pinch of salt to balance the sweetness if desired
Variations and Substitutions
- Swap the chocolate crust for a graham cracker crust for a lighter version
- Add a thin layer of melted chocolate or ganache on top of the crust before filling
- Use crunchy peanut butter for added texture
- Top with crushed Reese’s cups or peanut butter chips for extra flavor
- Make mini versions in muffin tins for individual servings
Serving Suggestions
This peanut butter pie is the perfect finale to a Thanksgiving feast.
- Serve with a drizzle of warm chocolate or caramel sauce
- Pair with a glass of cold milk or hot coffee
- Top with chopped peanuts for crunch
- Add a sprinkle of sea salt flakes for a gourmet touch
Common Mistakes to Avoid
- Using whipped cream that is too soft, which can make the filling runny
- Skipping the chill time, which prevents the pie from setting
- Overmixing the whipped cream into the filling, which deflates it
- Using natural peanut butter that separates easily
- Cutting the pie before it is fully chilled
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 4 days
- Freeze for up to 2 months and thaw in the fridge before serving
- Make the crust and filling a day ahead, then add the topping just before serving
- Keep leftovers chilled to maintain the creamy texture
Nutrition Facts (per slice, approx.)
- Calories: 420
- Protein: 9 g
- Fat: 30 g
- Carbohydrates: 28 g
- Sugar: 18 g
- Sodium: 210 mg
- Fiber: 2 g
Peanut Butter Pie for Thanksgiving
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- 9-inch pie dish
- Refrigerator
Ingredients
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreos, finely crushed)
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup whipped cream or whipped topping (for garnish)
- 2 tbsp chopped peanuts or mini chocolate chips (optional)
- Warm chocolate or caramel drizzle (for garnish)
Instructions
- Mix the crushed cookies with melted butter until evenly coated. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator while you make the filling.
- In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, then mix again until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
- Spread the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until firm.
- Before serving, spread or pipe whipped cream over the top. Garnish with chopped peanuts, chocolate drizzle, or crushed cookies for a festive finish.
Notes
Nutrition
Creamy, Dreamy, and Perfect for Thanksgiving
Peanut Butter Pie for Thanksgiving is an easy, crowd-pleasing dessert that adds a little extra comfort to your holiday table. With its silky filling, chocolate crust, and nutty sweetness, it is the perfect balance of elegance and nostalgia.
Whether you are serving it next to pumpkin pie or as the main attraction, this peanut butter pie will steal the spotlight and make your Thanksgiving meal even more memorable.
