The first time I made this Peanut Butter Pie, my kitchen transformed into a place of pure, sweet anticipation. The air was rich with the toasty scent of graham crackers browning in butter, followed by the unmistakable, comforting aroma of melting peanut butter and chocolate. I remember the quiet, satisfying tap-tap-tap as I pressed the crust into the pan, already dreaming of the creamy filling. When I finally pulled the finished pie from the fridge, its surface smooth as silk and garnished with a drizzle of dark chocolate, I knew I’d found a dessert that was more than just a recipe—it was a hug in pie form. This isn’t just a treat; it’s the one I make when I want to see faces light up with genuine, nostalgic joy, and it’s become my most-requested dessert for every gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs (from about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup creamy peanut butter (not natural or oily-style)
- 8 ounces full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 1/2 cups heavy whipping cream, cold
- 2 tablespoons granulated sugar (for the whipped cream)
- Optional for garnish: melted chocolate, chopped peanuts, or whipped cream rosettes
Let’s talk ingredients, because choices here truly matter. I’ve learned the hard way that using natural peanut butter (the kind that separates) will give you a greasy, unstable filling—stick with a conventional, shelf-stable creamy variety like Jif or Skippy for the perfect texture and that classic flavor. For the cream cheese, full-fat is non-negotiable for richness and structure; low-fat can make the filling weepy. And when it comes to the crust, take the extra minute to blitz whole graham crackers in your food processor. Pre-packaged crumbs can sometimes be too fine and dusty, but freshly made crumbs have a better texture that holds the butter beautifully.(See the next page below to continue…)