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This peanut butter pie is the ultimate dessert for peanut butter lovers. With a crunchy Nutter Butter pie crust, a rich and smooth peanut butter filling, and a decadent chocolate ganache topping, it’s a crowd-pleaser for any occasion. Best of all, this pie is quick and simple to put together, requiring just a few simple ingredients and a little chill time to set perfectly.
If you are a peanut butter lover, then after you make this easy peanut butter pie recipe, you have to check out my other favorite desserts: Browned Butter Banana Cake with Peanut Butter Honey, Big, Soft and Chewy Peanut Butter Chocolate Chip Cookies and Peanut Butter Swirl Frozen Custard Ice Cream Recipe.

The Chemistry of Peanut Butter Pie
The key to a perfect peanut butter pie is balancing the creamy filling with a sturdy crust. Using Nutter Butters gives the crust (instead of a pre-made crust) gives a distinct peanut butter flavor, while the melted butter helps to bind together. The heavy cream in the filling and the ganache adds richness and creaminess. When whipped to stiff peaks, the cream helps lighten the dense peanut butter, creating a smooth, spreadable filling. Chilling the pie for several hours allows the flavors to meld together and the filling to set firmly.

What is in peanut butter pie?
Nutter Butters
They are crushed into fine crumbs to make a flavorful, peanut butter-infused crust.
Melted Butter
Helps bind the crumbs together to form a sturdy crust.
Heavy Whipping Cream
Whipped to stiff peaks to lighten the peanut butter mixture.
Cream Cheese
Adds a tangy, creamy base for the peanut butter filling. Making sure your cream cheese is room temperature before mixing will ensure a soft and creamy pie.
Creamy Peanut Butter
Provides the rich peanut butter flavor in the filling.
Powdered Sugar
Sweetens and thickens the filling.
Vanilla Extract
It adds warmth and depth to the flavor.
Heavy Cream
Helps melt the chocolate and makes the ganache smooth.
Semi-Sweet Chocolate Chips
Melted into a rich chocolate ganache.
Mini Reese’s Cups
Adds a fun, crunchy topping that pairs perfectly with the creamy filling and ganache.

How do you make peanut butter pie?
Crust
- Preheat your oven to 375 degrees
- Make the crust. In a food processor, pulse 22 Nutter Butters until they form fine crumbs. Add 5 tablespoons of melted butter and pulse until the mixture resembles wet sand.
- Press and bake the crust. Press the crumb mixture into a greased pie plate, covering the bottom and sides evenly. Bake for 10 minutes until set. Remove and allow to cool fully.
Filling
- Whip the cream. In the bowl of a standing mixer, whip 3/4 cup of heavy cream until it forms stiff peaks. Scoop into a separate bowl and set aside. You can use a large mixing bowl and a hand mixer if you don’t have a standing mixer.
- Make the peanut butter. In the same mixing bowl, add 8 ounces of softened cream cheese, 1 cup of creamy peanut butter, 3/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix on medium speed until combined.
- Fold in the whipped cream. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined and fluffy.
- Fill the pie crust. Spread the peanut butter mixture evenly into the cooled pie crust.
Ganache
- Make the ganache. Combine 1/2 cup of heavy cream and 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring after each session, until the chocolate is fully melted and smooth.
- Top the pie. Pour the chocolate ganache over the peanut butter filling and smooth it out with an offset spatula. Sprinkle with mini Reese’s cups.
Chill and Serve
- Chill the pie. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.
- Serve. Slice the pie and enjoy your chocolate peanut butter pie with a drizzle of chocolate syrup or an extra dollop of Cool Whip on top!

How to Store Peanut Butter Pie
Store the pie in the refrigerator, covered with plastic wrap, for up to 5 days. You can freeze the pie (without the ganache) for up to 3 months. Thaw overnight in the fridge and add the ganache and toppings before serving.
This pie is a great make-ahead dessert because it needs time to chill and set. You can prepare the pie 24 hours before, making it perfect for holiday gatherings or special events.
Serving Suggestions
Serve this peanut butter pie with a scoop of homemade whipped cream or Cool Whip and a drizzle of chocolate syrup. For extra crunch, add some Reese’s Pieces or chopped peanuts.
Recommended Products
Why make peanut butter pie?
This chocolate peanut butter pie is perfect for any occasion, from casual family dinners to special celebrations. Its creamy, rich texture makes it an ideal dessert for peanut butter lovers. It’s also a fantastic options for holiday gatherings or summer barbecues, especially since it requires minimal baking and comes together quickly.
This old-fashioned peanut butter pie has all the flavors of a classic peanut butter dessert but with the creaminess of a cheesecake. The peanut butter mixture is whipped until light and fluffy, and when paired with the crisp Nutter Butter crust and chocolate ganache, it becomes a chocolate peanut butter pie that’s truly irresistible. It’s easy enough for a casual dinner and elegant enough for a special occasion.
Enjoy baking this delicious peanut butter pie that will impress your guests. With its creamy peanut butter filling, chocolate ganache topping, and crunchy Nutter Butter crust, it’s the perfect way to indulge in a sweet treat!

FAQs
Can I use Cool Whip instead of homemade whipped cream?
Yes, you can substitute Cool Whip for the heavy whipping cream in the filling if you’re short on time. However, homemade whipped cream gives the pie a richer texture and flavor.
How do I make the pie crust if I don’t have Nutter Butters?
If you can’t find Nutter Butters, you can use a graham cracker crust or a combination of peanut butter cookies and graham crackers for a similar flavor.
How do I store the peanut butter pie?
Store the pie in the fridge, covered with plastic wrap, for up to 5 days. For more extended storage, you can freeze the pie for up to 3 months.
Can I add other toppings?
Absolutely! Try drizzling chocolate syrup or adding Reese’s Pieces or peanut butter cups for extra flavor and texture. You can also add a dollop of Cool Whip on top before serving.
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Peanut Butter Pie
Ingredients
Crust
- 22 Nutter Butters
- 5 tbsp Melted Butter
Filling
- 3/4 cups heavy whipping cream
- 8 ounces cream cheese
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Topping
- 1 package mini Reeses
Instructions
- Preheat the oven to 375 degrees.
- In a food processor, add the Nutter Butters and chop into a fine crumb. Add the melted butter and pulse until it has the consistency of wet sand.
- Press into a greased pie plate and bake for 10 minutes.
- Remove the pie crust and allow to cool fully.
- Add all the filling ingredients into the bowl of a standing mixer and mix until combined. Turn the speed up to medium-high and whip until thickened and the consistency of frosting.
- Pour the peanut butter filling into the cooled pie crust.
- In a microwave-safe bowl, add the cream and the chocolate chips, microwave for 30 seconds, and then stir rapidly. Repeat, then stir until the chocolate is fully melted and smooth.
- Pour the ganache on top of the peanut butter pie, and sprinkle the mini Reeses.
- Cover with plastic wrap and chill for at least 4 hours. Enjoy!
Nutrition
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