This super creamy Peanut Butter Pie is one of the easiest, and most enjoyable desserts you can make. Peanut butter fans will love this easily prepared dessert. A buttery biscuit crust holds a creamy, decadent filling. Top the pie with whipped cream and chocolate shavings, and watch it quickly disappear at your next gathering!
Why we love this recipe:
This pie is everything a dessert should be. It is quick and easy to prepare and with each bite there is a lovely contrast of flavours and textures. The crust is crunchy and buttery, and the peanut butter filling is smooth, deliciously rich and creamy.
You’ll love it because:
- It can easily be gluten-free; just use appropriate biscuits/cookies in the base.
- This Peanut Butter Pie is so simple to make that you can serve it for almost any occasion.
- It is ideal for entertaining – this pie can be made the day before you need it and stored in the refrigerator until you are ready to serve.
- Easy to transport, the pie is ideal if you’ve offered to take a dessert to a friend’s home.
- You can customise the decorations – when I used to make this recipe some (20!) years ago, we drizzled melted chocolate on top and served with ice cream.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Plain sweet cookies/biscuits – I use either Digestives or Granita biscuits usually. Graham crackers would also work. Use a gluten-free cookie if you prefer.
Butter – the melted butter combines with the crushed biscuits/cookies to form a crispy crust.
Whipping cream – Use a whipping cream/heavy cream that has 35% milk fat.
Cream cheese – use full-fat in block form.
Peanut butter – I use an all-natural, unsweetened, smooth/creamy variety.
Light brown sugar – has a slight, caramel flavour.
Vanilla bean paste – I love vanilla bean paste which contains vanilla bean seeds. However, you can use a natural extract. Avoid artificially flavoured vanilla extract/essence.
Step by step instructions:
- To begin, I make the base. Whiz the biscuits/cookies to fine crumbs in a food processor and then blend with melted butter.
- Press the biscuit base into a pie plate and bake for about 8 minutes.
- For the filling, whip a cup of cream.
- Then, in the bowl of a stand mixer, blend cream cheese, peanut butter, brown sugar and vanilla. Fold the whipped cream into the peanut butter mixture.
- Pour the peanut butter mixture onto the biscuit base, smooth the filling and place the pie in the freezer. Leave it in the freezer for about one hour to quickly chill, and then transfer it to the refrigerator.
- Decorate with whipped cream and chocolate shavings. Serve and enjoy!
Tips for success and FAQs:
This is not a dessert to whip up at the last moment. A little forward thinking is necessary as the dessert needs to be thoroughly chilled before serving.
The key to making a smooth, creamy pie is to have the cream cheese and peanut butter at room temperature. Otherwise, the filling will not be silky smooth.
Whilst some recipes for biscuit/cookie crusts are not baked, I prefer to bake the crust for about 10 minutes. This helps the base to hold together better, makes it crisper and gives it a little extra flavour.
It is necessary to serve the Peanut Butter Pie whilst it is chilled. The filling will become soft again very quickly if left at room temperature. It still tastes delicious, but it becomes impossible to cut a neat slice.
Graham crackers or digestive biscuits are popular for crusts, but you can use almost any crunchy cookie.
You certainly can do that. Just choose gluten-free cookies/biscuits that are plain, sweet and crispy.
More delicious recipes for you to try:
These desserts are all so simple and are perfect to make in advance:
Decadent and rich, you cannot go wrong with this Peanut Butter Pie. Enjoy this delicious crowd-pleasing dessert, and please let me know in the comments below if you try it.
This post was originally published in December 2018. It has been updated with new photos and more information. The recipe remains the same.
Peanut Butter Pie
- 250 g (9 oz) plain sweet biscuits/cookies See Note 1
- 80 g (⅓ cup) unsalted butter – melted
- 250 ml (1 cup) heavy/whipping cream See Note 2
- 250 g (9 oz) cream cheese – at room temperature See Note 3
- 315 g (11 oz) peanut butter – I use smooth/creamy
- 155 g (¾ cup) light brown sugar
- 1 ½ teaspoon vanilla bean paste See Note 4
- whipped cream/chocolate shavings to serve – optional
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- Preheat the oven to 180 Degrees C (350F).
- Place the biscuits/cookies in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.Add the melted butter to the biscuit crumbs and process until well combined.
- Tip the biscuit and butter mixture into a 9” / 23 cm pie plate. Using the back of a dessert spoon, or the base of a flat-bottomed glass, press the mixture over the base and up the side of the pie plate.Place the pie crust into the pre-heated oven and bake until golden, about 8-10 minutes. Remove the crust from the oven and set aside to cool completely.
- In a medium-sized bowl, using hand-held electric beaters, beat the cream until it holds soft peaks.
- Fit a stand mixer with the whisk attachment. Add the cream cheese, peanut butter, brown sugar and vanilla and beat at high speed until the mixture is smooth.
- Gently fold the cream into the peanut butter mixture. Use a large rubber spatula or metal spoon.Start by adding ⅓ of the cream to slacken the peanut butter mixture. Run the spatula, or spoon, around the side of the bowl and then along the base. Fold the mixture over onto itself. Give the bowl a quarter turn and repeat the technique until the cream is folded in. Fold in the remaining ⅔ of the cream, repeating the method for folding, until the mixture is smooth and creamy.
- Fill the pie case with the mixture, and smooth over with a palette knife or spatula.
- Place the pie in the freezer for 1 hour to chill. Do not cover the pie with cling wrap before chilling, or the filling may stick.
- After 1 hour, remove the pie from the freezer, cover with cling wrap and place it in the refrigerator. Keep the pie in the refrigerator until you’re ready to serve. At room temperature, the filling will become very soft and it will be impossible to cut neat, clean slices.
- Prior to serving, top the pie with whipped cream and shaved chocolate if desired. Or, serve cream on the side.
- Any plain sweet cookie will work – I usually use Digestives or Granita Biscuits. You could also use Graham Crackers or a gluten-free alternative.
- In Australia, whipping cream/heavy cream has 35% milk fat.
- Ensure your cream cheese and other ingredients are at room temperature, so they blend smoothly.
- Use good quality vanilla which is naturally extracted, not artificially flavoured.
- Please note, the nutritional information is based on eight serves. It does not include how the pie is decorated/what it is served with. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.