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Overhead shot of pie in dish, decorated with cream, chocolate and peanuts.

Peanut Butter Pie

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 28 minutes
Servings 8 people
Calories 727kcal
Author Alexandra


  • 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


  • 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 bowlusing 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.



  1. Any plain sweet cookie will work - I usually use Digestives or Granita Biscuits. You could also use Graham Crackers or a gluten-free alternative.
  2. In Australia, whipping cream/heavy cream has 35% milk fat.
  3. Ensure your cream cheese and other ingredients are at room temperature, so they blend smoothly.
  4. Use good quality vanilla which is naturally extracted, not artificially flavoured.
  5. 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. 


Calories: 727kcal | Carbohydrates: 53g | Protein: 15g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 449mg | Potassium: 392mg | Fiber: 3g | Sugar: 34g | Calcium: 94mg | Iron: 2mg