When I say that my easy peanut butter pie recipe is EASY, I really mean that it’s easy. I’m talking no-brainer easy! This is my go-to pie recipe for carry-in events and holidays because you can quickly make it using a store bought graham cracker crust and a few simple ingredients.
The best part is, this easy peanut butter pie tastes just as thick, rich and creamy as those fancy slices of peanut butter pie that you pay five dollars a piece for at your favorite restaurant!
Easy Peanut Butter Pie Recipe
It’s true—I’m basically obsessed with this easy peanut butter pie. It’s my personal favorite pie right now because the texture is like a cloud.
Sure, I could make my own graham cracker crust, but I love having a dessert recipe option that is easy to put together and spoon into a store bought crust. This is a great option if you need to make several pies to take to an event or if you’re going to have a big crowd over for a special holiday meal.
I also make a version of this easy peanut butter pie recipe that has an OREO cookie crust which is really good as well. Oh, and if you’re a big fan of OREO, check out my double-decker OREO cheesecake recipe!
That’s part of what makes this easy pie so great. There are really a number of ways you can make this recipe your own by swapping out some of the ingredients. You can garnish the top of your pie with the peanut butter crumbles that I used here (get the instructions below), with chocolate curls, chocolate chips or even crushed graham crackers.
I think these peanut butter crumbles are really pretty so I usually tend to garnish the top of my pie with them.
I first found this recipe in an old church cookbook, but I made so many changes that the original recipe sort of got lost over the years. There are quite a few peanut butter pie recipes out there, but I hope you’ll give this one a try. The flavor and texture of the pie is just perfect in my book.
In fact, I’m totally crazing a piece right now!
Easy Peanut Butter Pie Recipe
YIELD: 1 PEANUT BUTTER PIE
For the crust (I told you this recipe was easy)
1 9-inch graham cracker pie crust, I used store bought!
For the pie filling
1 ( 8 oz.) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 ( 8 oz.) container whipped topping, thawed
For the peanut butter crumbs on top (optional)
2 tablespoons powdered sugar
1 tablespoon peanut butter
FOR THE PIE FILLING
In a medium bowl beat the cream cheese and the peanut butter until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1 ½ cups of the whipped topping just until combined.
Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs.
Chill for a minimum of 2 hours or overnight.
FOR THE PEANUT BUTTER CRUMBS ON TOP (OPTIONAL)
In a small bowl, using a fork, cut the peanut butter into the powdered sugar until crumbs are formed.