Peanut Butter Cream Pie with a homemade graham cracker crust is an easy no-bake dessert perfect for any season! This recipe is one hundred percent homemade and delicious too!
This peanut butter cream pie is silky smooth, creamy, and fluffy! That melt-in-your-mouth peanut butter goodness is what you get with this no-bake pie!
Plus, the homemade graham cracker crust compliments the peanut butter flavor so nicely, as it is buttery with just a hint of salty. You couldn't get a better duo in my opinion!
Just like with my Banana Cream Cheesecake Bars, it's just so much BETTER, and worth it, to make your own graham cracker crust.
How to Avoid Graham Cracker Crust From Sticking
More often than not, homemade graham cracker crusts have a tendency to stick to the bottom of the pie pan.
It is quite frustrating when it comes time to slice your pie that you worked so hard on, only for the crust to stick to the bottom and start to crumble. I like a bit of crumble with my crust, but not to the point where it makes the entire slice fall apart.
How do we fix this common issue? Non-stick cooking spray. Just spray down your pie pan before molding your graham cracker crust. This will help a lot!
Make Your Own Graham Cracker Crust
Not only is a homemade pie crust really delicious, but it's also so easy to make! You really have no need of buying a store bought crust because in less than five minutes, you'll have made your own.
Store-bought crusts are typically hard, less flavorful, and I really miss that buttery graham cracker flavor that lacks within a store-bought crust. Also, they're just not big enough to hold all of this amazing peanut butter cream filling!
Please, do yourself, your family, and your friends a huge favor by making your own graham cracker crust. You won't regret it. 🙂
Baking Tips Before Starting:
- Grease Pan: Lightly grease your pie pan with non-stick spray to avoid the graham cracker crust from sticking.
- Homemade Whipped Cream: Unlike most peanut butter pie recipes I see online, this recipe uses real whipped cream instead of cool whip. Not only does it give the pie a less artificial flavor, but it's fluffier!
- Chill Time: This pie needs to chill for at least 6 hours in the refrigerator. It's best to make it the night before, that way it has all night to chill.
Ingredients in Peanut Butter Cream Pie
Graham Cracker Crust:
- Graham Crackers: Overall structure of the crust.
- Sugar: Adds sweetness.
- Salt: Enhances flavor.
- Unsalted Butter: Used for that buttery flavor when mixed into the crushed graham crackers.
Peanut Butter Pie Filling:
- Heavy Whipping Cream: Gives body to the pie and adds that light and fluffy consistency.
- Creamy Peanut Butter: Flavor and provides a smooth texture.
- Cream Cheese: Adds creaminess and flavor.
- Powdered Sugar: Adds sweetness and keeps the pie smooth in texture (as opposed to using granulated sugar).
- Vanilla Extract: Adds extra flavor.
How to Make Peanut Butter Cream Pie:
- Graham Cracker Crust: Crush the graham crackers until they resemble fine crumbs. Mix together the crumbs, sugar, and salt using either a silicone spatula or a wooden spoon (like these). Then add the melted butter.
- Grease your 9-inch pie pan with non-stick spray and press the graham cracker crust down firmly using a measuring cup or your fingers. Place the pie pan in the freezer.
- Peanut Butter Filling: Whip the heavy whipping cream using either an electric stand mixer or a handheld mixer. Place into a separate bowl and set aside. Cream together both the peanut butter and cream cheese until fully combined. Add the powdered sugar and vanilla extract.
- Fold the whipped cream into the peanut butter mixture. Pour the filling into the prepared graham cracker crust and place into the refrigerator to chill for at least 6 hours (overnight is best).
More Pie Recipes You'll Love:
Peanut Butter Cream Pie
Equipment
- 9-inch pie pan
Ingredients:
Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers (about 10 graham crackers)
- 2 tbsp sugar
- 1/8 tsp salt
- 6 tbsp unsalted butter, melted
Peanut Butter Pie Filling:
- 1 cup heavy whipping cream
- 1 cup creamy peanut butter
- 8 oz cream cheese, room temperature (1 package)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
Graham Cracker Crust:
- Crush the graham crackers until they are fine crumbs (I used a food processor for this). Pour the crumbs into a medium-sized mixing bowl and mix in the sugar and salt. Add the melted butter and stir until combined.
- Pour into a greased 9-inch pie pan and press the crust down firmly using a measuring cup or your fingers. Be sure to press along the sides of the pan too. Put the pie pan into the freezer until ready to use.
Peanut Butter Filling:
- In an electric stand mixer with the whisk attachment (or a hand mixer), beat the heavy whipping cream on medium-high speed until stiff peaks form (about 3-5 minutes). Scoop the whipped cream into a separate bowl and set aside.
- Using that same mixing bowl (you don't have to clean it first!), beat the peanut butter and cream cheese using the paddle attachment on medium-high speed until smooth and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until combined. You may need to scrape the side of the bowl a few times.
- Remove the bowl from the stand and gently fold in the whipped cream until combined. At this time, remove the crust from the freezer and pour the peanut butter filling into the pie pan.
- Chill the pie in the refrigerator for at least 6 hours or overnight (chilling the pie overnight before serving is best!).
Notes:
Looks absolutely delicious! I love baking (no bake) recipes to try on my own ✨🧡
Thank you! No-bake recipes are so fun for the summer! 🙂