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Recipe for Peanut Butter Pie

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This recipe for Peanut Butter Pie is a winner! Every year we celebrate our Anniversary Sunday at our church and one of the activities is a pie baking contest. My friend Amanda Allen won with this amazing recipe for Peanut Butter Pie.

Lok below to see how she made it and get her recipe! This dessert is perfect for any time of year, even the coldest days of winter!

Recipe for Peanut Butter Pie

Recipe for Peanut Butter Pie- By Amanda Allen

This no bake pie comes together with a peanut butter cookie crumb crust, a cream filling with chunks of Reese’s Peanut Butter cups, and a gorgeous topping of Cool Whip, crushed nuts and chocolate drizzle. If you have peanut butter lovers in the family, this one is a must make!

I love no bake pies for their simplicity. You can make one during the holidays when the oven is busy with other things! For warmer season holidays such as Memorial Day, Father’s Day, and of course Independence Day, this dessert is ideal as it’s served cold.

You don’t even need to add the typical whipped cream or ice cream we always serve with cobblers. This is a stand-alone dessert you can bring to your get-together and serve easily!

Recipe for Peanut Butter Pie

How To Make:

This pie is a no bake pie, so to get started just make sure you have plenty of time to allow your pie to set up in the refrigerator. This is one step you won’t want to rush! 🙂

First, you will start with your cookie crust. This recipe calls for peanut butter cookies, so you can use your preference or whatever is available in stores. You can definitely use Nutter Butter cookies, but I actually prefer cookies without any cream in them so that the crust isn’t too heavy. A good crunchy, off brand peanut butter cookie will work just fine! You will use close to 2 cups of cookies, so about half of a regular sized package.

After your crust is completed and chilling in the refrigerator, you can move on to the peanut butter pie filling. This works best if you allow your cream cheese to come to room temperature. If that isn’t an option (your you’re like me and forgot– haha!) you can just soften in the microwave on the lowest setting

You will then cream together the cream cheese and the powdered sugar, either in a stand mixer or with a hand mixer/whisk attachment. I prefer my stand mixer and always beat the cream cheese on its own first to get rid of any larger clumps! This is a good extra step if you did have to soften it in the microwave. A few very small clumps won’t affect the recipe in this case.

Finally, add your other ingredients, folding in the cool whip at the end. You don’t have to add any certain type of peanut butter, but I find Jif Creamy Peanut Butter works well for recipes.

Scrape down the sides of your bowl and give it a final mix with a flat spatula, and then aside and chop the mini Reese’s Cups. Be sure to gently fold the cool whip and the Reese’s into the mixture for best results. I have to say, the Reese’s Minis give an over the top peanut butter flavor!! You can’t skip this ingredient. 🙂

Recipe for Peanut Butter Pie

Topping:

For the topping, you will need to add your plain Cool Whip and smooth out over the top. This recipe is super forgiving, and if you don’t have a bakery-perfect look, that’s ok! You will add chocolate drizzle and chopped peanuts prior to refrigerating. I did add a note at the end of the recipe, that if you want a chocolate drizzle that holds it’s shape better, you can use Candy Melts or even Reese’s Shell/Hershey’s Shell toppings. Those are typically for ice cream but you can definitely use them here, too!

The recipe states 2 hours of refrigeration time, but with cream pies, additional time will only allow it to set up better. You can refrigerate up to overnight if needed. The pie will taste the best if served within one day, so be sure to consider that when you’re planning your recipe.

A Note About Peanut Desserts:

This Peanut Butter Pie is full of flavor– and of course nuts! Any time I bring a dessert that contains nuts to a church gathering, party, or potluck I try to label what the dessert is. This one obviously contains nuts since we add them to the top– they aren’t easy to miss! However, If you are concerned with nut allergies, you can find cute labels here to ensure your guests or attendees don’t accidentally consume nuts if they can’t have them/

If you love the look of this cake but want to optionally use a different nut butter, go for it. There are plenty of great nut butters available, especially at nutritional stores like Sprouts and Natural Grocers. I love Justin’s Almond Butter which comes in several flavors. Keep in mind the nutritional values will vary and the consistency of the pie may differ slightly if you are using a substitute nut butter.

I hope you can make this delicious recipe for Peanut Butter Pie. Print your full recipe below, and if you’re entering a pie contest– let us know if it was a winner for you!! Enjoy!

Yield: 8

Peanut Butter Pie

Recipe for Peanut Butter Pie

This peanut butter pie is a no bake treat perfect for any peanut butter lover! It features a cookie crumb crust, peanut butter cream filling, and delicious toppings!

Prep Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

Pie Crust

  • 1 3/4 cups peanut butter cookies, crushed
  • 6 tablespoons unsalted butter, melted

Cream Pie Filling

  • 3/4 cup peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup (about 8 ounces) confectioners sugar
  • 2 Tablespoons milk (not skim)
  • 3/4 tub of Cool Whip, thawed
  • 4-5 ounces Reese's Minis candy, chopped

Topping (Optional)

  • 1/4- 1-2 tub Cool Whip, Thawed
  • 1/4 cup crushed roasted peanuts (unsalted, unflavored)
  • Hershey's Chocolate Syrup for Drizzle

Instructions

To make crust, crush the cookie crumbs in a food processor until no large chunks remain. Add melted butter and pulse until crumbly. Add mixture into a pie pan and press down well to form crust.

Refrigerate crust while mixing up the filling.

In a large bowl or stand mixer, blend cream cheese and confectioner's sugar. Use a cake batter or whisk attachment. Add milk and peanut butter and mix well.

Remove mixing attachment and gently fold in the Cool Whip and candy, using a flat spatula.

Pour into prepared pie crust.

Top with additional cool whip, spreading out gently to avoid mixing the two layers.

Top with nuts (make sure they are unflavored, and unsalted!), and Hershey's Chocolate Syrup for topping.

Refrigerate for 2 hours, up to overnight. Serve chilled. Enjoy!

Notes

If you want a chocolate drizzle that holds it shape, you can alternately use Hershey's Chocolate Shell or Reese's Shell ice cream toppings. Or, melt Candy Melts in a microwave safe container and drizzle with a fork or knife over the chilled pie.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 956Total Fat: 67gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 88mgSodium: 679mgCarbohydrates: 78gFiber: 5gSugar: 56gProtein: 20g

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Please leave a comment if you love this recipe!

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