Learn how to make this easy peanut butter pie. Simple to make with a graham cracker crust and a rich, fluffy filling. This pie does not disappoint on peanut butter flavor!
In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.
Press mixture into bottom and up the sides of a pie plate. You can use an 8, 9 or 9.5 inch dish. Place in refrigerator while preparing the filling.
For the filling:
In stand mixer, beat peanut butter, cream cheese, powdered sugar and vanilla until smooth.
Gently fold in 8 ounces (about 3 cups) of the whipped topping and pour into prepared pie crust, spreading evenly.
Top with remaining 4 ounces of whipped topping (about 1 ½ cups). Garnish with peanut butter chips, peanuts and drizzle with melted peanut butter, if desired.
Refrigerate for at least 4 hours, or until thoroughly chilled, before slicing and serving.
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Notes
Peanut Butter Pie Variations:
Use Oreo or Nutter Butter cookies instead of graham crackers for the crust
Dress it up with various toppings or mix-ins: Reese’s, M&Ms, Butterfingers, chocolate chips, chocolate or caramel syrup, candied bacon, banana slices
Use a peanut-free butter such as Sunbutter for those with peanut allergies