Peanut Butter Pie
Servings: 12 servings
Calories: 408cal
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- ¼ cup granulated sugar
- pinch of salt
For the filling:
- 1 cup peanut butter
- 8 oz cream cheese well softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 12 oz whipped topping thawed, divided
- Peanut butter chips, peanuts, melted peanut butter for garnish
Instructions
For the crust
- 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.
Video
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
Nutrition
Serving: 1slice | Calories: 408cal | Carbohydrates: 34g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 36mg | Sodium: 304mg | Potassium: 214mg | Fiber: 2g | Sugar: 26g | Vitamin A: 450IU | Calcium: 58mg | Iron: 1mg
