Peanut Butter Pie
Peanut Butter Pie is made with creamy peanut butter, cream cheese, powdered sugar, and cool whip.
Servings 8 slices
Calories 598kcal
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground peanuts
- 3 tablespoons brown sugar
- 6-8 tablespoons unsalted butter melted
Filling:
- 1/3 cup unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 8 ounces Cool Whip thawed
Toppings:
- 10 Nutter Butter Cookies
- Chopped salted peanuts
- Chopped peanut butter cups
- Chocolate sauce
Instructions
- Add the crust ingredients in a large bowl and still until well combined.
- Press into the bottom of a springform pan and up the sides about an inch. Set aside.
- Add the cream cheese, peanut butter, and vanilla to a large bowl or to the bowl of a stand mixer. Beat on medium speed for 1-2 minutes, or until light and fluffy. Stop to scrape the sides and bottom of the bowl.
- Add in the powdered sugar and beat to combined.
- Add in the in the cool whip and beat on low speed until combined.
- Transfer the mixture into the prepared springform pan and level the top with a spatula.
- Top with the peanut butter cookies, chopped salted peanuts and chopped peanut butter cups.
- Refrigerate for at least 4 hours or overnight.
- Slice and drizzle with chocolate sauce and melted peanut butter before serving.
Video
Notes
- For the perfect texture, use store-bought creamy peanut butter, not the homemade type that has a heartier and greasier texture.
- Make sure to refrigerate the pie properly before serving, it is best served straight from the fridge.
- Instead of using Cool Whip, you can make your own whipped cream to use in this recipe.
Nutrition
Calories: 598kcal | Carbohydrates: 41g | Protein: 15g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 551mg | Potassium: 417mg | Fiber: 3g | Sugar: 25g | Vitamin A: 705IU | Calcium: 117mg | Iron: 2mg