Peanut Butter Pie is my husband Joe's favorite dessert. But not just any peanut butter pie, it has to be my version. Cool, rich, and fluffy, it's a pie that get's devoured quickly whenever I make it for family and friends.
I seriously have to whip up two pies when I make this recipe, one for my husband, and one for the rest of my family. Seriously it's that good. I switch up the crust every time I make it and use either a graham cracker crust, or an Oreo cookie crust. When you use the chocolate crust, it taste like a big slice of a peanut butter cup candy bar. The crust is crunchy and buttery, and the filling light, fluffy, and luscious, for a pie that is out of this world good.
This pie is the perfect dessert to take to a party or potluck gathering, since it needs to chill out in the fridge for a couple of hours before serving. So it can be made in advance without any problems. If you like peanut butter and chocolate, you're going to love this pie!
Joe's Peanut Butter Pie
1 cup creamy peanut butter
1 - 8 ounce package cream cheese, softened
1 cup + 3 tablespoons powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla
1 graham cracker pie crust or Oreo cookie pie crust
In the bowl of a stand mixer beat the peanut butter, cream cheese and vanilla until smooth.
Add 1 cup of powdered sugar and beat again until smooth. Set aside.
In a separate bowl, beat the heavy cream until soft peaks form. Add the remaining 3 tablespoons of powdered sugar and vanilla, and continue to whip till stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until thoroughly combined.
Spoon filling into crust, evening out the top with a spatula or spoon. Chill pie in the refrigerator for at least two hours, preferably overnight, before serving.
Can be stored in the refrigerator for up to 3 days.
What's your favorite dessert?
Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!
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