For a smoother filling, use creamy peanut butter instead of crunchy. If you don't have a food processor, you can crush the cookies in a resealable bag using a rolling pin. To prevent the crust from sticking, spray the pie pans with non-stick cooking spray before pressing in the cookie crumb mixture. For a richer flavor, use dark chocolate sandwich cookies. The pie can be stored in the freezer for up to a month. Thaw in the refrigerator for several hours before serving. If you are using a single 9x13 pan, you may need to adjust the baking time.
Peanut Butter Pie IX
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 20 mins
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SERVING16 People
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VIEWS19
Indulge in the irresistible allure of Peanut Butter Pie. A symphony of textures and flavors, this decadent creation boasts a buttery, crumbly chocolate cookie crust, a luscious peanut butter cream cheese filling, and a light, airy whipped topping, crowned with a delicate snowfall of grated semi-sweet chocolate. It's peanut butter perfection in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol46 mg
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Fiber5 g
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Protein19 g
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Saturated Fat23 g
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Sodium560 mg
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Sugar52 g
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Fat58 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Crust: In a food processor, pulse the chocolate sandwich cookies until finely ground. (5 minutes)
02
Step
2 mins
In a medium bowl, combine the cookie crumbs with the melted butter until evenly moistened. (2 minutes)
03
Step
5 mins
Press the mixture firmly into the bottom of two 9-inch pie pans. For an easier release, use pie pans with removable bottoms or line with parchment paper. (5 minutes)
04
Step
15 mins
Place the crusts in the freezer to chill and set while you prepare the filling. (15 minutes)
05
Step
3 mins
Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. (3 minutes)
06
Step
3 mins
Gradually add the granulated sugar, mixing on high speed until well combined and the mixture is light and fluffy. (3 minutes)
07
Step
2 mins
Add the crunchy peanut butter and mix until fully incorporated and smooth. (2 minutes)
08
Step
2 mins
Gently fold in the thawed whipped topping until just combined. Be careful not to overmix. (2 minutes)
09
Step
5 mins
Assemble the Pie: Divide the peanut butter filling evenly between the two chilled cookie crusts. (5 minutes)
10
Step
2 mins
Smooth the tops of the pies with a spatula or the back of a spoon. (2 minutes)
11
Step
8 hrs
Chill and Garnish: Cover the pies loosely with plastic wrap and let them set in the freezer overnight, or in the refrigerator for at least 6 hours, to allow the filling to firm up completely. (480 minutes)
12
Step
5 mins
Before serving, garnish with additional whipped cream and grated semisweet chocolate for an elegant finishing touch. (5 minutes)
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Please Rate
Isaias Reichert
Jun 10, 2025The crust is amazing, and the filling is so creamy and peanut-buttery. My new favorite dessert!
Breanne Pacocha
May 15, 2025I tried it with creamy peanut butter, and it was perfect! Thanks for the recipe!
Orland Jonesmante
May 12, 2025I made this in a 9x13 pan and it worked great! I just had to chill it a little longer.
Zoey Conroy
May 11, 2025I made this for a potluck, and it was gone in minutes! So easy and delicious.
Stewart Dubuque
Apr 27, 2025This pie is a huge hit! Everyone always asks for the recipe.