Peanut Butter Cream Cheese Pie Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine 1.75 cups graham cracker crumbs, 0.25 cup granulated sugar, and a pinch (about 1/4 tsp) salt. Pour in 6 tablespoons melted butter and stir until crumbs are evenly moistened and hold together when pressed.

2. Press crumb mixture into a 9-inch (23 cm) pie pan (or removable-bottom tart pan), covering the bottom and pressing up the sides to form an even 1/4–1/2-inch crust. Use the back of a measuring cup for an even pack.

3. Bake the crust for 8–10 minutes until set and slightly darker. Remove from oven and let cool on a wire rack while you prepare the filling. (If you prefer a no-bake pie, omit baking and chill crust in freezer for 15 minutes to set.)

4. Soften and beat cream cheese

Ensure 8 oz cream cheese is at room temperature. In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese on medium speed until smooth and free of lumps, about 1–2 minutes.

5. Incorporate peanut butter and sugar

Add 1 cup creamy peanut butter, 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the cream cheese. Beat on low to combine, then increase speed to medium until mixture is smooth and homogeneous, about 1–2 minutes. Scrape down bowl as needed.

6. Lighten with cream

With mixer on low, pour in 1/2 cup heavy cream. Increase speed to medium-high and whip until the filling is light, smooth, and pipeable/spreadable—about 1–2 minutes. Do not overbeat or the filling can become too loose. The filling should hold shape but still be creamy.

7. Taste and adjust: if you prefer sweeter, add up to 2 tablespoons more powdered sugar; if richer peanut flavor is desired, stir in an additional tablespoon of peanut butter. Mix briefly to incorporate adjustments.

8. Spoon or pipe the peanut butter cream cheese filling into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove air pockets.

9. Chill the pie in the refrigerator for at least 4 hours, preferably overnight, to allow filling to firm up.

10. Prepare whipped topping

If using whipped topping, chill a mixing bowl and whisk for 10 minutes. Pour 3/4 cup heavy cream and 2 tablespoons powdered sugar into the bowl and whip to medium-stiff peaks (approximately 2–3 minutes with a hand mixer).

11. Spread or pipe the whipped cream over the chilled pie, leaving the center exposed if you plan to drizzle chocolate.

12. Add chocolate

Scatter 1/2 cup mini chocolate chips or chopped chocolate over the top, or drizzle 2 tablespoons of melted chocolate (or ganache) in a decorative pattern. To melt chocolate, warm gently in 20–30 second increments in the microwave, stirring between bursts until smooth.

13. Return pie to refrigerator for 15–30 minutes to let toppings set before slicing. Store refrigerated; consume within 3–4 days.