Peanut Butter Cream Pie Recipe

Introduction

This Peanut Butter Cream Pie is a luscious blend of creamy peanut butter, rich chocolate, and fluffy whipped topping nestled in a crunchy graham cracker crust. It’s an irresistible dessert perfect for peanut butter lovers and an easy treat to impress your guests.

Ingredients

• 1/2 cup hot fudge sauce
• 1/2 cup creamy peanut butter
• 1 1/4 cup cold milk
• 2 (3.4 oz) packages vanilla flavor instant pudding
• 1/2 tub Cool Whip (thawed)
• 1/2 cup mini Reese’s peanut butter cups (chopped)
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• Mini Reese’s peanut butter cups for decoration
• 1 1/2 cup crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter (melted)

Instructions

1. Step 1: Preheat the oven to 375º F. Prepare the pie crust by mixing the sugar with the crushed graham crackers. Stir in the melted butter until combined. Press this mixture firmly into the sides and bottom of a pie plate.
2. Step 2: Bake the crust for 8 minutes, then remove from the oven and let it cool completely.
3. Step 3: Spread the hot fudge sauce evenly over the cooled crust. Place the pie in the freezer for 10 minutes to set the chocolate layer.
4. Step 4: In a bowl, whisk together the creamy peanut butter and cold milk until smooth. Add the vanilla pudding mixes and beat for about 2 minutes until the mixture thickens.
5. Step 5: Gently fold the thawed Cool Whip and chopped mini Reese’s peanut butter cups into the pudding mixture. Spoon this filling evenly over the hardened chocolate layer.
6. Step 6: Refrigerate the pie to allow the filling to set while you prepare the topping.
7. Step 7: Using a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue whipping until stiff peaks form.
8. Step 8: Spread the whipped cream topping gently over the peanut butter layer. Garnish with additional mini Reese’s peanut butter cups.
9. Step 9: Let the pie chill in the refrigerator for at least 3 hours before serving to ensure it is fully set and deliciously chilled.

Tips & Variations

• For a crunchier crust, toast the graham crackers briefly before mixing with butter and sugar.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.
• Add a pinch of salt to the peanut butter mixture to balance the sweetness and enhance flavor.
• Swap mini Reese’s cups with chopped roasted peanuts for a nutty texture contrast.

Storage

Store the pie in the refrigerator covered with plastic wrap or an airtight container. It will keep fresh for up to 3 days. For best texture, avoid freezing as it may affect the whipped topping. When ready to serve, you can let the pie sit at room temperature for 10-15 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture, but it will change the smoothness of the filling slightly.

Can this pie be made ahead of time?

Absolutely. Prepare the pie as directed, and it will keep well in the refrigerator for up to 3 days, making it a great make-ahead dessert.

Peanut Butter Cream Pie Recipe

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★★★★★

4.6 from 56 reviews

• Author: Elara
• Total Time: 3 hours 28 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A luscious and creamy Peanut Butter Cream Pie featuring a crunchy graham cracker crust, a rich layer of hot fudge, silky peanut butter pudding filling, and a fluffy whipped cream topping garnished with mini Reese’s peanut butter cups. This no-bake, refrigerator-set dessert is perfect for peanut butter lovers seeking a decadent treat.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted

Chocolate Layer

• 1/2 cup hot fudge sauce

Pie Filling

• 1/2 cup creamy peanut butter
• 1 1/4 cups cold milk
• 2 (3.4 oz) packages vanilla flavor instant pudding mix
• 1/2 tub Cool Whip, thawed
• 1/2 cup mini Reese’s peanut butter cups, chopped

Topping

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Mini Reese’s peanut butter cups, for decoration

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Instructions

1. Preheat Oven: Preheat your oven to 375º F to prepare for baking the crust.
2. Prepare Pie Crust: Mix the sugar and crushed graham crackers together, then stir in the melted butter until fully combined. Press this mixture firmly onto the bottom and sides of a pie plate to form the crust.
3. Bake Crust: Bake the crust in the preheated oven for 8 minutes until set and slightly golden. Remove and allow it to cool completely before adding the filling.
4. Layer Hot Fudge: Spoon the hot fudge sauce evenly over the cooled crust to create a chocolate layer. Place the pie in the freezer for 10 minutes to firm this layer.
5. Make Peanut Butter Filling: Using a whisk, beat together the creamy peanut butter and cold milk until smooth. Add the instant vanilla pudding mixes and continue beating for about 2 minutes until the mixture thickens.
6. Fold in Whipped Topping and Cups: Gently stir in the thawed Cool Whip and chopped mini Reese’s peanut butter cups into the pudding mixture to keep it light and airy.
7. Assemble Filling: Spoon the peanut butter filling evenly over the chilled chocolate layer in the pie crust. Refrigerate the pie to allow it to set.
8. Prepare Whipped Cream Topping: Using an electric stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
9. Top the Pie: Gently spread the whipped cream topping over the peanut butter layer, creating an even, fluffy surface.
10. Garnish and Chill: Decorate the top with additional mini Reese’s peanut butter cups as desired. Refrigerate the pie for at least 3 hours before serving to allow all layers to set properly.

Notes

• For best results, ensure the crust is completely cooled before adding the hot fudge layer to prevent melting.
• Chilling the pie for at least 3 hours is crucial for the pie to set and hold its shape.
• You can substitute Cool Whip with homemade whipped cream if preferred.
• Mini Reese’s peanut butter cups can be chopped roughly or finely depending on texture preference.
• Store leftovers covered in the refrigerator and consume within 3 days for optimum freshness.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Cream Pie, no bake pie, creamy peanut butter dessert, graham cracker crust, peanut butter pudding pie