Description

Craving a dessert that’s rich, indulgent, and surprisingly simple to make? This Easy Peanut Butter Pie is a no-bake treat that combines a velvety peanut butter filling with a buttery graham cracker crust, topped with a drizzle of chocolate syrup. Perfect for potlucks, family gatherings, or a decadent treat at home, this pie is sure to satisfy peanut butter lovers

Ingredients

Scale

With eight ingredients, this recipe highlights the bold flavor of peanut butter with a touch of sweetness. Use smooth peanut butter for the best texture.

1 (9-inch) prepared graham cracker crust: Provides a buttery, crunchy base.
1 cup (240 mL) heavy whipping cream (for peanut butter mixture): Creates a smooth, rich filling.
1 (10-ounce / 283 g) package peanut butter chips: Intensifies the peanut butter flavor.
2 ounces (60 g) smooth peanut butter: Adds depth and creaminess.
2 teaspoons (10 mL) vanilla extract: Enhances the flavor with a warm note.
2 cups (480 mL) heavy whipping cream (for whipped cream): Forms a light, fluffy component.
¼ cup (50 g) white sugar: Sweetens the whipped cream.
½ cup (120 mL) chocolate syrup: Adds a decadent drizzle for serving.
Substitutions and Variations:
- Dairy-Free: Use coconut cream instead of heavy cream and dairy-free peanut butter chips; top with dairy-free chocolate syrup.
- Gluten-Free: Swap the graham cracker crust for a gluten-free version or make one with gluten-free graham crackers.
- Lower Sugar: Reduce sugar to 2 tablespoons or use a sugar substitute; opt for sugar-free chocolate syrup.
- Flavor Twist: Add ½ teaspoon cinnamon to the peanut butter mixture or use almond butter chips for a different nutty flavor.
- Topping Swap: Replace chocolate syrup with caramel sauce, crushed peanuts, or chocolate shavings for variety.

Why These Ingredients Matter: The peanut butter chips and smooth peanut butter create a bold, nutty filling, the whipped cream adds lightness, the graham cracker crust provides crunch, and the chocolate syrup elevates the dessert with a sweet, decadent finish.

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Instructions

Step 1: Gather Ingredients

Ensure 1 (10-ounce) package peanut butter chips and 2 ounces smooth peanut butter are at room temperature for easier blending.
Chill a large mixing bowl and beaters for whipping cream.
Tip: Use a high-quality, smooth peanut butter without added oils or sugars for the best flavor and texture.

Step 2: Prepare the Peanut Butter Mixture

In a small saucepan, heat 1 cup heavy whipping cream over medium heat until just below boiling (small bubbles form around the edges), about 3–4 minutes.
Place 1 (10-ounce) package peanut butter chips, 2 ounces smooth peanut butter, and 2 teaspoons vanilla extract in a food processor.
With the processor running, slowly drizzle the hot cream down the pouring chute. Process until the mixture is completely smooth, about 1–2 minutes.
Set the peanut butter mixture aside to cool to room temperature, about 15–20 minutes.
Tip: If you don’t have a food processor, whisk the hot cream into the peanut butter mixture in a heat-safe bowl until smooth.

Step 3: Whip the Cream

In the chilled large bowl, whip 2 cups heavy whipping cream with an electric mixer on medium-high speed until soft mounds form, about 2 minutes.
Gradually add ¼ cup white sugar while continuing to beat until stiff peaks form, about 2–3 more minutes.
Tip: Chill the bowl and beaters for faster whipping, and stop once stiff peaks form to avoid overwhipping.

Step 4: Combine the Filling

Gently fold the cooled peanut butter mixture into the whipped cream using a spatula, mixing until mostly combined but leaving some white streaks for a marbled effect.
Tip: Fold gently to maintain the whipped cream’s airy texture, and avoid overmixing to preserve the streaked appearance.

Step 5: Assemble

Pour the peanut butter filling into the 9-inch prepared graham cracker crust, spreading it evenly with a spatula for a smooth surface.
Tip: Tap the pie gently on the counter to remove air bubbles and ensure an even filling.

Step 6: Chill

Cover the pie with plastic wrap or the crust’s lid (if provided).
Refrigerate for at least 4 hours, or overnight, to set the filling fully.
Tip: Chill for 6–8 hours for a firmer texture that slices cleanly.

Step 7: Serve

Slice the pie into 8 equal portions.
Drizzle each slice with about 1 tablespoon chocolate syrup before serving.
Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve chilled for the best texture