Peanut Butter Cream Pie

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Peanut Butter Cream Pie

Crust

• 1½ cups crushed graham crackers or vanilla wafers

• ¼ cup sugar

• 6 tbsp melted butter

Mix, press into a 9-inch pie pan, chill 30 minutes (or bake at 350°F / 175°C for 10 min if you want it firmer).

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Peanut Butter Filling

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1½ cups heavy whipping cream, cold

Instructions

1. Beat cream cheese and peanut butter until smooth.

2. Add powdered sugar and vanilla; beat until fluffy.

3. In a separate bowl, whip cream to stiff peaks.

4. Gently fold whipped cream into peanut butter mixture.

5. Spread filling evenly into crust and chill at least 4 hours (overnight is best).

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Peanut Butter Topping (like in the photo)

• ½ cup peanut butter

• ¼ cup heavy cream

Warm gently (microwave 15–20 seconds), stir until smooth, then spread over chilled pie.

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Optional Decorative Whipped Border

• 1 cup whipped cream (sweetened lightly)

• Pipe around edges if you want that bakery-style finish ✨

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Pro Tips

• Use regular creamy peanut butter, not natural (better structure)

• Chill your bowl before whipping cream = fluffier filling

• Freezes beautifully—slice while semi-frozen for clean cuts

If you want:

• Chocolate peanut butter version

• No cream cheese version

• or mini pie / tart size

Just tell me 😌