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Old fashioned peanut butter pie in a ceramic dish with one slice cut, showing creamy filling and graham cracker crust

Old Fashioned Peanut Butter Pie

A classic no-bake peanut butter pie with a graham cracker crust, fluffy cream cheese filling, and optional chocolate topping. Chills in 4 hours.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 4 hours 23 minutes
Servings: 8 slices
Calories: 480
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 190 g (about 1.5 cups) graham crackers, finely crushed roughly 12 full crackers
  • 85 g (6 tbsp) unsalted butter, melted
  • 2 tbsp granulated sugar
Peanut Butter Filling
  • 225 g (8 oz) full-fat cream cheese, room temperature one standard block
  • 250 g (1 cup) creamy peanut butter (commercial brand) Jif or Skippy recommended
  • 120 g (1 cup) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 225 g (8 oz) frozen whipped topping (Cool Whip), thawed or 2 cups heavy cream whipped to stiff peaks
  • 1 pinch pinch of salt optional, enhances flavor
Optional Topping
  • to taste extra whipped topping or whipped cream
  • to taste chopped roasted peanuts or Reese's cups
  • to taste chocolate sauce or ganache

Method
 

Make the Crust
  1. Heat the oven to 175 C / 350 F.
  2. Mix the crushed graham crackers, melted butter, and granulated sugar in a bowl until the crumbs look like wet sand.
  3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup - it should be compact with no loose spots.
  4. Bake for 8 minutes until the crust is lightly golden and fragrant, then set aside to cool completely, about 20 minutes.
Make the Filling
  1. Beat the room-temperature cream cheese with an electric hand mixer on medium speed for 2 minutes until completely smooth with no lumps.
  2. Add the peanut butter, sifted powdered sugar, vanilla extract, and salt. Beat on medium until the mixture is combined and fluffy, about 2 minutes.
  3. Using a rubber spatula, gently fold in the whipped topping in three additions, working from the bottom of the bowl upward, until no white streaks remain. Don't overmix - keep the filling light.
Assemble and Chill
  1. Spoon the filling into the cooled crust and spread it evenly with the spatula, smoothing the top.
  2. Refrigerate uncovered for the first hour, then cover loosely with plastic wrap and chill for a total of at least 4 hours, or overnight, until the filling is firm.
  3. Before serving, top with whipped cream, chopped peanuts, or a drizzle of chocolate sauce if desired. Slice with a thin knife wiped clean between cuts.

Notes

The pie slices best when fully chilled overnight - a 4-hour chill works but the filling is firmer and cleaner at 8 hours. Keep leftovers covered in the fridge for up to 4 days.