Hands down, the BEST Peanut Butter Pie EVER! With a salty pretzel crust, a creamy peanut butter cheesecake filling, topped with whipped cream, salted peanuts and a drizzle of dark chocolate.
Peanut Butter Pie 💜
Deliciously easy, completely no bake and totally face-plant-worthy. This beautiful Peanut Butter Pie is the ultimate make-ahead dessert. It’s creamy, crunchy, sweet and salty.
If you love peanut butter desserts, this pie is for YOU.
Let me describe this pie from top to bottom.
First, the crust. This is no ordinary crust. It’s made from sweet store bought cookies AND salty pretzels. Crunchy, buttery and a little sweet and salty 👌🏻
Next comes that silky peanut butter filling, made with tangy cream cheese and cream.
Once set, the final touch is a thick layer of homemade whipped cream, a sprinkling of salted, roasted peanuts and a drizzle of dark chocolate.
Sweet, salty and just a little over the top. This just might be our best dessert yet.
Let’s talk layers
- Pretzel cookie crust
- Peanut butter cream cheese filling
- Whipped cream
- Salty peanuts
- Melted chocolate
How to make Peanut Butter Pie
- Use a food processor to crush your cookies and pretzels until they resemble fine crumbs. Mix well with melted butter and press firmly into your pie plate using your fingers or the back of a spoon. Place crust in the fridge while you make the filling.
- To start, ensure your cream cheese is at room temperature. This will make sure your filling is smooth and creamy and doesn’t have any lumps. Mix together the cream cheese, peanut butter, sugar and vanilla until combined.
- Next, add cream. Continue to beat until mixture becomes thick and creamy. Spoon peanut butter filling into cookie crust. Smooth the top and place pie in the fridge to set. It’ll need a good few hours (or leave it overnight) but it’ll be worth it.
- Just before serving, top with whipped cream, crushed peanuts and a drizzle of melted chocolate.
Tips for perfect pie every time
- Use the right cream cheese. I recommend using a block of full fat cream cheese, rather than the spreadable kind. Don’t use a light or low fat version.
- Ensure your cream cheese is at room temperature. If your cream cheese is too cold, your mixture will have little lumps in it. Using softened cream cheese will make it easy for the ingredients to combine and the filling to be smooth.
- Use a processed peanut butter. I recommend using a full fat processed peanut butter, rather than a natural one.
- Choose the right cream. Be sure to use a cream that’s suitable for whipping as this is what gives this no bake pie its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Don’t use a light or low fat version.
- Give the pie time to set. This pie uses cream for stability, along with time and temperature. You need to give the pie plenty of time in the fridge to set – I recommend 4-6 hours. You can make this pie ahead of time.
More peanut butter bakes
- Peanut Butter Cake
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Balls
- Peanut Butter Blondies
- Peanut Butter and Jelly Brownies
The BEST No Peanut Butter Pie with a pretzel crust.
- 200 grams Digestive biscuits or graham crackers*
- 65 grams pretzels
- 130 grams unsalted butter, melted
Peanut butter filling
- 250 grams (1 and 1/4 cup) full fat cream cheese*, softened, roughly chopped
- 250 grams (1 cup) smooth peanut butter*
- 30 grams (1/4 cup) icing sugar or powdered sugar
- 1 teaspoon vanilla extract
- 240 ml (1 cup) thickened or heavy cream*
- 240 ml (1 cup) thickened or heavy cream*
- 30 grams (1/4 cup) roasted salted peanuts, roughly chopped
- 50 grams dark chocolate, melted
- Add cookies and pretzels to a food processor or blender and whiz until crushed. Add melted butter and mix well. Mixture should resemble wet sand. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust, going up the sides. Place crust in the fridge.
- Add cream cheese, peanut butter, sugar and vanilla in a large mixing bowl. Beat well using an electric mixer on medium speed until combined. Add cream and beat for 2-3 minutes until mixture is thick, creamy and smooth.
- Pour peanut butter mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
- Place cream in a large mixing bowl and beat with an electric mixer on medium speed until cream is whipped. Cover peanut butter pie with cream, scatter over peanuts and drizzle with melted chocolate. Store Peanut Butter Pie in the fridge.
Cookie crust: I usually use Digestives biscuits, but any store bought plain, sweet cookie will work.
Cream cheese: I recommend using a full fat block of cream cheese, rather than the spreadable kind. Don’t use a light or low fat version.
Peanut butter: This recipe has been tested with a processed peanut butter, like Skippy, Bega or Jif. Don’t use a natural peanut butter.
Thickened or heavy cream: Be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low fat version.