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    Home » Pies and Tarts

    Peanut Butter Pie

    June 9, 2019 by Tasia 8 Comments

    Jump to Recipe Print Recipe

    This is an easy, homemade peanut butter pie recipe on a pretzel graham cracker crust. It comes together quickly and can be no bake.

    Slice of peanut butter pie on a plate with a fork

    Creamy, dreamy, peanut buttery, peanut butter pie. This one is truly for the peanut butter lovers in your life.

    Peanut butter pie on a serving platter

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    You may remember that I spent my early 20's working on cruise ships. During my sailing adventures, I spent multiple summers cruising to Alaska. The Land of the Midnight Sun will always hold a special place in my heart. There is something magical about sailing in and out of the small towns in the majestic state of Alaska.

    Ketchikan was always our first port of call after departing from Vancouver, B.C. It remains one of my favorite small U.S. towns. I love the way the town sits nestled between the water and the mountains. One of my favorite memories was having lunch at Kay's Kitchen and eating her famous peanut butter pie.

    Peanut butter pie with a slice cut

    One summer I received a copy of Kay's recipe. I have no idea if it is truly the famous recipe, but I like to think that it is. 😊 I've made some changes to the recipe over the years and I think you are going to love it as much as I do. The pie is thick, with a creamy and silky texture that is complimented by the crunchy peanuts and slightly salty crust.

    This peanut butter pie sits on top of a pretzel graham cracker crust. I like to bake the crust as I feel like it helps keep the crust more intact. If you are looking to make this pie in the heat of the summer {like for Father's Day; because your dad will go crazy for it!} or at Thanksgiving {when your oven is working overtime}, you can skip the baking of the crust and it will still turn out just fine! The crust will be a little more crumbly, but will still taste amazing.

    Slice of peanut butter pie being lifted from serving plate

    HOW TO MAKE THE PRETZEL GRAHAM CRACKER CRUST

    First, melt the butter. Then you will want to measure out your graham crackers and pretzels. You need one cup of each. Pretzel sticks are the pretzel of choice in my house, but any type of pretzel will work. To measure, just break the pretzels into small pieces until you fill a 1 cup measure. For the graham crackers, approximately 7 full sheets will yield one cup of crumbs.

    A stack of graham crackers and 1 cup of pretzels.

    Then place the pretzels and graham crackers into the bowl of your food processor and crush until they have turned into crumbs. Next add the melted butter and pulse until the mixture looks like wet sand. Finally, press the mixture into the bottom of a 9-inch spring form pan.

    If baking the crust, place it in a 350 degree F oven for 8-10 minutes and then allow it to cool while you prepare the filling. If choosing not to bake the crust, place it in the freezer to firm up as you prepare the filling.

    HOW TO MAKE PEANUT BUTTER PIE FILLING

    Start by mixing the room temperature cream cheese with the crunchy peanut butter. You can do this with a hand mixer or a stand mixer with the paddle attachment. Once the two are fully combined and smooth, add the powdered sugar and the milk, blending until well combined. You will want to use a shelf stable peanut butter for this recipe as a natural peanut butter could separate and turn the pie into an oily mess.

    HOW TO MAKE THE WHIPPED CREAM

    Whip the chilled heavy whipping cream, powdered sugar and vanilla using a stand mixer with the whisk attachment or a hand held mixer. It takes about 3-4 minutes to reach medium to stiff peaks.

    Medium whipped cream peaks on mixing beater

    PUTTING THE PEANUT BUTTER PIE TOGETHER

    Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. When the whipped cream is incorporated, spoon the mixture into the prepared pie crust and smooth the top. Place the peanut butter pie into the freezer for a minimum of 4 hours and up to 24 hours. After the pie is frozen, you can remove the sides of the spring form pan.

    • Whipped cream being added to peanut butter mixture
    • Fully blended peanut butter mixture with whipped cream
    • Peanut butter pie mixture on top of preztel graham crust
    Two pieces of peanut butter pie on plates with forks
    Slice of peanut butter pie on a plate with a bite missing

    HOW TO SERVE AND STORE PEANUT BUTTER PIE

    If my memory serves me correctly, Kay served this pie frozen. I like to move the pie from the freezer to the refrigerator a few hours before serving it. I often will drizzle a milk chocolate ganache over the top of the frozen pie, but the peanut butter pie is perfectly scrumptious all on it's own too.

    The peanut butter pie can be served frozen, chilled or at room temperature, but it needs to be stored in the refrigerator.

    Pinterest graphic for peanut butter pie

    MORE PEANUT BUTTER RECIPES YOU MAY ENJOY

    • Chewy Peanut Buttery PB Cookies
    • Addictive Peanut Butter Bars
    • Chewy Plump Oatmeal Peanut Butter Chocolate Chip Cookies

    Please pin this recipe for later and be sure to follow me on Pinterest to see all the foods that inspire me.

    Slice of peanut butter pie on a plate with a fork
    Print

    Peanut Butter Pie with Pretzel Graham Crust

    This is an easy homemade peanut butter pie recipe on a pretzel graham cracker crust. It comes together quickly and can be no bake.
    Course Dessert
    Cuisine American
    Keyword easy dessert, peanut butter pie
    Servings 1 9-Inch Pie
    Author Tasia ~ TwoSugarBugs

    Ingredients

    For the crust:

    • 1 cup pretzels
    • 1 cup graham crackers
    • 6 tablespoons unsalted butter melted

    For the filling:

    • 2 cups crunchy peanut butter
    • 2 cups cream cheese room temperature
    • 2 cups powdered sugar
    • 6 tablespoons milk I use 1%

    For the whipped cream:

    • 2 cups heavy whipping cream
    • ¾ cup powdered sugar
    • 1 teaspoon pure vanilla extract

    Instructions

    • Preheat oven to 350°F, if baking the pretzel graham crust.
    • In a food processor, crush pretzels and graham crackers. Add melted butter and pulse until the mixture looks like wet sand. Alternately, you can place pretzels and graham crackers in a zip-top bag and crush with a rolling pin or mallet and then mix in melted butter.
    • Press mixture into the bottom of a 9-inch spring form pan.
    • Bake for 8-10 minutes.
    • While the crust cools, make the filling.
    • If not baking the crust, place it in the freezer to firm up while making the filling.
    • Using a stand mixer with the paddle attachment or a hand held mixer, mix the peanut butter and cream cheese until well blended. Slowly add the powdered sugar and milk. Mix until well combined.
    • Prepare whipped cream using a stand mixer with the whisk attachment or a hand held mixer. Whip the heavy whipping cream, powdered sugar and vanilla on medium-high until medium to stiff peaks form, approximately 3-4 minutes.
    • Fold the whipped cream into the peanut butter filling.
    • Pour/spoon the filling into the cooled pretzel graham crust and freeze for a minimum of 4 hours and up to 24, then transfer to the refrigerator.

    Notes

    Serve frozen, chilled or at room temperature, but store it in the refrigerator.
    If you want to do a chocolate drizzle on the top ~ bring 1 ounce of heavy cream to a simmer.  Pour the heated cream over 2 ounces of chopped milk chocolate and let sit for 30-60 seconds.  Then stir until all the chocolate is melted. I use a spoon to drizzle the chocolate over the top of a completely chilled pie.

    DID YOU MAKE THIS RECIPE?

    Recipe shared with Full Plate Thursday, Weekend Potluck and Meal Plan Monday

    More Pies and Tarts

    • Chocolate Coconut Cream Pie
    • Pecan Pie {with Graham Cracker Crust}
    • Bourbon Apple Crisp
    • Frozen Blueberry Pie

    Reader Interactions

    Comments

    1. Kathleen

      June 09, 2019 at 2:07 pm

      Oh MY WORD Tasia! Peanut Butter, Salty, best of all worlds! Looks amazing! Thanks for sharing!

      Reply
      • Tasia

        June 10, 2019 at 10:08 am

        Thank you Kathleen! Yes, peanut butter and salty pretzels is such a great combo!! I might even have to try this with an all pretzel crust too!😉

        Reply
    2. Leanne | Crumb Top Baking

      June 11, 2019 at 8:43 am

      I'm a full on peanut butter lover. And while I have cut back on dairy, I would make all the exceptions in the world for a piece of this pie! And that crust sounds delicious too!

      Reply
      • Tasia

        June 13, 2019 at 11:07 am

        Thank you so much Leanne! This is really a peanut butter lover's dream. I hope someday you can sneak in a small piece!

        Reply
    3. Miz Helen

      July 16, 2019 at 5:28 pm

      We will really enjoy your Peanut Butter Pie, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great week.
      Miz Helen

      Reply
      • Tasia

        July 16, 2019 at 9:02 pm

        Thank you Miz Helen! I hope you are having a fabulous week too. 😊

        Reply
    4. Elaine

      July 08, 2021 at 10:17 am

      can you use cool whip instead of heavy whipping cream?

      Reply
      • Tasia

        July 08, 2021 at 1:06 pm

        Hi Elaine, I think cool whip should work. I would love to hear how it goes!

        Reply

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    Hi, I'm Tasia! I'm here to inspire you to get into the kitchen and create food from scratch. I make delicious and approachable recipes that you will want to make again and again. The recipes you find here will always be sweet and sometimes savory.

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