A creamy peanut butter pie is the perfect old fashioned dessert with a crisp vanilla wafer crust and a light, fluffy filling. This easy recipe comes together with simple ingredients and sets beautifully for holidays, potlucks, or any family gathering.
If you’re looking for more sweet treats, try this chocolate pudding pie and this easy banana pudding, or browse our collection of Easy Christmas Desserts.
Table of Contents
Before You Get Started
- Use a processed peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can leave you with a runny or grainy filling.
- Be sure the heavy cream is very cold. Cold cream whips quickly and gives the filling its fluffy texture.
- Let the crust cool all the way to room temp before filling it.
A Classic Southern Dessert
Here in Virginia, we take a lot of pride in our pork, oysters, and peanuts. From baked ham at Easter to oyster stew on Christmas Eve and easy peanut butter pie for dessert, these foods show up in so many of our favorite traditions.
The good news is that you do not have to be a Virginian to enjoy the decadence of a rich, creamy peanut butter pie made from scratch. This make ahead dessert comes together with simple pantry staples in just a few minutes and fits any occasion, from birthdays to casual cookouts or holiday dinners.
How to Make Peanut Butter Pie
Step 1: Prepare the Cookie Crust
Start by mixing the vanilla wafer crumbs with melted butter and sugar. It will look sandy, but once you press it into the dish it firms up nicely.
** Pro Tip: Use the bottom of a small measuring cup to press everything into an even layer. Get the crumbs up the sides of the dish too so the filling has a nice place to sit. Baking this crust helps it stay crisp under the soft filling.
Step 2: Cool the Crust Completely
This part is important. A warm crust will melt the filling the minute it hits the pan. Let the crust cool on a wire rack, then slide it into the fridge for a few minutes if you are running short on time. You want it completely cool to the touch.
Step 3: Mix the Peanut Butter and Cream Cheese
In a large bowl, beat the peanut butter and softened cream cheese together until smooth. Scrape the bowl a couple of times so nothing clings to the sides. Mixing these two ingredients first keeps your filling lump free.
Step 4: Add the Confectioners Sugar
Sift your confectioners sugar before adding it to the bowl. If you forget to sift it, do not worry. Just beat the filling a little longer and most tiny lumps will smooth out. The mixture will start to thicken as the sugar blends in.
Step 5: Whip in the Heavy Cream
Pour in the cold cream and start mixing on low just until it combines. Then turn the mixer to high speed and watch closely. The filling thickens fast once the cold cream hits the peanut butter mixture.
** Pro Tip: Stop mixing as soon as you see soft peaks and gentle ripples. Overmixing can make the filling grainy.
Step 6: Fill and Chill the Pie
Spread the filling gently into the cooled crust. Try not to press too hard or you will deflate the whipped cream.
Cover the pie and refrigerate for at least 4 hours. The filling will firm up beautifully and slice cleanly once chilled.
** Pro Tip: Any extra filling that you can’t fit into the crust sets up as a delicious peanut butter mousse. Tuck it into ramekins and keep it in the fridge for a chef’s treat.
Step 7: Add Garnishes Before Serving
Right before serving, top the pie with chopped peanuts or a swirl of whipped cream. I like to add the peanuts at the last minute so they stay crunchy.
Variations
- Make an Oreo crust or graham cracker crust instead of vanilla wafers.
- Add a drizzle of melted chocolate over the filling before it chills for a pretty swirl.
- Fold in chopped Reese’s cups.
- Add sliced bananas under the filling for a peanut butter banana twist.
- Make individual mini pies in muffin tins for parties.
Frickin’ amazing! I had a bottle of the chocolate shell topping so I added it to the top. Super yummy, everyone wants more.
– Sarah
Storage, Freezing & Make Ahead
Store the pie in the refrigerator for up to 4 days.
Freeze individual slices for 1 to 2 months. Wrap each slice in plastic, then foil. Thaw in the fridge before serving.
Make the pie a day ahead for the easiest holiday prep.
Frequently Asked Questions
Why is my peanut butter pie soft or runny?
This usually happens when natural peanut butter is used, the crust is warm, or the filling is under whipped. Use processed peanut butter and make sure the cream is very cold.
Can I use natural peanut butter?
You can, but it changes the texture. Natural peanut butter separates and will not whip as smoothly. For best results, stick with a classic processed peanut butter.
Why is my filling grainy?
Graininess comes from overmixing or from using cold cream cheese. Make sure your cream cheese is softened and stop whipping as soon as the filling thickens.
How do I make a no bake version?
Skip the baked crust and press the crumbs firmly into the dish. Chill the crust for at least 30 minutes before adding the filling.
Can I double this for a deep dish pie plate?
Yes. Increase the crust by 50 percent and double the filling (you likely won’t need all of that extra filling though). The pie will need a little extra chill time to fully set.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Old-Fashioned Peanut Butter Pie
Equipment
- 9 inch pie plate
- Electric mixer or stand mixer
Ingredients
For the Crust:
- 2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
- 6 tablespoons salted butter melted and cooled
- ¼ cup sugar
For the Filling:
- 1 ½ cups creamy peanut butter
- 1 (8 ounce) block cream cheese softened at room temperature
- 1 cup confectioners’ sugar sifted
- 2 cups very cold heavy whipping cream
- Optional garnish: chopped peanuts, whipped cream
Instructions
Prepare the Crust:
- Preheat the oven to 400°F.
- In a bowl, combine the cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
- Bake the shell in the 400°F oven for 10 minutes, transfer it to a rack, and let it cool completely.
Prepare the Filling:
- Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners’ sugar and beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
- Spread the filling in the pie crust. Cover and refrigerate until firm, at least 4 hours or overnight.
- Garnish with chopped peanuts and whipped cream just before serving.
Notes
- Use a processed peanut butter like Jif or Skippy for the smoothest, creamiest filling. Natural peanut butter separates and can make the pie runny.
- Make sure the cream cheese is softened to room temperature so it blends smoothly with the peanut butter.
- Keep the heavy cream very cold so the filling whips up light and fluffy.
- Sift the confectioners sugar to avoid tiny lumps in the filling.
- Do not overmix once the heavy cream is added. Stop as soon as the filling thickens to prevent a grainy texture.
- Bake the vanilla wafer crust so it stays crisp under the creamy filling.
- Allow the crust to cool completely before adding the filling or it will soften the bottom layer.
- Plan for at least 4 hours of chill time so the pie slices cleanly. Overnight is even better.
- Add chopped peanuts or whipped cream right before serving so the toppings stay fresh and crunchy.
- Extra filling can be refrigerated in small ramekins. It sets up into the best peanut butter mousse.
Nutrition
Originally published in August, 2021, this post was updated in December, 2025.
I followed the instructions of this pie. The only thing I did wrong was, I pressed the crumb crust in hard with the bottom of a flat bottom measuring cup. Made the crust hard. It was in the fridge two days, & it didn’t soften up, like you said it wouldn’t. Other than that, It’s a fabulous pie. The filling is lite & very flavorful. I didn’t add Vanilla Extract. I will make again.
Hi, Barb! Thanks for your note. I’m glad that you liked the pie!
Great recipe so far as I can tell, but I’ve got twice as much filling as I need. I goofed?
Hi, Joel! No, you didn’t do anything wrong! I try to pile as much filling as possible in the crust, and then refrigerate any extra filling — it will set up and be a delicious peanut butter mousse to eat with a spoon or scoop with cookies. The chef’s treat!
Delish!!! Does this pie freeze well?–Penny
Thank you, Penny! Yes, you can freeze leftovers for up to 1 month.
My family loves it ever single time I make it. Here’s my notes:
1) To get 2 cups of vanilla wafer crumbs takes less than an 11 ounce box of vanilla wafers
2) Be sure to evenly spread pie crust in the pan and check every 30-60 seconds towards the end of the 10 minutes bake time to ensure that any thin spots in the crust don’t burn
3) It took about 90 minutes for the pie crust to cool to room temperature (January in Illinois)
4) Use the scraper attachment on the KitchenAid mixer to mix the filling. The whisk attachment will not mix all the peanut butter from the sides of the bowl.
Awesome tips, Donna. Thank you! I’m so glad that your family enjoys it!
Looking good
Is the heavy cream cold or room temp?
I bought a graham cracker crust, will I have too much leftover?
Can I cut down the ratio?
Thanks
Hi, Sandy! The heavy cream should be cold (sorry that wasn’t clear — I added that to the recipe). You will likely have some extra filling, which you can refrigerate. It will set up and be a delicious peanut butter mousse to eat with a spoon or scoop with cookies. The chef’s treat!
Just made this pie today. It was easy, but I have a question….is there any way to lighten it up a bit? It seems awful heavy. I was thinking instead of using the heavy whipping cream, could you use Cool Whip. This is very high calorie, and very heavy. I didnt think that it. would be so heavy, until I picked it up to placd if in the fridge.
Wish there is some way to lighten it up, because I probably won’t make it again. It did have a( very good taste! I cut the pieces very small because we are on lo cal diets, the remainder went to the neighbors minus 2 pics for tomorrow!
Rose….
I did lighten up the heavy recipe.
I see the author didn’t answer,
I used coolwhip instead of the heavy cream.
I cut mostly everything in 1/2. The peanut butter also made it heavy. I beat the heck out of the cream cheese to lighten it with the 10x sugar. Then the peanut butter, whipped it and added coolwhip. Just enough for a prepared frozen pie crust, and it turned out great. Just experiment. It disappeared at the BBQ we had.
So, yes…you can lighten it up.
I taught at the Y a long time ago!
Thank you for for sharing!
Frickin’ amazing! I had a bottle of the chocolate shell topping so I added it to the top. Super yummy, everyone wants more.
Thank you, Sarah!