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Square side shot of a slice of peanut butter pie with a bite on a fork.
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5 from 6 votes

Old-Fashioned Peanut Butter Pie

A fluffy, creamy peanut butter pie with a crisp vanilla wafer crust that comes together easily and tastes like a classic diner favorite.
Course Dessert
Cuisine American, Southern
Keyword easy peanut butter pie, old fashioned peanut butter pie, peanut butter pie
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings 8 slices
Calories 952kcal
Author Blair Lonergan

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.
    Cookie crust for a peanut butter pie.

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).
    Mixing the filling in a stand mixer for a peanut butter pie.
  • Spread the filling in the pie crust. Cover and refrigerate until firm, at least 4 hours or overnight.
    Adding the filling to peanut butter pie.
  • Garnish with chopped peanuts and whipped cream just before serving.
    Horizontal overhead shot of a finished peanut butter pie on a white table.

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

Serving: 1slice | Calories: 952kcal | Carbohydrates: 66g | Protein: 17g | Fat: 72g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 592mg | Potassium: 438mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1518IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg