Peanut Butter Pie (Southern)

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 17
|
Overall Rating: 4.9 / 5.0
Peanut Butter Pie (Southern)
⏱️ cook time 3 hours 20 minutes
🍽️ servings 8
⚡ Difficulty easy

intro

A classic chilled Southern dessert with a buttery graham cracker crust, fluffy peanut butter cream filling, and rich chocolate ganache top.

Ingredients

Graham cracker crumbs 1 ½ cups (150g)
Unsalted butter (melted, for crust) 6 tablespoons (85g)
Granulated sugar 2 tablespoons (25g)
Creamy no-stir peanut butter 1 ¼ cups (320g)
Full-fat cream cheese (softened) 8 ounces (226g)
Powdered sugar 1 cup (120g)
Cold heavy whipping cream (for filling) 1 cup (240ml)
Pure vanilla extract 1 teaspoon (5ml)
Fine sea salt ¼ teaspoon
Semi-sweet chocolate chips ½ cup (90g)
Heavy cream (for ganache) ¼ cup (60ml)
Roasted salted peanuts (chopped, for garnish) 2 tablespoons (15g)

Steps

1

Prep and bake crust

Preheat your oven to 175°C (350°F). In a medium mixing bowl, combine 1 ½ cups (150g) graham cracker crumbs, 2 tablespoons (25g) granulated sugar, and 6 tablespoons (85g) melted unsalted butter, stirring until all crumbs are evenly moistened and clump together when squeezed. Press the crumb mixture firmly into the bottom and 2.5cm (1 inch) up the sides of a 23cm (9-inch) glass pie dish. Bake for 10 minutes, then transfer to a wire rack to cool completely to room temperature (approximately 30 minutes) before adding any filling.

Step 1
step1：Prep and bake crust
2

Whip filling cream

Place a medium stainless steel mixing bowl in the freezer for 5 minutes to chill first, then pour in 1 cup (240ml) cold heavy whipping cream. Use an electric hand mixer on medium-high speed to whip the cream for 2–3 minutes, until stiff, billowy peaks form that hold their shape when the mixer is lifted. Transfer the whipped cream to the refrigerator to stay cold while you prepare the peanut butter base.

Step 2
step2：Whip filling cream
3

Mix peanut butter base

In a separate large mixing bowl, add 8 ounces (226g) softened full-fat cream cheese, 1 ¼ cups (320g) creamy no-stir peanut butter, 1 teaspoon (5ml) pure vanilla extract, and ¼ teaspoon fine sea salt. Beat the mixture on medium speed with the electric mixer for 2 minutes, until completely smooth with no visible lumps of cream cheese. Reduce mixer speed to low, gradually add 1 cup (120g) sifted powdered sugar, and mix for 1 additional minute, scraping down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.

Step 3
step3：Mix peanut butter base
4

Fold in whipped cream

Retrieve the reserved whipped cream from the refrigerator. Add one-third of the whipped cream to the peanut butter base, stirring vigorously to lighten the dense mixture, then gently fold in the remaining whipped cream in two equal additions. Use slow, sweeping motions with the rubber spatula to avoid deflating the cream, and stop folding as soon as no white streaks remain to keep the filling light and fluffy.

Step 4
step4：Fold in whipped cream
5

Fill and chill pie

Scoop all of the peanut butter filling into the fully cooled graham cracker crust, spreading it into a smooth, even domed layer with an offset spatula. Loosely cover the pie with plastic wrap, and refrigerate for a minimum of 2 hours (up to 24 hours for make-ahead prep) until the filling is firm to the touch and fully set.

Step 5
step5：Fill and chill pie
6

Add chocolate ganache

Once the filling is fully set, prepare the ganache: heat ¼ cup (60ml) heavy cream in a small saucepan over medium-low heat for 1–2 minutes, until it just begins to simmer around the edges (do not bring to a rolling boil). Pour the hot cream over ½ cup (90g) semi-sweet chocolate chips in a small heatproof bowl, let rest for 3 minutes to melt the chocolate, then stir until completely smooth and glossy. Let the ganache cool for 5 minutes, then pour it evenly over the pie top, spreading gently to leave a 1.25cm (½-inch) border of peanut butter filling visible around the edge.

Step 6
step6：Add chocolate ganache
7

Garnish and serve

Sprinkle 2 tablespoons (15g) chopped roasted salted peanuts over the still-wet ganache, then return the pie to the refrigerator for 10 minutes to let the ganache set fully. To serve, slice the pie into 8 equal wedges, dipping a sharp knife in hot water and wiping it dry between cuts for clean, smudge-free slices. Serve chilled.

Step 7
step7：Garnish and serve

Tips

1.Avoid natural oil-separated peanut butter for the filling; use no-stir shelf-stable creamy peanut butter to prevent a grainy, oily texture that won’t set firmly.
2.Wait for the baked graham cracker crust to cool completely to room temperature before adding filling, as a warm crust will cause sogginess and melt the filling.
3.Dip your sharp slicing knife in hot water and wipe it dry between cuts to create clean, neat slices without smearing the soft filling or ganache.

✨ You May Also Like

Desserts & Baking
🍜 Italy

Creamy, coffee-kissed classic Northern Italian no-bake dessert, with layers of rum-spiked mascarpone cream, soft ladyfingers, and a rich cocoa dusting.

⏱️ 4 hours 3Desserts & Baking ★ 4.8
Desserts & Baking
🍜 France

Flaky, shatteringly crisp, buttery French croissants with golden exteriors and soft, airy layered interiors, perfect for pairing with coffee for a special morning treat.

⏱️ 12 hours Desserts & Baking ★ 4.7
Desserts & Baking
🍜 United States

Warm, spiced baked apples topped with a fluffy golden biscuit crust, this cozy dessert pairs perfectly with vanilla ice cream for cool-weather comfort.

⏱️ 55 minuteDesserts & Baking ★ 4.7
Desserts & Baking
🍜 United States

A star-spangled classic American blueberry pie with buttery flaky crust and bright sweet-tart filling, perfect for summer patriotic gatherings.

⏱️ 1 hour 25Desserts & Baking ★ 4.8
Desserts & Baking
🍜 United States

A beloved no-bake regional Maine candy with a chewy coconut-potato center coated in rich dark chocolate, a New England holiday staple since the 1870s.

⏱️ 2 hours 3Desserts & Baking ★ 4.9
Desserts & Baking
🍜 France

Luxuriously creamy, floral frozen custard made with aromatic Tahitian vanilla beans, boasting a smooth, rich texture that melts slowly on the tongue.

⏱️ 3 hours 3Desserts & Baking ★ 4.6

Peanut Butter Pie (Southern):Frequently Asked Questions

1.Can I use crunchy or natural peanut butter instead of the recommended creamy no-stir variety for the filling? ▾
Creamy no-stir peanut butter gives the filling that signature smooth, light, non-greasy texture this classic pie is known for. Crunchy peanut butter works as a 1:1 swap if you love nutty bits, but skip natural separated peanut butter—its oil will leach into the filling, making it dense, soggy, and unevenly set.
2.Do I have to bake the graham cracker crust, or can I just press it and chill it? ▾
For the sturdiest crust that won’t crumble when you slice the pie, I recommend baking it at 350°F for 10 minutes after pressing it firmly into your pie plate. Chilling alone leaves it soft and prone to falling apart under the thick peanut butter filling and ganache. Let it cool completely before adding any filling.
3.Can I use low-fat cream cheese instead of full-fat for the peanut butter filling? ▾
Skip low-fat or non-fat cream cheese here—full-fat softened cream cheese is key to that rich, fluffy, stable filling that holds its shape when chilled. Low-fat versions have higher water content, which makes the filling runny, grainy, and less flavorful, and it won’t set firmly enough for clean, neat slices.
4.How long does this pie need to chill before it’s ready to serve? ▾
Chill the assembled pie (before adding ganache, if prepping in stages) for at least 4 hours, though overnight chilling is even better for clean slices and fully melded flavors. If you rush the chill time, the peanut butter filling will be soft and ooze out when you cut into it, so plan ahead for the best results.
5.My graham cracker crust keeps sticking to the pie plate—what am I doing wrong? ▾
Sticking usually happens if you don’t press the crust firmly enough into the plate, skip the quick pre-bake, or don’t let the crust cool fully before adding filling. For extra insurance, lightly grease the pie plate with a thin swipe of butter before pressing the graham cracker crumb mixture in, and let slices sit 2 minutes at room temp before serving.
6.Can I make this pie ahead of time for a potluck or holiday gathering? ▾
Absolutely! This pie is perfect for making ahead, since it actually tastes better after flavors have time to meld. You can make the full, ganache-topped pie, cover it tightly with plastic wrap, and store it in the fridge for up to 3 days—just hold off on whipped cream garnish until right before serving.
7.What’s the easiest way to get a smooth, lump-free peanut butter cream filling? ▾
Start with fully softened room-temperature cream cheese, and beat it on medium speed for 2 to 3 minutes first before adding any peanut butter or sugar. Scrape down the sides of your bowl frequently to catch unblended lumps, and avoid overmixing once you add peanut butter, which can make the filling heavy instead of light.
8.Can I use a store-bought graham cracker crust instead of making it from scratch? ▾
A store-bought pre-made graham cracker crust works totally fine for a quick shortcut, just look for a deep-dish version to hold all the rich filling. For the closest texture to homemade, pop the store-bought crust in the oven for 5 minutes at 350°F, then let it cool fully before adding filling to keep it crisp.
9.Why is my chocolate ganache cracking when I cut into the pie? ▾
Cracking ganache usually means you let the ganache cool too long before pouring it over the chilled filling, so it set too thick and firm before spreading evenly. Let the ganache cool 5 to 7 minutes after mixing (it should be warm, not piping hot) so it forms a thin, fudgy layer that doesn’t turn brittle.
10.Can I freeze this peanut butter pie for longer storage? ▾
You can freeze the fully assembled pie (without whipped cream garnish) for up to 1 month, wrapped tightly in two layers of plastic wrap and a layer of aluminum foil to prevent freezer burn. Thaw it in the fridge overnight before serving, and note the crust may be slightly softer than when freshly made.
11.Do I need to use unsalted butter for the graham cracker crust, or is salted butter okay? ▾
The recipe calls for unsalted melted butter for the crust so you can control exactly how much salt goes into the final dish. If you only have salted butter on hand, you can use it, just skip any extra added salt you planned to mix into the crumbs to keep the crust from tasting overly salty.
12.How do I keep the peanut butter filling from melting at a summer outdoor party? ▾
Keep the pie in a chilled cooler right up until serving time, and don’t leave it out in direct sun or temperatures above 70°F for more than 30 minutes at a time. Since it’s a cream-based chilled pie, it softens quickly in high heat, so serve small batches and keep the rest stored cold.
13.Can I add mix-ins to the peanut butter filling, like chopped peanuts or chocolate chips? ▾
Absolutely! Stir in up to ½ cup of add-ins once your filling is fully smooth and fluffy—chopped roasted salted peanuts, mini chocolate chips, or even crumbled bacon for a salty-sweet twist all work beautifully. Just fold them in gently so you don’t deflate the light, airy texture of the cream filling.
14.My filling turned out dense instead of light and fluffy—what went wrong? ▾
Dense filling usually comes from three common mistakes: using cold cream cheese that didn’t fully soften, overmixing the filling after adding peanut butter, or using separated natural peanut butter that throws off the texture ratio. Next time, let cream cheese soften 1 to 2 hours, and mix just until ingredients combine.
15.What kind of chocolate works best for the ganache top? ▾
Semi-sweet chocolate (either chips or finely chopped bars) gives the most classic, balanced ganache that pairs perfectly with the sweet, nutty peanut butter filling. You can use dark chocolate if you prefer a less sweet, richer contrast, but avoid milk chocolate—it makes the top overly sweet and soft when chilled.
16.Can I cut back on the granulated sugar to make a less sweet pie? ▾
The granulated sugar balances the savoriness of the peanut butter and tang of the cream cheese, but you can cut it by up to ¼ cup without ruining the filling texture. Keep in mind the graham cracker crust and chocolate ganache already add sweetness, so taste the filling as you go to hit your perfect level.
17.What’s the best way to get clean, neat slices of pie without dragging the filling? ▾
Run a sharp, thin knife under hot water, wipe it dry with a paper towel, and make one smooth cut through the pie. Repeat the hot water wipe between every single slice—this melts through the firm ganache and cold filling cleanly, instead of pressing down and smushing the layers into a messy slice.
18.Can I adapt this recipe to make a dairy-free or vegan version? ▾
You can swap in vegan block-style cream cheese, dairy-free butter for the crust, no-stir vegan creamy peanut butter, and dairy-free chocolate for ganache to make a plant-based version. Just note vegan cream cheese can be slightly softer, so add an extra 30 minutes of chill time to get a firm, sliceable set.

Comments (17)

2 days ago

OMG this pie was the star of our Sunday family dinner! I was worried it’d be too rich, but the balance of creamy peanut butter and that flaky crust? *Chef’s kiss* Even my super picky 7 year old asked for a second slice. SO good, will be making this for every potluck from now on.

1 day ago

Wait did you use creamy or crunchy peanut butter? I’m making this for my book club this weekend and can’t decide!

12 hours ago

So glad it was a hit with your family! Either works great, but creamy gives that classic smooth Southern texture most folks expect. If your book club loves extra texture, throw 1/4 cup crushed roasted peanuts on top too!

1 week ago

Super easy to throw together even for someone who burns toast half the time! Only heads up is that 3 hour chill time is non-negotiable – I tried to cut it short once and it was way too runny. Worth the wait though, tasted exactly like the peanut butter pie my grandma used to make when we visited her down south.

6 days ago

Great tip about the chill time, Jake! It’s definitely the longest part of the recipe, but popping it in the fridge while you make dinner or run errands makes the wait totally painless. So stoked it matched your grandma’s recipe, that’s the highest compliment we can get!

yesterday

Brought this to my office potluck yesterday and the entire pan was gone in 10 minutes. People were literally asking for the recipe before they even finished their first bite! I added a little drizzle of hot fudge on top like I saw in another review and it was *chef’s kiss*.

3 days ago

Swapped the regular pie crust for a gluten free graham cracker crust and it turned out PERFECT. I’ve tried so many bad gluten free peanut butter pie recipes that are either gummy or way too sweet, this one is a total game changer. My husband who hates all my GF bakes went back for thirds lmao.

2 days ago

Oh that’s such a good swap! My kid has a wheat allergy so I’ve been nervous to try this, did you notice any texture difference with the GF crust?

1 day ago

Love that GF swap! We’ve tested it with GF graham cracker crust too and it works seamlessly – just make sure your crust is fully cooled before adding the peanut butter filling so it doesn’t get soggy. So glad your husband loved it!

2 weeks ago

Made this ahead for meal prep Sunday and it held up great in the fridge for almost 5 days! Perfect sweet treat to grab after dinner without having to bake something every night. Only thing I’ll change next time is cutting back a tiny bit on the powdered sugar, it was just a touch too sweet for my taste.

2 weeks ago

Great call making it ahead for the week, Dan! The powdered sugar amount is totally adjustable – if you prefer a less sweet, more peanut-butter-forward flavor, cutting it by 2-3 tablespoons works beautifully without messing up the texture.

5 minutes ago

This was the first pie I’ve ever made from scratch and I was so nervous it would flop! It was so easy to follow, no fancy equipment needed, and my roommates are convinced I’m a professional baker now lmao. The hardest part was waiting for it to chill in the fridge for 3 hours without sneaking a bite of the filling.

1 week ago

Y’all. This is the real deal. I grew up eating peanut butter pie at every church supper in small town Mississippi and I’ve been chasing that flavor for 10 years since I moved out west. This recipe is spot on. No weird fancy add-ins, just that classic creamy, salty-sweet perfection. Thank you for sharing!

6 days ago

That means the world, thank you! We wanted to stick to the classic no-fuss Southern version without any trendy twists that take away from that nostalgic church supper flavor. So glad it took you back home!

3 days ago

Mixed 1/2 cup mini chocolate chips into the filling and topped with whipped cream and extra chocolate shavings for my son’s birthday dinner. He’s obsessed with peanut butter and chocolate and said it was the best birthday dessert he’s ever had. Win for mom! It was so easy even with the mix-ins, zero stress.

2 days ago

The mini chocolate chip addition sounds insane! I bake with my 4 and 6 year old every Saturday, they would go crazy for that. Did the chips sink to the bottom at all?

1 day ago

I tossed them in a tiny bit of flour before folding them in and they stayed perfectly distributed the whole time! No sinking at all, even after chilling.

5 days ago

Made this for our college football tailgate last weekend and it was a home run. Super portable, didn’t get messy in the cooler, and even the guys who only eat savory food were raving about it. Will 100% be a regular in our tailgate rotation this season.

2 hours ago

As someone who hates turning on the oven in the summer, this recipe is my new go-to. Minimal prep, no baking, just pop it in the fridge and forget about it. I brought it to a neighborhood BBQ and everyone was asking where I bought it lmao. Little do they know I can barely boil water.

1 hour ago

Wait this is no bake?! That’s perfect for our 4th of July party next week, I’ve been scrambling for no-oven dessert options. Thanks for the heads up!

2 days ago

I was skeptical because a lot of ‘easy’ pie recipes lie about how simple they are, but this one actually delivers. Took me 15 minutes total to prep before sticking it in the fridge. Only knock is I wish the recipe noted how much whipped cream to make for the top, I made way too much and had a ton leftover.

1 day ago

Thanks for the honest feedback, Steve! We’ve updated the recipe card to note that 1.5 cups of heavy cream (whipped) is the perfect amount for topping, so you don’t end up with a mountain of extra whipped cream next time!

12 hours ago

Leftover whipped cream is never a problem in my house lmao, I put it on coffee, ice cream, everything. But good to know the measurement for next time I make this!

1 week ago

Tried making this vegan with coconut whipped cream and plant based cream cheese, and it worked shockingly well! I was worried the peanut butter flavor would be overpowered by the coconut, but you could barely tell it was vegan. My non-vegan friends had no idea until I told them.

6 days ago

That vegan swap sounds amazing! We love hearing how folks adapt the recipe to fit their dietary needs – we might have to test that version ourselves and add it as a variation note on the recipe card soon!

30 minutes ago

Made this for date night with my partner last night and they said it was better than the peanut butter pie we got at that fancy Southern restaurant downtown for our anniversary. Total win, I looked like a gourmet chef with barely any effort. 10/10 would recommend for impressing someone without the stress.

5 days ago

Am I the only one who used crunchy peanut butter for this? The little nut bits throughout the filling add such a nice texture contrast! I also topped it with extra salted peanuts for crunch and it was *chef’s kiss*. Don’t get me wrong, creamy is great, but crunchy is next level.

3 days ago

Wait I never thought to use crunchy! I’m a diehard creamy PB fan but that texture contrast sounds so good, I might have to do half creamy half crunchy next batch.

2 weeks ago

Doubled the recipe for my kid’s soccer team end of season party and there was not a single slice left. I was worried doubling the filling would mess up the texture, but it turned out perfectly. The kids were all covered in peanut butter and whipped cream, so I’d call that a massive success. My kids loved it so much they asked me to make it again for their birthday next month.

1 week ago

How big of a pan did you use when you doubled it? I need to make enough for 25 people for our team party next weekend and don’t want to mess up the pan size!

6 days ago

Love that it was a hit with the soccer team! When doubling the recipe, a 9x13 inch baking dish works perfectly, just add 15 extra minutes of chill time to make sure it sets all the way through. Happy baking!

3 days ago

I was worried this would be cloyingly sweet because a lot of peanut butter pie recipes are, but the little pinch of flaky salt on top makes all the difference! It cuts the sweetness perfectly and makes the peanut butter flavor pop so much more. I’ll never make peanut butter pie without that salt top again.

2 days ago

The flaky salt top is non-negotiable for me too! I even used salted natural peanut butter to amp that salty-sweet vibe up even more, it’s unreal.

just now

Took this to my first ever friend Thanksgiving last year and everyone thought I was a baking pro. I didn’t tell them it took 20 minutes of prep and the rest was just waiting for it to chill. Game changer for people who don’t have a ton of baking experience but want to show up with a showstopper dessert.