Creamy Peanut Butter Pie
Prep time
Cook time
Total time
Creamy peanut butter pie with honey roasted peanuts, chopped chocolate and a graham cracker crust.
Serves: 15-20
For the Crust:
  • 1½ sheets graham crackers, crushed into fine crumbs (about 1½ cups)
  • 5 tablespoons unsalted butter, melted
For the Pie:
  • 4 ounces finely chopped milk chocolate
  • ¼ cup roughly chopped honey roasted peanuts
  • 1 cup heavy cream
  • 8 ounces (1 package) cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • extra chopped chocolate and chopped peanuts, for garnish
  1. Preheat your oven to 350 degrees F. In a small bowl, combine your crushed graham crackers and melted butter and mix well. Press the mixture into the bottom of a 9-inch pie pan, pressing up into the sides of the dish. Bake for 8-10 minutes, until lightly golden. Set aside.
  2. Let the graham cracker crust cool a bit, then melt your 4 ounces of chocolate in short spurts in the microwave. Pour the melted chocolate over the crust and smooth it out. Sprinkle the chocolate layer with ¼ cup of chopped peanuts, then place the pie dish in the fridge until ready to use.
  3. Pour 1 cup of heavy cream in the bowl of your mixer, and whip until soft peaks form, about 3-5 minutes (be careful not to overwhip). Place the whipped cream in another bowl and place it in the refrigerator until ready to use.
  4. Wipe out your mixing bowl and add in the cream cheese and peanut butter. Beat until well combined, scraping down the sides of the bowl as needed. Add in the sugar and sweetened condensed milk and beat until well mixed, then add in the vanilla and lemon juice and beat until smooth.
  5. Fold in ½ of the whipped cream into the peanut butter mixture, until fully combined, then gently fold in the remaining whipped cream until smooth.
  6. Pour the peanut butter filling over the top of the pie crust, smooth the top over and sprinkle with your additional chopped chocolate and/or peanuts. Place the pie in the fridge and chill for at least 4 hours before slicing and serving (or freeze). The pie shouldn't sit out at room temperature for too long - it's best chilled!
Adapted From
Recipe by The Crepes of Wrath at