I remember the exact moment this Old Fashioned Peanut Butter Pie became a cornerstone in my kitchen—it was during a last-minute family gathering on a busy Sunday. Everyone expected a simple dessert, and I wanted something that felt like a warm hug without fuss. Enter this pie, with its creamy peanut butter pie filling that’s simple yet so satisfying. The way it came together quickly and still looked impressive made it a quick favorite for everyone around the table.
This Old Fashioned Peanut Butter Pie isn’t just a nostalgic treat; it fits perfectly into real home cooking because it uses straightforward ingredients you likely have on hand. The no-bake peanut butter dessert angle means it’s quick to pull together without heating up the kitchen—a big win, especially on warmer days or hectic schedules. Over time, I’ve come to trust this classic peanut butter pie recipe whenever I want a crowd-pleaser that doesn’t ask for advanced skills or specialty baking equipment.
If you’re a fellow home cook seeking a reliable, comforting dessert that delivers every single time, this Old Fashioned Peanut Butter Pie is worth making. It strikes a balance between the simplicity of no-bake preparation and the richness of peanut butter mousse pie, creating a dessert that feels homemade and delicious—the kind that leaves folks asking for seconds. Whether it’s for a casual weeknight treat or a more formal gathering, this is one recipe you’ll want in your rotation.
What You’ll Need:
- 1 ½ cups graham cracker crumbs – for the crust; you can find these in the baking aisle. No worries if you don’t have graham crackers—I often use crushed digestive biscuits as a simple swap for this Old Fashioned Peanut Butter Pie.
- 6 tablespoons unsalted butter, melted – this binds the crust perfectly. I sometimes use salted butter and just leave out extra salt in the filling.
- 1 cup creamy peanut butter – the star of the pie. For a bit of texture, a creamy peanut butter pie can handle a slight crunchy variety too.
- 8 ounces cream cheese, softened – adds tanginess and creaminess to the peanut butter pie filling.
- 1 cup powdered sugar – sweetens the filling evenly without the graininess of granulated sugar.
- 1 teaspoon vanilla extract – brighter flavor in the classic peanut butter pie recipe.
- 1 ½ cups heavy whipping cream – whipped into soft peaks to turn the filling into the lush peanut butter mousse pie texture.
Budget-friendly tip: This Old Fashioned Peanut Butter Pie keeps costs reasonable because most ingredients are pantry staples, especially if you keep freezer-worthy whipping cream on hand. Prep shortcut: Soften cream cheese quickly by leaving it out at room temperature while you get the crust ready.
For storage, cover leftovers tightly with plastic wrap and keep refrigerated up to 3 days. This pie actually tastes even better the next day as the flavors continue to meld. Personally, I like adding a bit more peanut butter than typical recipes suggest—it deepens that signature flavor I crave.
Let’s Make It Together:
- Make the crust: Start by mixing the graham cracker crumbs with melted butter in a bowl until it’s evenly moistened. This is the base to your Old Fashioned Peanut Butter Pie. Press the mixture firmly into a 9-inch pie dish, making sure to get an even layer on the bottom and sides.
- Chill the crust: Pop your crust into the fridge while you prepare the peanut butter pie filling. This helps it set firmly and hold the creamy filling well. From start to finish, this Old Fashioned Peanut Butter Pie takes about 30 minutes active time plus chilling.
- Whip the cream: In a large bowl, beat the heavy cream until soft peaks form. Remember, soft peaks are the way to go here for that airy peanut butter mousse pie feel, but don’t overbeat or it turns grainy.
- Beat the filling: In another bowl, blend the cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract and mix until it’s silky. This peanut butter pie filling has the right balance of sweetness and richness, which is why I rarely need to adjust sugar amounts.
- Combine: Gently fold the whipped cream into the peanut butter mixture. Take your time here to keep the airy texture. I used to rush this step, and the pie lost its lovely mousse lightness. Slow folding preserves that creamy peanut butter pie character.
- Fill the crust: Spoon the filling evenly into the chilled crust. Smooth the top with a spatula for a clean finish. Your kitchen will smell amazing at this point—there’s something about the peanut butter and vanilla coming together that hints at comfort ahead.
- Chill to set: Refrigerate for at least 4 hours, preferably overnight. This helps flavors meld and ensures the pie has a firm, yet creamy consistency. Don’t worry if your Old Fashioned Peanut Butter Pie looks a bit soft at first—it will set nicely with time.
While the pie chills, you might want to see other tasty dessert ideas, like this Simanim Stuffed Butternut Squash from AllFoodsRecipe, which is great to pair for seasonal dinners.
How to Serve & Enjoy:
This Old Fashioned Peanut Butter Pie is a welcome finish to many of my family meals. I usually slice it into generous wedges and serve it chilled straight from the fridge. A dollop of whipped cream or a sprinkle of chopped peanuts makes a simple, pleasant touch.
For side dishes, this pie pairs well with light fruit salads or fresh berries. The fruit’s brightness cuts through the creamy richness, keeping things balanced. This dessert is perfect for birthday parties, casual get-togethers, or even a simple weeknight treat when you want a bit of indulgence without spending hours.
Presentation tip: Dust the top lightly with cocoa powder or drizzle with chocolate syrup for a bit of flair. It’s also fun to try seasonal twists like swirling in a little melted dark chocolate into the peanut butter pie filling for an impressive look.
Leftover ideas? Turn extra pie slices into mini parfaits layered with crushed cookies and a bit of banana for a refreshing dessert. I’ve also seen this recipe inspire a Best Chocolate Peanut Butter Pie version if you’re feeling adventurous.
Friends and family love this Old Fashioned Peanut Butter Pie because it’s familiar without being boring—a dessert that tastes homemade but always impressive.
Your Questions Answered:
Can I make this Old Fashioned Peanut Butter Pie ahead of time?
Absolutely! In fact, making it a day before serving helps the flavors develop and the pie set perfectly. Just cover it tightly with plastic wrap and chill. It’s a great no-bake peanut butter dessert for parties.
What’s a good substitute for cream cheese in this Old Fashioned Peanut Butter Pie?
If you want a lighter option, some cooks swap cream cheese for Greek yogurt, but it does change the texture. For a more classic set but less tang, mascarpone can work as well.
Can I use crunchy peanut butter instead of creamy?
Yes! That gives your pie a bit of added texture. I like the traditional creamy peanut butter pie filling, but crunchy can be a fun twist.
How do I adjust this Old Fashioned Peanut Butter Pie for more or fewer people?
You can easily scale the recipe up or down. For fewer guests, half the ingredients and use a smaller pie plate or even ramekins for individual servings.
Is this really a no-bake peanut butter dessert?
Yes! The crust is made with no baking required, and the filling sets in the fridge. If you want a baked pie, there are other variations, but this classic peanut butter pie recipe is reliably simple.
Can I swap the crust with a pretzel crust?
Definitely. For a salty-sweet contrast, try a pretzel crust like in this No Bake Peanut Butter Pie Recipe with Pretzel Crust. It adds a delightful crunch and saltiness that complements the creamy filling.
What’s the best way to store leftovers?
Cover tightly and refrigerate. Leftovers are best within 3 days. If you find yourself with extra, the pie can be frozen in portions, but I recommend thawing it overnight in the fridge to maintain texture.
If you want to check how other peanut butter desserts compare, this I don’t know if I have ever shared that I am not a huge fan of peanut butter pie post has some thoughts from a different perspective.
Final Thoughts:
This Old Fashioned Peanut Butter Pie holds a special place in my recipe collection because it’s dependable, delicious, and easily brings people together around the table. It’s one of those dishes that’s both comfort food and fuss-free, making it ideal for all kinds of occasions.
My Best Old Fashioned Peanut Butter Pie Tips:
- Take your time folding in the whipped cream to keep the filling light and mousse-like.
- Chill the crust before filling for a firmer base that holds the filling perfectly.
- Use quality peanut butter—its flavor really shines through in the final pie.
Over the years, I’ve tested variations like adding chocolate swirls, using crunchy peanut butter, and swapping graham cracker crust for pretzel crusts. My family’s favorite, though, is the classic creamy peanut butter pie filling version—it’s what gets requested most and never disappoints.
You can make this Old Fashioned Peanut Butter Pie your own by trying these slight twists or sticking with the original. Either way, I hope you enjoy this easy, crowd-pleasing dessert as much as I do. For more cozy, reliable recipes, you might also like the Simanim Stuffed Butternut Squash, Butternut Squash Apple Coffee Cake, or the French Butter Cake to add variety to your meal rotation.
Happy baking (or no-baking)! This Old Fashioned Peanut Butter Pie is waiting to become your next go-to dessert.
Old Fashioned Peanut Butter Pie
This Old Fashioned Peanut Butter Pie is a creamy, nostalgic dessert featuring rich peanut butter filling on a buttery cookie crust, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Chopped peanuts for garnish (optional)
Instructions
- Mix crushed graham crackers and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9-inch pie pan. Chill in refrigerator while preparing filling.
- In a large bowl, beat cream cheese and peanut butter together until smooth and creamy.
- Add powdered sugar and vanilla extract to the peanut butter mixture; mix until fully incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the peanut butter mixture until evenly combined.
- Pour filling over the chilled crust and spread evenly.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, garnish with chopped peanuts if desired.
Notes
For a chocolate twist, drizzle melted chocolate over the pie before serving or mix chocolate chips into the crust.