If you’ve been on the hunt for a truly simple, creamy, easy-to-love dessert, this peanut butter pie recipe may be just what you need. Aside from its graham cracker crust, which requires a scant five minutes in the oven, the pie is entirely no-bake, and calls for only a handful of common kitchen staples. In fact, you could say the hardest part of this extremely easy recipe is deciding what brand of peanut butter to buy. Good thing we have an answer for that too.
The simplicity of the cookie crust is hard to beat. We love the honey-and-spice sweetness of graham crackers with our peanut butter pie, but any crumbly cookie will do here (Oreo lovers, we’re looking at you). A trusty stand mixer (or hand mixer) makes quick work of the pie filling, first to whip the cream, and then separately to beat the cream cheese, peanut butter, sugar, and vanilla into a smooth, homogeneous consistency. Gently folding the whipped cream into the peanut butter mixture ensures the pie isn’t too dense or heavy, for a rich but silky texture that will leave room for seconds.
The assembled pie should be chilled in the freezer for at least an hour, which makes it a great make-ahead candidate. To extend the freezer time beyond an hour, wrap it tightly in plastic so it doesn’t pick up off flavors or develop freezer burn. And there you have it: a peanut butter pie so easy it practically makes itself.
Recipe notes
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