What do I need for peanut butter pie?

You’ll need a cookie crust (Oreo or graham cracker), creamy peanut butter, full-fat cream cheese, powdered sugar, vanilla extract, and whipped topping (Cool Whip) or homemade whipped cream. Optional but popular: toppings like melted chocolate, chopped peanut butter cups, roasted peanuts, and flaky sea salt.

What is Dolly Parton’s favorite pie?

Dolly Parton has famously mentioned loving chess pie and coconut pie in various interviews and cookbooks. While peanut butter pie isn’t her most-cited favorite, it’s a beloved Southern-style dessert that fits right in with classic country baking.

What pie is Virginia known for?

Virginia is closely associated with peanut heritage, and “peanut pie” (distinct from peanut butter pie) is a regional specialty think of it like a cousin to pecan pie, made with Virginia peanuts. The state is also known for classic Southern pies like chess pie and sweet potato pie.

What kind of peanut butter is best for pie?

Use a conventional creamy peanut butter (like Jif or Skippy). These are emulsified and won’t separate, giving your filling a smooth, stable texture. Natural peanut butters can work if thoroughly stirred, but the filling may be looser and slightly oily.

Creamy Peanut Butter Pie (No-Bake) with Step-by-Step Tips

Ingredients

Scale

For the crust:

25 chocolate sandwich cookies (like Oreos), finely crushed
5 tablespoons unsalted butter, melted

For the filling:

8 ounces full-fat cream cheese, softened
1 cup creamy peanut butter (Jif/Skippy style recommended)
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping (Cool Whip), thawed
- OR 1 1/2 cups heavy cream whipped to stiff peaks

Optional toppings:

Warm chocolate sauce or melted chocolate
Melted peanut butter
Chopped roasted peanuts or mini peanut butter cups
Flaky sea salt

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Instructions

Make the crust: Stir cookie crumbs with melted butter until evenly moistened. Press firmly into a 9-inch pie plate, going slightly up the sides. Freeze 10–15 minutes to set.
Beat the base: In a large bowl, beat cream cheese and peanut butter until smooth and fluffy, 1–2 minutes.
Sweeten and flavor: Add powdered sugar and vanilla; beat until creamy and well combined.
Lighten the filling: Gently fold in whipped topping (or whipped heavy cream) until the mixture is smooth and airy do not overmix.
Assemble: Spoon filling into the chilled crust and smooth the top.
Chill: Refrigerate 4–6 hours or overnight until fully set. For a firmer, ice-cream-like texture, freeze 3–4 hours.
Finish and serve: Drizzle with chocolate and/or melted peanut butter, sprinkle with peanuts, and a pinch of flaky sea salt. Slice with a warm, clean knife.

Notes

Cream cheese: Room temperature cream cheese prevents lumps.
Peanut butter: Conventional creamy peanut butter yields the smoothest set. Natural PB can work if thoroughly stirred, but the filling may be softer.
Whipped cream option: If using homemade whipped cream, stabilize with 1/2 tsp cream of tartar beaten into the cream, or bloom 1/2 tsp gelatin in 1 tbsp water and dissolve before whipping.
Crust swaps: Use 1 3/4 cups graham cracker crumbs + 6 tbsp melted butter, or try a pretzel or Nutter Butter crust.
Clean slices: Warm the knife under hot water and wipe between cuts.

Author: Soukaina
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 pie)
Calories: 480 Kcal
Sugar: 31 g
Sodium: 300 mg
Fat: 33 g
Saturated Fat: 15 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 45 mg