Cream Cheese Peanut Butter Pie Recipe

Name: Cream Cheese Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup vanilla wafer crumbs; 1/2 cup finely chopped pecans; 6 tablespoons unsalted butter, melted; 2 tablespoons sugar; 1/4 teaspoon cinnamon; Filling; 1 1/4 cups creamy peanut butter, not natural; 1 (8 ounce) package softened cream cheese; 1 cup powdered sugar; 2 tablespoons melted unsalted butter; 1 1/4 cups chilled whipping cream; 1 tablespoon vanilla; Glaze; 1/2 cup whipping cream; 4 ounces semisweet chocolate, finely chopped.

Servings: persons

Crust
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon cinnamon
Filling
1 1/4 cups creamy peanut butter, not natural
1 (8 ounce) package softened cream cheese
1 cup powdered sugar
2 tablespoons melted unsalted butter
1 1/4 cups chilled whipping cream
1 tablespoon vanilla
Glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped.

1
For crust: Mix all ingredients in 9 inch round pie pan.
2
Press mixture firmly into bottom and up sides of pan.
3
Freeze while perparing peanut butter filling.
4
For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
5
Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
6
Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
7
Spoon into prepared crust.
8
Refrigerate until firm.
9
For glaze: Bring cream to boil in a heavy small saucepan.
10
Reduce heat to low.
11
Add chocolate and stir until melted and smooth.
12
Cool glaze slightly; pour over filling.
13
Tilt pan, coating top completely.
14
Refrigerate at least one hour.

1665

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 1 cup vanilla wafer crumbs, 1/2 cup finely chopped pecans, 6 tablespoons unsalted butter, melted, and more.

Yes, Cream Cheese Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Cheese Peanut Butter Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions