Peanut Butter Pie With Chocolate Graham Crust

Name: Peanut Butter Pie With Chocolate Graham Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham Cracker Crust:; 1 1/2 cups chocolate graham cracker crumbs; 3/4 teaspoon ground cinnamon; 5 tablespoons butter, melted; Optional: 1/2 cup mini-semisweet chocolate chips or reduce graham crackers to 1 cup and add 1 cup finely chopped nuts; Peanut Butter Filling:; 3/4 cup creamy peanut better; 1/3 cup softened cream cheese; 1 cup powdered sugar; 1 1/2 tablespoons melted butter; 1/3 cup powdered sugar; 2 teaspoons vanilla; 3/4 cup heavy cream

Servings: persons

Graham Cracker Crust:
1 1/2 cups chocolate graham cracker crumbs
3/4 teaspoon ground cinnamon
5 tablespoons butter, melted
Optional: 1/2 cup mini-semisweet chocolate chips or reduce graham crackers to 1 cup and add 1 cup finely chopped nuts
Peanut Butter Filling:
3/4 cup creamy peanut better
1/3 cup softened cream cheese
1 cup powdered sugar
1 1/2 tablespoons melted butter
1/3 cup powdered sugar
2 teaspoons vanilla
3/4 cup heavy cream

1
Butter or spray with cooking spray the pie dish or baking pan. You can use little tarts pans to make smaller, individual servings.
2
Put the crumbs and cinnamon, chocolate chips or nuts, if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter.
3
Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes.
4
Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft.
5
In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff.
6
Combine both mixtures together and pour into frozen graham cracker crust. Freeze overnight.

1296

kcal

Calories

Fat

105

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Graham Cracker Crust:, 1 1/2 cups chocolate graham cracker crumbs, 3/4 teaspoon ground cinnamon, 5 tablespoons butter, melted, and more.

Yes, Peanut Butter Pie With Chocolate Graham Crust 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!