Food | Dessert

This Peanut Butter Cream Pie Is Nutty, Sweet & Decadently Creamy for Any Occasion!

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If you like cream pies, you’ll love this one. This Peanut Butter Cream Pie is nutty, sweet, and decadently creamy for any occasion, (or no occasion at all!).

Using a store-bought graham cracker pie crust makes this recipe even easier than it already is. This pie will be a winner at any shindig - you might want to make two if you’re looking to share!

Shared Food


1 9-inch graham cracker pie crust

For the peanut butter cream filling:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 ounces Cool Whip, thawed and divided

For the peanut butter crumb garnish:

  • 2 tablespoons powdered sugar
  • 1 tablespoon creamy peanut butter


  1. Bake the graham cracker pie crust according to package directions, then cool completely.
  2. To make the peanut butter cream filling, beat the cream cheese and peanut butter with a hand mixer in a mixing bowl until creamy and smooth. Add in the powdered sugar, continuing to beat until well-combined. Fold in the 1 ½ cups Cool Whip until just-combined.
  3. For the peanut butter crumb garnish, stir together the powdered sugar with the peanut butter until small crumbs form.
  4. Pour the cream filling into the cooled pie crust, then spread the remaining Cool Whip evenly over the top. Sprinkle with the peanut butter crumbs, then refrigerate 2 hours-overnight. Enjoy!