Creamy peanut butter pie


This recipe is a favorite because it has my favorite ingredient – peanut butter! It’s also super easy to make as you only have to bake the pie crust but if you’re feeling lazy, I’ve seen recipes for no-bake crusts on the internet so just google it! You can also use stevia instead of icing sugar if you’re watching your sugar level.

I was able to substitute lactose free whipping cream which means that I could gorge on the pie without tummy troubles 😉

The recipe calls for chocolate cookies but you could also make the crust from scratch with just 4 ingredients – cocoa, flour, sugar and butter. Easy peasy!


  • 220g chocolate cookies
  • 3.5-4 tablespoons melted butter
  • 280mL whipping cream
  • 140mL smooth peanut butter
  • 140mL cream cheese
  • 1 teaspoon of vanilla extract
  • 5-6 tablespoons icing sugar


Step 1

Preheat the oven to 180 degrees Celsius.

Step 2

Whizz the cookies in the food processor until crumbly.

Step 3

Add the melted butter until the crumbs come together.

Step 4

Press the cookie mix into a pie plate.

Step 5

Bake for 10 minutes and allow to cool at room temperature. Don't bake for longer than the allotted time as the bottom will be hard to cut into.

Step 6

Whip the cream and vanilla extract until you have stiff peaks.

Step 7

In another bowl, beat together the cream cheese, peanut butter and sugar.

Step 8

Add the cream and beat until combined.

Step 9

Pour the filling into the cooled pie crust.

Step 10

Garnish with shaved chocolate (use a peeler to do this).

Step 11

Place in the fridge or freezer for at least 2 hours. Allow the pie to warm up at room temperature for 30 minutes before serving if the pie has been in the freezer.

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