Old-fashioned peanut butter pie is a beloved Southern classic that brings nostalgic comfort and indulgent flavor to any dessert table. With its rich, creamy texture and sweet, nutty taste, this no-bake pie is both a showstopper and a breeze to make. Whether you’re preparing for a family gathering, a holiday celebration, or just a quiet evening treat, this pie is sure to impress. Topped with whipped cream and a sprinkle of chopped peanuts, every bite delivers old-school charm and delicious satisfaction. Ready to create a slice of Southern tradition? Let’s dive in!
Why You’ll Love This Old-Fashioned Peanut Butter Pie
This dessert is a true delight for anyone who loves peanut butter and enjoys a good homemade treat. It combines a buttery vanilla wafer crust with a creamy, luscious peanut butter filling that requires no baking. The simplicity of preparation, paired with its indulgent taste, makes it a go-to dessert for any occasion. Plus, the make-ahead option means you can whip it up in advance and let it chill until you’re ready to wow your guests.
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies (approximately 60 wafers)
- 6 tablespoons salted butter, melted and cooled
- 1/4 cup granulated sugar
For the Filling:
- 1 1/2 cups smooth processed peanut butter (not natural)
- 1 (8-ounce) package full-fat cream cheese, softened
- 1 cup sifted confectioners’ sugar
- 2 cups cold heavy whipping cream
- Optional toppings: whipped cream, chopped peanuts
Step-by-Step: How to Make Old-Fashioned Peanut Butter Pie
Prepare the Crust:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine crushed vanilla wafer cookies, melted butter, and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch buttered pie plate using the bottom of a measuring cup.
- Bake the crust for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Filling:
- In a large mixing bowl, beat the peanut butter and softened cream cheese with an electric mixer on medium speed until smooth.
- Add the sifted confectioners’ sugar and mix until incorporated.
- Slowly add the cold heavy cream while mixing on low speed until just combined.
- Increase to high speed and beat until the mixture thickens, being careful not to overmix.
- Transfer the filling into the cooled pie crust and spread it out evenly.
- Cover and chill in the refrigerator for a minimum of 4 hours, or ideally, overnight.
- Before serving, top with whipped cream and chopped peanuts for garnish.
Helpful Tips
- Choose processed peanut butter such as Jif or Skippy for best results.
- Use full-fat block cream cheese to ensure a rich and creamy texture.
- Sift confectioners’ sugar to keep the filling silky smooth.
- Beat the mixture only until it thickens to avoid a grainy texture.
- Extra filling can be refrigerated and enjoyed as a peanut butter mousse.
Substitutions And Variations
- Crust: Substitute with graham cracker or chocolate cookie crumbs for a different flavor.
- Nut Butter: Almond or cashew butter can replace peanut butter for a twist.
- Toppings: Experiment with chocolate chips, toffee bits, or syrup drizzles.
- Sweetness: Adjust sugar levels to suit your taste or crust choice.
Storage Instructions
Refrigerate the pie covered for up to 5 days. For longer storage, freeze the pie (without toppings) for up to a month. Defrost in the fridge overnight before enjoying. Always add whipped cream fresh, just before serving.
Nutritional Information
- Serving Size: 1 slice
- Calories: 952 kcal
- Carbohydrates: 66g
- Protein: 17g
- Fat: 72g
- Saturated Fat: 32g
- Cholesterol: 136mg
- Sodium: 592mg
- Sugar: 41g
- Fiber: 4g
- Calcium: 90mg
- Iron: 1mg
Serving Suggestions
- Serve well chilled with a generous scoop of whipped cream.
- Garnish with a sprinkle of roasted peanuts for added crunch.
- Enjoy with a freshly brewed cup of coffee or a chilled glass of milk.
- Add a drizzle of chocolate or caramel sauce for extra decadence.
Frequently Asked Questions About Old-Fashioned Peanut Butter Pie
Can I use natural peanut butter? Processed peanut butter like Jif or Skippy is recommended for the best consistency. Natural peanut butters may separate and affect texture.
Do I have to bake the crust? While baking helps bind the crust, you can chill it until firm for a no-bake option.
Can I make this pie ahead of time? Definitely! It’s ideal for preparing in advance. Simply refrigerate it until you’re ready to serve.
Can I freeze peanut butter pie? Yes, it freezes well. Wrap it securely and freeze for up to one month. Thaw in the fridge before serving.
What if I have leftover filling? Refrigerate any extra filling and enjoy as a mousse or spread. It’s delicious on its own!
Conclusion
Thank you for joining me in making this delightful old-fashioned peanut butter pie. It’s a treasured dessert that offers simplicity, comfort, and mouthwatering flavor in every slice. I love how quick it is to prepare, yet how memorable it becomes when served. Whether you’re revisiting a family favorite or exploring it for the first time, I hope this pie brings joy to your kitchen. Happy baking, and thank you for being a part of this food-loving community. Enjoy every luscious, peanut-buttery bite!
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Old-Fashioned Peanut Butter Pie
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Old-Fashioned Peanut Butter Pie is a creamy, no-bake Southern classic made with a vanilla wafer crust and smooth peanut butter filling. Easy to prep, rich in flavor, and perfect for any gathering!
Ingredients
For the Crust:
2 cups crushed vanilla wafer cookies (about 60 cookies)
6 tablespoons salted butter, melted and cooled
1/4 cup granulated sugar
For the Filling:
1 1/2 cups creamy processed peanut butter (not natural)
1 (8-ounce) block full-fat cream cheese, softened
1 cup confectioners’ sugar, sifted
2 cups cold heavy whipping cream
Optional Toppings:
Whipped cream
Chopped peanuts
Instructions
Prepare the Crust:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine crushed vanilla wafer cookies, melted butter, and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch buttered pie plate using the bottom of a measuring cup.
- Bake the crust for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Filling:
- In a large mixing bowl, beat the peanut butter and softened cream cheese with an electric mixer on medium speed until smooth.
- Add the sifted confectioners’ sugar and mix until incorporated.
- Slowly add the cold heavy cream while mixing on low speed until just combined.
- Increase to high speed and beat until the mixture thickens, being careful not to overmix.
- Transfer the filling into the cooled pie crust and spread it out evenly.
- Cover and chill in the refrigerator for a minimum of 4 hours, or ideally, overnight.
- Before serving, top with whipped cream and chopped peanuts for garnish.
Notes
Use processed peanut butter for best consistency.
Only use full-fat block cream cheese—not spreadable or low-fat.
Avoid overbeating the filling to prevent graininess.
Extra filling makes a great mousse—store and enjoy with cookies or fruit!
Add toppings just before serving for best texture.
- Prep Time: 40 minutes Chill Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake + Bake (for crust only)
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 952
- Sugar: 41g
- Carbohydrates: 66g
- Protein: 17g