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Peanut Butter Pie



  • 1 5oz sleeve of graham crackers (about 9 whole crackers)
  • 1 cup roasted salted peanuts
  • 2 tablespoons sugar
  • 6 tablepoons butter slightly softened


  • 1 ½ cups creamy peanut butter
  • 1 8 oz. package of cream cheese softened
  • 1 cup confectioners' sugar
  • ¾ cup whole milk
  • ½ teaspoon vanilla



  • Preheat oven to 350 degrees.
  • Lightly grease a 9 inch pie plate
  • In a food processor, combine graham crackers, peanuts, and sugar and pulse until blended.
  • 3 to 4 times.
  • Reserve 1 tablespoon crumb mixture for garnish.
  • Spoon crumb mixture into pie plate and press on the bottom and sides of pan.
  • Bake until lightly browned, about 10 minutes and let cool completely.


  • In a mixing bowl combine peanut butter, and cream cheese. Beat at medium speed with a mixer
  • until smooth.
  • Add sugar and vanilla. Beat until combined.
  • Add milk and beat on medium to high until combined.
  • Mixture will thicken while it's being mixed.
  • Pour into cooled crust and refrigerate for four hours or until firm.
  • Garnish with crumb mixture.
  • Store in refrigerator for 2 days.


My pictures show what the pie looks like after about four hours of being in the refrigerator. It will continue to firm up the longer it is in there.