Peanut Butter Pie 

creamy peanut butter pie with chocolate cookie crumb recipe

Alright, time to break this blog in. First up, peanut butter pie!

We recently drove 2000 miles to Florida to see my parents for Christmas, and on the way back we stopped at a restaurant in Social Circle, Georgia, called the Blue Willow Inn. Beautiful place. Great buffet. Amazing dessert. The peach cobbler and the peanut butter pie were my favorites.  As soon as we got back home, I had to create a peanut butter pie to bring back the memories. It’s so easy to put together.

creamy peanut butter pie with chocolate cookie crumb recipe

I used a simple cookie crumb crust – just mix together the cookie crumbs and melted butter and bake in your pie tin for ten minutes. Let that cool completely and make the filling.

Whip up the cream with the brown sugar and vanilla and let it chill in the fridge while you whip together the peanut butter and cream cheese. Fold in the cold whipped cream and then fill the pie shell and garnish with the chopped peanuts. Refrigerate or freeze for a few hours before serving. Feel free to drizzle with chocolate syrup when serving for a little extra touch.

creamy peanut butter pie with chocolate cookie crumb recipe

Either way, I hope you love it as much as we do. We are all big peanut butter fans. This is not exactly the healthiest recipe, but for a treat occasionally… YUM. Enjoy!

Creamy peanut butter pie with a chocolate crust - PiperCooks
creamy peanut butter pie with chocolate cookie crumb recipe


Creamy Peanut Butter Pie in a Chocolate Cookie Crumb Crust
Course Desserts
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 inch pie
Author Jacqueline Piper


  • 1 ½ cups chocolate cookie crumbs
  • 5-7 tbsp butter melted
  • 1 cup whipping cream
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 8 oz package cream cheese room temperature
  • 1 cup smooth peanut butter
  • 1/4 cup chopped peanuts for garnish
  • prepared chocolate sauce for garnish, optional


  1. Preheat oven to 350 F (180 C).
  2. Melt butter, and then add cookie crumbs. Mix together. Crumbs should be moist but not glossy with butter,(if they are glossy, add more crumbs). Press mixture into 9 inch pie plate, smoothing up the side. Bake for 10 minutes. Let cool.

  3. Whip the cream until it starts to thicken, and then add the vanilla and brown sugar. Whip until well combined. Chill until needed.
  4. Beat cream cheese until very smooth, a couple of minutes in a stand mixer (if you don`t get it smooth enough, it will not mix well with the peanut butter and you will have a lumpy pie). Add peanut butter and mix well.
  5. Add a third of the chilled whipped cream mix to the peanut butter and cream cheese mixture. Mix until the peanut butter mixture is loosened up a bit.
  6. Gently fold in the second third of whipped cream and then the final amount.
  7. Pour into prepared and cooled pie crust and then refrigerate for a couple of hours or overnight.
  8. To serve, sprinkle with the chopped peanuts and drizzle each slice with chocolate sauce if desired.



Check it out – this recipe has been linked at other websites. Sweet Little Bluebird ,Buns in My Oven, In The Kitchen With Jenny, Sugar Spice and Family Life, and also Tornadoughalli.  Visit these sites for even more recipes.

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