Sandra This Paula Deen Peanut Butter Pie is a rich, creamy no-bake dessert with a crunchy peanut butter filling, folded with whipped cream, and set in a graham cracker crust. Ready in about 20 minutes (plus chilling), it’s perfect for a decadent treat or special occasion.
Paula Deen Peanut Butter Pie Recipe Ingredients
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 8 oz. cream cheese, softened
- 1 cup crunchy peanut butter
- 1 cup confectioner’s sugar (4X grain size recommended)
- 1 prepared graham cracker crust (9-inch)
How To Make Paula Deen Peanut Butter Pie
- Whip the Cream: In a large bowl, whip heavy whipping cream with granulated sugar using a hand mixer or whisk until stiff peaks form. Set aside.
- Mix the Filling: In another large bowl, beat softened cream cheese, crunchy peanut butter, and confectioner’s sugar until smooth and well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until fully blended, being careful not to deflate the whipped cream.
- Fill the Crust: Pour the mixture into the prepared graham cracker crust, spreading evenly with a spatula.
- Chill and Serve: Refrigerate the pie for at least 4 hours, or overnight, to set. Slice and serve chilled.
Recipe Tips
- Why use crunchy peanut butter? It adds texture to the creamy filling, but smooth peanut butter can be used for a silkier consistency.
- How do I know the whipped cream is ready? It should hold stiff peaks when the beaters are lifted, but avoid overwhipping to prevent a grainy texture.
- Can I make this ahead? Yes, prepare the pie up to 2 days in advance and refrigerate, covered, until ready to serve.
- What if I don’t have a graham cracker crust? Make your own by mixing 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 6 Tbsp. melted butter, then press into a 9-inch pie pan.
What To Serve With Paula Deen Peanut Butter Pie
This indulgent pie pairs wonderfully with:
- A drizzle of chocolate syrup or whipped cream for extra decadence
- Fresh strawberries or bananas for a fruity contrast
- A cup of coffee or hot chocolate to complement the rich flavors
How To Store Paula Deen Peanut Butter Pie
Refrigerate: Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Paula Deen Peanut Butter Pie Nutrition Facts
Serving: 1 slice (1/8th of pie)
- Calories: ~550 kcal
- Carbohydrates: ~45g
- Protein: ~10g
- Fat: ~38g
- Saturated Fat: ~18g
- Sugar: ~35g
- Fiber: ~2g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
Yes, smooth peanut butter works for a creamier texture, though crunchy adds a nice crunch.
No direct substitute is recommended, but sifting granulated sugar can work in a pinch, though it may affect texture.
Use a gluten-free graham cracker crust and ensure all other ingredients are gluten-free.
Try More Recipes:
Paula Deen Peanut Butter Pie Recipe
Description
A rich, no-bake peanut butter pie with a creamy filling of crunchy peanut butter and whipped cream, set in a graham cracker crust, perfect for indulgent dessert lovers.
Ingredients
Instructions
- Whip heavy cream with granulated sugar until stiff peaks form.
- Beat cream cheese, peanut butter, and confectioner’s sugar until smooth.
- Fold whipped cream into the peanut butter mixture until blended.
- Pour into graham cracker crust and spread evenly.
- Chill for at least 4 hours before slicing and serving.
Notes
- Use crunchy peanut butter for texture or smooth for creaminess.
- Refrigerate for up to 5 days or freeze for 2 months.
- Make your own crust if needed with graham crumbs, sugar, and butter.
- Avoid overwhipping cream to maintain a smooth texture.
- Serve with chocolate syrup or fruit for extra flair.
