Peanut Butter Pie Recipe

Peanut Butter Pie has a supreme taste. Peanut Butter Pie gets its taste from crumb crust dressed with cheese and sugar, flavored with vanilla, topped with peanuts. Peanut Butter Pie inspired by many chefs around the world.


Difficulty LevelEasyCourse
Main Ingredient


 Graham cracker crumb crust1
 Smooth peanut butter2 1⁄2 Cup (40 tbs)
 Cream cheese2 1⁄2 Cup (40 tbs), softened
 Sugar2 Cup (32 tbs)
 Butter3 Tablespoon, melted
 Vanilla extract2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Whipped cream1 1⁄2 Cup (24 tbs)
 Semi sweet chocolate3⁄4 Cup (12 tbs), finely chopped
 Strong coffee5 Tablespoon, heated
 Peanuts1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 10528 Calories from Fat 6578

% Daily Value*

Total Fat 761 g1171.3%

Saturated Fat 307.9 g1539.3%

Trans Fat 0 g

Cholesterol 1231.8 mg

Sodium 5763 mg240.1%

Total Carbohydrates 795 g265.1%

Dietary Fiber 50 g200.1%

Sugars 581.5 g

Protein 195 g390.9%

Vitamin A 169.4% Vitamin C 0.16%

Calcium 126% Iron 141.4%

*Based on a 2000 Calorie diet


Line a 9 inch (23 cm) springform pie pan with Graham cracker crumb crust.
Set aside.
In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
With a spatula, fold in whipped cream a little at a time.
Pour into crust.
Smooth surface with a spatula.
Refrigerate 3-5 hours or until filling has set.
In a double boiler, melt chocolate and coffee, mixing well.
Let chocolate cool 5 minutes or so.
Pour lukewarm mixture over cold pie.
Refrigerate 15-25 minutes.
Unmold using a small knife warmed in hot water.
Run knife along sides of pan.
Release spring.
Garnish with peanuts.