NANNY’S PEANUT BUTTER CREAM PIE is the kind of dessert I make when I want something that feels like a hug, but I do not want to fuss with a complicated bake. You know those days when you need a sweet fix for a potluck, a birthday, or just a random Tuesday night? This pie is my go to because it tastes like a peanut butter cloud sitting on a buttery crust. It is rich, but not heavy in a stuck in your throat way. And the best part is that it looks way more impressive than the effort it takes.
Overview of Peanut Butter Pie Varieties
Before I get into my exact method for NANNY’S PEANUT BUTTER CREAM PIE, let’s talk peanut butter pies in general, because there are a few styles and it helps to know what you are aiming for.
The most common types I see are:
1) No bake, fluffy peanut butter cream pies
This is the family I put this recipe in. Think whipped topping, cream cheese, peanut butter, and a crumbly peanut butter sugar topping that melts into the filling. Chill it and you are done.
2) Baked peanut butter custard pies
These use eggs and bake like a custard. They are great, but you need more time and you have to babysit the bake a bit.
3) Peanut butter chocolate “hype” pies
Usually a chocolate cookie crust, a peanut butter layer, and a ganache top. If you are a chocolate person, this is your lane. If you want that combo in snack form, I have made these keto peanut butter chocolate fat bombs and they totally scratch that same itch.
4) Old school diner style peanut butter pies
These are often super simple, sometimes with pudding mix involved, and they are nostalgic in the best way.
Personally, I love a pie that does not require the oven. It is also why I am into other chill desserts like this keto coconut cream pie when I want something creamy and cool.
Step-by-Step Guide to Making Peanut Butter Pie
Here is how I make NANNY’S PEANUT BUTTER CREAM PIE at home. I will walk you through it like we are in the kitchen together, because little details matter with creamy pies.
What you will need
- 1 prepared graham cracker crust (store bought is fine, homemade is great)
- Cream cheese, softened
- Peanut butter (regular creamy works best here)
- Powdered sugar
- Whipped topping (or homemade whipped cream if you prefer)
- Optional: a splash of vanilla, and a pinch of salt if your peanut butter is unsalted
Make the peanut butter crumble topping
This is the signature vibe for this pie. You mix peanut butter with powdered sugar until it turns into sandy little crumbles. I do it with a fork in a bowl. At first it looks like it will never happen, then suddenly it turns into perfect little nuggets. Set it aside because you will use it twice.
Mix the filling
In a bigger bowl, beat the softened cream cheese until it is smooth. Add peanut butter and mix again until it looks creamy and uniform. Then add powdered sugar and mix until fluffy.
Now fold in whipped topping gently. I use a spatula and go slow so it stays airy. You want the filling to feel like mousse, not like a dense frosting.
Assemble and chill
Spoon the filling into the crust and smooth the top. Sprinkle a generous layer of the peanut butter crumbles over the top. Pop the pie in the fridge for at least 4 hours, but overnight is even better. The chill time is what turns it from soft to sliceable.
If you want to get cute, you can add a drizzle of chocolate syrup or a few chopped peanuts, but honestly it does not need much.
“I made this for my family reunion and people kept going back for tiny second slices. My uncle said it tasted like the peanut butter pie his grandma used to make.”
Side note, if you love easy peanut butter treats that do not need much effort, you should try these peanut butter no bake cookies sometime. Same cozy energy, different form.
Tips for Perfecting Your Peanut Butter Pie
I have made NANNY’S PEANUT BUTTER CREAM PIE enough times to learn what can go wrong, and how to keep it super consistent.
Soften the cream cheese fully. If it is still cold, you will get little lumps. I leave it out for about an hour. If you are in a hurry, cut it into cubes and let it sit for 15 to 20 minutes.
Use creamy peanut butter for the filling. Chunky can work, but it changes the texture and makes slicing messier. Save the crunch for a topping.
Do not rush the chill. The pie will taste good right away, but it will not slice nicely. Four hours is the minimum. Overnight is the “wow, that is perfect” zone.
Keep the crumble dry. If your crumble gets too wet, add a bit more powdered sugar. If it is too dry and powdery, add a tiny bit more peanut butter. It is really forgiving, just adjust slowly.
Clean slices trick: Run your knife under hot water, wipe it dry, then slice. Repeat between cuts if you care about pretty servings.
And if you are serving a bigger spread with your dessert table, I love balancing sweet with something savory like air fryer lemon butter chicken earlier in the day. People always remember the meal and the pie combo.
Common Ingredients and Substitutions
This pie is pretty flexible, which is great if you have picky eaters or you are working with what is already in your pantry.
Crust options:
Graham cracker crust is classic. But you can also do an Oreo crust for a peanut butter and chocolate vibe, or a shortbread crust for a buttery, mellow base.
Whipped topping vs whipped cream:
Whipped topping holds up longer in the fridge and stays stable for days, which is handy for parties. Homemade whipped cream tastes amazing, but it can soften faster. If you go homemade, make sure you chill the pie well and plan to serve within a day.
Peanut butter swaps:
If you need peanut free, sunflower seed butter can work, but it has a stronger flavor. Almond butter works too, but it tastes more “toasty” and less like the classic pie. Just keep in mind the crumble texture may change, so adjust powdered sugar as needed.
Sweetness level:
If you like it less sweet, cut a little powdered sugar from the filling. I do not cut too much though, because the sugar helps with structure and that classic creamy bite.
If you are doing a lower sugar lifestyle and still want something peanut buttery, these 4 ingredient paleo peanut butter cookies are a nice option for a quick treat. Not the same as pie, but still hits the spot.
Recommended Serving Suggestions
This is the fun part, because NANNY’S PEANUT BUTTER CREAM PIE plays well with a bunch of add ons. Here are a few ways I serve it depending on the mood.
- Classic: A cold slice straight from the fridge with extra crumble on top.
- Chocolate lover style: Drizzle chocolate sauce and add a pinch of flaky salt.
- Party style: Mini slices topped with a dollop of whipped cream and chopped peanuts.
- Ice cream vibe: Serve with a scoop of something creamy, like vanilla, or even homemade style ice cream if you are into that.
- Make ahead tip: Keep it covered in the fridge. It is even better on day two.
If you want to go full dessert night, pair it with a cold, creamy scoop like this 6 ingredient almond milk ice cream. Peanut butter and a simple vanilla style ice cream is honestly a top tier combo.
Common Questions
Can I freeze NANNY’S PEANUT BUTTER CREAM PIE?
Yes. Freeze it uncovered for an hour to firm up, then wrap well. Thaw in the fridge for a few hours before serving. The texture stays pretty nice.
How long does it last in the fridge?
About 3 to 4 days covered. After that it is still edible, but the crust can start to soften.
Why is my filling runny?
Usually it is because the pie did not chill long enough, or the whipped topping got overmixed and deflated. Next time, fold gently and give it more fridge time.
Can I use natural peanut butter?
You can, but it is looser and oilier, so the filling may not set as firmly. If you do it, stir it very well and consider adding a bit more powdered sugar for stability.
Do I have to do the crumble topping?
No, but it is kind of the personality of the pie. If you skip it, at least add some chopped peanuts or a light dusting of powdered sugar so the top does not look bare.
A sweet little sign off (and a couple good reads)
If you have been craving a dessert that is easy, comforting, and guaranteed to get compliments, NANNY’S PEANUT BUTTER CREAM PIE is it. Remember the big wins: soften the cream cheese, fold in the whipped topping gently, and chill it long enough to slice clean. Once you make it once, it becomes one of those recipes you can do without thinking. And if you want to compare versions or read another take, I enjoyed checking out Nanny’s Peanut Butter Cream Pie – South Your Mouth and this cozy spin on the theme, Amish Peanut Butter Pie – Nutmeg Nanny. Now go grab a fork, because you deserve a slice.
NANNY’S PEANUT BUTTER CREAM PIE
Ingredients
For the Pie
- 1 piece prepared graham cracker crust Store-bought or homemade
- 8 oz cream cheese, softened Soften fully for best texture
- 1 cup peanut butter Regular creamy works best
- 1 cup powdered sugar Adjust for sweetness preference
- 8 oz whipped topping Or homemade whipped cream
- 1 tsp vanilla extract Optional
- 1 pinch salt Optional if using unsalted peanut butter
For the Crumble Topping
- 1/2 cup powdered sugar For crumbly texture
- 1/2 cup peanut butter Used to make crumb topping
Instructions
Make the Peanut Butter Crumble Topping
- Mix peanut butter with powdered sugar until it turns into sandy little crumbles. Set aside.
Mix the Filling
- In a bowl, beat softened cream cheese until smooth.
- Add peanut butter and mix until creamy and uniform.
- Add powdered sugar and mix until fluffy.
- Fold in whipped topping gently using a spatula to maintain airy texture.
Assemble and Chill
- Spoon the filling into the crust and smooth the top.
- Sprinkle a generous layer of the peanut butter crumbles over the top.
- Chill in the fridge for at least 4 hours, preferably overnight.
