Peanut Butter Pie

Peanut Butter Pie

Make sure you’re ready for Pi Day on March 14th with a delicious pie recipe. This cool and creamy peanut butter pie was a favorite dessert of mine growing up.

It’s great for Pi Day potlucks as it’s a good bet no one else will bring the same kind of pie. To feed a crowd, simply double the filling and split it between two crusts.

You can use a pre-made cookie crust if you’re in a hurry, but I usually make my own. I like this Crumb Crust recipe from Southern Living, though I leave out the salt.

It’s important to soften the cream cheese before mixing it with the peanut butter or the filling may not be smooth. I let the cream cheese sit at room temperature for at least half an hour before starting.

In addition to being super easy to put together, this pie can be made ahead. After it’s firmed up, just wrap the pie tightly in aluminum foil and put it back in the freezer. Then let it thaw for 15-20 minutes before slicing and serving.

If you have peanut allergy concerns, try our Dutch Apple recipe for Pi Day instead.

Peanut Butter Pie

Servings 8


  • 4 oz cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1 cup confectionary sugar
  • 1/2 cup milk
  • 8 oz Cool Whip, thawed
  • 1 9-inch chocolate cookie crust
  • chopped peanuts and/or chocolate shavings


  • Using an electric mixer on medium speed, beat the cream cheese and peanut butter together.  Add the confectionary sugar and beat until smooth.  Gradually add the milk, beating until fully incorporated between each addition.  Gently fold in the Cool Whip with a rubber spatula.
  • Spoon the mixture into the pie crust and smooth the top.  Decoratively sprinkle with the peanuts and/or chocolate shavings.
  • Freeze until firm, at least 6 hours.