The Best Peanut Butter Pie Recipe

The best peanut butter pie recipe is a decadent dessert that is the perfect combination of creamy and crunchy textures made with simple ingredients.

The easy peanut butter pie is a great recipe for the holidays or any time of year for all those peanut butter lovers.

Peanut Butter Pie Without Cream Cheese

Peanut butter pie with chocolate drizzled on top.

A lot of pies are made with cream cheese, but for this recipe, we went without cream cheese. It’s still rich, creamy, and gooey and tastes wonderful.

Alternate Pie Crust Options

You can either used a prepared crust or make your own pie crust for this recipe. And, all of the choices below are easy to make.

  • Oreo crust – you can either purchase a pre-made Oreo crust or crush up Oreo cookies into a fine crumb texture, add some butter, and press into a 9-inch pie dish.
  • Chocolate crust – The Spruce Eats has a wonderful recipe for a flaky pie crust, which would also be perfect with chocolate pie.
  • Graham cracker crumbs make a flavorful pie crust. To make your own graham cracker crust, crush about eight crackers (2 cups) into fine crumbs and add 1/2 cup of melted butter, and two tablespoons of white sugar. Mix the ingredients and press into a 9-inch pie pan.
    • You can crush the graham crackers in a food processor or a baggie.
    • Or purchase a prepared graham cracker crust.
No bake peanut butter pie on a plate.

What Ingredients Are Needed For The Peanut Butter Pie Recipe?

  • Sugar
  • Creamy peanut butter
  • Salt
  • Eggs
  • Light corn syrup
  • Pie crust

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. Nutritional information is listed below.

How To Make The Pie

  1. If your pie crust is frozen, set it out at least 20 minutes before adding the ingredients to the shell.
  2. In a large bowl, add the sugar, beaten eggs, salt, light corn syrup, and creamy peanut butter and mix well.
  3. Pour the peanut butter mixture into the pie shell and bake for at least one hour. Cover with a pie shield while baking.
  4. Allow the pie to cool for at least one to two hours.
Pie on a plate with whipped topping.

Step-By-Step Instructions

Eggs and sugar in a glass bowl.

Grab a large mixing bowl and add the sugar, salt, and beaten eggs.

Pouring corn syrup into a bowl with eggs and sugar.

Next, pour the light corn syrup into the bowl.

Peanut butter in a bowl with pie ingredients.

Add the creamy peanut butter.

Mixing peanut butter pie.

Mix the ingredients with an electric mixer.

You can either use a hand mixer or a stand mixer.

Uncooked peanut butter pie in a pan.

Pour the peanut butter mixture into a prepared pie crust. Bake for one hour and then let the pie cool on the counter for one to two hours to set up.

The top will bake up nice and crunchy crispy and the inside will be gooey and delicious.

The recipe calls for a deep-dish frozen 9-inch pie crust. Make sure you set the crust out to thaw before adding the filling.

It takes about 20 minutes for the pie crust to thaw.

TIP: The edges of the crust can burn while the pie cooks, so I used a pie shield to keep that from happening. I kept it on the entire time it cooked.

If you don’t have a pie shield, take some tin foil and gently place it around the edges of the pie and that will help keep it from burning.

TIP: I always bake my pies on a cookie sheet covered in tin foil so if it happens to bubble over I don’t have a big mess in the oven. And, you can simply take the tin foil off of the cookie sheet and you don’t have any extra dishes.

Does The Peanut Butter Pie Recipe Need To Be Refrigerated?

It does not need to be refrigerated, but I did keep mine in the refrigerator because it keeps the pie firm.

Keep the pie in a sealed container. I have a Tupperware pie container that I bought at a second-hand store that works perfectly.

Plus, it’s sturdy enough that if something is set on top of it, the pie won’t be crushed.

Easy peanut butter pie on a plate.

Toppings For The Pie

  • Cool Whip – this is an easy and delicious addition to the pie.
  • Make some homemade whipped cream topping with heavy whipping cream and sugar.
  • Make some chocolate ganache and top the pie.
  • Sprinkle a few chocolate chips over the top of the Cool Whip.
  • Drizzle some chocolate syrup over the top.
  • Add a bit of color with some Reese’s Pieces.
  • Drop a few chopped peanuts on top of your homemade whipped cream for a little added crunch.
  • Caramel sauce is a great way to add some more sweetness to the dessert.
  • A drizzle of peanut butter right along with the chocolate syrup will create an elegant dessert. Simply melt the peanut butter in the microwave for about 30 seconds to make it easy to pour.
  • Add a scoop of vanilla ice cream topped with crumbled Reese’s Peanut Butter Cups.
  • Sprinkle a little bit of powdered sugar on top.

Other peanut butter desserts:

The Best Peanut Butter Pie Recipe

Check out the delicious pie recipe card below, grab those ingredients, and start baking! This is a great dessert that features a crunchy top and a creamy texture on the inside, and it’s a favorite.

Then, share your comments below and share a picture of your easy dessert recipe on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

Peanut butter pie with chocolate drizzled on top.

The Best Peanut Butter Pie Recipe

Yield: 8 pieces
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 10 minutes

The best peanut butter pie recipe is a decadent dessert that is the perfect combination of crunchy and creamy made with simple ingredients.


  • 2/3 cup white granulated sugar
  • 1 tsp. salt
  • 3 eggs, beaten
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 9-inch pie crust


  1. Preheat the oven to 350-degrees. Line a cookie sheet with tin foil.
  2. In a large bowl, add the sugar, salt, beaten eggs, light corn syrup, and peanut butter and mix well with an electric mixer.
  3. Pour into a prepared crust.
  4. Place pie on the cookie sheet. Place a pie shield or tin foil on the edges of the pie.
  5. Bake for 55 minutes and remove from the oven. Allow the pie to sit on the counter, or on top of a cool stove for two hours.
  6. Serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Pingback: Easy Pecan Pie Cobbler Recipe - Back To My Southern Roots
  2. Pingback: Old Fashioned Southern Egg Custard Pie Recipe - Back To My Southern Roots
  3. Pingback: Pecan Pie Recipe Without Corn Syrup (Maple Pecan Pie) - Back To My Southern Roots
  4. Pingback: Coconut Cream Pie - Back To My Southern Roots
  5. Hi Julie, I love your video for this recipe. It looks so easy and of course, delicious! xo

    1. Julie Pollitt says:

      Hi Lise! Thank so much!!

  6. Miz Helen says:

    We sure have enjoyed featuring your awesome post on Full Plate Thursday, 552. Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

    1. Julie Pollitt says:

      Thanks so much, Miz Helen!

  7. Pingback: Chocolate And Peanut Butter Swirl Brownies - Back To My Southern Roots
  8. Is this for a regular or deep-dish pie crust? Does the crust need to be baked before filling? Can this be stored at room temperature, or will it run if not refrigerated? Is this pie gooey like a pecan pie, or is it dry? Thank you.

    1. Julie Pollitt says:

      I always use a deep-dish pie crust. You do not need to bake the pie crust before filling. It will be in the oven with the filling for almost an hour, so it will bake then. You do not have to refrigerate the pie, but it will hold its shape better when you do refrigerate it and it will last longer. It might get a little runny if you don’t refrigerate it. It’s more gooey like pecan pie, but a little more firm. It shouldn’t be dry. The top is a little crunchy. Hope that helps!

    2. @Julie Pollitt, Thank you for the response, this is very healpful. I will be trying this tonight.

    1. Julie Pollitt says:

      I wouldn’t freeze this pie because I don’t think the corn syrup that is in it would do well. Hope that helps!

    2. @Julie Pollitt, I freeze pecan pie and that does really well. Is this a similar texture?

      1. Julie Pollitt says:

        It is a similar texture. You are right about pecan pie freezing well and it has corn syrup. I didn’t think about that. If you do freeze your peanut butter pie, let me know how it goes. I am curious.