Peanut Butter Silk Pie


Peanut butter silk pie is a personal favourite of mine. I was looking for an excuse to make a peanut butter pie and this seemed like the perfect opportunity. I came across a recipe online but wanted to alter it slightly to make it more my own. The usual base for peanut butter pies is made up of crushed honeycomb or roasted peanuts but I decided to use a shortbread crust instead.

Peanut Butter Silk Pie

Peanut butter pie recipe

Prep:25 mins

Cook:15 mins

Chill:3 hrs

Total:3 hrs 40 mins

Servings:8 servings

Yield:1 9-inch pie

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious peanut butter pie is easy to make with a graham cracker crust, a thin layer of fudge, and cream cheese and peanut butter filling. Make this special dessert for any occasion.

This recipe uses chocolate fudge cooked to soft ball stage, but you can use your own favorite fudge recipe. An easier fudge option (especially good for summer months!) is super easy chocolate fudge (omit the nuts).

For a no-bake option, use a purchased 9-inch graham cracker crust.


  • 1 (9-inch) graham cracker pie crust

For the Fudge Layer:

  • 1 cup granulated sugar
  • 2 ounces bittersweet chocolate
  • 1/3 cup evaporated milk
  • 1 tablespoon corn syrup
  • 1 tablespoon peanut butter

For the Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 cups whipped topping

Steps to Make It


Graham Cracker Pie Crust

Purchase a large graham cracker crust or make your own:

  1. Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375 F for about 7 minutes before filling.Graham cracker crust recipe

Fudge Layer

  1. In a medium saucepan, cook sugar, chocolate, milk, and corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234 F to 240 F on a candy thermometer.Ingredients for peanut butter pie
  2. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into the bottom of pie crust. Chill thoroughly before filling.Fudge on bottom of pie


  1. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar, and milk. Fold in whipped topping until well blended.Peanut butter filling
  2. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.Garnish pie

Test for Soft Ball Stage

  1. Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy.
  2. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done)—the soft ball will flatten slightly when removed from the water.

Classic No-Bake Peanut Butter Pie

a slice of Classic No-Bake Peanut Butter Pie in a white dessert plate

There is nothing better than a peanut butter pie! Also known as peanut butter silk pie is a restaurant favourite of many and now you can make it at home – and it’s even better homemade!

Easy Peanut Butter Pie

This pie is literally the best pie I have eaten this year. Dudes. I can’t even pretend that in real life I write cookbooks and am suppose to be all food prosy and wax poetic while writing about food- I have got nothing to write except for EAT THIS FREAKING PIE NOW.

I’m not going to lie, I could eat the filling of this pie with a spoon and forget alllll about the crust if I was pressed for time and want to make a seriously pie. Crustless. However that salty, buttery graham wafer crust is the perfect foil to the sweet filling – remember to use salted butter! I do call this pie a no-bake pie as you can bake the crust but you don’t have to, and the entire peanut butter filling is no bake.

Peanut Butter Pie Ingredients

  • Graham Crumb Crust. This is the ONLY bake part of the pie and technically you don’t have to bake the crust. It will set slightly on it’s own, but I prefer it to be a little crunchy. This takes salted butter, brown sugar and graham cracker crumbs to make.
  • Peanut Butter. Use a smooth peanut butter for the pie and one that is your favourite tasting. The better the peanut butter, the better the pie!
  • Cream Cheese : This is the PB pie recipe with cream cheese!
  • Whipped Cream– I prefer to make my own whipped cream at home
  • Confectioners Sugar – You want to use powdered or confectioners sugar in this pie so that you have a creamy, luxurious peanut butter filling. Granulated white sugar will make the filling gritty.
  • Peanuts.  Some salty roasted peanuts to top the pie are perfection!
whole peanut butter pie in a white pie plate

How to Save Time

You can buy a pre-made graham wafer crust at the store to save time making the crust. If you want, you can also use Cool Whip in this recipe instead of making homemade whipped cream. You will want to use 3 cups of the whipped topping straight from the container as a substitute. Both are absolutely okay substitutions, but let me tell you, it’s better with the homemade whipping cream and crust!

Different Peanut Butter Recipes

  • Ice Cream Peanut Butter Pie – This is even easier than this recipe! Take some ice cream and mix it in with the other ingredients, put it in a pie shell and freeze it!
  • Peanut Butter Cup Pie Recipe – This is the cheater version of this peanut butter pie that has more cream cheese and has peanut butter cups. Amazing.
Close up slice of of Peanut Butter Pie

Kitchen Tools & Appliances Needed

You don’t have to have the following items that I list below for baking, but I own most of them and they make baking a lot easier!

Stand Mixer -While you don’t have to have one, I love my stand mixer and use it daily! However if you don’t have room for one, see the next suggestion!

Hand Mixer – A hand mixer with beaters can be all you need in your kitchen sometimes! If you don’t have space or a ton of money to invest in a kitchen appliance, buy a good quality hand mixer.

Pie Plate–  This peanut butter pie is an old one so you need a normal, (not deep dish) 9 inch pie plate. If you are a serious cook, I suggest a 9 inch pie plate, a 10 inch pie plate and a deep dish pie plate. Those sizes cover almost all the recipes you are going to find online or in cookbooks.

Spatulas – You need spatulas any time that you are working with whipped cream to properly scoop it out of the bowl, and any time that you are working with a creamy filling or ingredient.

 a slice of Peanut Butter Pie on a white plate

Can I freeze peanut butter pie?

You can freeze this pie so easily! Simply prepare the pie without the peanuts on top and flash freeze it on a baking sheet. Then once the top is frozen and won’t stick, cover entirely with plastic wrap. Wrap again in aluminum foil and freeze for up to 3 months.

I am literally counting down until I can make this pie again, it’s been haunting my dreams…yah, I’m the kinda freak that dreams about pie!

Classic No-Bake Peanut Butter Silk Pie

There is nothing better than a peanut butter pie! This classic peanut butter silk pie is a restaurant favourite of many and now you can make it at home – and it’s even better homemade.

a slice of Classic No-Bake Peanut Butter Pie in a white dessert plate


  • ▢one 9 inches prepared graham cracker crust OR make homemade below!

Homemade Graham Cracker Crust Ingredients

  • ▢1 ½ cups graham cracker crumbs
  • ▢3 tablespoons brown sugar
  • ▢6 tablespoons salted butter melted

Peanut Butter Pie Filling

  • ▢3/4 cup smooth peanut butter
  • ▢4 ounces cream cheese softened
  • ▢1 cup confectioners’ sugar
  • ▢1 1/2 cups whipping cream
  • ▢1 tablespoon white sugar
  • ▢1 teaspoon vanilla extract
  • ▢salted chopped peanuts to garnish


Homemade Graham Cracker Crust

  • Preheat your oven to 375°F.
  • Combine the ingredients together in a medium sized bowl until the butter has worked through the crumbs completely.
  • Press into a 9 inch pie plate. Use the bottom of a glass to press the crumbs into the bottom firmly, then press crumbs up the sides of the pie plate to form a crust.
  • Bake in the preheated oven for  7 minutes. Remove and cool completely.

Peanut Butter Pie Filling

  • In a large mixing bowl, using the paddle attachment on a stand mixer or a hand held mixer, beat the peanut butter and cream cheese together until combined completely. This is easier if you made sure that the cream cheese is very soft. Add in the confectioners sugar, beating until the entire mixture is light and fluffy and combined.
  • In a separate medium sized bowl, beat together the whipping cream, white sugar and vanilla until it’s light and forms peaks.
  • Fold the whipping cream into the peanut butter mixture. I use the paddle attachment on the lowest speed and it works the whipping cream into the mixture slowly and perfectly, without losing much of the aeration. 
  • Scoop into the prepared pie shell. Smooth out the top of the filling. Cover and refrigerate for 3-4 hours.
  • If wanted, top with extra whipped cream and crunchy peanuts right before serving, Slice and serve.

Recipe Notes

  • Top this with peanuts right before serving or the peanut go soft.
  • You can use a homemade crust and skip the crust ingredients entirely
  • You can substitute in 3 cups of Cool Whip and skip making the whipped cream

Peanut Butter Silk Recipe



  • 20 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars, 2 boxes

Peanut Butter Filling:

  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • 1 cup peanut butter and chocolate Jif Whips
  • 1 tsp vanilla
  • 16 oz container thawed whipped topping, this is the large size


  • 3/4 cup peanut butter and chocolate Jif Whips
  • 4 fun size Peanut Butter Creme Nestle Crunch Girl Scout Candy Bars



  1. Finely chop candy bars in a food chopper or food processor.
  2. Press the mixture into a 9 inch springform pan and press some of the mixture up the sides a bit
  3. Place the pan in the freezer to harden while making the filling.

Peanut Butter Filling:

  1. Beat softened cream cheese until light and fluffy.
  2. Add Jif Whips, sugar and vanilla. Beat until smooth.
  3. Fold in a large container of whipped topping.
  4. Remove the crust from the freezer and fill the springform pan with the chocolate and peanut butter filling.
  5. Spread it out in an even layer in the pan.
  6. Place it in the freezer to harden.


  1. Before serving, remove the crust from the freezer and remove the springform pan.
  2. Melt the Jif Whips and spread it over the top of the Peanut Butter Silk Pie letting it drizzle down the sides.
  3. Roughly chop the remaining four peanut butter creme Nestle Crunch Girl Scout Candy Bars and sprinkle them on the top of the pie.
  4. Store leftover pie in the refridgerator.

No-Bake Peanut Butter Silk Oreo Pie

prep time 10 MINUTES

total time 10 MINUTES

The pie is easy, no-bake, and uses a storebought Oreo cookie crust. It’s full of rich peanut butter flavor and perfectly sweet and creamy from whipped topping. Tangy cream cheese adds another flavor dimension. The smooth filling in contrast with the crunchy Oreo cookie crust is a total win. Mini chocolate chips and peanuts sprinkled on top add more crunch and texture. It’s great for a events. You can make it in advance, pop it in the fridge, and forget about it.


  •  3/4 cup creamy peanut butter (use Jif, Skippy, etc. and not something that’s ‘natural’ and can separate)
  •  4 ounces brick-style cream cheese, softened (use full fat so pie sets up)
  •  1 cup confectioners’ sugar
  •  one 8-ounce container frozen whipped topping, thawed
  •  one 9-inch Oreo crust (6-ounce storebought or scratch
  •  1/3 cup honey roasted peanuts (salted peanuts may be substituted)
  •  3 tablespoons mini semi-sweet chocolate chips


  1. To a large bowl, add the peanut butter, cream cheese and confectioners’ sugar and beat with a handheld electric mixer on low to medium-low speed until small, pebble-sized balls form. 
  2. Add the whipped topping and beat on high speed until smooth, stopping to scrape the bowl as necessary. The mixture is thick and I needed to beat it for about 4 to 5 minutes to get it smooth.
  3. Turn out into prepared crust (you don’t need to bake the crust if using storebought; if using this scratch crust bake for 10 minutes).
  4. Evenly sprinkle with the peanuts and mini chocolate chips. 
  5. Cover and refrigerated until set, at least 4 hours (overnight is better). Keep chilled until serving.

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