Parton loves keeping her recipes simple, and this Peanut Butter Pie is no different. With just 5 ingredients, 3 simple steps, and no baking, dessert doesn’t get much easier than this!
The pie has the texture of a light cheesecake, complete with a classic sweet-salty peanut butter flavor—it’s pretty addicting!
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Just 5 Ingredients
Cream cheese: Use a brick of cream cheese here, not whipped, and be sure to let it soften at room temperature.
Peanut butter: Opt for creamy-style peanut butter for the pie.
Whipped topping: Let the topping thaw in the refrgierator before using.
Graham cracker crust: But a ready-made crust or you can make your own.
Powdered sugar: Using powdered sugar instead of granulated sugar is key, as the granulated will not dissolve as well in the filling.
How to make
1. Using an electric mixer, beat the powdered sugar and peanut butter until light and smooth (A),
2. Using a rubber spatual, fold in the whipped topping until no white streask remain (B).
3. Spoon the filling into the graham cracker pie shell and smooth the surface (C). Chill for at least 8 hours, or overnight, until filling is set and firm.
4. Garnish with extra whipped topping and chopped peanuts (D).
Recipe Tips
Be sure the cream cheese is well-softened, otherwise you'll get little lumps in the filling.
Let it chill in the fridge overnight if you can, so the filling will set-up firmly and slice cleanly.
Comments and ratings
If you’ve tried this Peanut Butter Pie or any other recipes on my site, please leave a comment and rating below. I love hearing from you!
Dolly Parton's Peanut Butter Pie
Ingredients
- ¾ cup powdered sugar
- 4 oz. cream cheese, at room temperature
- ½ cup creamy peanut butter
- 8 oz. frozen whipped topping, thawed
- 1 9-inch prepared graham cracker crust
- Whipped topping and chopped peanuts, for garnish
Instructions
- In a large bowl, using an electric mixer, combine the powdered sugar, peanut butter and cream cheese and beat on medium-high speed until well blended, light and fluffy.
- Using a silicone spatula, fold in the whipped topping until no white streaks remain.
- Pour the filling into the crust and chill for at least 8 hours, or overnight.
- Serve with whipped topping and chopped peanuts, if desired
Nutrition
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Janice says
you did it different than Dolly but sounds good
RocStar says
O M G ! If you love PB & cool whip..you'd think you died and went to heaven 🤩 Easy, only 5 ingredients, no bake and less than 10 min prep. Thanks Dolly💜 I could've eaten it all before it went in the crust. lol.
Julie says
yum!
Kathleen Butler says
love the simple recipes
Melissa says
It was a very easy and delicious pie! It will be made again.
How long will the pie last for?
Kathy Kingsley says
it will keep in the fridge for 3 to 4 days. Happy you enjoyed it!
Catrina says
I made it! It’s so good!
Kathy Kingsley says
So happy you enjoyed it!
Faye says
The peanut butter pie was delicious 😋
Kathy Kingsley says
Glad you enjoyed it!
Timothy Filipowicz says
the family loved it! I made it for Easter Sunday and they all wanted the recipe.
Kathy Kingsley says
So happy you enjoyed it!