Enjoy the holidays with our Peanut Butter Cream Pie—a perfect blend of creamy peanut butter in a graham cracker crust. Topped with whipped cream and optional chocolate ganache, it’s a simple yet indulgent dessert for your festive gatherings. Delight in the rich, nutty flavor without the fuss. Let this easy recipe be the sweet highlight of your holiday celebrations.
Peanut Butter Cream Pie
INGREDIENTS
For the Crust
- 1½ cup Graham cracker crumbs
- ¼ cup Swerve sugar substitute
- ½ cup Butter, melted
For the Filling
- 1 cup Creamy peanut butter
- 8 oz Cream cheese 1/3 reduced fat, softened
- 1 cup Swerve powdered sugar substitute
- 1 tsp Vanilla extract
- 1½ cup Heavy cream, whipped
For the Topping (optional)
- Chopped nuts
- Chocolate drizzle
- Caramel drizzle
INSTRUCTIONS
For the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into a greased 9-inch pie dish to form the crust.
- Chill the crust in the refrigerator while preparing the filling.
For the Filling
- In a large mixing bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Pour the peanut butter filling into the prepared crust, spreading it evenly.
- Place the pie in the refrigerator and let it chill for at least 4 hours or overnight to set.
- If desired, drizzle chocolate or caramel over the chilled pie and sprinkle chopped nuts on top.
- Slice and Serve chilled.
NOTES
You can substitute a premade crust to save on time.
Macros will vary!
Nutrition
Calories: 405kcalCarbohydrates: 17gProtein: 9gFat: 35gFiber: 2g
Tried this recipe?Let us know how it was!