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Peanut Butter Pie

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Servings: 1 (9-inch) pie


  • 2 cups vanilla wafer crumbs
  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup melted butter
  • 1 cup semisweet chocolate morsels
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • 1 (8-ounce) pkg. softened cream cheese
  • 3/4 cup crunchy peanut butter
  • 1 (14-ounce) can sweetened condensed milk
  • Garnish grated chocolate
  • Garnish sweetened whipped cream
  • Garnish fresh strawberries


Preheat oven to 350°.

In a medium bowl, stir together wafer crumbs, brown sugar, and melted butter until well combined. Press into bottom and up sides of a 9-inch pie plate.

Bake for 8 minutes. Sprinkle chocolate morsels onto hot crust; let stand for 2 minutes. Spread chocolate evenly onto crust.

In a small bowl, beat heavy cream with a mixer at medium speed until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form; refrigerate.

In a large bowl, beat cream cheese and peanut butter with a mixer at medium speed until creamy. Beat in condensed milk until well combined; gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving.

Garnish with chocolate, whipped cream, and strawberries, if desired.