Dolly Parton's Peanut Butter Pie Recipe

Buttery smooth peanut butter, luscious cream cheese, and whipped topping all come together in one glorious, no-bake swipe of joy with Dolly Parton’s Peanut Butter Pie. Grab your graham cracker crust and get ready to chill (literally and emotionally).

If you’re into retro comfort desserts with a satisfyingly creamy, nutty bite and about zero stress, welcome. This pie practically makes itself, and it tastes like a peanut butter cloud had a love child with a cheesecake. Cold, sweet, just a little salty, and 100% the kind of thing that vanishes at a potluck, or right from your fridge shelf at midnight. No judgment.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Dolly Parton’s Peanut Butter Pie

There’s no drama here, only delight. It’s easy, creamy, kinda nostalgic, and honestly, kinda dangerous if left unsupervised in your fridge.

Ridiculously simple to make: You toss a few things in a bowl, give it a zap with a mixer, and chill it out.
No baking required: Your oven can take a sabbatical because this chilled pie does all its magic in the fridge.
Silky, nutty filling: That peanut butter and cream cheese combo is smooth as a Southern drawl.
Crowd-friendly and potluck-perfect: It slices beautifully and travels like a charm (just keep it cool).
Wildly adaptable: You can gussy it up with chocolate drizzle, crushed pretzels, or nothing at all.
Tastes like a slice of creamy peanut butter daydream: Rich but light, sweet but salty, sophisticated but straight-up comforting.

Ingredient Notes

This pie leans on pantry staples and convenience, but the result tastes like you fussed. (You didn’t.)

Powdered sugar: Helps sweeten and keep that filling smooth like a velvet tracksuit in the 70s. Don’t sub granulated here—it won’t dissolve the same.
Cream cheese: Tangy and rich, it gives the filling body and balances the sweetness. Softened is key or you’ll be chasing lumps forever.
Creamy peanut butter: Any brand will do, but skip natural ones with oil separation. You want that thick, smooth, sticky spoonful.
Frozen whipped topping (thawed): Fluffy, light, and super foldable. Real whipped cream works too, just make sure it’s stable.
Graham cracker crust: Store-bought keeps things easy. But hey, if you’re feeling rustic, make your own and call it “artisan.”
Whipped topping and chopped peanuts: Optional but aesthetic. Adds texture and makes it look a little more intentional (like you didn’t just make this because you were bored and had peanut butter in the cabinet).

How To Make This Dolly Parton’s Peanut Butter Pie

You’ll need a bowl, a mixer, and a spoon you may or may not sneak licks from. No oven mitts needed.

Mix the filling base: In a large bowl, beat the powdered sugar, softened cream cheese, and peanut butter together on medium-high. You want it smooth, creamy, and pretty irresistible. It should fluff up slightly and hold soft peaks.
Gently fold in the whipped topping: Switch to a rubber spatula and swirl it in with slow, loving movements. Don’t beat it senseless—you want to keep the whipped topping airy so your filling stays mousse-like.
Fill the crust: Pour (or spoon) the mixture into the crust. It’ll be thick but cooperative. Spread it evenly, swiping the top into soft swoops like frosting on a lazy cake.
Chill it for real: At least 8 hours in the fridge, but overnight is your golden ticket. That long nap helps it firm up for perfect slices.
Top and serve: Whipped topping, chopped peanuts, a drizzle of melted chocolate if you’re feeling dramatic—dress it up or leave it cozy and cloud-like. Then slice and serve with zero hesitation.

Storage Options

So you somehow have leftovers? First of all, congrats on your self-restraint.

Pop the pie (covered well with foil or cling wrap) in the fridge, and it’ll keep for up to 5 days. The texture might change a bit if exposed to air—think slightly firmer around the edges—but it’s still dreamy.

Now, about the question I get constantly: “But can I freeze it?” Yes. This pie freezes surprisingly well! Wrap individual slices in parchment, then tuck them into an airtight container or zip-top bag. Pull out a slice on a hot day and voilà, semi-frozen peanut butter pie bliss, ice cream pie style.

Just don’t microwave it. Patience is the move here—let it thaw in the fridge or on the counter for 20-ish minutes. Trust me, it’s worth the wait.

Want more dessert freezing tips? If you’re curious about similar creamy treats, here’s a breakdown on freezing cheesecake (many of the same rules apply!).

Variations and Substitutions

This pie’s a great base if you like to color outside the lines, dessert-wise.

Crunchy peanut butter: You’ll get extra texture, little nutty pops throughout the filling. It’s subtle but fun.
Chocolate graham crust: For that Reese’s vibe, use a chocolate graham crust or even an Oreo one. No one’s mad about that.
Add a swirl: A spoonful of strawberry or raspberry jam swirled in before chilling adds a peanut butter and jelly twist.
Whipped cream alternative: Want to skip whipped topping? Stabilized homemade whipped cream works, just make sure it stays fluffy post-chill.
Nut allergy? Try cookie butter instead—it gives off the same creamy-sweet richness but sans peanut.
Decorative finish: Mini pretzels, a drizzle of chocolate ganache, or even a sprinkle of sea salt can dress this up real nice for occasions (or Tuesdays).

What to Serve with Dolly Parton’s Peanut Butter Pie

This pie’s the kind of dessert that ends a meal with a wink. It plays well with cozy comfort or fancier fare.

If you’re making a full Southern-inspired dinner, something like a slow-braised crock pot meal will set the stage for this creamy finish. You go from hearty to heavenly in one plate swap.
Serve it after a light dinner like grilled chicken or veggie pasta. The richness of the pie balances out a fresher, savorier main.
Coffee. Strong and unsweetened. The slightly bitter sip next to a forkful of nutty creaminess? Oof. Everything your taste buds never knew they needed.
Add a scoop of vanilla ice cream if you’re trying to impress someone (…or yourself). It’s like a chilled peanut butter sundae without the mess.
Oh, and if peanut butter + chocolate is your vibe, consider pairing this with a tiny square of this peanut butter chocolate poke cake. Dessert duet, anyone?

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use natural peanut butter in this recipe?

You technically can, but I wouldn’t recommend it unless you’re committed. Natural peanut butter tends to separate and can make the filling a bit oily or hard to blend. Traditional creamy peanut butter (like Jif or Skippy) gives the pie that uniform, silky texture Dolly would be proud of.

How far in advance can I make Dolly Parton’s Peanut Butter Pie?

You can absolutely make it a day ahead! In fact, the pie benefits from an overnight rest in the fridge—so it sets beautifully and slices like a dream. If you’re planning for guests, making it 24 hours in advance is a solid move.

What’s the best way to slice the pie cleanly?

Great question. Use a sharp, thin-bladed knife and clean it between each slice—run it under hot water, then wipe. The filling is soft and creamy, so a clean knife helps get those dreamy, bakery-perfect wedges. Patience pays off here, too.

Can I make this pie with a homemade crust?

Totally! A homemade graham cracker crust adds a hint of extra freshness and crunch. Just mix crushed graham crackers with melted butter and a little sugar, press it into a pie plate, and bake it for 10 minutes. Let it cool before adding the filling—a small step for a slightly elevated finish.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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