Dolly Parton's Peanut Butter Pie
Buttery smooth peanut butter, luscious cream cheese, and whipped topping mingle in this gloriously creamy, no-bake classic. This chilled peanut butter pie is a dreamy, retro dessert that comes together in minutes—no oven required! Rich, sweet, and just a little salty, it vanishes fast at potlucks or from your own fridge at midnight. Quick to make, easy to adapt, and a true comfort treat whenever you need a slice of joy.
8
slices
Ingredients
Filling
- 8 oz (225 g) cream cheese softened
- 1 cup (120 g) powdered sugar
- 1 cup (250 g) creamy peanut butter traditional (not natural style)
- 8 oz (225 g) frozen whipped topping thawed (such as Cool Whip) or 3 cups whipped cream
Crust
- 1 9-inch graham cracker crust store-bought or homemade
Optional Toppings
- additional whipped topping for serving
- chopped peanuts for garnish
- melted chocolate or chocolate syrup for drizzling (optional)
Equipment
- Mixer (hand or stand)
- Rubber spatula
- Mixing bowl
- Pie plate (if using homemade crust)
Instructions
- In a large mixing bowl, beat together softened cream cheese, powdered sugar, and creamy peanut butter with a mixer on medium-high until smooth, creamy, and slightly fluffy.
- Gently fold in the thawed whipped topping with a rubber spatula, mixing just until no streaks remain. Keep it light and airy.
- Spoon the peanut butter filling into the graham cracker crust. Spread and swirl the top evenly.
- Refrigerate for at least 8 hours or overnight until fully set.
- Before serving, top with extra whipped topping, a sprinkle of chopped peanuts, and a drizzle of chocolate if you’d like.
- Slice and serve chilled. Enjoy the pie straight from the fridge!
Notes
For homemade graham cracker crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 5 tablespoons melted butter. Press into a pie plate and bake at 350°F (175°C) for 10 minutes. Cool before filling.
You can use stabilized whipped cream instead of frozen topping. Don’t use natural peanut butter, as the filling may separate.
Pie keeps well in the fridge (tightly covered) for up to 5 days, or freeze slices for up to 1 month.
Pie keeps well in the fridge (tightly covered) for up to 5 days, or freeze slices for up to 1 month.
Nutrition
Calories: 430kcal | Carbohydrates: 32g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 220mg | Fiber: 2g | Sugar: 22g | Vitamin A: 420IU | Calcium: 70mg | Iron: 1.2mg