Peanut Butter Silk Pie

Peanut butter pie recipe

The Spruce / Emily Hawkes

Prep: 25 mins
Cook: 15 mins
Chill: 3 hrs
Total: 3 hrs 40 mins
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
607 Calories
34g Fat
70g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 607
% Daily Value*
Total Fat 34g 44%
Saturated Fat 16g 78%
Cholesterol 33mg 11%
Sodium 310mg 13%
Total Carbohydrate 70g 25%
Dietary Fiber 3g 9%
Total Sugars 53g
Protein 9g
Vitamin C 0mg 1%
Calcium 98mg 8%
Iron 2mg 13%
Potassium 287mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious peanut butter pie is easy to make with a graham cracker crust, a thin layer of fudge, and cream cheese and peanut butter filling. Make this special dessert for any occasion.

This recipe uses chocolate fudge cooked to soft ball stage, but you can use your own favorite fudge recipe. An easier fudge option (especially good for summer months!) is super easy chocolate fudge (omit the nuts).

For a no-bake option, use a purchased 9-inch graham cracker crust.


  • 1 (9-inch) graham cracker pie crust

For the Fudge Layer:

  • 1 cup granulated sugar

  • 2 ounces bittersweet chocolate

  • 1/3 cup evaporated milk

  • 1 tablespoon corn syrup

  • 1 tablespoon peanut butter

For the Filling:

  • 8 ounces cream cheese, softened

  • 1/2 cup peanut butter

  • 1 cup confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 cup milk

  • 2 cups whipped topping

Steps to Make It

Graham Cracker Pie Crust

Purchase a large graham cracker crust or make your own:

  1. Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375 F for about 7 minutes before filling.

    Graham cracker crust recipe
    The Spruce / Emily Hawkes

Fudge Layer

  1. In a medium saucepan, cook sugar, chocolate, milk, and corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234 F to 240 F on a candy thermometer.

    Ingredients for peanut butter pie
    ​The Spruce / Emily Hawkes
  2. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into the bottom of pie crust. Chill thoroughly before filling.

    Fudge on bottom of pie
    ​The Spruce / Emily Hawkes


  1. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar, and milk. Fold in whipped topping until well blended.

    Peanut butter filling
    ​The Spruce / Emily Hawkes
  2. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

    Garnish pie
    ​The Spruce / Emily Hawkes

Test for Soft Ball Stage

  1. Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy.

  2. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done)—the soft ball will flatten slightly when removed from the water.