Can I use natural peanut butter for this recipe?

While natural peanut butter works in a pinch, I recommend using commercial creamy peanut butter brands like Jif or Skippy. Natural peanut butter tends to separate and can make the filling less stable. If using natural, make sure it's well-stirred and at room temperature.

What can I substitute for Nilla Wafers if I can't find them?

Graham crackers make an excellent substitute for the crust. You'll need about 1½ cups of graham cracker crumbs. Another good option is shortbread cookies, which provide a similar buttery vanilla flavor.

Can I make this pie without a food processor?

Absolutely! Place the Nilla Wafers in a sealed plastic bag and crush them with a rolling pin until finely ground. This method might give you slightly coarser crumbs, but the result will still be delicious.

How far in advance can I make this pie?

This pie actually improves with time! You can make it up to 2 days ahead of serving. I recommend adding the crushed wafer "nest" and candy eggs shortly before serving to keep them looking fresh.

Easter Peanut Butter Pie Recipe

Description

This Easter Peanut Butter Pie is a decadent and creamy dessert that combines the delicious flavors of peanut butter, cream cheese, and a buttery Nilla Wafer crust. Topped with whipped cream, crushed wafers, and festive candy eggs, it’s a perfect no-bake treat for your holiday celebrations or any special gathering.

Ingredients

Units Scale

Nilla Wafer Crust

60 Nilla Wafers
1/4 cup granulated sugar
1/3 cup butter, melted

Peanut Butter Filling

1 (8 oz.) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 1/2 cups whipped topping, thawed (half a tub of whipped topping)

Topping

1 1/2 cups whipped topping, thawed (the other half of a tub of whipped topping)
5 Nilla Wafers, roughly crushed
15 candy-coated milk chocolate egg candies

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust
Preheat your oven to 350°F (175°C). Spray a pie plate with non-stick cooking spray and set aside. Pulse the Nilla Wafers in a food processor until fine crumbs form. Transfer the crumbs to a medium-sized mixing bowl and combine them with melted butter and sugar, ensuring it’s well-mixed. Press the mixture firmly into the bottom and sides of your prepared pie plate. Bake the crust for 10 minutes or until the edges turn golden brown. Allow the crust to cool completely before proceeding.
Make the Peanut Butter Filling
In a medium-sized mixing bowl, beat softened cream cheese and peanut butter together until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated. Gently fold in 1½ cups of the whipped topping until just combined to keep the filling light and airy. Pour the filling into the cooled crust and spread it evenly with a spatula.
Add the Whipped Topping
Spread the remaining whipped topping (about 1½ cups) evenly over the top of the peanut butter filling. For a decorative touch, leave a small visible border of peanut butter filling around the edges.
Finish with Toppings
Sprinkle the middle of the pie with crushed Nilla Wafers to mimic the look of a bird’s nest. Decorate with candy-coated milk chocolate eggs for an Easter-inspired finish.
Chill and Serve
Cover the pie and chill it for a minimum of 4 hours or overnight to set. Once ready, slice and serve this creamy Easter indulgence!

Notes

To save time, you can use pre-made graham cracker crust instead of Nilla Wafers.
If you prefer a no-bake crust, skip the baking step and refrigerate the crust for at least an hour before adding the filling.
For a richer flavor, drizzle melted chocolate or peanut butter on top before serving.
Always ensure the whipped topping is fully thawed before use for the creamiest results.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 28g
Sodium: 350
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 19
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 8g
Cholesterol: 35mg