Mom's Best Recipes
Recipe

Light PB Pie

A lighter-style peanut butter pie with a tangy cream cheese kick, fresh lemon, and a salty pretzel crust. Cool, creamy, and not-too-sweet.

Author By Matt Campbell
4.8
A slice of light peanut butter pie on a white plate with a pretzel crust and a dollop of whipped topping, photographed in natural window light
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This is peanut butter pie for people who love the classic idea but do not want the sugar-bomb version that leaves you needing a nap and a glass of water. I keep the peanut butter front and center, then pull in a little tang from cream cheese and Greek yogurt, and sharpen the whole thing with lemon zest and juice. The lemon is subtle. It is there to brighten, not to turn this into a citrus dessert.

Also, I am going pretzel crust. It is salty, crunchy, and it keeps every bite from drifting into candy-bar territory. You get cozy and cool at the same time, which is basically the dessert equivalent of wearing sweatpants with a nice jacket.

A top-down photo of ingredients for peanut butter pie including peanut butter, cream cheese, Greek yogurt, lemon, pretzels, and whipped topping on a kitchen counter

Why It Works

  • Tangy balance: Cream cheese plus Greek yogurt gives you that cheesecake-like zip, so the peanut butter tastes deeper instead of just sweeter.
  • Bright finish: Lemon zest and a small squeeze of juice lift the filling and keep it from tasting heavy.
  • Light texture: Folded whipped topping (or whipped cream) makes it airy and sliceable without baking.
  • Salty crunch: A pretzel crust adds crisp edges and a snacky saltiness that plays perfectly with PB.

Pairs Well With

  • Fresh berries (strawberries or raspberries) for a tart, juicy contrast
  • Cold brew or iced coffee to keep the vibe crisp and not overly sweet
  • Dark chocolate shavings or a quick chocolate drizzle for a classic PB-chocolate moment
  • Extra pretzel crumbs on top for crunch lovers

A slice of peanut butter pie served with fresh raspberries and a small cup of coffee on the side

Storage Tips

Storage Tips

  • Refrigerator: Cover the pie (or store slices in an airtight container) and refrigerate for up to 4 days.
  • Crunch note: The pretzel crust is at its crunchiest in the first 24 to 48 hours. After that it can soften a bit, especially once it is tightly covered (humidity happens). Still delicious, just less snappy.
  • Freezer: This pie freezes beautifully. Freeze slices on a sheet pan until firm, then wrap and store in a freezer bag or container for up to 2 months.
  • Best way to serve from frozen: Let a slice sit at room temp for 10 to 15 minutes so it softens just enough for clean bites.

Common Questions

Common Questions

What makes this peanut butter pie “light”?

This is a lighter-style peanut butter pie, meaning it is less sweet and less dense than many classic versions (especially ones built on heavy cream and sweetened condensed milk). It is still creamy and satisfying, just not a sugar-bomb brick.

Will it taste lemony?

No. The lemon is there for brightness, not lemonade vibes. Think: a subtle zip that makes the peanut butter taste cleaner and more “cheesecake-y,” not citrus-forward.

Can I use natural peanut butter?

Yes, with a small caution. Natural peanut butter varies a lot. For best results, use a no-stir natural PB or one with stabilizers. If yours is the super-runny, oil-on-top kind, stir it aggressively until thick and uniform. If the filling still seems loose, you have options: add 1 to 2 tablespoons extra powdered sugar, add 1 to 2 ounces more softened cream cheese, and/or plan on a longer chill.

Do I have to bake the crust?

No, but a quick bake makes it sturdier and crunchier. If you skip baking, press it in firmly and chill the crust for 1 to 2 hours before filling.

Can I make it without whipped topping?

Yep. Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft or medium peaks, then fold it in. Texture will be very similar, just a little more classic whipped-cream tasting.

How do I get clean slices?

Chill the pie until firm, then slice with a hot, dry knife (run under hot water, wipe dry). Repeat between cuts if you want bakery-level edges.

My filling seems soft. What happened?

Usually it just needs more time. Chill longer (overnight is best). Also make sure you used thick Greek yogurt (not regular yogurt), avoided overly runny peanut butter, and did not over-fold the whipped topping. If you made whipped cream, whip to soft or medium peaks, not barely-there foam.

Any allergen notes?

This recipe contains peanuts, dairy, and gluten (pretzels).

I started making this version because I wanted peanut butter pie energy without the post-dessert slump. The first time I tried adding lemon, I honestly expected it to taste wrong, like I was starting drama with peanut butter. But it works. That little citrus edge makes the filling taste cleaner and almost cheesecake-y, and suddenly one slice feels like a treat instead of a dare. Also, pretzel crust is my forever move. If there is a salty option, I am taking it.