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No Bake Peanut Butter Pie

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No Bake Peanut Butter Pie combines a crisp cookie crumb crust with a rich, fluffy filling made from creamy peanut butter, cream cheese, and whipped cream. This easy make-ahead dessert is served chilled and requires no baking.

Ingredients

  • 2 cups chocolate sandwich cookie crumbs or graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup whipped cream, for topping
  • 1/4 cup chopped roasted peanuts, for topping
  • 2 tablespoons melted chocolate or chocolate sauce, optional
  • 2 tablespoons peanut butter, warmed for drizzling, optional
  • 2 tablespoons chocolate shavings, optional

Instructions

  1. Combine the cookie crumbs and melted butter in a medium bowl. Stir until the crumbs are evenly moistened and resemble wet sand.
  2. Transfer the crumb mixture to a 9-inch pie dish. Firmly press the crumbs across the bottom and up the sides using the bottom of a measuring cup or glass.
  3. Refrigerate the crust for at least 20–30 minutes while preparing the filling.
  4. Place the softened cream cheese and peanut butter in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
  5. Add 1 cup powdered sugar and the vanilla extract. Continue beating until completely incorporated and fluffy.
  6. In a separate chilled bowl, beat the heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
  7. Add about one-third of the whipped cream mixture to the peanut butter mixture and gently fold it in to loosen the filling.
  8. Fold in the remaining whipped cream in two additions, using gentle movements to preserve as much air as possible.
  9. Spoon the peanut butter filling into the chilled crust and spread it evenly with a spatula.
  10. Cover and refrigerate for at least 4–6 hours, or overnight for a firmer filling and easier slicing.
  11. Before serving, top with whipped cream and chopped roasted peanuts. Add melted chocolate, chocolate sauce, warmed peanut butter, or chocolate shavings if desired.
  12. Slice the pie while cold and serve directly from the refrigerator.

Notes

  • For Chocolate Peanut Butter Pie, use chocolate sandwich cookie crumbs and drizzle the finished pie with melted chocolate or ganache. You can also fold 1/2 cup mini chocolate chips into the filling.
  • For extra peanut flavor and crunch, add 1/3 cup chopped roasted peanuts to the crust or sprinkle them between the crust and filling.
  • For a peanut butter cup variation, fold 1 cup chopped peanut butter cups into the filling and reserve additional pieces for topping.
  • For a frozen peanut butter pie, freeze the assembled pie until firm and let it stand at room temperature for 10–15 minutes before slicing.
  • A prepared 9-inch graham cracker or chocolate cookie crust can be used as a shortcut.
  • Conventional creamy peanut butter produces the most consistent filling. If using natural peanut butter, mix it thoroughly before measuring.
  • Store the covered pie in the refrigerator for up to 4 days.
  • For longer storage, wrap the chilled pie securely and freeze it in a freezer-safe container for up to 1–2 months.

Nutrition

Find it online: https://thefamilycooking.com/no-bake-peanut-butter-pie/