The rich, creamy filling of this No Bake Peanut Butter Pie is packed with peanut butter flavor that is perfectly complimented by the homemade chocolate crust. This classic dessert recipe is perfect to serve at your next cookout, holiday or anytime you’re craving peanut butter.
No bake desserts like this Peanut Butter Pie or this Old Fashioned Chocolate Pie are just the thing for warmer weather. Creamy and sweet and served chilled you can’t go wrong with a no bake pie or cheesecake!
How to make a No Bake Peanut Butter Pie:
Ingredients:
- Chocolate Sandwich Cookies
- Creamy Peanut Butter
- Cream Cheese
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Unsalted Butter
Instructions:
- Place the sandwich cookies in a food processor and pulse until the cookies are a fine crumb. Add in the melted butter and mix until well combined.
- Remove the crumbs and place in a 9-inch pie plate and press the crumbs evenly to create the crust. You can use the bottom of a glass or measuring cup to even out the bottom. Place the crust in the freezer.
- In a large mixing bowl, beat together the creamy peanut butter and softened cream cheese until smooth and well combined.
- Add the powdered sugar and vanilla extract to the peanut butter mixture. Beat until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Reserve half a cup of the whipped cream for the topping. Fold the whipped cream into the peanut butter mixture until evenly combined and no streaks remain.
- Spoon the peanut butter filling into the prepared pie crust, spreading it out evenly with a spatula.
- Place the pie in the refrigerator and chill for at least 4 hours or until firm. With the remaining reserved whipped cream, add 1/2 tablespoon of powdered sugar and whisk until combined. Store in the refrigerator until the pie has set.
Can I use a store bought crust for this pie?
Absolutely! A premade Oreo or Graham Cracker Crust will work perfectly for this pie.
Top your pie with some extra goodness:
Don’t stop at just the pie filling, although it is ah-maz-ing, add one or several toppings to the pie to take it over the top. Some suggestions are:
- Chopped Peanut Butter Cups
- Chopped Peanuts
- Whole or Chopped Reece’s Pieces
- Chocolate Chips
- Peanut Butter Chips
- Crushed Chocolate Sandwich Cookies
- Chocolate Sauce
Notes and Tips:
Make sure the cream cheese is softened to room temperature before using to ensure a smooth and creamy filling. Otherwise, it will become lumpy.
Use creamy peanut butter rather than a crunchy or chunky type as it will blend more smoothly. Do not use a natural peanut butter as the oil will separate as it is mixed and the peanut butter filling will not hold together.
Chill the pie in the fridge for a minimal of four hours before cutting and serving. The pie filling needs time to come together before it is sliced into for serving.
Storage:
Place leftover pie covered and in the refrigerator for up to 5 days. Enjoy cold
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
No Bake Peanut Butter Pie
The rich, creamy filling of this No Bake Peanut Butter Pie is packed with peanut butter flavor that is perfectly complimented by the homemade chocolate crust. This classic dessert recipe is perfect to serve at your next cookout, holiday or anytime you’re craving peanut butter.
Ingredients
- 20 chocolate sandwich cookies ex. Oreo cookies
- 5 tablespoons unsalted butter melted
- 1 1/2 cups creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar (+1/2 tablespoon)
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- chopped peanut butter cups, melted chocolate and whipped cream, to decorate
Instructions
-
Place the sandwich cookies in a food processor and pulse until the cookies are a fine crumb. Add in the melted butter and mix until well combined.
-
Remove the crumbs and place in a 9-inch pie plate and press the crumbs evenly to create the crust. You can use the bottom of a glass or measuring cup to even out the bottom. Place the crust in the freezer.
-
In a large mixing bowl, beat together the creamy peanut butter and softened cream cheese until smooth and well combined.
-
Add the powdered sugar and vanilla extract to the peanut butter mixture. Beat until fully incorporated and smooth.
-
In a separate bowl, whip the heavy cream until stiff peaks form. Reserve half a cup of the whipped cream for the topping. Fold the whipped cream into the peanut butter mixture until evenly combined and no streaks remain.
-
Spoon the peanut butter filling into the prepared pie crust, spreading it out evenly with a spatula.
-
Place the pie in the refrigerator and chill for at least 4 hours or until firm. With the remaining reserved whipped cream, add 1/2 tablespoon of powdered sugar and whisk until combined. Store in the refrigerator until the pie has set.
-
Once the pie is chilled and set, pipe the whipped cream in a circle around the pie. Garnish with melted chocolate and chopped peanut butter cups to complete the decorations. Cut the pie into slices and enjoy while cold.
Recipe Notes
- A premade Oreo or Graham Cracker Crust will work perfectly for this pie.
- Make sure the cream cheese is softened to room temperature before using to ensure a smooth and creamy filling.
- Chill the pie in the fridge for a minimal of four hours before cutting and serving. The pie filling needs time to come together before it is sliced into for serving.
- Topping Suggestions:
- Chopped Peanut Butter Cups
- Chopped Peanuts
- Whole or Chopped Reece’s Pieces
- Chocolate Chips
- Peanut Butter Chips
- Crushed Chocolate Sandwich Cookies
- Chocolate Sauce
5. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Leave a Reply