Peanut Butter Pie
intro
Rich, velvety no-bake peanut butter pie with a crisp chocolate cookie crust, fluffy peanut butter filling, and chocolate drizzle, served perfectly chilled.
Ingredients
Steps
In a medium mixing bowl, combine 240g finely crushed chocolate sandwich cookies and 85g melted unsalted butter, stirring until every crumb is evenly coated with butter. Pour the mixture into a 9-inch (23cm) glass pie dish, and press firmly into the bottom and 1 inch up the sides to form an even, compact crust. Place the crust in the refrigerator to chill for 15 minutes while you prepare the filling.
In a pre-chilled medium mixing bowl, pour 240ml ice-cold heavy whipping cream. Beat with an electric hand mixer on medium-high speed for 2-3 minutes until stiff, billowy peaks form (the cream should hold its shape straight up when the mixer is lifted, with no floppy tips). Transfer the whipped cream to the refrigerator to keep cold until ready to use.
In a large mixing bowl, add 226g fully softened room-temperature full-fat block cream cheese and 340g creamy no-stir peanut butter. Beat with the electric mixer on medium speed for 2 minutes until completely smooth, with no visible lumps. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure even blending.
Add 120g sifted powdered sugar and 5ml (1 teaspoon) pure vanilla extract to the peanut butter mixture, beating on low speed for 1 minute until fully incorporated with no dry sugar streaks. Gently fold in the chilled whipped cream in 3 equal additions, using a rubber spatula to cut through the center of the mixture and fold over the top to keep the filling light and fluffy, taking care not to overmix and deflate the cream.
Remove the chilled cookie crust from the refrigerator, and scoop all of the peanut butter filling into the crust, spreading it into an even, domed smooth layer with an offset spatula. Cover the pie loosely with plastic wrap, pressing the wrap gently against the surface of the filling to prevent a skin from forming, and chill in the refrigerator for a minimum of 4 hours (or up to 24 hours) until the filling is fully firm to the touch.
Right before serving, melt 85g semi-sweet chocolate chips in a small heatproof bowl in the microwave at 50% power in 30-second bursts, stirring between each burst until completely smooth with no lumps. Drizzle the melted chocolate in a zig-zag pattern over the top of the chilled pie, then sprinkle evenly with 30g chopped roasted salted peanuts. Slice into 8 even wedges and serve immediately while cold.
Tips
2.Do not use whipped tub-style cream cheese for this recipe; it has added air and stabilizers that will make the filling too soft and prevent it from setting properly. Always use a solid block of full-fat cream cheese softened to room temperature.
3.For an extra rich touch, spread a 2-tablespoon (30ml) layer of cooled melted chocolate over the bottom of the chilled crust before adding the filling, and let it set for 10 minutes to create a barrier that prevents the crust from getting soggy.
My kids went absolutely crazy for this pie! I made it for our weekly Sunday family dinner and there were zero leftovers. The texture is so light and fluffy, not cloyingly sweet like some store-bought peanut butter pies I’ve tried. Quick question though—has anyone tried swapping the graham cracker crust for an Oreo crust? I think that would slap.
This is such a perfect make-ahead dessert for meal prep! I made it on Sunday night, kept it covered in the fridge, and it held up amazing all week for after-dinner treats. The 4 hour chill time is no joke though—def don’t try to cut it early like I almost did, it’ll be a goopy mess!
SO good. I made this for my husband’s birthday since peanut butter pie is his all-time favorite, and he said it’s better than the one his grandma used to make. High praise! The cream cheese in the filling makes it so luxe, I’ll never use another no-bake peanut butter pie recipe again.
Really solid recipe! I brought this to my office potluck and it was a huge hit, only complaint is I wish the peanut butter flavor was a little stronger. I used regular creamy Jif like the recipe said, maybe I just prefer extra peanut buttery stuff? Any tips?
As someone who can barely boil water without burning it, this recipe was so easy to follow! I don’t have access to an oven in my dorm, so no-bake recipes are my absolute lifesaver. This tasted like something I’d pay $8 a slice for at the cute bakery down the street.
I was looking for a no-fuss dessert to bring on our group car camping trip last weekend, and this was perfect! I kept it in the cooler and it stayed solid the whole trip, everyone was raving about it after a long day of hiking. Way better than packing a bunch of sad granola bars for dessert.
Just pulled this out of the fridge (okay, I snuck a tiny bite 30 minutes early, don’t judge) and it is INSANE. The whipped cream layer on top? *Chef’s kiss* I drizzled a little hot fudge and some chopped salted peanuts on top for garnish and it looks like it came straight from a restaurant.
So happy I found this recipe! I used a gluten-free graham cracker crust for my celiac daughter and it turned out perfectly, no texture issues at all. It’s so hard to find easy no-bake desserts that don’t require a million weird specialty ingredients, this one is a new staple in our house.
I host Sunday dinner every week for 12 people and I’m always looking for desserts that don’t require me to be stuck in the kitchen all day. This pie was a home run! I made two of them and every slice was gone by the end of the night, even my super picky brother-in-law went back for seconds.
I spent 30 years working in a bakery and I’m super picky about pie recipes, but this one is spot on. The ratio of peanut butter to cream cheese to whipped cream is perfect, not too heavy, not too light. I added a sprinkle of dark chocolate shavings on top and it added just the right amount of bitterness to cut the sweetness. Great work on this recipe!
This turned out really good! My only mistake was using natural peanut butter that separates, and it made the filling a little bit grainy? It still tasted amazing, just the texture was off. Wondering what I did wrong?
Made this for our college football watch party this past weekend and it was the most popular item on the snack table! Everyone kept going back for more between plays. I cut it into tiny bite-sized slices so people could grab them easily without taking their eyes off the game, total game day win.
I tested a vegan version of this for my vegan cousin coming to visit next week! I used vegan cream cheese, coconut whipped cream, and dairy-free chocolate chips on top, and it turned out so good even my non-vegan roommate loved it. Just wanted to share the swap for anyone else who needs it!
Just finished making this for my daughter’s last day of school celebration and it looks incredible! I swirled a layer of Nutella into the top of the filling before chilling, and the peanut butter and Nutella combo is going to make all the kids lose their minds. Can’t wait to serve it later today!