No Bake Peanut Butter Pie (Printable)
A rich, creamy peanut butter filling in a chocolate cookie crust. No oven required—just chill and serve this crowd-pleasing dessert.
# Ingredient List:
→ Crust
01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 5 tablespoons unsalted butter, melted
→ Filling
03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 1 teaspoon pure vanilla extract
→ Chocolate Ganache Topping
08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts
# How to Make:
01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or place in a resealable bag and crush with a rolling pin. Combine crumbs with melted butter until evenly mixed. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - In a large bowl, beat peanut butter, cream cheese, and powdered sugar until smooth and creamy. In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into peanut butter mixture until just combined. Spread filling evenly over chilled crust.
03 - Heat 1/4 cup heavy cream until steaming hot. Pour over chocolate chips in a heat-proof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Spread ganache over peanut butter layer. Sprinkle with chopped peanuts if desired.
04 - Refrigerate pie for at least 4 hours or until completely set. Slice and serve cold. For best results, let pie sit at room temperature for 5-10 minutes before slicing.
# Helpful Tips:
01 -
- Its the kind of dessert that makes you look like you spent hours when really you just mixed things in bowls
- The combination of salty peanut butter and sweet chocolate hits that perfect comfort spot everyone craves
02 -
- The longer you chill this pie, the cleaner your slices will be, so try to make it the night before you need it
- Room temperature ingredients are non-negotiable here or you will end up with a lumpy, frustrating filling
03 -
- Chill your mixing bowl and beaters before whipping the cream for faster, more stable results
- Fold the whipped cream in thirds rather than all at once to maintain as much air as possible