No Bake Peanut Butter Pie (Printable)
Creamy peanut butter filling in a chocolate cookie crust, ready after chilling.
# What You’ll Need:
→ Crust
01 - 20 chocolate sandwich cookies (approximately 200 grams)
02 - 5 tablespoons unsalted butter, melted
→ Filling
03 - 1 cup creamy peanut butter
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 1 teaspoon pure vanilla extract
→ Optional Topping
08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts
# Directions:
01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Combine crumbs with melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
02 - In a large bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined and smooth. Spread the filling evenly into the chilled crust.
03 - Heat 1/4 cup heavy cream until steaming, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Spread ganache over the peanut butter layer. Sprinkle with chopped peanuts if desired.
04 - Refrigerate the pie for at least 4 hours or until completely set. Slice into wedges and serve chilled.
# Expert Advice:
01 -
- The texture alone will stop conversation cold, then someone will inevitably ask for seconds
- You can assemble it in under thirty minutes and let the refrigerator do all the heavy lifting
02 -
- Cold heavy cream is nonnegotiable for achieving those stiff peaks that give the filling its structure
- Room temperature ingredients blend smoothly, preventing any tiny lumps of cream cheese in your finished pie
03 -
- Use the bottom of a measuring cup to press the crust into an even layer without warming it with your hands
- The ganache topping is optional but I have never regretted taking those extra five minutes to make it