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–+ servings
No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie

This rich, creamy no-bake peanut butter pie features a fluffy peanut butter filling in a chocolate cookie crust. It's simple to make with no baking required, perfect for peanut butter lovers!
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 520 kcal

Equipment

  • 9-inch Pie Dish
  • Food Processor
  • Electric Mixer
  • Rubber Spatula

Ingredients
  

For the Crust

  • 24 chocolate sandwich cookies like Oreos, finely crushed (about 2 cups)
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt

For the Filling

  • 1 cup creamy peanut butter room temperature
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold
  • 2 tablespoons granulated sugar

For the Topping (Optional)

  • 1/4 cup chopped peanuts
  • 1/4 cup chocolate chips melted
  • 2 tablespoons peanut butter melted

Instructions
 

  • Place chocolate cookies in a food processor and pulse until finely crushed. Mix the cookie crumbs with melted butter and salt until the mixture resembles wet sand.
  • Press the cookie mixture firmly into a 9-inch pie dish, creating an even layer up the sides. The back of a measuring cup works perfectly for creating a smooth, compacted crust.
  • Refrigerate the crust for 15 minutes before filling to help it set.
  • In a large bowl, beat the cream cheese until smooth and lump-free. Add peanut butter and continue beating until completely incorporated - about 2 minutes.
  • Mix in the powdered sugar and vanilla extract until the mixture is smooth and well-combined.
  • In a separate chilled bowl, whip the heavy cream and granulated sugar until stiff peaks form.
  • Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, using a light hand and a figure-eight motion to preserve the air bubbles.
  • Pour the filling into the prepared crust and smooth the top with an offset spatula.
  • Refrigerate the pie for at least 4 hours, though overnight chilling is preferable.
  • Before serving, garnish with a drizzle of melted chocolate, a sprinkle of chopped peanuts, and a light drizzle of melted peanut butter if desired.

Notes

For best results, make sure your cream cheese is fully softened to room temperature to prevent lumps in the filling.
Natural peanut butter can be used, but the texture may be slightly different. Be sure to stir it well before measuring.
For a lighter version, use reduced-fat cream cheese and light whipped topping instead of heavy cream.
The pie keeps well in the refrigerator for up to 5 days, or can be frozen for up to 2 months.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 11gFat: 38gSaturated Fat: 16gCholesterol: 60mgSodium: 320mgFiber: 2gSugar: 28g
Keyword No-Bake Dessert, Peanut Butter Pie, Easy Dessert, No-Bake Pie, Creamy Dessert
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