🥜 No-Bake Peanut Butter Pie
Description:
This silky, no-bake pie combines a buttery cookie crust with a light, fluffy peanut butter filling — all topped with whipped cream and chocolate. Simple, decadent, and absolutely irresistible!
🍽️ Serves
8–10 slices
🕐 Total Time
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Prep: 20 minutes
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Chill: 4 hours (or overnight)
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Total: ~4 hours 20 minutes
🧂 Ingredients
For the crust:
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1 ½ cups chocolate cookie crumbs (e.g., Oreo, finely crushed)
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¼ cup melted butter
For the filling:
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1 cup creamy peanut butter
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8 oz (225 g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 ½ cups heavy whipping cream, whipped to stiff peaks (or use one 8 oz tub of whipped topping)
For topping:
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Extra whipped cream
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Chocolate shavings, mini peanut butter cups, or drizzle of chocolate syrup
👩🍳 Instructions
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Make the crust:
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In a bowl, mix cookie crumbs with melted butter until evenly moistened.
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Press firmly into the bottom and up the sides of a 9-inch pie pan.
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Chill in the refrigerator while preparing the filling.
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Prepare the filling:
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In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
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Gently fold in the whipped cream (or whipped topping) until light and fluffy.
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Assemble the pie:
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Spoon the filling into the chilled crust and smooth the top with a spatula.
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Chill:
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Refrigerate for at least 4 hours (or overnight) until firm and set.
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Garnish and serve:
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Top with whipped cream, chocolate shavings, or chopped peanut butter cups just before serving.
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Slice, serve cold, and enjoy
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🌿 Tips & Variations
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Graham cracker crust: Use graham crackers instead of chocolate cookies for a lighter version.
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Extra chocolate layer: Spread a thin layer of melted chocolate or fudge sauce on the crust before adding the filling.
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Frozen pie: Freeze for 1–2 hours for a firmer, ice-cream-like texture.
☕ Serving Suggestion
Serve chilled with coffee, milk, or a drizzle of caramel sauce for extra indulgence.
