No Bake Peanut Butter Pie (Printable Version)
Creamy peanut butter filling in a chocolate cookie crust, no oven required.
# What You Need:
→ 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
→ Topping
08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts
# How to Make It:
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 well blended. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - Beat peanut butter, cream cheese, and powdered sugar in a large bowl until smooth and creamy. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into peanut butter mixture until just combined. Spread filling evenly into chilled crust.
03 - Heat 1/4 cup heavy cream until steaming, then pour over chocolate chips. Let stand 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 until completely set. Slice and serve cold.
# Expert Tips:
01 -
- The contrast between the crunchy chocolate crust and silky peanut butter filling creates the most perfect bite every single time
- You can make it ahead and actually enjoy your own party instead of being stuck in the kitchen
02 -
- I once tried rushing the chill time and served a slightly wobbly pie, which still tasted great but didn't hold its shape on the plate
- Room temperature ingredients for the filling make or break this recipe—cold cream cheese creates tiny lumps you can't fix later
03 -
- Whip your heavy cream in a chilled metal bowl for the fastest, most stable peaks
- Fold the whipped cream gently like you're handling something precious—overmixing deflates all the air and makes the filling dense instead of fluffy