This No Bake Peanut Butter Pie is so silky smooth and delicious. It's topped off with homemade whipped cream and lots of mini peanut butter cups. Plus, it's no bake which means no need to turn on that hot oven!
I love how easy this pie is to make and that it chills for at least 6 hours, if not overnight. It's great to make it the day ahead and whip up the whipped cream right before serving.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Preheat oven to 350º F. Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.
Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Bake for 10 minutes. Set aside to cool slightly.
Beat the cream cheese on medium-high speed for 2-3 minutes until combined. Add the powdered sugar and peanut butter and continue to mix for 2-3 minutes. Scrape down the sides of the bowl.
Add the cream and mix just until combined. Gently add the filling to the crust and smooth out with an offset spatula. Place plastic wrap directly on the top of the pie and set in the fridge to chill for at least 6 hours, if not overnight.
Once your pie is well chilled and you are ready to serve it, combine heavy cream and sugar in a medium sized bowl.
Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top to remove any lines from the plastic wrap. Carefully pile whipped cream on top of the pie and use an offset spatula or spoon to spread it out evenly. Top with chopped peanut butter cups. Enjoy!
No Bake Peanut Butter Pie
This No Bake Peanut Butter Pie is so silky smooth and delicious. It's topped off with homemade whipped cream and lots of mini peanut butter cups. Plus, it's no bake which means no need to turn on that hot oven!
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Total Time: 6 hours and 30 minutes
- Yield: 8-10 servings
- Category: Dessert
Ingredients
Chocolate Crust
- 35 chocolate sandwich cookies with filling
- 127 grams (9 tbsp) unsalted butter, melted
No Bake Peanut Pie
- 12 oz cream cheese, room temperature
- 141 grams (1 ¼ cup) powdered sugar
- 283 grams (1 ¼ cup) heavy cream
Whipped Cream
- 227 grams (1 cup) cream
- 1 ½ tbsp sugar
- Mini peanut butter cups, for topping
Instructions
Chocolate Crust
- Preheat oven to 350º F.
- Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.
- Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact.
- Bake for 10 minutes. Set aside to cool slightly.
No Bake Peanut Butter Pie
- Beat the cream cheese on medium-high speed for 2-3 minutes until combined.
- Add the powdered sugar and peanut butter and continue to mix for 2-3 minutes. Scrape down the sides of the bowl.
- Add the cream and mix just until combined.
- Gently add the filling to the crust and smooth out with an offset spatula.
- Place plastic wrap directly on the top of the pie and set in the fridge to chill for at least 6 hours, if not overnight.
Whipped Cream
- Once your pie is well chilled and you are ready to serve it, combine heavy cream and sugar in a medium sized bowl.
- Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Assembly
- Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top to remove any lines from the plastic wrap.
- Carefully pile whipped cream on top of the pie and use an offset spatula or spoon to spread it out evenly.
- Top with chopped peanut butter cups. Enjoy!
Notes
- Leftover pie should be covered tightly with plastic wrap or placed in an airtight container and kept in the fridge for up to 3-4 days.
- Pie is best enjoyed immediately, but can be made the day before and kept in the fridge as instructed above. I recommend waiting to make and top it with the whipped cream until right before you are ready to serve it.
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