Creamy Peanut Butter Pie (Printable Version)

No-bake pie with smooth peanut butter filling and a crunchy chocolate cookie crust, chilled to perfection.

# What You'll Need:

→ Crust

01 - 20 chocolate sandwich cookies, finely crushed
02 - 4 tbsp unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar, sifted
06 - 1 cup cold heavy cream
07 - 1 tsp vanilla extract
08 - Pinch of salt

→ Topping (optional)

09 - 1/4 cup heavy cream
10 - 1/3 cup semi-sweet chocolate chips
11 - Roasted peanuts or chocolate shavings, for garnish

# Method:

01 - Combine crushed chocolate cookies with melted butter until evenly mixed. Firmly press the mixture into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.
02 - Beat peanut butter, softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
03 - Whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into the peanut butter mixture until fully incorporated and airy.
05 - Spread the filling evenly over the chilled crust and smooth the surface with a spatula.
06 - Heat 1/4 cup heavy cream until just simmering, then pour over chocolate chips. Let sit for one minute before stirring until smooth. Drizzle over the pie.
07 - Add roasted peanuts or chocolate shavings atop the pie as desired.
08 - Refrigerate the pie for at least 4 hours until set. Slice and serve cold.

# Expert Tips:

01 -
  • No oven required—just a mixer, a fridge, and patience that gets rewarded in spades.
  • The texture is that perfect balance between dense and airy, rich but not heavy.
  • It's the kind of dessert that impresses people without making you seem like you spent all day in the kitchen.
02 -
  • Don't skip chilling the crust before adding the filling—a warm crust can soften the bottom layer and make your pie slide around when you cut it.
  • The filling must be completely set before slicing or you'll get a beautiful mess instead of neat wedges; patience is genuinely non-negotiable here.
03 -
  • Bring the cream cheese to room temperature before beating—cold cream cheese creates lumps that refuse to smooth out no matter how long you beat.
  • Use an offset spatula or the back of a spoon to create slight peaks and swirls on top before chilling; it looks intentional and catches the light beautifully when you serve it.
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