No Bake Peanut Butter Pie (Printable Version)

Rich, creamy peanut butter filling in a chocolate cookie crust. Easy no-bake dessert ready in 20 minutes, perfect for any occasion.

# What You'll 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 (optional)

08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts

# Directions:

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 mixed. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
02 - In a large bowl, beat together peanut butter, cream cheese, and powdered sugar 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 and smooth. Spread filling evenly into chilled crust.
03 - Heat 1/4 cup heavy cream until steaming, then pour over chocolate chips. Let sit 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 chilled.

# Expert Hints:

01 -
  • You can make it entirely ahead of time and pull it out right before serving
  • The chocolate peanut butter combination hits that perfect sweet spot without being overwhelmingly rich
02 -
  • Fully chilling the pie is nonnegotiable since the texture transforms from soft mousse to perfect slices
  • Clean cuts require wiping your knife between slices and dipping it in hot water
03 -
  • Use the back of a measuring cup to press the crust into place evenly
  • Fold the whipped cream in by hand with a spatula to keep the filling light and airy

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