No Bake Peanut Butter Pie (Printable)
Rich, creamy peanut butter filling in a chocolate cookie crust
# 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 whipping cream, cold
07 - 1 teaspoon pure vanilla extract
→ Chocolate Ganache Topping
08 - 1/4 cup heavy whipping cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts
# How-To Steps:
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 evenly 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 peanut butter, softened cream cheese, and powdered sugar until completely smooth and creamy. In a separate chilled bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into peanut butter mixture until just combined and smooth, being careful not to deflate the cream.
03 - Spread the peanut butter filling evenly into the chilled crust, smoothing the top with a rubber spatula.
04 - Heat 1/4 cup heavy cream in a microwave-safe bowl or small saucepan until steaming (do not boil). Pour hot cream over chocolate chips and let sit for 2 minutes. Stir vigorously until completely smooth and glossy. Spread ganache evenly over the peanut butter layer. Sprinkle with chopped salted peanuts if desired.
05 - Refrigerate pie for at least 4 hours or until completely set. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- The filling tastes like eating a cloud made of peanut butter dreams
- Your kitchen stays cool even in July because zero oven time required
- People will absolutely think you spent hours on something that took twenty minutes
02 -
- Room temperature cream cheese is non-negotiable unless you want tiny lumps in your otherwise perfect filling
- Overwhipping the heavy cream will turn your pie into butter territory
- The chilling time is when the texture transforms from pudding to pie slice
03 -
- Chill your mixing bowl before whipping cream for faster, more stable results
- A warm knife dipped in hot water slices through this pie like butter