As a serious peanut butter fan, this Peanut Butter Cream Pie is a dream come true! It’s creamy, rich, and packed with all the peanut buttery goodness.
Since it’s no-bake, it’s super easy to make – no fuss, just pure indulgence. If you’re ready for a slice of heaven, let’s dive into this deliciously simple dessert!
Peanut Butter Cream Pie
Treat yourself to this creamy Peanut Butter Cream Pie that is full of rich flavor and perfect for any peanut butter lover! 🥜
Ingredients
- FOR THE CRUSTt:
- 14 whole chocolate graham crackers (195 grams)
- 7 tablespoons (99 grams) unsalted butter, melted
- 1 tablespoon light brown sugar
- FOR THE FILLING::
- 8 ounces (227 grams) cream cheese
- 3/4 cup (90 grams) powdered sugar plus 2 tablespoons, divided
- 1 cup (270 grams) creamy conventional peanut butter
- 1 cup (240 grams) heavy whipping cream
- 1 teaspoon vanilla extract
- FOR THE TOPPING:
- Whipped cream
- Melted peanut butter
- Chocolate
- Peanut butter chips
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 48mgSodium: 379mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 9g
Instructions
1. Preheat the Oven:
Set your oven to 325°F and let’s get started on that delicious crust!
2. Make the Crust:
In a food processor, blend the crackers and sugar until you have fine crumbs. Add in the melted butter and pulse until the mixture is nicely moistened.
Press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake the crust for 10-12 minutes, or until it smells irresistible. Let it cool completely on a wire rack.
3. Prepare the Filling:
In a large mixing bowl, beat together the cream cheese, 3/4 cup of powdered sugar, and peanut butter with an electric mixer until the mixture is light, fluffy, and smooth (about 3 minutes).
4. Whip the Cream:
In a separate bowl, use an electric mixer (with a whisk attachment if you have one) to whip the heavy cream until it thickens and becomes light.
Add the remaining 2 tablespoons of powdered sugar and the vanilla extract, then whip until stiff peaks form.
5. Combine and Chill:
Gently fold the whipped cream into the peanut butter mixture until well combined and creamy.
Pour the filling into your prepared pie crust, then either freeze for 3 to 4 hours or chill in the fridge for at least 6 hours until set.
6. Add the Toppings:
Melt some peanut butter and chocolate, then place them in separate resealable or piping bags. Snip off a tiny corner and drizzle the melted goodness over the pie.
Or whip up some whipped cream and top with chocolate, mini Reese’s Cups and peanut butter chips for extra indulgence.
7. Serve and Store:
You can serve the pie frozen for a firmer bite or refrigerated for a softer texture. Store leftovers in the fridge for up to 3 days or in the freezer for up to a month – if it lasts that long!
This no-bake peanut butter pie is creamy, dreamy, and topped with all the chocolatey peanut butter goodness you can imagine. Perfect for peanut butter lovers and anyone with a sweet tooth! Enjoy!
