No-Bake Creamy Peanut Butter Pie Recipe
Introduction
This No-Bake Creamy Peanut Butter Pie is a luscious treat combining a rich cookie crust with a smooth, peanut buttery filling. Perfect for any occasion, it’s simple to make and requires no oven time, ideal for warm days or quick dessert cravings.
Ingredients
- 30 chocolate sandwich cookies (I use Oreos)
- 1 tablespoon packed dark brown sugar
- 6 tablespoons salted butter, melted
- 16 ounces full-fat cream cheese, block-style, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter (like Jif or Skippy!)
- 1 tablespoon vanilla essence (I use vanilla bean paste)
- ¼ teaspoon fine sea salt
- Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling, as desired)
Instructions
- Step 1: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. (If using a pie plate, choose a deep one to avoid overflow.)
- Step 2: Pulse the cookies in a food processor until finely crumbed. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand.
- Step 3: Transfer the crust mixture to the prepared pan and press evenly on the bottom. Place the pan in the freezer to set while you make the filling.
- Step 4: Beat the softened cream cheese with an electric or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Step 5: Add the heavy whipping cream and powdered sugar, continuing to beat until well combined.
- Step 6: Mix in the peanut butter, vanilla essence, and sea salt. Beat until the filling is smooth and fully blended.
- Step 7: Pour the peanut butter filling onto the chilled crust and smooth the top with an offset spatula.
- Step 8: Refrigerate the pie for 4-5 hours until set. For a faster chill, freeze for 1-2 hours.
- Step 9: To serve, carefully run a butter knife around the pan’s edge, release the springform, and transfer the pie to a serving plate.
- Step 10: Decorate with melted chocolate drizzles, mini peanut butter cups, or peanut butter chips as desired. Slice and enjoy!
Tips & Variations
- Use a springform pan to easily remove the pie without disturbing the crust or filling.
- For a crunchy contrast, fold chopped roasted peanuts into the filling before chilling.
- Swap creamy peanut butter for natural peanut butter for a more intense flavor and less sweetness.
- Try topping with whipped cream and a sprinkle of cocoa powder for an added touch of indulgence.
Storage
Store this peanut butter pie in the refrigerator to keep it fresh and chilled. It will keep well for 3-4 days. When ready to serve, you can let it sit at room temperature for 10 minutes to soften slightly or enjoy it straight from the fridge. Avoid freezing once assembled to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular pie plate instead of a springform pan?
Yes, but a deep pie plate is recommended as the crust and filling are generous in quantity. A springform pan makes it easier to remove the pie without damaging it.
Can I substitute the cream cheese with another ingredient?
Cream cheese provides the creamy texture and slight tang essential to this pie. Substituting it with mascarpone or ricotta can work, but may alter the taste and texture slightly.
PrintNo-Bake Creamy Peanut Butter Pie Recipe
This No-Bake Creamy Peanut Butter Pie is a luscious dessert featuring a crunchy chocolate sandwich cookie crust and a rich, velvety peanut butter filling. Perfect for peanut butter lovers, it sets in the fridge or freezer, making it easy to prepare without an oven. Topped with optional peanut butter cups, peanut butter chips, or chocolate drizzle, this pie is a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 30 chocolate sandwich cookies (such as Oreos)
- 1 tablespoon packed dark brown sugar
- 6 tablespoons salted butter, melted
Filling
- 16 ounces full-fat cream cheese, block-style, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter (Jif or Skippy recommended)
- 1 tablespoon vanilla essence (vanilla bean paste preferred)
- ¼ teaspoon fine sea salt
Toppings (optional)
- Mini peanut butter cups
- Peanut butter chips
- Melted chocolate for drizzling
Instructions
- Prep the pan: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Setting aside the pan ensures it’s ready to hold the crust and filling without sticking.
- Make the crust and chill: Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs. Add the dark brown sugar and melted butter, then pulse again until the mixture resembles moist sand. Press this evenly onto the bottom of the prepared pan. Freeze the crust to set it firmly while you prepare the filling.
- Prepare the filling: Using an electric mixer with the whisk attachment, beat the softened cream cheese until light and fluffy, about 2 minutes. Gradually add the heavy whipping cream and powdered sugar while continuing to beat until fully combined and smooth. Blend in the creamy peanut butter, vanilla essence, and sea salt, mixing until the filling is completely smooth.
- Assemble the pie: Pour the peanut butter filling onto the chilled crust and smooth the surface evenly with an offset spatula for a polished finish.
- Chill the pie: Refrigerate the assembled pie for 4 to 5 hours until it is set and firm. For faster setting, place it in the freezer for 1 to 2 hours.
- Remove and garnish: Carefully release the sides of the springform pan using a butter knife to loosen the crust and filling. Transfer the pie to a serving platter. Decorate with melted chocolate drizzles, mini peanut butter cups, and/or peanut butter chips as desired.
- Serve and store: Slice and enjoy chilled. Keep any leftovers refrigerated for up to 3-4 days to maintain freshness and texture.
Notes
- Using a springform pan is recommended to accommodate the generous filling and crust size; if using a pie plate, choose a deep one to prevent overflow.
- Chilling can be accelerated by freezing, but avoid leaving it in the freezer too long to maintain creamy texture.
- For best results, use full-fat cream cheese and heavy whipping cream to achieve a smooth, rich filling.
- Optional toppings provide extra flavor and visual appeal but can be omitted if preferred.
- This pie is best served slightly chilled, not at room temperature, to hold its shape and texture.
Keywords: peanut butter pie, no bake dessert, creamy peanut butter, chocolate cookie crust, easy pie recipe, no bake pie
