No-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
Scale
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
