No-Bake Peanut Butter Pie
User Reviews
4.5
No-Bake Peanut Butter Pie
Description
This pie combines a graham cracker crust made with brown sugar and melted butter, baked to a golden crisp or optionally chilled for a no-bake version. The filling pairs creamy peanut butter with smooth cream cheese, sweetened and lightened by whipped heavy cream. The filling is whipped to combine richness with airiness, producing a velvety texture that contrasts with the crunchy crust.
Served chilled, the pie offers a luscious peanut butter flavor balanced by mild sweetness and a touch of vanilla. It works well as a dessert for gatherings or casual meals, with optional garnishes like chopped peanuts, chocolate sauce, or peanut butter cups enhancing texture and visual appeal.
For convenience, the crust can be prepared without baking by pressing the crumbs into the pan and refrigerating for at least 3 hours. This pie should be chilled before serving to maintain its firmness and flavor. Store leftovers in the refrigerator.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons brown sugar
- Pinch salt
- 6 tablespoons butter melted, unsalted
Filling
- 2 ¼ cups heavy whipping cream chilled
- 1 ⅓ cups powdered sugar divided
- ½ teaspoon vanilla extract pure
- 8 ounces cream cheese at room temperature
- 1 cup peanut butter at room temperature, creamy
Garnish Ideas
- peanuts salted
- graham cracker crumbs
- hot fudge sauce
- peanut butter melted
- Chocolate Peanut Butter Cups
Instructions
Crust:
- Preheat oven to 325°F (see notes for no-bake option). Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
- Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.
Filling:
- Using a hand mixer, or stand mixer, whip the heavy cream, ⅔ cup powdered sugar and vanilla until stiff peaks form. Transfer bowl to the refrigerator.
- In a separate bowl, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until smooth and combined. Add a little more than half (eyeball it) of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge, as this will be for topping the pie. Pour the peanut butter mixture into the crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.
- To serve: Top the pie with the remaining whipped cream. Sprinkle with peanuts and graham cracker crumbs. Serve with hot fudge sauce and melted peanut butter, for drizzling.
Notes
- To make the crust without baking, press the graham cracker crumbs mixture into the pie plate and refrigerate for at least 3 hours before adding the filling.
- A store-bought graham cracker crust may be used as an easy alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 116mg | 39% |
| Sodium | 296mg | 12% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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