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Easy No-Bake Creamy Peanut Butter Pie

A thick slice of creamy peanut butter pie with a dark chocolate crust, dusted with cinnamon.
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You need this simple, rich, and creamy peanut butter pie recipe for your next gathering. It uses a buttery graham cracker crust and requires no oven time, making it a perfect quick dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • Optional Topping: Chocolate chips or chopped peanut butter cups

Instructions

  1. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter and sweetened condensed milk. Beat on medium speed until completely combined and smooth. Mix in the vanilla extract.
  3. Whip the cream: In a separate, clean bowl, beat the heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. This creates your whipped topping.
  4. Fold and assemble: Gently fold about two-thirds of the whipped cream mixture into the peanut butter mixture until just combined. Do not overmix.
  5. Fill the crust: Spoon the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
  7. Finish and serve: Before serving, top the pie with the remaining whipped cream. Add chocolate chips or chopped peanut butter cups if you want an extra indulgent dessert. Slice and enjoy your crowd pleaser dessert.

Notes

  • For an Oreo crust peanut butter pie, substitute the graham cracker crumbs with finely crushed Oreo cookies (about 24 cookies) and use the same amount of melted butter.
  • If you want a richer topping, use a stabilized whipped topping or a tub of frozen whipped topping thawed according to package directions instead of whipping your own cream.
  • This is a fantastic make ahead dessert recipe; it holds up well in the refrigerator for up to three days.

Nutrition

Find it online: https://tasteportfolio.com/easy-nobake-peanut-butter-pie-recipe/