Achieving creamy, decadent bliss has never been easier than with this No Bake Peanut Butter Pie. This recipe is your go-to for a crowd-pleasing dessert that requires absolutely no oven time, making it the perfect solution for busy weeknights or spontaneous cravings for something sweet and satisfying.
Key Ingredients for No Bake Peanut Butter Pie
- 1 ½ cups creamy peanut butter
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 (12 ounce) carton heavy whipping cream, divided
- 1 (9-inch) pre-made chocolate cookie crust
- Optional Toppings: Mini chocolate chips, chopped peanuts, whipped cream, chocolate drizzle
How to Make No Bake Peanut Butter Pie
Prepare to be amazed by the sheer simplicity and incredible flavor of this No Bake Peanut Butter Pie! In under 20 minutes of active prep time, you’ll create a dessert that’s luxuriously creamy, intensely peanut buttery, and utterly satisfying. It’s the perfect harmony of rich chocolate crust and velvety peanut butter filling, making it a guaranteed hit for any occasion.
Step-by-Step Instructions
- Prepare the Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter and softened cream cheese. Beat with an electric mixer on medium speed until smooth and well combined, ensuring no lumps of cream cheese remain.
- Sweeten and Flavor: Gradually add the sifted powdered sugar to the peanut butter and cream cheese mixture, beating until it’s light and fluffy. Stir in the vanilla extract until fully incorporated.
- Whip the Cream: In a separate, clean bowl, whip 1 ½ cups of the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!
- Fold in the Cream: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks of white remain. The goal is to keep the filling as airy as possible.
- Assemble the Pie: Pour and spread the peanut butter filling evenly into the pre-made chocolate cookie crust. Smooth the top with a spatula.
- Chill to Perfection: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set. This chilling time is crucial for achieving the perfect sliceable texture.
- Decorate and Serve: Before serving, whip the remaining ½ cup of heavy whipping cream with a tablespoon of powdered sugar and a splash of vanilla until soft peaks form. Spread or pipe this whipped cream over the chilled pie. Garnish with your favorite toppings such as mini chocolate chips, chopped peanuts, a drizzle of melted chocolate, or even just a few extra dollops of whipped cream.
Why You’ll Love This No Bake Peanut Butter Pie
You’ll absolutely adore this No Bake Peanut Butter Pie for its unbelievably luscious and creamy texture that melts in your mouth with every bite. Unlike a traditional baked pie, this no-fuss recipe saves you time and energy, proving that incredible desserts don’t need to be complicated or oven-dependent. The classic combination of rich peanut butter, smooth cream cheese, and a decadent chocolate crust makes it a timeless favorite, proving to be even more delightful than its baked counterparts with its effortless elegance.
Forget the stress of baking and embrace the pure joy of this readily assembled dessert. It’s not just about the ease; it’s about creating a moment of pure indulgence that’s surprisingly budget-friendly compared to store-bought pies. The symphony of flavors, from the slightly salty peanut butter to the sweet, pillowy whipped cream topping, is a sensory experience that will have everyone asking for seconds. Don’t wait – gather your simple ingredients and whip up this divine No Bake Peanut Butter Pie today!
Storing and Reheating Tips
Leftover No Bake Peanut Butter Pie can be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 3-4 days. The creamy filling holds up well, but the whipped cream topping might soften slightly over time.
For longer storage, you can freeze the pie. It’s best to freeze individual slices for easy thawing. Place slices on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Frozen pie can be kept for up to 1-2 months. To reheat, simply let frozen slices thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. The pie is best served chilled or at a cool room temperature.
Final Thoughts
This No Bake Peanut Butter Pie is the ultimate testament to simple ingredients yielding extraordinary results. Whip up this fuss-free dessert and experience pure bliss without turning on your oven; your taste buds (and your busy schedule) will thank you!
No Bake Peanut Butter Pie
Ingredients
Equipment
Method
- In a large mixing bowl, combine the creamy peanut butter and softened cream cheese. Beat with an electric mixer on medium speed until smooth and well combined, ensuring no lumps of cream cheese remain.1.5 cups creamy peanut butter, 8 ounce package cream cheese, softened
- Gradually add the sifted powdered sugar to the peanut butter and cream cheese mixture, beating until it’s light and fluffy. Stir in the vanilla extract until fully incorporated.1 cup powdered sugar, sifted, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip 1 ½ cups of the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!12 ounce carton heavy whipping cream, divided
- Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks of white remain. The goal is to keep the filling as airy as possible.
- Pour and spread the peanut butter filling evenly into the pre-made chocolate cookie crust. Smooth the top with a spatula.1 9-inch pre-made chocolate cookie crust
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set. This chilling time is crucial for achieving the perfect sliceable texture.
- Before serving, whip the remaining ½ cup of heavy whipping cream with a tablespoon of powdered sugar and a splash of vanilla until soft peaks form. Spread or pipe this whipped cream over the chilled pie. Garnish with your favorite toppings such as mini chocolate chips, chopped peanuts, a drizzle of melted chocolate, or even just a few extra dollops of whipped cream.Optional Toppings: Mini chocolate chips, chopped peanuts, whipped cream, chocolate drizzle