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
Notes
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. For longer storage, freeze individual slices. Let thaw in the refrigerator for a few hours or at room temperature for about 30 minutes before serving.
