No-Bake Peanut Butter Pie
This no-bake peanut butter pie is a quick and easy dessert recipe that is oh so delicious! Made with cream cheese and topped with a dark chocolate ganache, it’s sure to become a favorite dessert!
If you love peanut butter cups, you are sure to love this pie! It’s such a fun pie to make for any occasion. I just recently made this for my son’s 15th birthday instead of a traditional birthday cake. Everyone in my family was an instant fan. What’s not to love? I basically replicated a favorite chocolate candy into a pie!
I made this pie using a traditional baked pie crust, but a graham cracker crust would also be wonderful to pair with this! If you have the time, I also recommend making your own whipped cream for the pie instead of storebought. It will just give it that extra delicious creaminess!
ingredients needed:
For the Whipped Cream:
- Heavy whipping cream
- Powdered sugar
The Pie Filling:
- Cream cheese
- Natural peanut butter
- Powdered sugar
- Vanilla extract
- Prepared whipped cream
Chocolate Ganache Topping:
- Dark chocolate chips (or semi-sweet)
- Heavy Cream
For the Crust:
- 9″ prepared deep dish pie crust (either pre-baked according to pkg instructions or a prepared graham cracker crust)
Garnish:
- Flaky sea salt
- Melted peanut butter
How to make no-bake peanut butter pie:
First, prepare your pie crust and set aside.
For the Whipped Cream:
Using a stand or handheld mixer, whip the heavy cream and powdered sugar together on high speed for about 5-7 minutes or until stiff peaks form.
Preparing the Pie Filling:
In a large bowl or stand mixer, beat together the cream cheese and peanut butter on medium speed until combined.
Add in the powdered sugar and vanilla extract and mix until well blended. (The texture will be crumbly)
Gently fold in the prepared cup of whipped cream until well incorporated.
Spread the filling into the prepared pie crust and refrigerate while preparing the chocolate topping.
For the Chocolate Ganache Topping:
Place your chocolate chips into a heat safe bowl.
Heat the cream in a small pot over low heat on stove until just simmering. Do not boil.
Remove cream from heat and pour over chocolate chips in bowl.
Allow the chocolate chips and cream to sit for 5 minutes without stirring.
After 5 minutes, stir the chocolate chips until they have fully melted, and mixture is smooth and creamy.
Pour mixture over top of the pie and sprinkle with flaky sea salt.
Place back in refrigerator for at least 2 hours.
Garnishing:
Heat 1 tablespoon of peanut butter in microwave for 20 seconds.
Using a fork, dip into the peanut butter and drizzle across the top of the pie.
Serve and enjoy!
No-Bake Peanut Butter Pie
Ingredients
For The Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For the Pie Filling:
- 8 oz cream cheese softened at room temperature
- 1 cup natural peanut butter if using peanut butter with sugar added, the pie will turn out a bit sweeter.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup prepared whipped cream
Chocolate Ganache Topping:
- 8 oz dark chocolate chips or semi-sweet chocolate
- ½ cup heavy cream
For the Crust:
- 1 9" prepared deep dish pie crust pre-baked (homemade or according to pkg instructions) Or a prepared graham cracker crust.
For Garnish:
- 1 tsp flaky sea salt optional
- 1 tbsp natural peanut butter melted
Instructions
- Prepare your pie crust and set it aside.
For the Whipped Cream:
- Using a stand or handheld mixer, whip the heavy cream and powdered sugar together on high speed for about 5-7 minutes or until stiff peaks form. (This will likely make more than you need for the filling, but it's difficult to whip up a smaller amount of heavy cream)
Preparing the Pie Filling:
- In a large bowl or stand mixer, beat together the cream cheese and peanut butter on medium speed until combined.
- Add in the powdered sugar and vanilla extract and mix until well blended. (Texture will be crumbly)
- Gently fold in the prepared cup of whipped cream until well incorporated.
- Spread filling into prepared pie crust and refrigerate while preparing the chocolate topping.
For the Chocolate Ganache Topping:
- Place your chocolate chips into a heat safe bowl.
- Heat the cream in a pot over low heat on stove until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Allow the chocolate chips and cream to sit for 5 minutes without stirring.
- After 5 minutes, stir chocolate chips until they have fully melted, and mixture is smooth and creamy.
- Pour mixture over top of the pie and sprinkle with salt if you prefer.
- Place back in refrigerator for at least 2 hours.
Garnishing
- Heat 1 tbsp. of peanut butter in a small microwave safe bowl in microwave for 20 seconds.
- Using a fork, dip it into the peanut butter and drizzle across top of the pie.
- Serve and enjoy!
