Description
A rich and creamy no bake peanut butter pie made with a crunchy chocolate cookie crust, fluffy peanut butter filling, and topped with whipped cream, chocolate syrup, and chopped peanuts. Perfect for easy make-ahead desserts and family gatherings.
Ingredients
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup whipped cream
- 2 tablespoons peanut butter drizzle
- 2 tablespoons chocolate syrup
- 2 tablespoons chopped peanuts
Instructions
- Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted butter until fully combined.
- Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
- Place the crust in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the peanut butter, powdered sugar, and vanilla extract, then continue mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until the filling becomes light and fluffy.
- Spread the filling evenly into the chilled crust.
- Refrigerate the pie for at least 4 hours, or until fully set.
- Before serving, top the pie with whipped cream, peanut butter drizzle, chocolate syrup, and chopped peanuts.
Notes
- For a lighter flavor, substitute the chocolate cookie crust with a graham cracker crust.
- Add mini chocolate chips to the filling for extra chocolate flavor.
- Top with chopped peanut butter cups for a richer dessert.
- Sprinkle flaky sea salt on top for a sweet and salty variation.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 29g
- Sodium: 310mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
