Description
A rich and creamy no-bake peanut butter pie with a smooth peanut butter and cream cheese filling in a chocolate cookie crust, topped with a drizzle of melted peanut butter and optional chocolate garnish.
Ingredients
1 pre-made 9-inch chocolate cookie crust
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
1/4 cup mini chocolate chips (optional)
2 tablespoons melted peanut butter (for drizzle)
Chocolate shavings or crushed peanut butter cups for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until light and fully incorporated.
- Stir in mini chocolate chips if using.
- Spoon the filling into the prepared chocolate cookie crust and smooth the top evenly.
- Drizzle melted peanut butter over the top and garnish with chocolate shavings or crushed peanut butter cups if desired.
- Refrigerate for at least 4 hours, or until firm and fully set before slicing and serving.
Notes
For a lighter chocolate flavor, substitute a graham cracker crust.
Use crunchy peanut butter for added texture.
Natural peanut butter can be used but should be well stirred to avoid excess oiliness.
The pie can be made a day in advance and refrigerated overnight.
Freeze individual slices for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg
