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peanut butter pie

No Bake Peanut Butter Pie

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This No Bake Peanut Butter Pie is a creamy, dreamy dessert that melts in your mouth with every bite. Silky peanut butter filling meets buttery graham cracker crust, topped with glossy chocolate ganache it's the kind of pie that makes people ask for seconds before they've finished their first slice. No oven needed, just a little patience while it chills to perfection.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slice's
Course: Dessert, Healthy Dessert
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt
  • 8 oz cream cheese softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream

Equipment

  • 1 9-inch pie pan For shaping and holding the graham cracker crust and filling
  • 1 Electric mixer (handheld or stand) To beat cream cheese until smooth and whip heavy cream to stiff peaks
  • 2 Mixing bowls (medium and large) One for peanut butter mixture, one for whipping cream
  • 1 Rubber spatula For gently folding whipped cream into peanut butter mixture
  • 1 Measuring cup (flat bottom) To press graham cracker crust firmly into pie pan
  • 1 Small heatproof bowl For making chocolate ganache topping
  • 1 Microwave or stovetop To heat heavy cream for ganache
  • 1 Plastic wrap To cover pie while chilling in refrigerator
  • 1 Offset spatula (optional) For smoothing filling and creating decorative swirls

Method
 

  1. Make your graham cracker crust
  2. In a medium bowl, combine graham cracker crumbs, sugar, and salt.
  3. Pour in melted butter and stir with a fork until mixture resembles wet sand.
  4. Press firmly into bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup.
  5. Freeze for 15 minutes while preparing the filling.
  6. Build your peanut butter filling
  7. Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and fluffy.
  8. Add peanut butter, powdered sugar, and vanilla extract.
  9. Beat on medium-low speed for 2-3 minutes until silky and combined.
  10. Stop and scrape down the sides of the bowl at least twice.
  11. Whip and fold the cream properly
  12. In a separate clean bowl with clean beaters, whip cold heavy cream on high speed for 3-4 minutes until stiff peaks form.
  13. The cream should stand up straight when you lift the beaters.
  14. Gently fold whipped cream into peanut butter mixture in three additions.
  15. Use a rubber spatula and fold from bottom up - don't stir vigorously.
  16. The mixture should be light, fluffy, and cloud-like.
  17. Assemble your no bake peanut butter pie
  18. Remove chilled crust from freezer.
  19. Pour peanut butter filling into the crust.
  20. Smooth the top with an offset spatula or back of a spoon.
  21. Create gentle swirls if desired for visual appeal.
  22. Cover loosely with plastic wrap without touching the filling surface.
  23. Refrigerate for at least 4 hours, overnight is better.
  24. Add the chocolate ganache drizzle
  25. Place chocolate chips in a small heatproof bowl.
  26. Heat heavy cream in microwave for 30-45 seconds until steaming, not boiling.
  27. Pour hot cream over chocolate chips and let sit undisturbed for 2 minutes.
  28. Stir gently until completely melted and glossy.
  29. Let cool for 10 minutes before drizzling on chilled pie.
  30. Drizzle in your desired pattern and sprinkle with optional toppings.
  31. Return to refrigerator for 30 minutes to set chocolate before serving.

Nutrition

Serving: 1sliceCalories: 485kcalCarbohydrates: 38gProtein: 9gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 65mgSodium: 280mgPotassium: 240mgFiber: 2gSugar: 28gVitamin A: 680IUVitamin C: 0.5mgCalcium: 85mgIron: 0.9mg

Notes

The secret? Room temperature cream cheese. After three years of grainy disasters and one book club humiliation, I finally learned: cold cream cheese creates lumps. Let it sit out 3 hours. Trust me on this.

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