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No Bake Peanut Butter Pie

This No Bake Peanut Butter Pie is rich, creamy, and full of classic peanut butter and chocolate flavor, perfect for warm days or when you want an easy dessert that feels special.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups chocolate sandwich cookie crumbs (about 16 cookies, crushed)
  • 5 tbsp unsalted butter, melted
For the filling
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 1/2 cups heavy cream, cold, divided
  • 1/4 cup mini chocolate chips, plus more for garnish
  • 1/4 cup chopped peanuts, for garnish
  • 1/4 cup chocolate syrup or hot fudge, for drizzling

Method
 

Make the Cookie Crust
  1. Stir the chocolate sandwich cookie crumbs and melted butter together in a bowl until the crumbs are evenly moistened and look like wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator while making the filling.
Beat the Cream Cheese and Peanut Butter
  1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and free of lumps. Add the creamy peanut butter and beat again until fully combined.
Add Sweetness and Flavor
  1. Add the sifted powdered sugar, vanilla extract, and fine sea salt to the bowl. Beat until the filling is smooth and creamy.
Whip the Cream
  1. In a separate cold bowl, beat 1 cup of the heavy cream on medium-high speed until stiff peaks form, usually about 3-4 minutes.
Fold the Filling Together
  1. Gently fold the whipped cream into the peanut butter mixture in three additions. Fold in mini chocolate chips.
Fill and Chill the Pie
  1. Spread the filling evenly into the chilled crust and smooth the top. Cover loosely and refrigerate for at least 4 hours, or overnight if possible.
Garnish and Serve
  1. Before serving, whip the remaining 1/2 cup heavy cream to soft peaks. Dollop or pipe it around the edge of the pie. Finish with extra mini chocolate chips, chopped peanuts, and a drizzle of chocolate syrup.

Notes

Store the pie in the refrigerator for up to 4 days or freeze it for up to 2 months (before adding topping). Serve with berries or vanilla ice cream for an extra treat.