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–+ servings

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

A rich, no-bake peanut butter pie with a buttery graham crust, lightened with whipped cream and finished with chocolate whipped cream for a decadent, easy-to-make dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

Main Ingredients

  • 1.5 cup graham cracker crumbs
  • 6 tablespoon unsalted butter, melted
  • 2 tablespoon granulated sugar for crust
  • 8 ounce cream cheese, softened one 8-ounce package
  • 1 cup creamy peanut butter stirred smooth
  • 1 cup powdered sugar sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream for folding into filling, whipped to soft peaks
  • 1 cup heavy cream for chocolate whipped cream
  • 2 tablespoon unsweetened cocoa powder for chocolate whipped cream
  • 2 tablespoon powdered sugar for chocolate whipped cream
  • 0.25 cup chocolate shavings or chopped chocolate optional, for garnish
  • 0.5 teaspoon salt optional, to balance sweetness

Instructions
 

Preparation Steps

  • Combine graham cracker crumbs, melted butter and 2 tablespoons granulated sugar in a bowl until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Refrigerate while preparing the filling.
  • In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer on medium speed.
  • Add the creamy peanut butter, 1 cup powdered sugar, vanilla extract and salt (if using) to the whipped cream cheese. Beat until fully combined and smooth, scraping the bowl as needed.
  • In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture in two additions until light and uniform in texture.
  • Spoon the filling into the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 2 hours, or until set.
  • About 15 minutes before serving, make the chocolate whipped cream: in a clean bowl, whip 1 cup heavy cream with 2 tablespoons cocoa powder and 2 tablespoons powdered sugar to medium-stiff peaks. Add 1 teaspoon vanilla and whip briefly to combine.
  • Spread or pipe the chocolate whipped cream over the chilled pie. Garnish with chocolate shavings. Keep refrigerated until ready to serve and slice with a warm knife for clean slices.

Notes

For a firmer crust, use 8 tablespoons (1/2 cup) melted butter instead of 6 tablespoons. Pie keeps well in the refrigerator for up to 3 days; freeze slices for longer storage.
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