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–+ servings

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

A rich no-bake pie with a buttery graham crust, a creamy peanut butter and cream cheese filling, topped with chocolate whipped cream — quick to assemble and chilled until set.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8

Ingredients
  

Main Ingredients

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened room temperature
  • 1 cup creamy peanut butter smooth
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream divided: some for filling, some for topping
  • 3 tablespoons unsweetened cocoa powder for chocolate whipped cream
  • 3 tablespoons powdered sugar for chocolate whipped cream
  • 2 tablespoons semisweet chocolate, grated or shavings optional garnish
  • 0.25 teaspoon fine salt divided

Instructions
 

Preparation Steps

  • Make the crust: In a medium bowl combine graham cracker crumbs, melted butter and granulated sugar until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
  • Chill the crust in the refrigerator while you prepare the filling, about 10 minutes to firm up.
  • Prepare the peanut butter cream: In a large bowl beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar and 1/8 teaspoon salt and beat until combined and creamy. Add 1/2 cup of the heavy whipping cream and beat on medium speed until the mixture is smooth and slightly fluffy.
  • Whip the remaining 1/2 cup heavy cream with 1/8 teaspoon salt to stiff peaks and gently fold into the peanut butter mixture to lighten the filling.
  • Assemble the pie: Spoon the peanut butter filling into the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
  • Make the chocolate whipped cream: In a chilled bowl whip 1.0 cup heavy whipping cream with the cocoa powder, 3 tablespoons powdered sugar and 0.5 teaspoon vanilla extract until stiff peaks form.
  • Top and garnish: Spread or pipe the chocolate whipped cream over the chilled pie. Garnish with grated chocolate or shavings. Keep refrigerated until ready to serve.
  • Serve: Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftovers covered in the refrigerator for up to 3 days.

Notes

This no-bake pie benefits from chilling overnight for the best texture. For a crunchier crust add 1/4 cup chopped peanuts to the crumbs. If you prefer less sweetness, reduce powdered sugar in the filling by up to 0.25 cup.
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