No-Bake Peanut Butter Pie (Print Version)
# Ingredients:
→ Crumbly Cookie Base
01 -
7 tablespoons of melted butter (99g), unsalted
02 -
1 tablespoon packed brown sugar
03 -
14 chocolate graham crackers (196g), or substitute with chocolate Teddy Grahams
→ Rich Peanut Butter Layer
04 -
1 cup creamy-style peanut butter (270g)
05 -
3/4 cup powdered sugar (94g), plus 2 tablespoons separated
06 -
Softened cream cheese, 8 ounces (227g)
07 -
A teaspoon of vanilla extract
08 -
1 cup heavy cream (240g), for whipping
→ Tasty Finishing Touches
09 -
Peanut butter, warmed and drippy for swirling
10 -
Melted chocolate for a drizzle
11 -
Mini Reese's candies
12 -
Small peanut butter chips
# Instructions:
01 -
Preheat your oven to 325°F. Pulse graham crackers and sugar into fine crumbs using a food processor. Combine crumbs with melted butter, then press into a pie dish (9 inches). Bake for about 10-12 minutes until fragrant. Cool completely before using.
02 -
Using an electric whisk, blend cream cheese, 3/4 cup of the powdered sugar, and creamy peanut butter together until it turns super light and airy. This takes roughly 3 minutes.
03 -
In a separate bowl, beat heavy cream until it thickens slightly. Add the remaining 2 tablespoons of powdered sugar and vanilla extract. Keep beating until stiff peaks form in the mixture.
04 -
Delicately fold the whipped cream into the fluffy peanut butter mixture. Spoon this creamy mix into your cooled crust. Let it set in the freezer for three hours or chill in the fridge for at least six hours.
05 -
Use melted peanut butter and chocolate for decorative drizzle. Scatter mini Reese's pieces and some peanut butter chips for an extra fun touch.
# Notes:
01 -
Almond butter works too—just add a little more vanilla for flavor!
02 -
Stays fresh in the fridge for up to 3 days, or a month in the freezer.
03 -
Can't find chocolate graham crackers? Go for Teddy Grahams instead!