No-Bake Creamy Peanut Butter Pie Recipe

Introduction

This no-bake creamy peanut butter pie is a dream come true for peanut butter lovers. With a rich, smooth filling nestled in a chocolate cookie crust, it’s an easy and indulgent dessert that requires no oven time. Perfect for gatherings or whenever a sweet treat calls your name.

Ingredients

• 30 chocolate sandwich cookies (such as Oreos)
• 1 tablespoon packed dark brown sugar
• 6 tablespoons salted butter, melted
• 16 ounces full-fat cream cheese, block-style, softened
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 cup creamy peanut butter (e.g., Jif or Skippy)
• 1 tablespoon vanilla essence (or vanilla bean paste)
• ¼ teaspoon fine sea salt
• Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling, optional)

Instructions

1. Step 1: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. Using a springform pan helps contain the generous crust and filling; if using a pie plate, choose a deep one to prevent overflow.
2. Step 2: Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand.
3. Step 3: Transfer the crumb mixture to the prepared pan and press evenly onto the bottom. Place the pan in the freezer to set while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese with an electric or stand mixer until light and fluffy, about 2 minutes.
5. Step 5: Add the heavy whipping cream and powdered sugar to the cream cheese and continue beating until well combined.
6. Step 6: Mix in the peanut butter, vanilla essence, and salt, beating until the filling is smooth and thoroughly combined.
7. Step 7: Pour the filling over the chilled crust and smooth the top with an offset spatula.
8. Step 8: Refrigerate the pie for 4-5 hours until set. For faster chilling, freeze for 1-2 hours until firm.
9. Step 9: To serve, run a butter knife around the sides of the pan before releasing the springform walls. Transfer the pie to a serving plate.
10. Step 10: Garnish with drizzled melted chocolate, mini peanut butter cups, or peanut butter chips as desired. Slice and enjoy!

Tips & Variations

• Use a stand mixer with a whisk attachment for the fluffiest filling.
• Swap creamy peanut butter for natural peanut butter for a less sweet twist.
• Add a pinch of cinnamon to the filling for extra warmth.
• For a nut-free version, substitute the peanut butter with sunflower seed butter.
• Try mixing crushed peanuts into the crust for added crunch.

Storage

Store the pie covered in the refrigerator and consume within 3-4 days for best flavor and texture. Keep it chilled until serving, and if needed, let it sit at room temperature for 10-15 minutes before slicing for easier cutting. Reheat is not recommended as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie plate instead of a springform pan?

Yes, but choose a deep pie plate to prevent the filling from overflowing, as this recipe makes a generous amount of filling and crust.

Can I make this pie ahead of time?

Absolutely. This pie can be made a day or two in advance and kept refrigerated to allow the flavors to meld and the texture to firm up nicely.

No-Bake Creamy Peanut Butter Pie Recipe

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4.8 from 129 reviews

This No-Bake Creamy Peanut Butter Pie is a rich and indulgent dessert featuring a chocolate cookie crust and a luscious peanut butter cream filling. Perfect for peanut butter lovers, this easy-to-make pie requires no baking and sets beautifully in the fridge, making it an ideal treat for busy days or special occasions. Topped with melted chocolate and mini peanut butter cups, it delivers a creamy, crunchy, and utterly satisfying experience.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 30 chocolate sandwich cookies (Oreos recommended)
• 1 tablespoon packed dark brown sugar
• 6 tablespoons salted butter, melted

For the Filling

• 16 ounces full-fat cream cheese, block-style, softened
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 cup creamy peanut butter (e.g., Jif or Skippy)
• 1 tablespoon vanilla essence (vanilla bean paste preferred)
• ¼ teaspoon fine sea salt

For Garnish (Optional)

• Mini peanut butter cups
• Peanut butter chips
• Melted chocolate for drizzling

Instructions

1. Prep: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. A springform pan is preferred to accommodate the generous crust and filling, but a deep pie plate can be used instead.
2. Make the crust & chill: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter and pulse until the mixture looks like moist sand. Press the crust mixture evenly into the bottom of the prepared pan. Place the pan into the freezer to set while preparing the filling.
3. Make the pie filling: In a large bowl, beat softened cream cheese with an electric or stand mixer until light and fluffy (about 2 minutes). Add heavy cream and powdered sugar; continue beating until well combined. Mix in the peanut butter, vanilla essence, and sea salt; beat until the filling is smooth and fully combined. Pour the filling over the chilled crust and smooth the top with an offset spatula.
4. Chill the pie: Refrigerate the pie for 4-5 hours until set. For faster chilling, place the pie in the freezer for 1-2 hours until firm.
5. Remove the pie from the pan & garnish: Run a butter knife around the pan’s edges to release the sides, then remove the springform sides. Transfer the pie to a serving plate. Decorate with melted chocolate drizzles, mini peanut butter cups, and peanut butter chips as desired. Slice and serve.
6. Storing: Store leftover pie in the refrigerator. Best served slightly chilled. Keeps well for 3-4 days when properly refrigerated.

Notes

• Using a springform pan prevents overflow due to the generous crust and filling.
• Chilling in the freezer shortens the setting time but avoid freezing for too long to maintain ideal texture.
• Softened cream cheese is essential for a smooth filling; leave it out at room temperature for 30 minutes prior.
• If you have no food processor, crush the cookies finely in a sealed bag with a rolling pin.
• You can substitute crunchy peanut butter for an extra texture contrast.

Keywords: Peanut butter pie, no-bake dessert, peanut butter cream pie, easy peanut butter dessert, chocolate crust pie