Silky smooth peanut butter filling with a crunchy chocolate crust and light whipped cream topping.
This creamy peanut butter pie features a rich peanut butter filling nestled in a chocolate cookie crust, topped with fluffy whipped cream and a luscious chocolate drizzle. It's dangerously delicious and perfect for any peanut butter lover.
Why you'll want it now, Rich, creamy, and dangerously indulgent.
Why this recipe works
The combination of creamy peanut butter and a crunchy chocolate crust creates a perfect balance of flavors and textures. The whipped cream adds a light, airy contrast, while the chocolate drizzle enhances the overall richness of the pie.
Equipment
9-inch (23 cm) pie pan
Mixing bowls
Electric mixer
Saucepan
Whisk
How to make it
Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom and sides of a 9-inch (23 cm) pie pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold into the peanut butter mixture until fully combined.
Spread the peanut butter filling evenly over the chilled crust. Refrigerate for at least 2 hours to set.
To make the topping, whip 1 cup of heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie.
In a small saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Drizzle over the whipped cream topping.
Chill the pie for another 30 minutes before serving.
Enjoy this rich and creamy peanut butter pie, perfect for indulging your sweet tooth.
How you'll know it's ready
You'll know it's ready when the filling is set and firm to the touch, and the chocolate drizzle has hardened slightly.
Convection oven? (and if you don't have one)
Oven type doesn't matter for this no-bake pie. Just chill as directed for the best results.
Frosting, filling & glaze notes
The chocolate drizzle should be smooth and pourable, setting into a firm layer once chilled.
Troubleshooting
If the filling is too soft, ensure it's chilled for at least 2 hours.
For a firmer crust, press the crumbs firmly into the pan and chill well.
If the whipped cream is too soft, continue whipping until stiff peaks form.
Storage
Store in the refrigerator for up to 3 days. Best enjoyed chilled.
Make ahead
Prepare the crust and filling the day before. Add whipped cream and chocolate drizzle just before serving.
Variations
Use graham cracker crumbs for a different crust flavor.
Add chopped peanuts to the filling for extra texture.
Substitute almond butter for a different nutty flavor.
Frequently asked questions
Can I use natural peanut butter?
Natural peanut butter can be used, but it may affect the texture. Stir well before using to ensure it's smooth.
How do I prevent the crust from crumbling?
Press the crust mixture firmly into the pan and chill well before adding the filling.
Can I make this pie gluten-free?
Yes, use gluten-free chocolate cookies for the crust to make it gluten-free.
Can I freeze the peanut butter pie?
Yes, you can freeze the pie for up to 1 month. Thaw in the refrigerator before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
