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No-Bake Peanut Butter Pie
nibbleboard.com/recipes/peanut-butter-pie
Ingredients
Crust
- 14 chocolate graham crackers (about 196g)
- 1 tbsp Light Brown Sugar
- 7 tablespoons (99g) unsalted butter, melted
Filling
- 8 ounces (227g) cream cheese, at room temperature
- ¾ cup plus 2 tablespoons powdered sugar, divided
- 1 cup (270g) creamy peanut butter
- 1 cup (240g) heavy whipping cream
- 1 tsp Vanilla Extract
Topping
- ½ cup mini Reese's peanut butter cups, roughly chopped (optional)
- 2 tbsp Peanut Butter Chips (optional)
- 2 tablespoons melted chocolate, for drizzle (optional)
Instructions
- Preheat the oven to 325°F.
- Process the chocolate graham crackers and brown sugar in a food processor until finely ground. Add the melted butter and pulse until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan using the flat bottom of a measuring cup or glass.
- Bake the crust for 10-12 minutes until set and fragrant. Let cool completely before filling.
- Beat the cream cheese, ¾ cup powdered sugar, and peanut butter with an electric mixer until light and fluffy, about 3 minutes.
- In a separate bowl, whip the heavy cream with the whisk attachment until thick and billowy. Add the remaining 2 tablespoons powdered sugar and vanilla extract, then whip until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture in two additions until no white streaks remain. Be careful not to deflate the filling.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Drizzle melted peanut butter and melted chocolate over the top. Scatter chopped Reese's cups and peanut butter chips over the surface.
- Refrigerate for at least 6 hours or freeze for 3 hours until firm before slicing.
Nutrition per Serving
714Calories
13gProtein
65gCarbs
46gFat
Chef Tips
- Use conventional creamy peanut butter (like Jif or Skippy), not natural or drippy peanut butter. The stabilizers help the filling set properly and stay sliceable.
- Make sure your cream cheese is truly at room temperature — cold cream cheese creates lumps that no amount of mixing will fix. I leave mine on the counter for at least an hour.
- For the cleanest slices, run a sharp knife under hot water and wipe it dry between each cut. The warm blade glides through the filling.
- If you're short on time, freeze the pie for 3 hours instead of refrigerating for 6. It slices even more cleanly from the freezer — just let slices sit for 5 minutes before eating.
- Swap the chocolate graham cracker crust for an Oreo cookie crust if you want an even more chocolatey base. Same ratio: 14 Oreos (with filling) pulsed with the butter.
Storage
Cover tightly with plastic wrap or transfer to an airtight container. Keeps in the refrigerator for up to 5 days.