No Bake Peanut Butter Pie (Printable View)

Rich, creamy peanut butter filling in a chocolate cookie crust. An effortless make-ahead dessert that requires no baking.

# What You’ll Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 5 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup cold heavy cream
07 - 1 teaspoon pure vanilla extract

→ Chocolate Ganache Topping

08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts

# Cooking Steps:

01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or place them in a resealable bag and crush with a rolling pin. Combine crumbs with melted butter until evenly mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
02 - In a large bowl, beat peanut butter, cream cheese, and powdered sugar until completely smooth and well combined. In a separate chilled bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined and no streaks remain. Spread the filling evenly into the chilled crust.
03 - Heat 1/4 cup heavy cream in a microwave-safe bowl or small saucepan until steaming. Pour the hot cream over chocolate chips and let sit for 2 minutes. Stir until the chocolate is completely melted and the ganache is smooth and glossy.
04 - Spread the chocolate ganache evenly over the peanut butter filling layer. Sprinkle with chopped salted peanuts if desired. Refrigerate the pie for at least 4 hours or until completely set. Serve chilled and store leftovers in the refrigerator.

# Expert Tips:

01 -
  • No oven required means you can make this even in summer when turning on the heat feels like punishment
  • The filling has this incredible mousse like texture that makes everyone think you spent hours on it
  • It actually tastes better when made ahead so you can prep it in the morning and forget about it until dessert time
02 -
  • Room temperature ingredients are non negotiable here, cold cream cheese will leave you with a lumpy filling no matter how long you beat it
  • Don't rush the chilling time, I once cut into it after two hours and the slices were a sad, floppy mess
  • When folding whipped cream into the peanut butter mixture, use a rubber spatula and think gentle, not thorough, you want to keep as much air as possible
03 -
  • Place a damp paper towel under your cutting board when slicing to keep it from sliding around on your counter
  • If your ganache seizes, add a teaspoon of warm cream and whisk vigorously until smooth again

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