Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
Directions
Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed; press the mixture evenly into the bottom of a 9-inch pie dish to form a crust.
Refrigerate the crust while preparing the filling.
Make the Filling: Beat the cream cheese, peanut butter, and powdered sugar in a large bowl until smooth and creamy.
Gently fold in the whipped heavy cream and vanilla extract until just combined.
Assemble the Pie: Pour the peanut butter filling into the prepared crust and spread it evenly.
Chill the Pie: Refrigerate the pie for at least 4 hours or overnight until firm.
Top the pie with crushed peanuts and melted chocolate chips, if desired, just before serving.
Slice and enjoy your creamy, no-bake peanut butter pie.
Frequently Asked Questions
How far in advance can I make this No-Bake Peanut Butter Pie?
Since this pie requires a 4-hour chilling time for the filling to set properly, it is best made the day you plan to serve it. You can prepare it up to 24 hours ahead of time, ensuring it remains tightly covered in the refrigerator to maintain freshness and prevent the whipped cream topping from deflating.
What are the best substitutions for the graham cracker crust in this no-bake pie?
If you don't have graham crackers, you can easily substitute them with an equal amount of crushed vanilla wafers or Oreo cookies (removing the cream filling first) for a different flavor profile. Use the same ratios of sugar and melted butter (1/4 cup sugar and 1/2 cup butter) when pressing the alternative crumb mixture into your 9-inch pie dish.
My peanut butter filling seems too soft; how can I ensure it sets up firmly?
The firmness relies on the cream cheese being fully softened and the heavy whipping cream being whipped to stiff peaks before folding in. Ensure your pie chills for the full 4 hours, or even slightly longer, in the coldest part of your refrigerator to allow the fats to solidify around the peanut butter and cream cheese mixture.
