Description
Indulge in this luxurious Creamy Peanut Butter Pie, featuring a velvety filling and a light whipped topping. Perfect for any occasion, this no-bake dessert is sure to impress your guests!
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- 1 cup creamy peanut butter
- 8 oz full-fat cream cheese, softened
- 1¼ cups powdered sugar (Confectioners' Sugar)
- 1 teaspoon vanilla extract
- 1 cup heavy cream (or Whipping Cream)
- ½ cup powdered sugar (for whipped topping)
- ½ teaspoon vanilla extract (for whipped topping)
Instructions
- Prepare Your Crust: If you’re using a store-bought graham cracker crust, great! If you're making your own, combine about 1½ cups of graham cracker crumbs with ¼ cup granulated sugar and ½ cup melted unsalted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can bake it for 8-10 minutes at 350°F (175°C) for a sturdier, crispier crust, or just chill it for at least 30 minutes if you prefer a no-bake option. Let it cool completely if baked.
- Whip the Cream (Part 1): In a large, chilled mixing bowl with chilled beaters, pour 1 cup of very cold heavy cream. Beat on medium-high speed until soft peaks form. Do not over-whip at this stage; we want it fluffy, not stiff. Set this aside in the refrigerator.
- Make the Peanut Butter Filling: In a separate large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl.
- Combine Wet Ingredients: Add 1 cup of creamy peanut butter to the cream cheese. Beat on medium speed until well combined and smooth, scraping the bowl as needed.
- Sweeten and Flavor: Gradually add 1¼ cups of powdered sugar, beating on low speed until incorporated, then increase to medium until the mixture is light and fluffy. Stir in 1 teaspoon of vanilla extract until just combined.
- Lighten the Filling: Gently fold about half of your previously whipped cream (from Step 2) into the peanut butter mixture using a spatula. This step is key to making the filling extra creamy and light! Be careful not to deflate the cream too much.
- Fill the Crust: Spoon the creamy peanut butter filling into your prepared and cooled pie crust. Use an offset spatula or the back of a spoon to spread it evenly.
- Chill Thoroughly: Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight, until it is completely set. This is crucial for clean slices!
- Prepare the Whipped Topping: Just before serving, take out the remaining 1 cup of cold heavy cream. In a clean, chilled mixing bowl with chilled beaters, whip the cream on medium-high speed until it begins to thicken. Add ½ cup powdered sugar and ½ teaspoon vanilla extract. Continue beating until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!
- Assemble and Serve: Spoon or pipe the freshly whipped topping over the chilled pie. For extra flair, you can sprinkle with chopped peanuts, chocolate shavings, or a drizzle of chocolate syrup. Slice and serve immediately. Enjoy your incredibly creamy creation!
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Room temperature cream cheese is a must to avoid lumps. Don't over-mix the filling after folding in the whipped cream. Quality peanut butter matters for flavor. Chill everything for the whipped topping for the best results. Consider using a chocolate wafer crust for a twist.