No Bake Peanut Butter Pie

why make this recipe

This No Bake Peanut Butter Pie is quick and easy. You do not need an oven. It tastes rich and creamy. It works for parties, family meals, or a fast dessert. It uses simple ingredients you may already have.

introduction

This pie has a crunchy cookie crust and a smooth peanut butter filling. It sets in the fridge, so it is cool and light. If you like peanut butter desserts, try these chocolate peanut butter whoopie pies for a different treat.

how to make No Bake Peanut Butter Pie

Follow these clear steps. Prepare the crust, make the filling, chill the pie, then add a simple garnish. You do most work in one bowl. Let the pie chill so it holds its shape.

Ingredients :

• 1 1/2 cups chocolate cookie crumbs (about 20 Oreo cookies, crushed)
• 4 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping (Cool Whip) or whipped cream
• Optional: chopped peanuts or chocolate shavings for top

Directions :

1. Make the crust: Mix the cookie crumbs and melted butter in a bowl until crumbs are like wet sand. Press the mix into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge while you make the filling.
2. Beat cream cheese: In a clean bowl, beat the softened cream cheese until smooth and without lumps.
3. Add peanut butter: Mix in the peanut butter and vanilla until smooth.
4. Add sugar: Beat in the powdered sugar until the mix is thick and even.
5. Fold in whipped topping: Gently fold the whipped topping or whipped cream into the peanut butter mix until light and even.
6. Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula.
7. Chill the pie: Cover the pie and chill in the fridge for at least 4 hours, or overnight for best texture.
8. Garnish and serve: Before serving, sprinkle chopped peanuts or chocolate shavings on top if you like.

how to serve No Bake Peanut Butter Pie

Cut the pie into slices and serve cold. Serve with a fork and a glass of milk or coffee. You can add a dollop of whipped cream on each slice for extra creaminess.

how to store No Bake Peanut Butter Pie

Cover the pie with plastic wrap or store in an airtight container. Keep it in the fridge for up to 4 days. Do not leave it at room temperature for more than two hours. You can freeze slices for up to one month; thaw in the fridge before serving.

tips to make No Bake Peanut Butter Pie

• Soften the cream cheese to room temperature for a smooth filling.
• Use a rubber spatula to fold in whipped topping so the filling stays light.
• Chill long enough so the pie sets firm and cuts clean.
• Use creamy peanut butter for a smoother texture; crunchy peanut butter adds texture.
• Press the crust firmly so it holds the filling well.

variation (if any)

• Chocolate swirl: Fold in 1/3 cup melted and cooled chocolate to part of the filling and swirl.
• Banana layer: Add sliced bananas on the crust before adding filling for a peanut butter-banana pie.
• Nut-free: Use sunflower seed butter instead of peanut butter if you need a nut-free option.

FAQs

Q: Can I make this pie without cream cheese?
A: Yes. Replace cream cheese with 1 cup extra whipped topping and 1/2 cup powdered sugar, but the texture will be lighter and less tangy.

Q: How long does the pie need to chill?
A: Chill at least 4 hours. Overnight is best for a firm set and the best flavor.

Q: Can I use homemade whipped cream instead of store-bought whipped topping?
A: Yes. Whip 1 1/2 cups heavy cream with 2 tablespoons sugar until soft peaks form, then fold in.

Q: Can I make this gluten free?
A: Yes. Use gluten-free chocolate cookies for the crust.

Q: How do I prevent the crust from getting soggy?
A: Chill the crust before adding filling and press it firmly. Chilling helps keep it crisp.

No Bake Peanut Butter Pie

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

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Description

A rich and creamy no bake peanut butter pie with a crunchy cookie crust that’s perfect for any occasion.

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Ingredients

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• 1 1/2 cups chocolate cookie crumbs (about 20 Oreo cookies, crushed)
• 4 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping (Cool Whip) or whipped cream
• Optional: chopped peanuts or chocolate shavings for top

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Instructions

1. Make the crust: Mix the cookie crumbs and melted butter in a bowl until crumbs are like wet sand. Press the mix into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge while you make the filling.
2. Beat cream cheese: In a clean bowl, beat the softened cream cheese until smooth and without lumps.
3. Add peanut butter: Mix in the peanut butter and vanilla until smooth.
4. Add sugar: Beat in the powdered sugar until the mix is thick and even.
5. Fold in whipped topping: Gently fold the whipped topping or whipped cream into the peanut butter mix until light and even.
6. Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula.
7. Chill the pie: Cover the pie and chill in the fridge for at least 240 minutes, or overnight for best texture.
8. Garnish and serve: Before serving, sprinkle chopped peanuts or chocolate shavings on top if you like.

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Notes

For best texture, chill the pie overnight. Use creamy peanut butter for a smoother filling.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg