Easy No-Bake Peanut Butter Pie | Creamy & Classic
Peanut Butter Pie
Peanut Butter Pie
Ingredients
- 2 cups heavy cream, split
- One 8-ounce package of cream cheese
- 1 cup smooth peanut butter (like Skippy)
- 1/2 teaspoon kosher salt
- 3/4 cup (90 g) plus 2 tablespoons powdered sugar, divided
- One 9-inch graham cracker crust (homemade or store-bought), baked and cooled
- 1/4 cup roasted salted peanuts, coarsely chopped
Instructions
Step 1
Grab your favorite large mixing bowl and pour in one cup of cold heavy cream. Using your handheld mixer on medium-high speed, whip the cream for about 4 to 5 minutes. Keep an eye on the texture until you see stiff peaks forming. You'll know it's ready when you lift the beaters and the cream stands straight up without drooping.
Step 2
Grab a large mixing bowl and add your cream cheese, peanut butter, salt, and 3/4 cup of confectioners’ sugar. Beat these together on medium speed for about a minute until the mixture looks fluffy and smooth. Next, pour in 1/4 cup of cream and keep beating for another minute. You'll know you're done when the filling lightens in color and looks beautifully airy.
Step 3
Scoop a generous dollop of your whipped cream into the peanut butter base. Use a flexible spatula to gently fold the cream in, cutting through the center and lifting from the bottom, until those white streaks disappear and the mixture looks a bit fluffier. Now, pour in the rest of your whipped cream. Keep using that gentle folding motion for about a minute or two until the filling is a uniform, pale tan color and completely smooth.
Step 4
Now that your crust has cooled completely, it's time for the best part. Spoon your creamy peanut butter filling into the shell, spreading it evenly to the edges. Use a spatula or the back of a spoon to smooth the top into a flat, clean surface. To keep everything fresh, press a piece of plastic wrap directly onto the surface of the filling. Pop your pie into the fridge for at least 4 hours, though leaving it overnight is even better to ensure it sets firmly.
Step 5
Now we get to the best part: the topping! Pour your remaining 3/4 cup of heavy cream and 2 tablespoons of confectioners’ sugar into a large chilled bowl. Using your handheld mixer on medium-high speed, beat the mixture for about 3 to 4 minutes. You're looking for stiff peaks, which means when you lift the beaters, the whipped cream stands up straight without drooping.
Step 6
Carefully remove the plastic wrap from your chilled pie. Use a spoon or piping bag to spread a generous layer of whipped cream across the top until the filling is completely covered. Finish things off by scattering a handful of crushed roasted peanuts over the cream. These add a lovely salty crunch that balances out the sweetness of the pie.
Nutrition Information
My Tip
Make sure your cream cheese is completely softened at room temperature before you start mixing. This ensures your peanut butter filling stays silky smooth and prevents any stubborn little lumps from popping up in your pie.
Leftovers
Keep your pie covered in the fridge for up to five days to keep that peanut butter filling creamy. Since this is a chilled dessert, we don't recommend reheating it—just let a slice sit at room temperature for a few minutes before serving.
Make It Your Own
Try swapping the graham cracker crust for a crushed Oreo or chocolate wafer crust. The deep cocoa flavor pairs beautifully with the salty peanut butter filling for a treat that tastes just like a peanut butter cup.