No-Bake Peanut Butter Pie with Chocolate Cream Recipe

Introduction

This No-Bake Peanut Butter Pie with Chocolate Cream is a luscious dessert that combines creamy peanut butter with a rich chocolate topping. Perfect for warm days or when you want a quick, impressive treat without turning on the oven.

Ingredients

• 1 pre-made graham cracker crust (9-inch)
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 2 tbsp cocoa powder
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Place the graham cracker crust in a pie dish and press it firmly. Chill the crust in the refrigerator to set while you prepare the filling.
2. Step 2: In a bowl, beat the softened cream cheese and creamy peanut butter together until smooth and well combined. Gradually add the powdered sugar, mixing until fully incorporated.
3. Step 3: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture until well blended.
4. Step 4: Pour the peanut butter filling into the chilled graham cracker crust and spread it evenly. Return the pie to the refrigerator to chill while you prepare the topping.
5. Step 5: To make the chocolate whipped cream topping, beat the remaining heavy cream with cocoa powder and a tablespoon of powdered sugar until stiff peaks form. Spread this chocolate cream over the peanut butter layer.
6. Step 6: Chill the pie for at least two hours to allow it to set before serving.

Tips & Variations

• Use crunchy peanut butter for added texture.
• Garnish the pie with chopped peanuts or chocolate shavings for extra flair.
• Substitute the graham cracker crust with an Oreo crust for a chocolate base.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, allow the pie to sit at room temperature for about 10 minutes for easier slicing. Avoid freezing, as the texture may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be prepared up to 24 hours in advance and kept chilled, making it perfect for entertaining.

Can I substitute peanut butter with another nut butter?

Absolutely! Almond or cashew butter can be used to create a different flavor while keeping the creamy texture.

No-Bake Peanut Butter Pie with Chocolate Cream Recipe

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4.7 from 97 reviews

This No-Bake Peanut Butter Pie with Chocolate Cream is a luscious, creamy dessert combining the rich flavors of peanut butter and chocolate in a smooth, airy pie filling. With a crunchy graham cracker crust and a decadent chocolate whipped cream topping, it’s an easy-to-make dessert perfect for any occasion, requiring no oven and minimal prep time.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 pre-made graham cracker crust (9-inch)

Peanut Butter Filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream

Chocolate Whipped Cream Topping

• 2 tbsp cocoa powder
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Prepare the crust: Press the pre-made graham cracker crust firmly into a 9-inch pie dish and place it in the refrigerator to chill for at least 10 minutes, ensuring the crust is set before adding the filling.
2. Make the peanut butter filling: In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until the mixture is smooth and well combined. Slowly add the powdered sugar while continuing to beat until fully incorporated and creamy.
3. Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, indicating the cream has reached the right consistency to fold into the filling.
4. Combine filling and cream: Gently fold half of the whipped cream into the peanut butter mixture to lighten the filling without deflating it, creating a fluffy texture.
5. Assemble the pie: Pour the peanut butter filling into the chilled crust and spread it evenly with a spatula. Return the pie to the refrigerator to chill while preparing the chocolate topping.
6. Prepare the chocolate whipped cream topping: Using the remaining half of the heavy cream, beat it together with cocoa powder and a small amount of powdered sugar until stiff peaks form, creating a rich chocolate whipped cream.
7. Add the topping: Spread the chocolate whipped cream evenly over the peanut butter filling. Optionally, you can sprinkle semi-sweet chocolate chips on top for extra texture and flavor.
8. Final chill: Refrigerate the assembled pie for at least two hours to allow it to set fully and the flavors to meld together before serving.

Notes

• Use a chilled bowl and beaters for whipping cream to achieve stiff peaks more easily.
• For a nut-free alternative, substitute peanut butter with sunflower seed butter.
• The pie can be stored covered in the refrigerator for up to 3 days.
• Allow the pie to come to room temperature for about 10 minutes before serving for easier slicing.
• Sprinkle chopped peanuts or drizzle melted chocolate on top for added garnish.

Keywords: No Bake, Peanut Butter Pie, Chocolate Cream, Dessert, Easy Pie Recipe, Cream Cheese Pie