Classic no-bake peanut butter pie is rich and creamy with a crisp chocolate cookie crust. It’s quick to make and a real crowd-pleaser!
It’s been over two months since we’ve eaten any kind of restaurant food or take-out, so I confess: I am a little sick of my own cooking. This past week my usual creative dinners were replaced with prepackaged ravioli, canned soups and pop-tarts for dessert. I simply ran out of steam and interest. However, I plan to do better next week armed with simple oldie-but-goodie recipes that I haven’t made in while. This peanut butter pie is one of those recipes, and a wonderful comfort food. Even though I have made it countless times, I have never posted it here. Today’s the day!
When I say I’ve made this pie countless times, I do mean it. On one occasion – my parent’s anniversary party in 2017 – I made about 20 peanut butter pies with the help of my sister-in-law (and some ready-made crusts). I didn’t get any great pictures of the pies, but here’s a little photo collage of the menu and the sweets I made. I may have spent more time on the tiered cake than all of the pies – but the pies were the most raved about by the guests! This recipe truly is a crowd-pleaser.
The pie begins with a cookie crust. Traditionally it is cream-filled chocolate sandwich cookies, but you can replace the cookie crumbs with equal amounts of graham cracker crumbs.
Cream cheese and smooth peanut butter are the creamy foundation of this pie, along with a can of sweetened condensed milk. Then, whipped cream is folded in to make a cloud-like pie filling.
The filling is poured into a chilled crust and refrigerated. At this point, you could call it a day and call the pie finished. If you’re looking for a little more eye appeal, you can dress it up with a topping of whipped cream and simple chocolate decors.
This technique for making chocolate decors is one of my favorites, and you may remember it from . It’s so easy to achieve by spreading chocolate on long strips of parchment paper, rolling the strips, and then chilling them.
When you unroll the sheet, tah-dah! Beautifully curved chocolate pieces.
I love how they look on top of this pie. It’s an extra step and completely optional, but a nice touch for a special occasion.
Our family has a lot to celebrate this month with some Happy Birthdays and Mother’s Day next week. I have no idea what these occasions will look like for us. Even though our state is opening we are cautious because case numbers are still growing here. I can’t wait for the day when we can safely have a slice of this very pie together!
Well wishes! xo
Yields one 9-inch pie
20 cream-filled chocolate sandwich cookies, pulverized (about 2 cups)
1/4 cup (57g) butter, melted
1 package (8 oz) cream cheese, softened
1 cup (270g) creamy peanut butter
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream, whipped
1/3 cup (80 ml) heavy cream, whipped
Chocolate decors or shavings (see video for technique)
Pour cookie crumbs into a large mixing bowl. Add the melted butter and stir until crumbs are coated. Press crumb mixture firmly into bottom and up sides of ungreased 9-inch pie plate; chill while preparing the filling.
In the bowl of an electric mixer, beat the cream cheese and peanut butter together until fluffy. Add the sweetened condensed milk, beating until smooth; mix in the vanilla extract. Fold in the whipped cream.
Pour the mixture into the chilled crust. Refrigerate for 4 hours or until set. Garnish with additional whipped cream and chocolate decors, if desired.
For a graham crust, swap cookie crumbs for graham crumbs in equal amounts.
The heavy cream in the pie filling can be replaced with one 8 oz container of whipped topping (no judgement).