No Bake Peanut Butter Pie (Print Version)

Creamy peanut butter filling in a chocolate cookie crust, ready after chilling. An effortless rich dessert.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 5 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup cold heavy cream
07 - 1 teaspoon pure vanilla extract

→ Topping

08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts

# Preparation Steps:

01 - Pulse chocolate sandwich cookies in a food processor until fine crumbs form, or seal in a plastic bag and crush with a rolling pin. Transfer crumbs to a bowl, add melted butter, and mix until evenly coated. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - Using an electric mixer, beat peanut butter, cream cheese, and powdered sugar in a large bowl until completely smooth and creamy, about 2-3 minutes.
03 - In a separate chilled bowl, whip cold heavy cream and vanilla extract with electric beaters until stiff peaks form, being careful not to overbeat.
04 - Gently fold whipped cream into peanut butter mixture using a rubber spatula until just incorporated and smooth. Spread evenly into chilled crust, smoothing the top.
05 - Heat 1/4 cup heavy cream in microwave until steaming, about 30-45 seconds. Pour over chocolate chips in a small bowl. Let stand 2 minutes, then stir until completely smooth and glossy.
06 - Pour ganache over peanut butter layer, spreading evenly. Sprinkle with chopped peanuts. Refrigerate at least 4 hours until completely set. Slice and serve cold.

# Expert Advice:

01 -
  • No oven required and comes together in under 30 minutes of active time
  • The combination of chocolate cookie crust and creamy peanut butter filling is absolutely irresistible
02 -
  • The first time I made this, I didn't chill the crust long enough and it crumbled when I sliced—give it at least 30 minutes in the fridge before adding filling
  • Overwhipping your cream when folding it in will make the filling dense and rubbery, so stop as soon as it's incorporated
03 -
  • If your peanut butter filling seems too soft, the cream cheese or peanut butter was probably too warm—chill the mixture for 15 minutes before folding in the whipped cream
  • A tablespoon of cocoa powder added to the crust crumbs deepens the chocolate flavor in the most subtle, wonderful way

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