No Bake Peanut Butter Pie (Printable)

Creamy peanut butter filling in a chocolate cookie crust, ready after hours of chilling.

# What You'll Need:

→ Crust

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

→ Filling

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

→ Topping

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

# How to Make It:

01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or place in a resealable bag and crush with a rolling pin. Combine crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - Beat peanut butter, cream cheese, and powdered sugar in a large bowl until completely smooth and no lumps remain. In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into peanut butter mixture until just combined and smooth. Spread filling evenly over chilled crust.
03 - Heat 1/4 cup heavy cream until steaming hot. Pour over chocolate chips in a heat-proof bowl and let sit for 2 minutes. Stir until chocolate is completely melted and ganache is smooth. Spread evenly over peanut butter filling. Sprinkle with chopped peanuts if desired.
04 - Refrigerate pie for at least 4 hours until completely set. Slice and serve cold. For cleanest slices, dip knife in hot water between cuts.

# Expert Hacks:

01 -
  • You can make it entirely ahead of time, leaving you free to actually hang out with your guests instead of frantically checking the oven
  • The combination of creamy peanut butter and chocolate crust hits that perfect sweet-salty balance everyone secretly craves
02 -
  • Over-whipping the cream can turn it grainy and buttery, so stop as soon as those stiff peaks form
  • Folding too vigorously will deflate all the air you just whipped into the cream, so use a gentle figure-eight motion
03 -
  • Use a warm, dry knife dipped in hot water for picture-perfect slices that dont drag or tear the filling
  • If the ganache seizes while youre making the topping, whisk in a teaspoon of warm cream until it smooths out again

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