Easy No Bake Peanut Butter Pie

Peanut Butter pie is a peanut butter lovers dream! Easy No Bake Peanut Butter Pie has a chocolate pie crust, creamy peanut butter filling and peanut butter toppings.

Course Dessert

Cuisine American

Prep Time 15

Chilling/Refrigeration time 8

Servings Servings

Calories 969kcal

Author Beth, The Butcher’s Wife

Ingredients

2 (6 oz. Each) Chocolate Pie Crusts *they are basically an OREO pie crust

Creamy Peanut Butter Filling

8 oz. cream cheese
2 cups creamy peanut butter
1 cup powdered sugar

Whipped Cream (for the pie filling) - do not add the heavy whipping cream to the pie filling without making it into whipped cream first

2 cups Heavy Whipping Cream *has to be HEAVY whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

Extra Peanut Butter Toppings (suggestions - use what you like)

Peanut butter cups *minis or regular size cut up
peanut butter chips
Chocolate chips
peanut butter pieces *like Reese’s pieces
warmed creamy peanut butter to drizzle on top
chocolate sauce to drizzle on top

Instructions

Make the Whipped Cream FIRST! DO NOT add the heavy whipping cream straight from the container - you have to make it into stiff whipped cream before adding it to the pie filling

In a medium/large bowl add the heavy whipping cream, powdered sugar and vanilla. Using a hand mixer, mix the ingredients until the mixture becomes thicker and forms stiff peaks as it mixes. It will be thick and peaks should form and stay.
*Keep mixing until it is NOT RUNNY! If it is not fully mixed to make a thicker whipped cream the pie will be runny.
*See the blog post above for photos.
(You can use a stand mixer for this also. I use my stand mixer for the peanut butter filling at the same time, so its easier to use a bowl and hand mixer for the whipping cream.)

Creamy Peanut Butter Filling

In a stand mixer with the whisk attachment, add the peanut butter, powdered sugar and cream cheese to the mixing bowl. Mix until fully mixed.
Gently add in the whipped cream to the creamy peanut butter filling!
REMINDER: MAKE SURE YOU HAVE MADE THE HEAVY WHIPPING CREAM INTO WHIPPED CREAM BEFORE ADDING IT. SEE THE STEPS ABOVE!! YOU CANNOT ADD THE HEAVY WHIPPING CREAM TO THE PIE FILLING STRATIGHT FROM THE CONTAINER. IT HAS TO BE MIXED FIRST AND MADE INTO WHIPPED CREAM!
Slowly/gently mix the whipped cream into the peanut butter filling, Mix it on the lowest setting, and mix it until fully incorporated.
After the whipped cream is added to the peanut butter filling and its mixed together, equally divide the peanut butter filing into each pie crust.
*Do not add the toppings until ready to serve- after it has “set up” in the fridge.
Refrigerate the pies for at least 6-8 hours so they can set up. You can put them in the freezer for about 4 hours if you need them to set up faster.
When you are ready to serve the pie, add the extra peanut butter toppings to the top of the pie.
Cut the pie into desired servings and enjoy!
Store leftovers in the fridge for up to 4 days. NOTE: the pie crust will soften a bit as the days go by.

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