A silky, no-bake peanut butter pie offers a graceful finish to any dinner without fuss. No-Bake Peanut Butter Pie balances airy whipped cream with dense, nutty filling and a crisp chocolate crust for striking contrasts in texture and flavor. For a richer, chocolate-forward take, see No-Bake Chocolate Peanut Butter Pie, which trades a simple ganache for an indulgent chocolate ribbon.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time produces a dessert that looks salon-ready.
- Minimal Ingredients: Pantry staples and a few fresh items create a refined finish.
- Impressive Flavor: The interplay of creamy peanut butter, tangy cream cheese, and bittersweet chocolate elevates the familiar pie.
This version refines the classic by using a dark cookie crust and a light, whipped filling that keeps the pie from feeling cloying. It’s restrained in sweetness and layered in texture, giving each forkful a pleasant crunch, airy lift, and silky peanut depth. For a contrasting presentation option, consult the chocolate variation at No-Bake Chocolate Peanut Butter Pie.
Ingredients
Base
- 24 chocolate sandwich cookies (about 1 1/2 cups finely crushed) — pulse to fine crumbs.
- 5 tablespoons unsalted butter, melted and cooled slightly.
Filling (peanut butter custard)
- 8 oz cream cheese, room temperature and smooth.
- 1 cup creamy peanut butter, room temperature.
- 1 cup powdered sugar, sifted.
- 1 teaspoon pure vanilla extract.
- 1 1/4 cups heavy cream, cold, for whipping.
Topping
- 4 oz bittersweet chocolate, chopped.
- 2 tablespoons heavy cream (for ganache).
- 2 tablespoons chopped roasted peanuts, toasted.
- Flaky sea salt, to finish.
Precision notes: cream cheese should be softened to avoid lumps; chill the pie ringed in the refrigerator to set; use cold cream for faster, more stable whipping.
How to Make No-Bake Peanut Butter Pie
- Prepare the crust. Combine cookie crumbs and melted butter in a bowl until the mixture holds when pressed and has a deep, cocoa aroma. Press evenly into a 9-inch removable-bottom tart pan (or pie plate), forming a slightly raised edge. Chill for 15–20 minutes until firm.
- Mini-tip: Use the bottom of a flat measuring cup to compact the crust for an even surface.
- Whip the cream. In a chilled bowl, whip the cold heavy cream to soft peaks — the texture should be satin-smooth and billowy. Set aside.
- Mini-tip: Start at medium speed and finish on high to achieve glossy peaks without overbeating.
- Make the peanut butter base. Beat the cream cheese until silky, then add peanut butter, powdered sugar, and vanilla. Beat until smooth and slightly glossy; the color will deepen to a warm tan and the texture should be dense but spreadable.
- Sensory cue: The mixture should smell nutty and sweet, and feel velvety between your fingers.
- Fold in whipped cream. Gently fold one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining cream in two additions. Stop when the batter is homogenous and airy — avoid deflating.
- Mini-tip: Use an offset spatula to fold with wide strokes, preserving volume.
- Assemble and chill. Spoon the filling into the chilled crust, smoothing the top to a clean edge. Chill at least 4 hours, preferably overnight, until set and slightly firm to the touch.
- Sensory cue: The finished top will be matte, hold a clean edge, and yield slightly when pressed.
- Prepare the ganache. Place chopped chocolate in a bowl. Heat 2 tablespoons cream until steaming and pour over chocolate; let sit 1 minute, then stir until glossy and fluid. Drizzle over the chilled pie, allowing delicate ripples. Sprinkle toasted peanuts and a pinch of flaky sea salt. Serve cool.
- Mini-tip: Warm the ganache slightly if it thickens; a few seconds in the microwave at low power restores pourability.
How to Serve No-Bake Peanut Butter Pie
Serve slices on chilled plates to maintain the pie’s clean cut. For an elegant composition: place a slice at a slight angle, drizzle extra ganache on the plate, scatter a few toasted peanuts, and finish with micro-mint leaves or a thin chocolate curl. Offer a small pot of warm espresso or espresso-spiked cream alongside to heighten the bitter-sweet contrast.
How to Store No-Bake Peanut Butter Pie
Cover the pie loosely with plastic wrap and refrigerate for up to 4 days; this preserves the whipped texture and prevents crust sogginess. For longer storage, slice and freeze portions wrapped tightly in plastic and foil for up to 1 month; thaw overnight in the refrigerator. Avoid leaving the pie at room temperature for more than 2 hours to keep dairy stable.
Tips to Make No-Bake Peanut Butter Pie
- Use full-fat peanut butter for the creamiest mouthfeel; natural peanut butter can make the filling grainy.
- Chill the crust well before filling to maintain a crisp edge beneath the soft filling.
- Toast peanuts briefly in a dry skillet to sharpen flavor and add aromatic warmth.
- If the ganache firms too quickly, place the bowl over warm water and stir until pourable.
Variation (if any)
- Almond-butter variation: swap peanut butter for smooth almond butter and top with sliced toasted almonds for a subtler, floral nuttiness.
- Salted caramel ribbon: swirl a reduced salted caramel through the filling before it sets for a glossy, amber-threaded interior.
- Mini tartlets: scale down into 3-inch tart shells for individualized servings and a delicate presentation.
FAQs
Can I make this pie without cream cheese?
Yes. Replace cream cheese with an extra 1/2 cup of whipped cream stabilized with 1 tablespoon powdered gelatin dissolved in 2 tablespoons warm water (bloom and dissolve first). The texture will be lighter and less tangy.
Is crunchy peanut butter okay to use?
You may, but expect a coarser mouthfeel. For a refined finish, pulse the filling briefly in a food processor to break larger pieces into uniform granules.
Can I make this gluten-free?
Yes. Use gluten-free chocolate sandwich cookies or a nut-based crust (e.g., almond flour and butter) for a naturally gluten-free base.
Conclusion
This No-Bake Peanut Butter Pie marries simplicity with sophistication: a crisp chocolate shell, a silken peanut filling, and a polished ganache finish. Its restrained sweetness and layered textures make it an ideal finale for refined gatherings or a quietly luxurious weeknight treat. If you’d like a source technique or alternative inspiration, see No-Bake Peanut Butter Pie – The BakerMama. Share your variations and plating photos in the comments — how would you make this dish your own?
Print
No-Bake Peanut Butter Pie
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A silky, no-bake peanut butter pie that offers a graceful finish to any dinner with its airy whipped cream and dense nutty filling over a crisp chocolate crust.
Ingredients
- 24 chocolate sandwich cookies (about 1 1/2 cups finely crushed)
- 5 tablespoons unsalted butter, melted and cooled slightly
- 8 oz cream cheese, room temperature and smooth
- 1 cup creamy peanut butter, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream, cold, for whipping
- 4 oz bittersweet chocolate, chopped
- 2 tablespoons heavy cream (for ganache)
- 2 tablespoons chopped roasted peanuts, toasted
- Flaky sea salt, to finish
Instructions
- Combine cookie crumbs and melted butter in a bowl until the mixture holds when pressed. Press into a 9-inch removable-bottom tart pan and chill for 15–20 minutes until firm.
- In a chilled bowl, whip the cold heavy cream to soft peaks; set aside.
- Beat the cream cheese until silky, then add peanut butter, powdered sugar, and vanilla. Beat until smooth.
- Gently fold one-third of the whipped cream into the peanut butter mixture, then fold in the remaining cream in two additions.
- Spoon the filling into the chilled crust and smooth the top. Chill for at least 4 hours, preferably overnight.
- Prepare the ganache by heating 2 tablespoons of cream, pouring it over chopped chocolate, and stirring until glossy. Drizzle over the pie and sprinkle with toasted peanuts and flaky sea salt.
Notes
Use full-fat peanut butter for the creamiest mouthfeel. Chill the crust well before filling to maintain a crisp edge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg