No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe
Introduction
This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a delightful treat that combines rich peanut butter filling with a crunchy graham cracker crust. Topped with fluffy chocolate whipped cream, it’s perfect for a quick dessert that’s both creamy and indulgent.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for filling)
- 1 cup heavy whipping cream (for chocolate whipped cream)
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar (for chocolate whipped cream)
- 1 teaspoon vanilla extract (for chocolate whipped cream)
Instructions
- Step 1: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until crumbs are fully coated and the mixture resembles wet sand.
- Step 2: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press the crust firmly in place. Chill in the refrigerator while preparing the filling.
- Step 3: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract and beat until well combined.
- Step 4: In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fully incorporated.
- Step 5: Spoon the peanut butter filling into the chilled crust and spread evenly. Smooth the top with a spatula. Cover and refrigerate for at least 3 hours or until set.
- Step 6: To make chocolate whipped cream, combine 1 cup heavy cream, cocoa powder, powdered sugar, and vanilla extract in a bowl. Whip until stiff peaks form.
- Step 7: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie.
- Step 8: Slice and serve chilled. Enjoy the rich and creamy flavors!
Tips & Variations
- For extra crunch, sprinkle chopped peanuts over the chocolate whipped cream before serving.
- You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Use crunchy peanut butter if you prefer texture in the filling.
- Make ahead and freeze the pie for up to one month; thaw overnight in the refrigerator before serving.
Storage
Store the pie in the refrigerator covered with plastic wrap or foil for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter in this recipe?
Yes, natural peanut butter works, but since it’s thinner, the filling may be slightly softer. Consider chilling the pie longer to set properly.
How do I get stiff peaks when whipping cream?
Use cold heavy cream and a chilled bowl if possible. Start whipping on medium speed and increase to high once the cream begins to thicken. Stop whipping as soon as stiff peaks form to avoid turning it into butter.
PrintNo-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe
This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a rich and creamy dessert featuring a crunchy graham cracker crust, a smooth peanut butter and cream cheese filling, and a luscious layer of chocolate whipped cream. Perfect for a quick and impressive treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press the crust firmly in place. Chill the crust in the refrigerator while you prepare the filling.
- Make the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
- Assemble the Pie: Spoon the peanut butter filling into the prepared crust and spread it out evenly. Smooth the top with a spatula. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 3 hours, or until set.
- Make the Chocolate Whipped Cream: In a mixing bowl, combine the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Whip the mixture with an electric mixer or hand mixer until stiff peaks form.
- Decorate and Serve: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie. Slice and serve chilled. Enjoy the rich and creamy flavors of this delightful no-bake pie!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use a hand or stand mixer to whip the cream to stiff peaks for best texture.
- Chilling the pie for at least 3 hours helps it set properly for clean slices.
- You can substitute natural peanut butter, but it may alter the texture slightly.
- This pie is best served within 2 days for optimal freshness.
Keywords: no-bake pie, peanut butter pie, cream cheese dessert, chocolate whipped cream, easy pie recipe, no-bake dessert
