Let me tell you about a delightful dessert that requires no baking at all – the No Bake Peanut Butter Pie recipe! This heavenly treat combines the rich and creamy goodness of peanut butter with a buttery graham cracker crust. The silky smooth filling is made with a perfect blend of cream cheese, powdered sugar, and whipped cream, all generously flavored with peanut butter.
The pie is then chilled to perfection, allowing the flavors to meld together. Each delightful bite is a melt-in-your-mouth experience that will have you coming back for seconds (and maybe even thirds!). Best of all, this recipe is quick and easy, making it the ideal dessert for any occasion. So, why wait? Grab your ingredients and indulge in a slice of pure peanut butter bliss!
Ingredients Needed for This Recipe
- 12 ounces cream cheese , softened
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
Topping Ideas:
- crushed candies, mini Reese’s peanut butter cups, chocolate and peanut butter chips
Oreo Crust:
- 30 Oreo cookies , whole
- 6 Tablespoons butter , melted
Instructions for Making No Bake Peanut Butter Pie
For the Crust:
- Put Oreo cookies into a food processor and blend until they become small crumbs. Combine the crushed cookies with melted butter. Press the mixture firmly into a 9.5-inch pie plate with deep sides, ensuring it covers the bottom and goes up the sides of the plate. Place the crust in the refrigerator for 1 hour or in the freezer for 20-30 minutes to chill before adding the filling.
For the Filling:
- Mix together the smooth cream cheese and peanut butter in a bowl. Incorporate the powdered sugar and vanilla, thoroughly blending until the mixture becomes smooth.
- In a different mixing bowl, pour in heavy cream and use beaters to whip it until it forms stiff peaks. Gently incorporate the whipped cream into the peanut butter mixture, making sure to combine them thoroughly.
- Put the filling into the pie crust that has cooled down and gently cover it with plastic wrap. Place it in the refrigerator for a minimum of 4 hours, or overnight, before serving.
- If you want, you can add more whipped cream on the top and then sprinkle it with crushed candy or candy bars.
Tips for Perfecting the Recipe
Choose Quality Ingredients: The taste of your pie largely depends on the quality of the ingredients used. Opt for full-fat cream cheese for a richer texture and high-quality creamy peanut butter for the best flavor. When it comes to the Oreo crust, make sure the cookies are finely crushed to ensure a firm and even base.
Getting the Right Consistency: The key to a perfect peanut butter pie filling is achieving the right consistency. When mixing the cream cheese and peanut butter, ensure they are at room temperature to avoid lumps. The heavy cream should be cold to help achieve stiff peaks, which will give the filling its light and airy texture.
Chill the Crust: Don’t rush the chilling process of the crust. A well-chilled crust will not only hold up better when slicing but also provides a delightful contrast to the creamy filling. If you’re short on time, freezing the crust for 20-30 minutes is a great alternative to refrigerating it for an hour.
Fold Gently: When incorporating the whipped cream into the peanut butter mixture, fold gently to maintain the airiness of the whipped cream. This step is crucial for a light and fluffy filling.
Serving Suggestions
Garnish Galore: Elevate your peanut butter pie with a variety of garnishes. Consider using crushed Reese’s cups, chocolate shavings, or a drizzle of warm peanut butter and chocolate sauce for a decadent finish. Fresh whipped cream piped around the edges can also add a touch of elegance.
Temperature Matters: Serve the pie chilled for a refreshing dessert, especially during warmer months. The cold pie slices more cleanly, offering a nice contrast to the rich, creamy filling.
Pair with Coffee or Tea: The richness of the peanut butter pie pairs wonderfully with the bitterness of coffee or the subtlety of tea, making it a perfect dessert for after-dinner relaxation.
Storage Tips
Refrigerating: Peanut butter pie should be stored in the refrigerator, covered with plastic wrap or in an airtight container. Properly stored, it can last for up to 4 days. Remember to let it sit at room temperature for about 10 minutes before serving to ensure the filling softens slightly for the perfect texture.
Freezing for Longevity: For longer storage, freeze the pie as instructed. When ready to enjoy, thaw it in the refrigerator overnight. Freezing not only extends the life of your pie but also retains its flavor and texture remarkably well.
Avoiding Freezer Burn: To prevent freezer burn, wrap the pie tightly in plastic wrap, then again in aluminum foil before freezing. This extra barrier helps maintain moisture and protect the pie from absorbing any odors from the freezer.
Frequently Asked Questions
Can I make this pie vegan? Yes, you can make a vegan version of this pie by using vegan cream cheese and a vegan whipping cream alternative. For the crust, ensure your Oreo-like cookies are vegan, as traditional Oreos are vegan-friendly but some brands may vary.
Can I use natural peanut butter? While you can use natural peanut butter, it may affect the consistency of the pie filling due to its oil separation. For best results, use a creamy peanut butter brand that’s less prone to separation.
Why did my pie filling turn out runny? A runny pie filling can result from not whipping the heavy cream to stiff peaks or not allowing the pie to chill long enough. Ensure the heavy cream is cold before whipping and allow the pie to set in the refrigerator for at least 4 hours, or preferably overnight.
Can I substitute the Oreo crust with something else? Absolutely! If you’re looking for a different flavor or have dietary restrictions, consider using graham crackers, Nutter Butter cookies, or even a homemade shortbread crust. Each option provides a unique flavor profile and texture to the pie.
How do I achieve smooth, even slices? For clean slices, dip your knife in hot water and wipe it dry before each cut. This method heats the knife, allowing it to glide through the pie more smoothly, ensuring beautifully presented slices.
No Bake Peanut Butter Pie
INGREDIENTS
- 12 ounces cream cheese softened
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
Topping Ideas:
- crushed candies mini Reese’s peanut butter cups, chocolate and peanut butter chips
Oreo Crust:
- 30 Oreo cookies whole
- 6 Tablespoons butter melted
INSTRUCTIONS
For the Crust:
- Put Oreo cookies into a food processor and blend until they become small crumbs. Combine the crushed cookies with melted butter. Press the mixture firmly into a 9.5-inch pie plate with deep sides, ensuring it covers the bottom and goes up the sides of the plate. Place the crust in the refrigerator for 1 hour or in the freezer for 20-30 minutes to chill before adding the filling.
For the Filling:
- Mix together the smooth cream cheese and peanut butter in a bowl. Incorporate the powdered sugar and vanilla, thoroughly blending until the mixture becomes smooth.
- In a different mixing bowl, pour in heavy cream and use beaters to whip it until it forms stiff peaks. Gently incorporate the whipped cream into the peanut butter mixture, making sure to combine them thoroughly.
- Put the filling into the pie crust that has cooled down and gently cover it with plastic wrap. Place it in the refrigerator for a minimum of 4 hours, or overnight, before serving.
- If you want, you can add more whipped cream on the top and then sprinkle it with crushed candy or candy bars.
