Q1: What is the best kind of peanut butter to use for a no-bake pie?

For the absolute best, creamiest texture and a stable set, it is recommended to use a standard, commercial creamy peanut butter (like Jif® or Skippy®). Natural peanut butters, where the oil separates, can sometimes be a bit too oily or gritty and can prevent the mousse from setting up as nicely.

Q2: How do I fold in the whipped cream without deflating it and making my mousse flat?

The secret is the professional pastry technique of "lightening the base." As the recipe directs, you must first stir a small amount of your light, airy whipped cream into your dense, heavy peanut butter mixture. This makes the peanut butter mixture much lighter and closer in consistency to the whipped cream, which then allows you to gently fold (not stir!) the two mixtures together with a spatula without losing all the beautiful air you have whipped into your cream.

Q3: Does this pie have to be frozen? Can I just chill it in the refrigerator?

This recipe is specifically designed to be a frozen pie . The freezing process is what gives the mousse-like filling its firm, stable, and easily sliceable, almost ice-cream-pie-like texture. If you were to only chill it in the refrigerator, the filling would be much softer and more like a traditional, soft mousse.

Q4: Can I make this pie ahead of time?

Yes, this is the perfect make-ahead party dessert! Because it needs to be stored in the freezer, you can make it completely up to 3 days in advance without any loss in quality.

Q5: My filling is lumpy. What did I do wrong?

A lumpy filling is almost always caused by using cream cheese that was still too cold . It is absolutely essential that your block-style cream cheese is fully softened to room temperature . This will allow it to beat together with the peanut butter into a perfectly smooth, creamy, and homogenous base.

The Best Easy & Creamy No-Bake Peanut Butter Pie

A rich and creamy no-bake peanut butter pie, perfect for a decadent dessert. The recipe features a light, mousse-like filling made by combining cream cheese and creamy peanut butter with homemade sweetened whipped cream. This smooth filling is poured into a pre-baked chocolate cookie pie crust, sprinkled with shaved milk chocolate, and then frozen until firm. The pie is served with a from-scratch hot fudge sauce, also made on the stovetop, and can be garnished with additional whipped cream and chopped peanuts.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 4 hours 25 minutes (includes freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Freezing, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
For the Peanut Butter Pie:
1 (9-inch) baked chocolate cookie pie crust
8 ounces cream cheese, at room temperature
3/4 cup confectioners’ sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
For Garnish (optional):
Whipped cream
Chopped peanuts

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Instructions

Make the Hot Fudge Sauce: In a heavy-bottomed saucepan over medium heat, combine the heavy cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract.
Bring the mixture to a simmer, then add the chopped chocolate. Stir continuously for 3 to 4 minutes, until the chocolate is melted and the sauce has thickened. Let the sauce cool for at least 10 minutes before serving.
Make the Pie Filling: In a large bowl, combine the room-temperature cream cheese, 3/4 cup of confectioners’ sugar, and the peanut butter. Beat with an electric mixer for about 3 minutes, until the mixture is light and fluffy.
In a separate chilled bowl, whip the heavy cream until it is thick and light. Add the remaining 2 tablespoons of confectioners’ sugar and the vanilla extract. Continue to whip until stiff peaks form.
Gently fold the prepared whipped cream into the peanut butter mixture until just combined.
Assemble and Freeze: Pour the peanut butter filling into the pre-baked chocolate cookie pie shell.
Sprinkle the shaved milk chocolate over the top.
Freeze the pie for at least 4 hours, until firm.
Serve slices of the frozen pie with the warm hot fudge sauce, and garnish with additional whipped cream and chopped peanuts, if desired.

Notes

Using room temperature cream cheese and peanut butter is a key step to ensure the pie filling is smooth and free of lumps.
The hot fudge sauce can be made ahead of time and gently reheated before serving.
The pie needs to be frozen for at least 4 hours to set properly, so it’s a great make-ahead dessert.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 700-850
Sugar: 65-80 g
Sodium: 400-500 mg
Fat: 45-55 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/peanut-butter-pie/