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.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes (includes freezing time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake, Freezing, Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/peanut-butter-pie/