No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

Introduction

This no-bake peanut butter pie is a creamy, delicious treat that combines rich peanut butter filling with a luscious chocolate whipped cream topping. Perfect for warm days or when you want a quick dessert without using the oven.

Ingredients

• 1 pre-made graham cracker crust (9-inch)
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 2 tbsp cocoa powder
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Press the graham cracker crust into a pie dish and chill it in the refrigerator to set while preparing the filling.
2. Step 2: In a bowl, beat together the softened cream cheese and peanut butter until smooth. Gradually add the powdered sugar, mixing well to combine.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half of this whipped cream into the peanut butter mixture to lighten the filling.
4. Step 4: Pour the filling into the chilled crust and spread it evenly. Return the pie to the refrigerator to chill further while you prepare the topping.
5. Step 5: For the chocolate whipped cream topping, beat the remaining heavy cream with the cocoa powder and additional powdered sugar until stiff peaks form. Spread this over the peanut butter filling.
6. Step 6: Chill the entire pie for at least two hours before serving to allow it to set properly.

Tips & Variations

• For extra texture, sprinkle chopped peanuts or crushed chocolate chips on top before chilling the final pie.
• If you prefer a lighter chocolate flavor, reduce the cocoa powder in the topping to 1 tablespoon.
• Substitute the graham cracker crust with an Oreo crust for a chocolate twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. To re-lighten the texture, let the pie sit at room temperature for 10-15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator, which actually helps the flavors meld and the filling set perfectly.

Is it possible to use natural peanut butter?

You can use natural peanut butter, but it may result in a slightly thinner filling. Make sure to stir natural peanut butter well before measuring to ensure even consistency.

No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

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★★★★★

4.9 from 136 reviews

This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a creamy and indulgent dessert perfect for peanut butter lovers. Featuring a smooth peanut butter and cream cheese filling nestled in a graham cracker crust, it’s topped with a luscious chocolate whipped cream layer for the perfect balance of flavors. Easy to prepare and requiring no baking, this pie is ideal for quick yet impressive dessert occasions.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 pre-made graham cracker crust (9-inch)

Filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup heavy whipping cream (for filling)

Topping

• 1/2 cup heavy whipping cream (for topping)
• 2 tbsp cocoa powder
• 1/4 cup powdered sugar (for topping)

Additional

• 1/2 cup semi-sweet chocolate chips

Instructions

1. Prepare the crust: Place the pre-made graham cracker crust into a pie dish and press it evenly. Chill the crust in the refrigerator while you prepare the filling.
2. Make the peanut butter filling: In a mixing bowl, beat the softened cream cheese and creamy peanut butter until the mixture is smooth and creamy. Gradually add in 1 cup of powdered sugar and mix thoroughly to combine.
3. Whip the cream for filling: In a separate bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form. Gently fold half of this whipped cream into the peanut butter and cream cheese mixture to lighten the filling.
4. Assemble the pie filling: Pour the peanut butter filling into the chilled graham cracker crust and spread evenly. Return the pie to the refrigerator to chill while you prepare the topping.
5. Prepare chocolate whipped cream topping: In a clean bowl, beat the remaining 1/2 cup heavy cream together with 2 tablespoons cocoa powder and 1/4 cup powdered sugar until stiff peaks form. Spread this chocolate whipped cream evenly over the peanut butter filling.
6. Final chilling: Place the assembled pie back into the refrigerator and chill for at least two hours to allow the pie to set fully and the flavors to meld before serving.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling texture.
• For a richer flavor, consider using natural peanut butter without added sugars or oils.
• The chocolate whipped cream topping can be decorated with semi-sweet chocolate chips or shavings for visual appeal and extra chocolate flavor.
• Keep the pie refrigerated until serving to maintain its shape and freshness.
• This pie is best served chilled on the same day or within 2 days of preparation.

Keywords: peanut butter pie, no-bake dessert, chocolate whipped cream, graham cracker crust, creamy peanut butter pie, easy pie recipe, holiday dessert