No-Bake Peanut Butter Pie (Print Version)
# Ingredients:
→ Chocolatey Base
01 -
14 whole chocolate Teddy Grahams (196g), or use chocolate graham crackers
02 -
7 tablespoons melted unsalted butter (99g)
03 -
1 tablespoon brown sugar
→ Peanut Butter Layer
04 -
8 ounces softened cream cheese (227g)
05 -
1 cup (270g) smooth peanut butter
06 -
3/4 cup powdered sugar (94g total), plus 2 extra tablespoons
07 -
1 cup (240g) heavy cream for whipping
08 -
1 teaspoon vanilla
→ Tasty Extras
09 -
Peanut butter chips
10 -
Mini Reese's candy pieces
11 -
Melted chocolate drizzle
12 -
A swirl of melted peanut butter
# Instructions:
01 -
Warm your oven to 325°F. Use a food processor to turn the cookies and sugar into crumbs. Stir in butter, then press into a 9-inch pie dish. Bake 10–12 minutes until it smells delicious and cool it all the way down.
02 -
Blend the peanut butter, cream cheese, and 3/4 cup powdered sugar with a mixer on high for three minutes until fluffy.
03 -
In a fresh bowl, start whipping heavy cream. As it thickens, sprinkle in 2 tablespoons powdered sugar and add the vanilla. Beat until firm peaks hold their shape.
04 -
Stir the whipped cream gently into the peanut butter mixture. Spread it over the crust and let it chill—freeze for at least 3 hours or refrigerate for 6 hours or more.
05 -
Drizzle on melted chocolate and peanut butter with a baggie or piping tool, and sprinkle on candy and chips for the final touch.
# Notes:
01 -
Sub almond butter for peanut butter for a different flavor—add a little vanilla if doing so!
02 -
Good for up to 3 days in the refrigerator or 1 month frozen.
03 -
If you're out of chocolate grahams, grab some Teddy Grahams instead—they work fine.