No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

Introduction

This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a rich and creamy dessert perfect for any occasion. It combines a smooth peanut butter filling with a light chocolatey topping, all nestled in a crisp graham cracker crust. Quick to assemble and wonderfully indulgent, it’s sure to become a favorite.

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: Place the graham cracker crust into a pie dish and press firmly. Chill it in the fridge while preparing the filling.
2. Step 2: In a bowl, beat together the softened cream cheese and peanut butter until smooth and well combined. Gradually add the powdered sugar, mixing thoroughly.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream gently into the peanut butter mixture to lighten it.
4. Step 4: Pour the peanut butter filling into the chilled crust and spread it evenly. Return to the fridge to chill while you prepare the topping.
5. Step 5: Beat the remaining heavy cream with cocoa powder and a small additional amount of powdered sugar until stiff peaks form. Spread this chocolate whipped cream over the pie evenly.
6. Step 6: Chill the pie for at least two hours to set before serving. Enjoy your delicious no-bake treat!

Tips & Variations

• For extra texture, sprinkle chopped peanuts or chocolate chips on top before chilling the pie.
• If you prefer a sweeter chocolate topping, add a tablespoon of powdered sugar when whipping the cream with cocoa powder.
• Use crunchy peanut butter instead of creamy for a different texture in the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10 minutes for easier slicing. Leftovers can be reheated slightly in the microwave for a few seconds if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making a day in advance. The chilling time helps it set and develop flavors, making it even tastier when served the next day.

Can I substitute the cream cheese or peanut butter?

You can try using flavored cream cheese or natural peanut butter, though these may alter the texture and sweetness. Keeping the cream cheese softened is essential for smooth filling.

No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

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★★★★★

4.9 from 112 reviews

• Author: Andria
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a luscious and creamy dessert that combines the rich flavors of peanut butter and chocolate in a smooth, velvety pie. Perfect for any occasion, this easy-to-make pie features a pre-made graham cracker crust filled with a peanut butter cream cheese mixture, topped with a light and fluffy chocolate whipped cream, all without the need for baking.

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Ingredients

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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 folding)

Chocolate Whipped Cream Topping

• 1/2 cup heavy whipping cream
• 2 tbsp cocoa powder
• 1/4 cup powdered sugar
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Prepare the crust: Press the pre-made graham cracker crust into a 9-inch pie dish evenly and place it in the refrigerator to chill while preparing the filling.
2. Make the peanut butter filling: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and creamy. Gradually add powdered sugar and continue mixing until fully incorporated.
3. Whip the heavy cream: In a separate chilled bowl, whip half of the heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the peanut butter and cream cheese mixture to lighten it.
4. Assemble the pie filling: Pour the peanut butter filling into the chilled graham cracker crust, spreading it evenly. Return the pie to the refrigerator to chill further while you prepare the topping.
5. Prepare the chocolate whipped cream topping: In a clean bowl, beat the remaining heavy whipping cream with cocoa powder and powdered sugar until stiff peaks form. Fold in the semi-sweet chocolate chips carefully.
6. Top the pie: Spread the chocolate whipped cream mixture evenly over the peanut butter filling.
7. Chill before serving: Place the completed pie in the refrigerator and chill for at least two hours to allow it to set properly before slicing and serving.

Notes

• Ensure cream cheese is softened to room temperature for easier mixing and smoother texture.
• For a firmer filling, chill the pie longer than two hours if possible.
• You can substitute the graham cracker crust with an Oreo crust for a chocolate base.
• Use natural peanut butter for a less sweet, more authentic peanut flavor.
• This pie is best served chilled and consumed within 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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