No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe
Introduction
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is an irresistibly creamy and decadent dessert that’s easy to make and perfect for any occasion. With a smooth peanut butter filling and fluffy chocolate whipped cream topping, this pie strikes the perfect balance of rich and light. Whether you’re a peanut butter lover or a chocolate enthusiast, this no-bake treat will satisfy your sweet cravings.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the peanut butter filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the chocolate whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the crust by combining graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
- Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press firmly. Refrigerate while preparing the filling.
- Step 3: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing well.
- Step 4: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Step 5: Spoon the peanut butter filling into the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours until set.
- Step 6: For the chocolate whipped cream, combine heavy cream, cocoa powder, powdered sugar, and vanilla extract in a bowl. Whip until stiff peaks form.
- Step 7: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie. Slice and serve chilled.
Tips & Variations
- For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or crushed nuts.
- If you prefer a less sweet pie, reduce the powdered sugar slightly in the filling and whipped cream.
- For a lighter chocolate topping, fold in a little whipped cream with the cocoa mixture.
- To omit chocolate, simply top the pie with plain whipped cream or chopped peanuts.
Storage
Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Reheat is not recommended; serve cold for optimal flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie up to two days in advance. Keep it tightly covered in the refrigerator to maintain freshness.
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter yields a smoother filling, you can use crunchy peanut butter for added texture and a nutty bite.
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No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a luscious and creamy dessert that combines the smoothness of cream cheese and peanut butter with a crunchy graham cracker crust. Topped with a fluffy chocolate whipped cream, this pie is an indulgent treat that requires no baking and is perfect for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well coated and the texture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup to ensure it’s firm. Chill the crust in the refrigerator while preparing the filling.
- Make the Peanut Butter Filling: Beat the softened cream cheese and creamy peanut butter together in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, and continue beating until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fully incorporated.
- Assemble the Pie: Spoon the peanut butter filling into the prepared crust, spreading it evenly and smoothing the top with a spatula. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 3 hours to set.
- Make the Chocolate Whipped Cream: In a mixing bowl, combine heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Using an electric or hand mixer, whip the mixture until stiff peaks form.
- Add the Whipped Cream: Spread or pipe the chocolate whipped cream decoratively over the chilled peanut butter pie.
- Serve: Slice the pie and serve it chilled to enjoy the rich and creamy flavors of peanut butter and chocolate.
Notes
- To ensure the crust packs tightly, use the bottom of a measuring cup to press it firmly into place.
- For a firmer pie, refrigerate for longer than 3 hours if desired.
- If you prefer, omit the chocolate whipped cream for a simpler peanut butter pie.
- Use creamy peanut butter for a smoother filling texture.
- Make sure cream cheese is softened to room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake pie, peanut butter pie, chocolate whipped cream, cream cheese dessert, graham cracker crust, easy dessert, creamy pie
