No-Bake Peanut Butter Cream Pie (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
14 whole chocolate graham crackers (196g), or chocolate Teddy Grahams
02 -
1 tablespoon light brown sugar
03 -
7 tablespoons unsalted butter (99g), melted
→ Creamy Filling
04 -
8 ounces cream cheese (227g), softened to room temperature
05 -
3/4 cup plus 2 tablespoons powdered sugar (94g), divided
06 -
1 cup creamy peanut butter (270g)
07 -
1 cup heavy whipping cream (240g)
08 -
1 teaspoon vanilla extract
→ Fun Toppings
09 -
Melted peanut butter for drizzling
10 -
Melted chocolate for drizzling
11 -
Mini Reese's peanut butter cups
12 -
Peanut butter chips
# Instructions:
01 -
Heat oven to 325°F. Blitz crackers and brown sugar in a food processor until fine crumbs form. Mix in melted butter, then press into a 9-inch pie plate. Bake until it smells amazing, about 10-12 minutes. Let it cool completely.
02 -
Beat cream cheese, 3/4 cup powdered sugar, and peanut butter with an electric mixer until it's super fluffy, about 3 minutes.
03 -
In another bowl, whip heavy cream until it starts to thicken. Add 2 tablespoons powdered sugar and vanilla, then keep whipping until stiff peaks form.
04 -
Gently fold whipped cream into peanut butter mixture. Spread into your cooled crust. Pop it in the freezer for 3 hours or the fridge for 6+.
05 -
Drizzle with melted peanut butter and chocolate using piping bags or zip-top bags with tiny corners snipped. Sprinkle with mini Reese's cups and peanut butter chips.
# Notes:
01 -
Can swap peanut butter for almond butter - just add extra vanilla!
02 -
Keeps in the fridge for 3 days or freezer for a month
03 -
Chocolate Teddy Grahams work great if you can't find chocolate graham crackers