No Bake Peanut Butter Pie (Printable Version)

Creamy peanut butter filling in a chocolate cookie crust. No baking required.

# What You'll Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 5 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 1 teaspoon pure vanilla extract

→ Chocolate Ganache Topping

08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tablespoons chopped salted peanuts

# Preparation Steps:

01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Combine crumbs with melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in refrigerator while preparing filling.
02 - In a large bowl, beat together peanut butter, cream cheese, and powdered sugar until completely smooth and no lumps remain.
03 - In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Do not overbeat.
04 - Gently fold whipped cream into peanut butter mixture until just combined and smooth. Spread filling evenly into chilled crust.
05 - Heat 1/4 cup heavy cream until steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until completely smooth and glossy.
06 - Spread ganache over peanut butter layer. Sprinkle with chopped peanuts if desired. Refrigerate for at least 4 hours or until completely set. Slice and serve chilled.

# Expert Tips:

01 -
  • This pie comes together in just twenty minutes of active prep time, leaving you with a showstopping dessert that tastes like you spent all day making it
  • The combination of creamy peanut butter filling and chocolate cookie crust hits that perfect sweet and salty balance that makes people go quiet after their first bite
02 -
  • The chilling time is absolutely non-negotiable—I once tried to cut into this after two hours and ended up with a messy puddle instead of perfect slices
  • Room temperature cream cheese is the difference between a silky filling and one with tiny stubborn lumps that won't smooth out no matter how long you mix
03 -
  • Use a kitchen scale to measure your cookies by weight rather than counting them—different brands have wildly different sizes
  • When folding the whipped cream into the peanut butter mixture, use a rubber spatula and scrape around the edges of the bowl rather than cutting through the middle

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