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A slice of peanut butter pie is being lifted from the whole pie. The pie has a chocolate crust, creamy peanut butter filling, and is topped with a lattice pattern of chocolate drizzle and scattered chopped peanuts. The background consists of a wooden surface.
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No-Bake Peanut Butter Pie Recipe

Cuisine: American
Servings: 10 yields

Ingredients

For the crust:

  • 25 Oreo cookies
  • ⅓ cup 85g Butter, melted

For the filling:

  • 1 cup 250g Creamy peanut butter
  • 1 cup 225g Cream cheese, softened
  • ¾ cup 95g Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup 240ml Heavy cream, cold

For the topping:

  • Melted chocolate
  • Chopped peanuts

Instructions

  • DIRECTIONS
    1. Make the crust: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
    2. In a large bowl beat peanut butter and cream cheese until combined and smooth. Add powdered sugar, vanilla extract and beat until combined and smooth.
    3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
    4. Evenly spread over the crust and refrigerate overnight.
    5. Before serving, drizzle some melted chocolate and sprinkle chopped peanuts
    NOTES:
    • Keep in the fridge, covered, up to 5 days.
    • Instead of Oreo cookies, you can use digestive cookies or any other biscuits.
    • The topping is optional. You can use any topping that you like.
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