Peanut Butter Pie
The first time, I can remember having a slice of Peanut Butter Pie, I was pretty sure I had died and gone to Heaven. It is the best no-bake pie in the history of pie, seriously. Years ago, I happened to pop in for a visit at my Grandma’s and got invited to stay for dinner and dessert. My grandparent’s nephew and his wife were visiting and she had made this pie for dessert. Needless to say, I was the first to volunteer to clean the dishes, in the hopes that I could scoop out any extra crumbs.
It’s that good. It’s so good, I highly suggest you walk, no run to the grocery store and grab any items you might need to make this. If you already have everything, go ahead and skip ahead to the recipe, you have my permission. It’s that good. It needs to get off this page and into your kitchens!
It’s rich, creamy and peanut buttery, yet light as a dream. It’s truly a little bite of pure bliss. Add in how easy this recipe is and man have you got yourself a winner in the dessert department. This effortless no-bake pie, with just a handful of ingredients, takes no time to whip up. Add a little chocolate drizzle and a few peanut butter cups and it goes from simple to impressive.
How to make Peanut Butter Pie
First of all, the list of ingredients is pretty short, but there are a few things I prefer. I like real whipped cream over Cool Whip, but you could keep things extra easy and just use cool whip. I also like to up the wow factor with a bit of chocolate drizzle, some peanut butter cups and a sprinkle of graham cracker crumbs, but none of that is truly necessary. The pie is amazing all on its own.
To make this sweet treat, my way, you’ll want to first make your whipped cream. In a chilled metal bowl whip together two cups of heavy whipping cream, 4 tablespoons of icing sugar and a teaspoon of vanilla. Using a hand mixer beat this on high until stiff peaks form about 3-4 minutes.
Set this aside, while you beat together the peanut butter, icing sugar, cream cheese and vanilla. Once that’s all mixed, fold in a cup of the whipped cream as best you can. And then use the hand mixer to get it completely mixed together. Pour this into a prepared crust and freeze for two hours. You can always make your own crust, but I didn’t happen to have enough graham cracker crumbs on hand when I made this.
To finish it off, I personally like to top it with the remaining whipped cream. Then a drizzle of chocolate, a bunch of Reese’s peanut butter cups and a sprinkle of extra graham cracker crumbs, right before serving. If there are any leftovers, go ahead and freeze the rest of the pie. I like to leave my pie out for about 15 minutes or so before I eat it, just so it’s not quite so cold. That’s it! Easy as pie, as punny as that is!
Seriously though, this pie with its tiny list of ingredients and big peanut butter flavour will be requested over and over. It’s super easy to whip together, and perfect for hot days. We’re supposed to be oppressively hot these next few days, but at least I’ll be able to cool off with this frozen Peanut Butter Pie.
If you love Peanut Butter Pie, check out these other delicious summer recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Peanut Butter Pie
Rich and creamy, yet light as a dream, this Peanut Butter Pie is the perfect way to end a summer day. Loaded with peanut butter flavour, this no-bake pie will end up on replay in your summer dessert playlist.
INGREDIENTS
- 1 cup smooth peanut butter
- 8 oz. cream cheese, softened
- 1 1/2 cups icing sugar
- 1/2 tsp vanilla
- 2 cups whipped cream, divided (recipe below)
- 1 graham cracker crust
- 1/4 cup chocolate sauce, optional (recipe below)
- 20 mini Reese's peanut butter cups
Whipped Cream
- 2 cups heavy cream
- 4 tbsp icing sugar
- 1 tsp vanilla
Chocolate Sauce
- 1/4 cup mini chocolate chips
- 1 tbsp butter
- 1-2 tbsp heavy cream
INSTRUCTIONS
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Chill a metal bowl and beaters in a freezer for about 15 minutes. Using a hand beater, whip together the heavy cream, 4 tbsp icing sugar and 1 tsp vanilla in the chilled bowl, until stiff peaks form about 3-4 minutes. Set aside.
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Next, beat together the peanut butter, icing sugar, cream cheese and vanilla until well mixed. Fold in one cup of the whipped cream, as best as you can, and then beat it for a few seconds to make sure it's well combined. Spread the mixture into the graham cracker crust and freeze for two hours.
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While the pie is freezing, put the whipped cream in the fridge to keep it cool.
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To make the chocolate sauce, microwave the chocolate chips and butter in 15 second increments, stirring in between each. Stir until smooth. Microwave the cream in a separate bowl or mug until just bubbling. Use the scalded milk to thin the chocolate mixture until it's the consistency you prefer.
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Before serving, top the pie with the remaining whipped cream, a drizzle of the chocolate sauce and finish with chopped Reese's peanut butter cups. Serve immediately.
RECIPE NOTES
Recipe adapted from J. Radbourne
2 Comments
Jenny
Oh my gosh, this sounds like a dessert to die for!!
This could be converted to a Keto recipe by simply using Confectioners Swerve in place of icing sugar, Stevia sweetened Lily’s Chocolate Chips and an Almond Flour Pie Crust. See recipe below.
1 1/4 cups almond flour, 1/4 cup Confectioners Swerve, 3 TB melted butter. Whisk ingredients together and stir in melted butter until well combined. Press mixture into pie pan and bake at 325 degrees for 8 – 10 minutes and cool. Use Sugar free Peanut Butter Cups for topping.
Gonna try it!
Tanya
Love that idea! Thanks for sharing Jenny!