Description

A creamy, dreamy peanut butter pie that requires no baking—just mixing and chilling! Perfect for hot summer days or when you need a quick dessert fix. The rich peanut butter filling sits atop a crunchy chocolate crust, all topped with whipped cream and chocolate shavings.

Ingredients

Scale

For the Crust:

For the crust:
1 1/2 cups chocolate cookie crumbs (like Oreos)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the topping:
1/2 cup heavy whipping cream, whipped
2 tablespoons chocolate shavings or mini chocolate chips

Instructions

1. Prepare the Crust:

1. Make the crust: In a bowl, mix chocolate cookie crumbs, sugar, and melted butter until combined.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for 15 minutes.
3. Prepare the filling: In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
4. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold into the peanut butter mixture.
5. Pour filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
6. Before serving, top with whipped cream and chocolate shavings. Slice and enjoy!

Notes

For a nut-free version, substitute sunflower seed butter. Store leftovers covered in the fridge for up to 3 days. The pie can also be frozen—thaw in the refrigerator before serving.