Easy No-Bake Peanut Butter Pie Recipe (2024)

This Easy No-Bake Peanut Butter Pie with chocolate ganache is a luscious combination of peanut butter, whipped cream, and cream cheese. Made with store-bought chocolate cookie crust and garnished with roasted peanuts, this recipe will be a new favorite!

No-bake peanut butter pie is a delectable combination of creamy peanut butter, whipped cream, and {a small amount of} cream cheese. For an extra element of decadence, this peanut butter pie recipe is made with chocolate ganache. Thanks to the use of store-bought chocolate cookie crust, this no-bake pie could not be easier to make!

This is the best {and easiest} no-bake peanut butter pie recipe. Like no-bake lemon curd pie, the store-bought crust makes this pie a breeze to make. Similarly, the homemade heavy whipping cream tastes so much better than Cool Whip and only takes about 5 minutes to put together. And don't get me started about the chocolate ganache on top!

Ingredients

• Store-Bought Chocolate Cookie Pie Crust - You can certainly make a homemade crust too, but the store-bought Oreo crust makes this pie ten times easier to make!
• Heavy Whipping Cream - Instead of the traditional Cool Whip that's seen in other recipes, this one uses homemade whipped cream. Heavy cream is also used to make the chocolate ganache.
• Confectioners' Sugar - Be sure to sift and separate the sugar into a ½ cup (for the whipped cream) and a ¼ cup (for the peanut butter-cream cheese mixture).
• Pure Vanilla Extract
• Creamy Peanut Butter (not natural) - My personal go-to brands are the basic and easy-to-find Jif and Skippy peanut butter.
• Cream Cheese (softened) - This peanut butter pie is made with less cream cheese than the typical no-bake recipe, which means 4oz to the usual 8oz. There is just enough for the tangy flavor and creamy richness with fewer calories.
• Semi-Sweet Chocolate - Use one 4oz bar, broken into pieces, or 4oz of semi-sweet chocolate chips to make the chocolate ganache.
• Chopped Peanuts - For garnish.

See the recipe card for the ingredient quantities.

Instructions

1. In a large bowl of an electric mixer*, make the whipped cream.

2. In the same mixer bowl with the paddle attachment, beat the cream cheese, peanut butter, and remaining ¼ cup of confectioners' sugar until light and fluffy, about 3-5 minutes.

3. At a low speed, beat ⅓ of the whipped cream into the peanut butter mixture just until combined. Using a rubber spatula, fold the remaining whipped cream into the peanut butter mixture until incorporated.

4. Transfer the whipped peanut butter mixture into the prepared chocolate cookie pie shell. Gently smooth the mixture into an even layer with a spatula. Refrigerate the pie, uncovered, for 1 hour.

5. Place the chocolate pieces, or chocolate chips, into a small bowl.

6. In a small saucepan, bring the ½ cup of heavy whipping cream to a boil over medium-low heat, stirring constantly. Once boiling, immediately remove the pan from the heat. Pour the boiling cream over the chopped chocolate. Cover the bowl with plastic wrap and let sit for one minute. Remove the plastic wrap and whisk until a smooth chocolate ganache forms.

See Also

How to Prep & Freeze Instant Pot Suppers (plus recipes)Recipe This | 29 Best Soup Maker RecipesThe Best Chocolate-Dipped Coconut Macaroons RecipeEasy Cornish Hens Recipe | Holiday Dinner Idea To Try

7. Pour the chocolate ganache over the chilled peanut butter pie. Using a spatula, gently smooth the ganache until all of the peanut butter filling has been covered.

8. Sprinkle the chopped peanuts along the outer rim of the pie. Chill in the refrigerator for 3 hours before slicing.

Delicious Peanut Butter Recipes

• Peanut Butter Cheerio Bars
• Fluffy Peanut Butter Frosting
• Fudgy Brownies with Peanut Butter Frosting
• Peanut Butter Chocolate Chunk Granola Clusters
• 3-Ingredient Peanut Butter Balls

Expert Tips

1. When making the ganache, cover the bowl of chocolate pieces and hot cream with plastic wrap (as stated in the instructions). Let it sit for one to two minutes, covered, before whisking together. The plastic wrap traps in the heat and steam for quicker melting.
2. There is no need to rinse or wash the bowl between the whipped cream and cream cheese mixing stages.
3. Be sure to sift the powdered sugar. It tends to clump up, which is undesirable in the creamy filling.

Frequently Asked Questions

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