No-bake peanut butter pie sets in the fridge in about 4 hours, no oven needed. Make a creamy peanut butter pie with a cream cheese filling and cookie crust.
Ingredients
Crust
1 1/2 cups chocolate cookie crumbs (or graham)
5 tbsp (70g) unsalted butter, melted
Filling
8 oz (225g) cream cheese, softened
1 cup (250g) creamy no-stir peanut butter
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 1/2 cups (360ml) heavy cream, whipped (or 8 oz whipped topping)
Instructions
1
Mix the cookie crumbs and melted butter, press into a 9-inch pie plate, and chill while you make the filling.
2
Beat the cream cheese and peanut butter until completely smooth.
3
Add the powdered sugar and vanilla, and beat until combined.
4
Gently fold in the whipped cream by hand until no streaks remain.
5
Spread the filling into the chilled crust and smooth the top.
6
Chill at least 4 hours, or overnight, until firm. Top with whipped cream, chocolate drizzle, and chopped peanuts before serving.
