Luscious Peanut Butter Pie (Printable)

Smooth peanut butter filling on a crunchy chocolate crust, chilled to creamy perfection.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies, finely crushed
02 - 4 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar, sifted
06 - 1 cup heavy cream, cold
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Topping (optional)

09 - 1/4 cup heavy cream
10 - 1/3 cup semi-sweet chocolate chips
11 - Roasted peanuts or chocolate shavings for garnish

# How-To Steps:

01 - Combine crushed chocolate cookies with melted butter in a medium bowl. Press mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - Beat peanut butter, softened cream cheese, powdered sugar, vanilla extract, and salt in a large bowl until smooth and creamy.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks.
04 - Gently fold whipped cream into peanut butter mixture until fully incorporated and airy.
05 - Spread filling evenly over chilled crust and smooth the surface with a spatula.
06 - Heat 1/4 cup heavy cream until just simmering, pour over chocolate chips, let sit for 1 minute, then stir until smooth. Drizzle over pie.
07 - Decorate with roasted peanuts or chocolate shavings as desired.
08 - Refrigerate pie for at least 4 hours until set. Slice and serve chilled.

# Expert Advice:

01 -
  • No baking required, which means you can make this on the hottest day of the year without heating your kitchen.
  • It comes together in about twenty minutes of actual work, then you just wait for the magic to happen in the fridge.
  • The texture is somewhere between mousse and cheesecake, and it genuinely feels fancier than the effort it requires.
02 -
  • Don't skip chilling the crust before adding the filling—this prevents the butter from softening and your crust from becoming mushy.
  • Natural peanut butter really will make this weepy and loose; I learned this the hard way and had to start over.
  • Make sure your cream cheese is genuinely soft before you start mixing, or you'll end up with lumps that no amount of beating will fix.
03 -
  • If your filling seems too thick while you're folding in the cream, you went too easy on the whipping—whip it a bit more and try again.
  • A kitchen scale is your friend here because scooping powdered sugar and peanut butter by volume is wildly inaccurate.
Go Back