Description
This No-Bake Peanut Butter Pie is a creamy, indulgent dessert with a crunchy chocolate graham cracker crust, a luscious peanut butter and cream cheese filling, topped with Cool Whip and Heath Bar Baking Chips for an extra crunch. Perfect for peanut butter lovers, this pie combines rich and smooth textures without requiring baking the filling.
Ingredients
Scale
Crust
- 14 whole chocolate graham crackers
- 1 Tbsp light brown sugar
- 7 Tbsp unsalted butter, melted
Filling
- 1 container (8 oz) cream cheese, softened
- ¾ cup + 2 Tbsp powdered sugar
- 1 cup creamy peanut butter
- 1 cup mini semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Topping
- 1 container (8 oz) Cool Whip
- Heath Bar Baking Chips, for garnish
Instructions
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the crust.
- Prepare pan: Spray a 9-inch pie pan with nonstick cooking spray to prevent sticking.
- Make crust: Crush the chocolate graham crackers finely and combine them with the light brown sugar and melted butter. Press the mixture evenly into the bottom and up the sides of the pie pan to form the crust. Bake for 12 minutes, then remove and allow to cool completely.
- Prepare filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and creamy peanut butter together until smooth and well combined. Stir in mini semi-sweet chocolate chips.
- Whip cream: In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Assemble pie: Spread the peanut butter filling evenly into the cooled crust. Refrigerate the pie for at least 2 hours to set.
- Add topping: Before serving, spread the Cool Whip over the top of the pie and garnish generously with Heath Bar Baking Chips for added texture and flavor.
Notes
- For a firmer crust, allow the baked crust to cool completely before adding the filling.
- Use full-fat cream cheese for the creamiest texture.
- You can replace Cool Whip with freshly whipped cream if preferred.
- Store the pie covered in the refrigerator for up to 3 days.
