This almost no-bake dessert is everyone’s favorite flavor combination in a decadent, creamy pie.
Makes one 9″ pie, 12 servings
Ingredients
Crust:
18 chocolate peanut butter sandwich cookies, pulsed into crumbs
3 Tbs. salted butter, melted
Filling:
8oz. cream cheese, softened
1 cup (256g) creamy peanut butter
1 cup (120g) powdered sugar
1 1/2 tsp. vanilla extract
1 cup (250ml) heavy whipping cream
Topping:
1 cup (250ml) heavy whipping cream
3 Tbs. (37g) granulated sugar
1 tsp. vanilla extract
Melted chocolate and peanut butter, for drizzling (optional)
Chopped peanuts (optional)
Instructions
- Preheat the oven to 375° F.
- Place the cookie crumbs and melted butter in a mixing bowl. Mix with a fork until the crumbs are evenly moistened. Use slightly dampened hands to press the
mixture firmly into a 9” pie plate. - Transfer the pie plate to the middle rack of the preheated oven. Bake the crust for 10-12 minutes, until it is slightly darkened at the edges and somewhat puffy on the bottom. Remove the crust from the oven and set it aside to cool.
- Beat the cream cheese and peanut butter with a hand mixer on medium-high speed for 2-3 minutes, or until completely smooth and combined. Add the powdered sugar and vanilla. Continue beating on medium-low speed, scraping down the sides of the bowl as needed, until the sugar is fully incorporated.
- In a separate bowl, beat the heavy cream on medium speed for 2-3 minutes, until it holds medium peaks. Transfer the whipped cream to the peanut butter mixture.
- Beat the mixture on the lowest speed, just until the whipped cream is combined into the peanut butter. Spoon the mixture into the cooled pie crust and even out the top with an offset spatula.
- Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight.
- Make the whipped cream within 1-2 hours of serving the pie. Place the heavy cream in a mixing bowl. Beat with a hand mixer on medium-high speed for 3-4 minutes, or until soft peaks form. Add the sugar and vanilla, and continue beating for about a minute longer, just until the cream holds stiff peaks.
- Remove the pie from the refrigerator and discard the plastic wrap. Pipe or spoon the whipped cream onto the pie, leaving a 1/4” border between the crust and the cream. Drizzle with melted chocolate and peanut butter, and sprinkle with chopped peanuts, if desired. Serve immediately, or refrigerate.
