No-Bake Peanut Butter Pie with Chocolate Whipped Cream
All three components of this pie — the crust, the filling, and the topping — are made in the food processor, meaning assembly takes just 10 minutes.
Serves8
Makes1 pie
Prep10 minutes to 15 minutes
Cook4 hours
An easy-peasy no-bake pie is one of those desserts with tremendous bang for its buck, and this peanut butter chocolate one is no exception. All three components — the crust, the filling, and the topping — are made in the food processor, meaning it’s all prepped and assembled and ready to chill in the fridge in just 10 minutes. It also means you only have one thing to clean.
A Triple-Decker Pie with Sweet and Salty Flavor
The secret to any good cookie crust? A pinch of salt, which brings out the chocolatey flavors. This particular crust is extra-thick, which emphasizes the textural contrast between the crunchy cookies and the creamy filling. You’ll pop it in the freezer to firm up as you make the filling, which tastes deeply of peanuts, with just the right balance of sweet and salty and a little tang from the cream cheese.
The chocolate whipped cream is intentionally not too sweet — perfect for a pie with a sweetened crust and filling. It’s also sturdy and long-lasting, the benefits of making it in the food processor. In fact, because the whipped cream can hold up in the fridge, you can make the entire thing up to 24 hours before you serve it.
More no-bake pies we love:
No-Bake Peanut Butter Pie with Chocolate Whipped Cream
All three components of this pie — the crust, the filling, and the topping — are made in the food processor, meaning assembly takes just 10 minutes.
Prep time 10 minutes to 15 minutes
Cook time 4 hours
Makes 1 pie
Serves 8
Nutritional Info
Ingredients
For the crust:
- 6 tablespoons
unsalted butter
- 9 ounces
crisp chocolate wafer cookies, such as Nabisco (about 42)
- 1/2 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
For the filling:
- 8 ounces
cream cheese, at room temperature
- 1 1/3 cups
creamy peanut butter, such as Skippy
- 1 cup
plus 2 tablespoons packed dark brown sugar
- 1/2 teaspoon
kosher salt
- 1 1/3 cups
cold heavy cream
- 1 tablespoon
vanilla extract
For the whipped cream and decorating:
- 2 cups
cold heavy cream
- 1/3 cup
powdered sugar
- 1/4 cup
Dutch process cocoa powder
- 1/2 teaspoon
vanilla extract
Chopped roasted, salted peanuts, for decorating
Instructions
Let 8 ounces cream cheese sit out at room temperature to soften while you make the crust.
Make the crust: Melt 6 tablespoons unsalted butter. Place 9 ounces chocolate wafer cookies (about 42) in a food processor fitted with the blade attachment. Process until finely ground. Add the butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and process until combined.
Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides. Freeze while you make the filling.
Make the filling: Wipe out the food processor. Add the cream cheese and process until smooth. Add 1 1/3 cups creamy peanut butter, 1 cup plus 2 tablespoons packed dark brown sugar, and 1/2 teaspoon kosher salt, and process until smooth. Add 1 1/3 cups cold heavy cream and 1 tablespoon vanilla extract, and process until smooth and thick.
Pour the filling into the crust, then spread it into an even layer. Refrigerate at least 4 hours or overnight.
Make the whipped cream: Place 2 cups cold heavy cream, 1/3 cup powdered sugar, 1/4 cup Dutch process cocoa powder, and 1/2 teaspoon vanilla extract in a clean food processor fitted with the blade attachment. Process until smooth and soft peaks form, 15 to 30 seconds.
Decoratively spread the whipped cream over the pie. Sprinkle with chopped roasted, salted peanuts and serve.
Recipe Notes
Make ahead: The crust can be made ahead and frozen, tightly wrapped in plastic wrap, up to 3 days. The pie can also be made all way through and refrigerated up to 1 day.
Storage: The pie will keep lightly covered in plastic wrap for up to 3 days in the refrigerator, but is best eaten within 1 day.