No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

Introduction

This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a rich and creamy dessert that’s perfect for any occasion. Combining the smooth flavors of peanut butter and chocolate, it’s easy to make and sure to impress your guests.

Ingredients

• 1 pre-made graham cracker crust (9-inch)
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 2 tbsp cocoa powder
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Press the pre-made graham cracker crust firmly into a pie dish. Place it in the fridge to chill while you prepare the filling.
2. Step 2: In a mixing bowl, beat together the softened cream cheese and peanut butter until smooth and well combined. Gradually add the powdered sugar and mix until fully incorporated.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture to lighten the filling.
4. Step 4: Pour the peanut butter filling into the chilled crust and spread it evenly. Return the pie to the fridge to chill while you prepare the chocolate topping.
5. Step 5: To make the chocolate whipped cream, beat the remaining heavy cream with cocoa powder and additional powdered sugar until stiff peaks form. Spread the chocolate cream evenly over the peanut butter filling.
6. Step 6: Chill the pie for at least two hours before serving to allow the flavors to meld and the filling to set.

Tips & Variations

• For extra texture, sprinkle chopped peanuts or chocolate chips on top before chilling.
• Use crunchy peanut butter for added bite and flavor contrast.
• If you prefer a sweeter topping, add a bit more powdered sugar to the chocolate whipped cream.
• For a gluten-free version, ensure the graham cracker crust is gluten-free or use a nut-based crust.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, it’s best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day ahead and kept refrigerated. This allows the flavors to develop and the filling to firm up nicely.

Can I substitute peanut butter with another nut butter?

Absolutely. Almond butter or cashew butter can be used as alternatives, but the flavor of the pie will change accordingly.

No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

---

★★★★★

4.8 from 74 reviews

• Author: Victor
• Total Time: 2 hours 15 minutes (includes chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This no-bake peanut butter pie with chocolate whipped cream is a rich and creamy dessert featuring a smooth peanut butter filling nestled in a graham cracker crust, topped with decadent chocolate-flavored whipped cream. Perfect for indulgent gatherings without the need for an oven, this pie combines classic flavors with easy preparation.

---

Ingredients

Scale 1x2x3x

Crust

• 1 pre-made graham cracker crust (9-inch)

Peanut Butter Filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup heavy whipping cream (for folding in filling)

Chocolate Whipped Cream Topping

• 1/2 cup heavy whipping cream (remaining half)
• 2 tbsp cocoa powder
• 1 tbsp powdered sugar (for the topping whipped cream)
• 1/2 cup semi-sweet chocolate chips (optional for garnish or melting)

---

Instructions

1. Prepare the crust: Press the pre-made graham cracker crust firmly into a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling, ensuring it sets properly.
2. Make the peanut butter filling: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and fully combined. Gradually add in the powdered sugar, mixing thoroughly to create a sweet, velvety filling.
3. Whip the heavy cream: In a separate chilled bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form. Gently fold half of this whipped cream into the peanut butter mixture, incorporating it carefully to maintain the light texture.
4. Assemble the pie: Pour the peanut butter filling into the chilled graham cracker crust. Spread it evenly with a spatula. Return the pie to the refrigerator to chill while preparing the topping, allowing the filling to set.
5. Prepare the chocolate whipped cream topping: In a clean bowl, beat the remaining 1/2 cup of heavy cream with cocoa powder and powdered sugar until stiff peaks form. Spread this chocolate whipped cream evenly over the chilled peanut butter filling layer.
6. Chill and serve: Place the fully assembled pie back into the refrigerator and chill for at least two hours before serving. Optionally, garnish the pie with semi-sweet chocolate chips melted or sprinkled on top for added texture and flavor.

Notes

• For a firmer pie, chill overnight before serving.
• You can substitute the pre-made graham cracker crust with a homemade crust if preferred.
• Ensure the cream cheese is fully softened for a smooth filling.
• Use chilled bowls and beaters for whipping cream to achieve the best volume.
• Optionally, melt the chocolate chips and drizzle over the chocolate whipped cream for a decorative topping.
• This pie is best served chilled and enjoyed within 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no-bake pie, peanut butter pie, chocolate whipped cream, graham cracker crust, creamy dessert, easy pie recipe