No Bake Peanut Butter Pie-celebrating sweets

By srumbel

You will love every bite of this smooth and creamy Peanut Butter Pie. Make it for your friends and family and watch it disappear.
from celebratingsweets.com

Ingredients

• Crust:
• 1 ½ cups graham cracker crumbs
• 3 tablespoons brown sugar
• Pinch salt
• 6 tablespoons unsalted butter melted
• Filling:
• 2 ¼ cups heavy whipping cream chilled
• 1 ⅓ cups powdered sugar divided
• ½ teaspoon pure vanilla extract
• 8 ounces cream cheese at room temperature
• 1 cup creamy peanut butter at room temperature
• Salted peanuts, graham cracker crumbs, hot fudge sauce, melted peanut butter

Preparation

Step 1

Crust:

Preheat oven to 325°F (see notes for no-bake option). Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.

Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.

Filling:

Using a hand mixer, or stand mixer, whip the heavy cream, ⅔ cup powdered sugar and vanilla until stiff peaks form. Transfer to the refrigerator.

In a separate bowl, using a hand mixer or stand mixer, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until smooth and combined. Add a little more than half (eyeball it) of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined.

Place the remaining whipped cream back in the fridge, as this will be for topping the pie. Pour the peanut butter mixture into the crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.

To serve: Top the pie with the remaining whipped cream. Sprinkle with peanuts and graham cracker crumbs. Serve with hot fudge sauce and melted peanut butter, for drizzling.

Servings 12

Recipe Notes

Notes: To make this pie no-bake, you can skip baking the crust. After pressing the crumbs into the pie plate, refrigerate the crust (without the filling) for at least 3 hours. You can also use a store bought graham cracker crust, if preferred.



I prefer baking the crust as it makes for cleaner slices.

Nutrition Facts
No Bake Peanut Butter Pie
Amount Per Serving
Calories 503 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 19g 95%
Cholesterol 96mg 32%
Sodium 247mg 10%
Potassium 221mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 21g
Protein 8g 16%
Vitamin A 21.7%
Vitamin C 0.3%
Calcium 6.9%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.