No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

Introduction

This no-bake peanut butter pie with chocolate whipped cream is a creamy, rich dessert perfect for warm days or when you want to skip the oven. The combination of smooth peanut butter filling and light chocolate topping creates a delightful treat that’s easy to prepare and sure to impress.

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: Place the pre-made graham cracker crust into a pie dish and press it firmly. Chill it in the refrigerator to set while preparing the filling.
2. Step 2: In a mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and well combined. Gradually add the powdered sugar and mix thoroughly.
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 evenly. Place the pie back in the fridge to chill while you prepare the chocolate whipped cream topping.
5. Step 5: For the topping, beat the remaining heavy cream with cocoa powder and a small amount of powdered sugar until stiff peaks form. Spread this chocolate whipped cream over the peanut butter filling.
6. Step 6: Chill the pie for at least two hours before serving to allow it to fully set and develop flavor.

Tips & Variations

• For extra texture, fold in chopped peanuts or chopped chocolate chips into the peanut butter filling before chilling.
• Use crunchy peanut butter instead of creamy for a nutty bite.
• If you prefer a sweeter topping, add a tablespoon of powdered sugar when whipping the chocolate cream.
• For a richer chocolate flavor, melt the semi-sweet chocolate chips and drizzle over the chocolate whipped cream before chilling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Because it contains dairy, it’s best enjoyed within this time frame. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the entire pie a day in advance and keep it refrigerated. Just make sure it’s well covered to prevent the whipped cream from absorbing fridge odors.

Can I use a homemade crust instead of a pre-made one?

Absolutely. A homemade graham cracker crust or even a cookie crust works great. Just press it firmly into your pie dish and chill before adding the filling.

No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe

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★★★★★

4.7 from 94 reviews

• Author: Olivia
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x

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Description

This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a creamy, decadent dessert that combines the rich flavors of peanut butter and chocolate without needing to turn on the oven. Featuring a pre-made graham cracker crust filled with a smooth peanut butter and cream cheese mixture, topped with a luscious chocolate-infused whipped cream, this pie is perfect for quick gatherings or satisfying a sweet tooth with minimal effort.

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Ingredients

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Crust

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

Filling

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

Chocolate Whipped Cream Topping

• 1/2 cup heavy whipping cream (remaining heavy cream)
• 2 tbsp cocoa powder
• 1 cup powdered sugar (used partially in filling and partially in topping as needed)
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Prepare the Crust: Place the pre-made graham cracker crust on a pie dish and press down gently to ensure it is evenly packed. Chill the crust in the refrigerator to set while preparing the filling.
2. Make the Peanut Butter Filling: In a mixing bowl, beat together the softened cream cheese and creamy peanut butter until the mixture is smooth and uniform. Gradually add in the powdered sugar and continue beating until fully incorporated and creamy.
3. Whip and Fold Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half of this whipped cream into the peanut butter and cream cheese mixture to lighten the filling while maintaining a fluffy texture.
4. Fill the Crust: Pour the peanut butter filling into the chilled graham cracker crust and spread it evenly. Return the pie to the refrigerator to chill further while preparing the chocolate whipped cream topping.
5. Prepare the Chocolate Whipped Cream Topping: Beat the remaining heavy cream with the cocoa powder and powdered sugar until stiff peaks form. This creates a rich and chocolatey whipped cream. Spread this topping evenly over the settled peanut butter filling.
6. Chill Before Serving: Refrigerate the pie for at least two hours to allow it to fully set. This ensures the flavors meld perfectly and the pie slices cleanly. Serve chilled.

Notes

• Ensure the cream cheese is well softened for a smooth filling.
• Be careful not to overwhip the heavy cream to avoid butter formation.
• The chocolate chips can be melted and drizzled over the top as an optional garnish for added texture and flavor.
• This pie must be kept refrigerated and is best consumed within 2-3 days.
• For a crunchy contrast, sprinkle chopped peanuts on top before chilling.

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

Keywords: no-bake peanut butter pie, chocolate whipped cream pie, easy dessert, no-bake pie, peanut butter dessert, creamy pie