It was a sweltering summer afternoon, and the mere thought of turning on my oven felt like a personal betrayal. I craved something decadent, something soul-satisfyingly creamy, but my kitchen—and my motivation—needed to stay cool. That’s when I stumbled upon the blueprint for this No-Bake Peanut Butter Pie. Let me tell you, the moment that velvety filling met the chocolatey crust in my mouth, I knew I’d found a forever recipe. My kitchen smelled like a dreamy cross between a peanut butter cup and a patisserie, all without breaking a sweat. This pie isn’t just a dessert; it’s a lifesaver for hot days, busy weeks, and any time you need a hug in pie form. I’m so excited to share my tried-and-true version with you.
Ingredients
- For the Crust:
- 1 ½ cups (about 150g) chocolate graham cracker crumbs (or regular graham crackers)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- A tiny pinch of salt
- For the Filling:
- 1 cup (250g) creamy peanut butter (see my crucial tip below!)
- 8 ounces (225g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of salt
- 1 ½ cups (360ml) cold heavy whipping cream
Right off the bat, let’s talk peanut butter. I’ve tested this with both natural, stir-style peanut butter and the conventional, shelf-stable kind. Trust me, do not use the natural kind here. The oils separate and will give you a greasy, unstable filling. You want that classic, creamy, homogenized peanut butter for the perfect silky texture. For the cream cheese, full-fat is non-negotiable for richness, and truly letting it soften on the counter is a step you cannot rush. If it’s even slightly cold, you’ll get lumpy filling—I learned that the hard way!
Equipment Needed
- 9-inch pie plate
- Food processor or zip-top bag and rolling pin (for crumbs)
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
You don’t need any fancy gear for this pie, which is part of its magic. That said, an electric mixer is essential for whipping the cream and blending the filling to the right airy consistency. I use a hand mixer because I like the control. If you don’t have a food processor for the crust, no worries! Toss the graham crackers in a sturdy zip-top bag, seal it tightly, and roll a wine bottle or can over it until you have fine, even crumbs. It’s strangely therapeutic. Just make sure your mixing bowl for the cream is cold—I sometimes pop it in the freezer for 10 minutes before I start. It helps the cream whip up faster and stiffer.
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