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 that’s perfect for any occasion. With its smooth peanut butter filling and luscious chocolate topping, it’s both easy to make and irresistibly delicious.
Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream (for folding)
- 1/2 cup heavy whipping cream (for topping)
- 2 tbsp cocoa powder
- 1/4 cup powdered sugar (for topping)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Press the pre-made graham cracker crust evenly into a 9-inch pie dish and place it in the refrigerator to chill while preparing the filling.
- Step 2: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually add 1 cup powdered sugar and continue mixing until fully combined.
- Step 3: In a separate chilled bowl, whip 1/2 cup heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the peanut butter mixture to lighten the filling.
- Step 4: Pour the peanut butter filling into the chilled graham cracker crust, spreading it evenly. Return the pie to the refrigerator to chill while preparing the topping.
- Step 5: In a clean bowl, beat the remaining 1/2 cup heavy whipping cream with 2 tablespoons cocoa powder and 1/4 cup powdered sugar until stiff peaks form. Carefully fold in the semi-sweet chocolate chips.
- Step 6: Spread the chocolate whipped cream mixture evenly over the peanut butter filling.
- Step 7: Place the completed pie in the refrigerator and chill for at least two hours to allow it to set properly before slicing and serving.
Tips & Variations
- Use crunchy peanut butter for added texture in the filling.
- Substitute the chocolate chips with chopped nuts for a nutty crunch.
- For a stronger chocolate flavor, sprinkle some cocoa powder on top before serving.
- If you prefer a lighter pie, try using reduced-fat cream cheese and whipped topping.
Storage
Store the pie covered in the refrigerator for up to 3 days. To reheat, serve chilled or let it sit at room temperature for 10 minutes before slicing for easier cutting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade graham cracker crust?
Yes, you can substitute the pre-made graham cracker crust with a homemade version for a fresher taste. Just ensure it’s fully cooled before filling.
How long can I keep this pie in the fridge?
The pie stays fresh in the refrigerator for up to 3 days. For best texture and flavor, consume within this timeframe.
Print
No-Bake Peanut Butter Pie with Chocolate Whipped Cream Recipe
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
Description
This No-Bake Peanut Butter Pie with Chocolate Whipped Cream is a creamy, luscious dessert combining the rich flavors of peanut butter and chocolate. Using a pre-made graham cracker crust, this easy-to-make pie requires no baking and is perfect for warm days or when you want a quick yet indulgent treat. The pie features a smooth peanut butter and cream cheese filling, topped with a decadent chocolate whipped cream loaded with semi-sweet chocolate chips for added texture.
Ingredients
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)
Chocolate Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 tbsp cocoa powder
- 1/4 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the crust: Press the pre-made graham cracker crust evenly into a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling to ensure it firms up and maintains its shape.
- Make the peanut butter filling: In a mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated, creating a sweet and rich base.
- Whip the heavy cream: In a separate chilled bowl, whip half of the heavy whipping cream until stiff peaks form. This will help lighten the peanut butter mixture, giving the filling a more airy and fluffy texture.
- Fold whipped cream into filling: Gently fold the whipped cream into the peanut butter and cream cheese mixture to incorporate air without deflating the whipped cream, resulting in a smooth, fluffy filling.
- Assemble the pie filling: 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 topping, allowing the filling to set slightly.
- Prepare the chocolate whipped cream topping: In a clean bowl, beat the remaining heavy whipping cream with cocoa powder and powdered sugar until stiff peaks form. Carefully fold in the semi-sweet chocolate chips to add a lovely chocolate crunch.
- Top the pie: Spread the chocolate whipped cream mixture evenly over the peanut butter filling, creating a smooth, decorative top layer.
- Chill before serving: Place the completed pie in the refrigerator and chill for at least two hours. This chilling step allows the pie to set properly, making it easier to slice and serve while ensuring the flavors meld beautifully.
Notes
- Use a chilled bowl when whipping cream to achieve better volume and stiffness.
- For a crunchier texture, consider adding chopped peanuts on top before serving.
- Substitute the pre-made crust with a homemade graham cracker crust if desired.
- Ensure cream cheese is softened to avoid lumps in the filling.
- This pie should be stored in the refrigerator and consumed within 2-3 days for best freshness.
- Prep Time: 20 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, easy dessert, creamy pie
