No-Bake Peanut Butter Pie
There’s something so comforting about a no-bake dessert, especially when it’s a luscious peanut butter pie. The moment you take a bite, it feels like a warm hug from a friend. This recipe is not only quick and easy to whip up, but it also brings back memories of family gatherings and summer barbecues.
Equipment
- Medium bowl
- 9-inch Pie Pan
- Large mixing bowl
- Spatula
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs providing that delightful crunch
- 0.5 cup unsalted butter melted
For the Filling
- 1 cup creamy peanut butter the star of the show
- 1 cup powdered sugar adds sweetness
- 1 cup heavy whipping cream for light and fluffy texture
- 1 teaspoon vanilla extract enhances flavor
- 0.25 cup chocolate syrup for drizzling, optional
Optional Garnish
- Chopped peanuts for garnish, optional
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Step 2: Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Refrigerate for 10 minutes to set.
- Step 3: In a large mixing bowl, combine the peanut butter and powdered sugar. Mix until smooth and well combined.
- Step 4: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Step 5: Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Step 6: Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula.
- Step 7: Refrigerate the pie for at least 4 hours or until set.
- Step 8: Before serving, drizzle chocolate syrup on top and garnish with chopped peanuts, if desired. Slice and enjoy.
Notes
Store any leftovers in the refrigerator, covered, for up to 3 days. If you want to keep it longer, you can freeze the pie for up to a month. Just be sure to wrap it tightly to prevent freezer burn.