This No-Bake Peanut Butter Pie comes together effortlessly with mousse-like peanut butter filling and honey and salt-seasoned whipped cream.
Prep Time45 minutesmins
Total Time3 hourshrs
Course: Dessert
Cuisine: American
Keyword: no-bake, peanut butter pie
Servings: 8
Ingredients
For the Chocolate Cookie Crust
2cupschocolate wafer cookie crumbs
5tablespoonunsalted buttermelted
For the Peanut Butter Pie Filling
8ouncescream cheesesoftened
1cupcreamy peanut butter
1cupheavy creamdivided
1cupconfectioners' sugar
2teasvanilla extract
For the Salted Honey Whipped Cream
1 ½cupsheavy cream
5tablespoonhoney
½teaskosher saltor to taste
Instructions
To Make the Chocolate Cookie Crust
Place the cookie crumbs and butter in a mixing bowl. Toss to combine and until the cookies are evenly moistened. Tip the mixture into a 9-inch pie tin (or tart pan, with a removable bottom) and press evenly into the sides and bottom of the pan. Use the bottom of a drinking glass or flat measuring cup to make sure the bottom is flat and the sides/corners are packed in tight. Place in the refrigerator.
To Make the Peanut Butter Pie Filling
In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer), mix together the cream cheese and peanut butter on medium speed until smooth. Add in 2 tablespoons of heavy cream, sugar, and vanilla. Mix until combined.
In a clean bowl, whisk the heavy cream on medium-high speed until medium peaks form. Fold the whipped cream into the peanut butter mixture until combined.
Spoon the peanut butter pie filling into the chocolate cookie crust. Spread the top of the filling with the back of a spoon or offset spatula until smooth. Place the pie in the refrigerator as you prepare the whipped cream.
To Make the Salted Honey Whipped Cream
In a clean bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer), place the cream, honey, and salt. Whip on medium-high speed until soft peaks form. Adjust the salt according to taste and mix to combine.
Spoon the whipped cream of top of the peanut butter filling. Chill the pie in the refrigerator for at least 2 hours (preferably 4) before slicing.
Serve with a generous shower of chocolate shavings.
Notes
Store leftovers covered in the refrigerator for up to 3 days.