Salted Honey No-Bake Peanut Butter Pie
This No-Bake Peanut Butter Pie comes together effortlessly with mousse-like peanut butter filling and honey and salt-seasoned whipped cream.
Servings: 8
Ingredients
For the Chocolate Cookie Crust
- 2 cups chocolate wafer cookie crumbs
- 5 tablespoon unsalted butter melted
For the Peanut Butter Pie Filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup heavy cream divided
- 1 cup confectioners' sugar
- 2 teas vanilla extract
For the Salted Honey Whipped Cream
- 1 ½ cups heavy cream
- 5 tablespoon honey
- ½ teas kosher salt or 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.