Description
This no bake peanut butter pie is light and airy, yet so rich and creamy! The filling has the silkiest consistency, and it’s bursting with lots of peanut butter flavor. A few secret ingredients and essential baking tips make this the most life-changing peanut butter pie you’ll ever have!
Ingredients
Crust
- 24 Oreos (regular or gluten free) or 20 Nutter Butters, finely ground
- 5 tbsp unsalted butter, melted
Peanut Butter Pie Filling
- 2 cups (480g) heavy whipping cream
- 3/4 cup (83g) powdered sugar, plus 2 tbsp (divided)
- 8 ounces full fat cream cheese, room temp
- 1 1/4 cups (325g) creamy peanut butter, like Jif or Skippy
- 1/4 cup (80g) sweetened condensed milk
- 1 tsp vanilla extract
- Honey roasted peanuts, finely chopped for topping (or crushed cookies)
Instructions
Crust
- Whether you’re using Oreos or Nutter Butters, mix the ground cookies with the melted butter and press into a standard pie dish. Chill in the refrigerator.
Peanut Butter Pie Filling
- In a large bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream and 2 tablespoons of powdered sugar on high speed until you reach soft peaks (do not over whip).
- Scoop the whipped cream into a separate bowl. Do not clean the mixing bowl. Just add the cream cheese and remaining ¾ cup powdered sugar to the bowl and mix until smooth.
- Then mix in the peanut butter until smooth, followed by the sweetened condensed milk and vanilla.
- Scoop half of the whipped cream into the peanut butter mixture and fold to combine. It will look wrong until it looks right – light and smooth.
- Spread the filling into the chilled pie crust and top with the whipped cream. Sprinkle the peanuts on top and chill for at least 2 hours or overnight.
- Now slice and dig in!
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
