why make this recipe
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a delightful treat that is sure to please anyone who loves the combination of peanut butter and chocolate. This pie is perfect for hot days when you don’t want to turn on the oven. It’s simple to prepare, requires minimal cooking skills, and is a fantastic dessert for family get-togethers or parties. The creamy peanut butter filling combined with fluffy chocolate whipped cream creates a rich taste that is hard to resist.
how to make No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
Ingredients:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 1/2 cup chocolate syrup
- 1 pre-made graham cracker pie crust
- Chocolate shavings or crushed peanuts for garnish (optional)
Directions:
- In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined.
- In another bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the mixture into the pre-made graham cracker pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, whip the heavy cream with chocolate syrup until peaks form and spread it on top of the pie.
- Garnish with chocolate shavings or crushed peanuts if desired.
- Slice and enjoy your delicious no-bake pie!
how to serve No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
Serve the pie chilled for the best flavor and texture. You can slice the pie into wedges and place them on individual dessert plates. This pie pairs wonderfully with a scoop of vanilla ice cream or a drizzle of additional chocolate syrup for extra sweetness.
how to store No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It should be consumed within a week to ensure freshness. If you want to keep it longer, you can freeze it, but be aware that the texture may change slightly upon thawing.
tips to make No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
- Make sure your cream cheese is softened to room temperature to ensure a smooth mixture without lumps.
- For added flavor, you can mix in a pinch of salt or a small amount of melted chocolate into the filling.
- Use a good quality chocolate syrup for the best taste in the whipped cream topping.
variation
You can switch up the flavors by using crunchy peanut butter instead of creamy for added texture or try a different crust, such as Oreo or chocolate cookie crust, for a chocolate lover’s dream.
FAQs
Can I make this pie ahead of time?
Yes! This pie can be made a day in advance and stored in the refrigerator until you’re ready to serve it.
Can I use natural peanut butter for this recipe?
You can, but it may change the texture. Natural peanut butter can be oilier and may require adjustments to the powdered sugar to maintain the desired consistency.
What if I don’t like chocolate?
You can skip the chocolate whipped cream and top the pie with plain whipped cream or even a layer of fruit, like sliced bananas or strawberries, for a different flavor.
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
Ingredients
Pie Filling
- 8 oz cream cheese, softened Make sure cream cheese is softened to room temperature.
- 1 cup creamy peanut butter For a different texture, you can use crunchy peanut butter.
- 1 cup powdered sugar Adjust amount if using natural peanut butter.
- 1 tsp vanilla extract
Topping
- 1 1/2 cups heavy cream Beat until stiff peaks form.
- 1/2 cup chocolate syrup Use a good quality chocolate syrup for best taste.
Crust
- 1 pre-made graham cracker pie crust Can substitute with Oreo or chocolate cookie crust for variations.
Garnish (optional)
- Chocolate shavings or crushed peanuts For added decoration.
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined.
- In another bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the mixture into the pre-made graham cracker pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
Topping
- Before serving, whip the heavy cream with chocolate syrup until peaks form and spread it on top of the pie.
- Garnish with chocolate shavings or crushed peanuts if desired.
Serving
- Slice and serve chilled for the best flavor and texture.
- This pie pairs wonderfully with a scoop of vanilla ice cream or a drizzle of additional chocolate syrup.