No Bake Peanut Butter Pie with Chocolate Cookie Crust

angled photo of peanut butter pie with whipped cream and chopped peanut butter cups on top with glass of milk and stack of plates behind and bowl of peanut butter cups

No Bake Peanut Butter Pie with Chocolate Cookie Crust

This Peanut Butter Pie with Chocolate Cookie Crust is not only super simple to make, but requires minimal ingredients and is entirely NO BAKE! Every bite is creamy, peanut-y, chocolate-y, and tastes just like an extra large peanut butter cup. SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 20

Freezing Time: 2

Total Time: 2 20

Servings:

Calories: 688kcal

Ingredients

Chocolate Cookie Crust

25 chocolate sandwich cookies
6 Tablespoons salted butter, melted

Chantilly Cream

1 cup heavy cream, cold
1 Tablespoon powdered sugar
½ teaspoon vanilla extract

Pie

1 cup cream cheese, room temperature
1 cup peanut butter
1 cup powdered sugar, sifted
½ cup milk
All of the Chantilly cream

Instructions

Crust

Place cookies in bowl of food processor.
Process to fine crumbs.
Add butter.
Process until thoroughly mixed.
Turn into 10-inch pie plate.
Press firmly across bottom and up sides.
Set aside.

Chantilly Cream

Combine cream, powdered sugar, and vanilla in a medium bowl.
Beat with an electric mixer to stiff peaks.
Refrigerate until ready to use.

Pie

Beat cream cheese and peanut butter with an electric mixer until creamy, 2-3 minutes.
Add powdered sugar.
Mix until smooth.
Stir in milk.
With a rubber spatula, fold peanut butter mixture into Chantilly cream.
Spoon into prepared pie crust.
Freeze.

Notes

Substitutions:

You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
Store-bought whipped cream like cool whip can be used instead of chantilly cream.
To make this recipe dairy free, you can use a dairy free cream cheese and a dairy free whipped cream.

Expert Tips:

Don't leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
You can freeze the cookie crust before adding the filling for a more stable crust.
The peanut butter filling needs to be smooth with no lumps of powdered sugar!
Gently fold the peanut butter filling into the chantilly cream. Don't mix or beat! You don't want to deflate it.
Use your favorite creamy peanut butter for this recipe.
To press the cookie crust to the pan, it's best to use a glass or a measuring cup.

Nutrition