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Creamy No-Bake Loaded Peanut Butter Pie

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A rich, smooth, and indulgent no-bake peanut butter pie with a crunchy crust and loaded topping, perfect for quick and easy dessert cravings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full crackers, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups heavy whipping cream, cold
  • ½ cup chopped roasted peanuts
  • ¼ cup mini chocolate chips
  • Optional: drizzle of melted chocolate or peanut butter for garnish

Instructions

  1. Prepare the crust (10 minutes): Crush graham crackers finely using a food processor or place them in a sealed plastic bag and crush with a rolling pin. In a medium bowl, combine the crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand. Press evenly into the bottom and up the sides of your pie pan. Use the bottom of a glass to press firmly. Place crust in the fridge to chill and set while you make the filling.
  2. Make the filling (15 minutes): In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy with an electric mixer on medium speed. Add the powdered sugar and vanilla extract and mix until combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes). Gently fold the whipped cream into the peanut butter mixture in three additions, being careful not to deflate the cream. The filling should be light, fluffy, and spreadab…
  3. Assemble the pie (5 minutes): Remove the crust from the fridge and spread the filling evenly over it. Smooth the top with a spatula. Sprinkle the chopped peanuts and mini chocolate chips generously over the pie. Add an optional drizzle of melted chocolate or peanut butter if desired.
  4. Chill (at least 4 hours or overnight): Cover the pie with plastic wrap and place in the fridge. This step is key for the filling to set properly. The crust will stay crisp and the filling will slice cleanly. If in a hurry, 2 hours is the bare minimum.

Notes

For gluten-free, substitute graham cracker crumbs with gluten-free cookies or almond flour. For dairy-free, use coconut cream instead of heavy cream and a dairy-free cream cheese alternative. Press crust firmly to avoid crumbling. Chill pie at least 4 hours for best slicing. Use a warm knife for clean cuts. Overmixing whipped cream can make filling dense; fold gently.

Nutrition

Keywords: peanut butter pie, no-bake pie, creamy dessert, easy dessert, peanut butter dessert, no oven dessert, quick pie, loaded peanut butter pie

Find it online: https://tastytuck.com/creamy-no-bake-loaded-peanut-butter-pie-recipe-easy-step-by-step-guide/