No-Bake Peanut Butter Lover's Pie
This irresistible Peanut Butter Pie is a true peanut butter lover's delight! The buttery Nutter Butter cookie crust provides the perfect base for the creamy and fluffy peanut butter mousse filling. Topped with a dollop of freshly whipped cream and a sprinkle of chopped peanuts, this dessert is a decadent treat that will surely satisfy your sweet cravings. Perfect for any occasion, this Peanut Butter Pie is a crowd-pleaser that will leave everyone asking for seconds.
— Constant Cookbook
Ingredients
- :
- 24 Nutter Butter cookies, crushed
- 4 tablespoons salted butter, melted
- :
- 6 ounces cream cheese, at room temperature
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
- 3 tablespoons + ¾ cup heavy cream, divided
- :
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chopped peanuts, for garnish
Instructions
- Make the Crust: Combine the crushed Nutter Butter cookies and the melted butter until evenly moistened, and then press into a 9-inch pie pan. Place in the freezer while you prepare the filling.
- Make the Filling: Using an electric mixer with a whisk attachment, beat the cream cheese, peanut butter, powdered sugar and 3 tablespoons of the heavy cream on low speed to combine, about 1 minute. Increase the speed to medium-high and whip until fluffy, about 1 additional minute. Transfer the mixture to a large bowl; set aside.
- In the empty mixing bowl, add the remaining ¾ cup heavy cream and whip on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Stir one-third of the whipped cream into the peanut butter mixture with a rubber spatula. Then add the remaining whipped cream in two additions, folding gently with a rubber spatula until no white streaks remain.
- Transfer the peanut butter mousse into the prepared crust and spread into an even layer.
- For the Whipped Cream: In the empty mixing bowl, add the heavy cream, powdered sugar and vanilla extract, and mix on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Spread evenly over the peanut butter filling, cover with plastic wrap and refrigerate until set, at least 2 hours. When ready to serve, garnish with peanuts. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
Prep Time
PT30M
Yield
8 servings
Nutrition
- Calories: 565 kcal
- Carbohydrate Content: 39 g
- Protein Content: 9 g
- Fat Content: 42 g
- Saturated Fat Content: 18 g
- Cholesterol Content: 82 mg
- Sodium Content: 397 mg
- Fiber Content: 1 g
- Sugar Content: 20 g
- Serving Size: 1 serving
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