Peanut Butter Pie Oh My
Indulge in the creamy, dreamy decadence of "Peanut Butter Pie Oh My," a no-bake dessert that’s as effortless to make as it is irresistible to eat. This pie features a buttery graham cracker crust that’s the perfect balance of sweet and crunch, filled with a luscious peanut butter cream made from silky cream cheese, smooth peanut butter, and freshly whipped cream. Topped with a dollop of fluffy whipped cream and a sprinkling of mini chocolate chips or chopped peanuts for a touch of texture, this dessert is a show-stopper for peanut butter lovers. With only 25 minutes of prep time and no oven required, it’s the ultimate treat for any occasion—summer picnics, holiday gatherings, or a cozy night in. Creamy peanut butter filling, no-bake convenience, and customizable toppings make this recipe a must-try for anyone with a sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 1 cup Peanut butter (creamy, not natural)
- 1.25 cups Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (for topping)
- 0.5 cup Mini chocolate chips or chopped peanuts (optional garnish)
Instructions
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a spoon or the bottom of a glass to press it down evenly. Chill in the refrigerator for at least 20 minutes while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and peanut butter together using a hand or stand mixer until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar to the peanut butter mixture, beating on low speed to avoid mess, then increasing to medium speed until fully incorporated.
In a separate bowl, whip the heavy whipping cream and vanilla extract with a mixer on high speed until stiff peaks form. This usually takes about 3 to 5 minutes.
Gently fold the whipped cream into the peanut butter mixture using a spatula. Ensure that the mixture is fully combined but maintain the light and airy texture.
Spoon the peanut butter filling into the prepared pie crust, smoothing out the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream and sprinkle with mini chocolate chips or chopped peanuts, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.7 g | 612% | |
| Saturated Fat | 241.8 g | 1209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 467.7 g | 170% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 310.8 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
