Oh my gosh, you HAVE to try this Peanut Butter Cream Pie! Seriously, if you’re a peanut butter lover (and who isn’t, really?), this is going to be your new obsession. It’s got this unbelievably smooth, rich peanut butter filling nestled in a perfectly crumbly chocolate cookie crust. The contrast is just… *chef’s kiss*.

And the best part? It’s ridiculously easy to make. We’re talking minimal effort for maximum deliciousness. No baking required for the filling, which is a total win in my book, especially when the craving hits hard (which, let’s be honest, is often with this pie!).

I first whipped this up for a potluck years ago, and it disappeared in about five minutes flat. People were practically fighting over the last slice! Since then, it’s been my go-to dessert whenever I need something impressive but don’t have a ton of time. It’s just pure, unadulterated comfort food in pie form. Trust me, you’re going to adore this Peanut Butter Cream Pie.

Why You’ll Love This Peanut Butter Cream Pie

Okay, so why is THIS Peanut Butter Cream Pie the one you need in your life? Let me count the ways! It’s not just another dessert; it’s a little slice of happiness that’s super easy to pull off. Here’s the lowdown on why this pie is a total winner:

It’s ridiculously easy. Seriously, if you can use a mixing bowl and a spoon, you can make this pie. No complicated steps, just pure, simple deliciousness.
That creamy, dreamy texture. The filling is like a cloud of peanut buttery goodness. Smooth, rich, and melts in your mouth.
Chocolate and peanut butter heaven. The classic combo gets a major upgrade with the crunchy chocolate cookie crust against the smooth filling. It’s perfection!
No-bake magic. Perfect for hot days or when you just don’t feel like turning on the oven. Chill time is the hardest part!
Crowd-pleaser extraordinaire. Take this to any gathering, and watch it vanish. It’s a guaranteed hit with everyone!

It’s just one of those recipes that feels special but is totally approachable. You’ll be making this Peanut Butter Cream Pie again and again, I promise!

Essential Ingredients for Peanut Butter Cream Pie

Alright, let’s talk about what you need to get this magical Peanut Butter Cream Pie happening! The beauty of this recipe is how simple the ingredients are. You probably have some of these already! We’re talking about:

1 and a half cups of finely crushed chocolate sandwich cookies (that’s about 20 cookies, give or take a few!)
A quarter cup of melted butter
One 8-ounce package of cream cheese, make sure it’s softened! Leave it out on the counter for a bit.
One cup of confectioners’ sugar (also called powdered sugar)
One cup of milk
One 12-ounce container of frozen whipped topping, totally thawed
And of course, one cup of creamy peanut butter!

See? Nothing too fancy, just good stuff that comes together to make something amazing.

Ingredient Notes and Substitutions for Your Peanut Butter Cream Pie

So, while the list above is pretty straightforward, I’ve got a couple of little notes and swap ideas for you to make this Peanut Butter Cream Pie just how you like it! First off, for the cookies, you can totally use another kind if you prefer – vanilla cookies are great too, but the chocolate is my personal favorite here. And feel free to use crunchy peanut butter if you like little nutty bits in your pie! Just make sure whatever you use is creamy style for the filling itself.

If you don’t have whipped topping, you could try making your own whipped cream, but the frozen stuff really gives it that perfect fluffy texture that holds up well. Just be sure it’s fully thawed before you fold it in!

Equipment Needed for This Peanut Butter Cream Pie

Good news! You don’t need a ton of fancy gadgets to make this Peanut Butter Cream Pie. You probably have everything you need right in your kitchen! Here’s what you’ll want to grab:

A good-sized mixing bowl (or two!)
An electric mixer (a hand mixer or stand mixer works great)
A rubber spatula or spoon for folding
A 9-inch pie plate
Something to crush the cookies with (a food processor is fastest, but a Ziploc bag and a rolling pin work perfectly too!)

That’s it! See? Super simple. Now let’s get mixing!

Step-by-Step How to Prepare Peanut Butter Cream Pie

Okay, deep breaths! Making this Peanut Butter Cream Pie is seriously simple, I promise. Just follow these steps, and you’ll have a showstopper pie in no time (well, plus chilling time!).

Make the crust: First things first, get those chocolate cookies crushed up nice and fine. You can pop them in a food processor or put them in a baggie and whack ’em with a rolling pin – it’s kind of therapeutic! Mix those crumbs with your melted butter. Now, press that mixture firmly into the bottom and up the sides of your 9-inch pie plate. Get it nice and even. Pop that whole thing in the freezer for about 10 minutes. This helps the crust set up beautifully.
Whip the base: While your crust is chilling, grab a big bowl and your electric mixer. Beat together the softened cream cheese and confectioners’ sugar until it’s super smooth. No lumps allowed!
Add the milk: Slowly pour in the milk while you keep beating. Keep going until that mixture is silky smooth.
Fold in the fluff: Gently fold in the thawed whipped topping. Be careful not to overmix here; you want to keep it light and airy!
Layer one: Spread about half of this creamy mixture into your chilled cookie crust. Get it all the way to the edges.
Peanut butter power: In a separate bowl, take the *remaining* cream cheese mixture and mix it really well with the creamy peanut butter. Beat it until it’s perfectly smooth and totally combined.
Layer two: Carefully spread this peanut butter layer over the first layer in the pie crust. Try to make it even.
The hardest part: Now, cover that beautiful pie with plastic wrap and pop it in the refrigerator. It needs to chill for at least 4 hours. This is crucial for the pie to set up properly so it slices nicely. I know, I know, waiting is tough, but it’s SO worth it!

And that’s it! See? Not scary at all. Just a few simple steps to peanut butter pie perfection.

Tips for Making the Perfect Peanut Butter Cream Pie

Want to make sure your Peanut Butter Cream Pie turns out absolutely perfect every single time? Here are a few little tricks I’ve learned along the way! Make *sure* your cream cheese is truly softened. Like, leave it out for an hour or two. This makes it so much easier to beat smooth. When you’re folding in the whipped topping, be gentle! You don’t want to deflate all that lovely airiness.

Don’t skip that chilling time! Seriously, 4 hours is the minimum, and overnight is even better if you can swing it. It makes a huge difference in how well the pie holds its shape when you slice it. And honestly, the flavors just get better as it chills in the fridge. Patience is key here!

Serving Suggestions for Peanut Butter Cream Pie

Okay, the pie is chilled, it’s set, and it’s time for the best
part – eating! This Peanut Butter Cream Pie is honestly amazing
all on its own, but you can totally jazz it up if you want! A
little drizzle of chocolate syrup over the top is always a good
idea, it just amps up that chocolate-peanut butter vibe. Or, if
you love a little crunch, sprinkle some chopped peanuts over each
slice right before you serve it. A dollop of extra whipped cream?
Never a bad call! Enjoy!

Storage and Reheating Your Peanut Butter Cream Pie

Okay, so you’ve somehow managed to have leftover Peanut Butter Cream Pie (impressive!). The best way to keep it fresh is to cover it tightly with plastic wrap or pop it in an airtight container and keep it in the refrigerator. It’ll stay good for about 3-4 days, though I doubt it’ll last that long! Since this is a no-bake cream pie, you definitely don’t want to reheat it – just pull it straight from the fridge and enjoy that cold, creamy deliciousness!

Frequently Asked Questions About Peanut Butter Cream Pie

Got questions about making this amazing Peanut Butter Cream Pie? Don’t worry, I’ve got answers! Here are a few things people often ask about this recipe:

Is this a no-bake Peanut Butter Cream Pie?

Yes, it absolutely is! The filling for this Peanut Butter Cream Pie requires zero baking. The only part that sees any heat is melting the butter for the crust. You just mix, layer, and chill. Super easy!

Can I use a different type of crust for my Peanut Butter Cream Pie?

Totally! While the chocolate cookie crust is a classic and my personal favorite for this Peanut Butter Cream Pie, you could definitely use a graham cracker crust if that’s what you prefer or have on hand. Just follow the same method: crush the crackers, mix with melted butter, press into the pan, and give it a quick chill.

How long does Peanut Butter Cream Pie last in the refrigerator?

If you manage to have any leftover (a big IF!), this Peanut Butter Cream Pie will keep well in the refrigerator for about 3 to 4 days. Just make sure it’s covered tightly with plastic wrap or in an airtight container to keep it fresh and prevent it from picking up any fridge smells.

Estimated Nutritional Information

Okay, so here’s the deal with the nutrition stuff for this Peanut Butter Cream Pie. Because everyone uses slightly different brands of ingredients (and let’s be honest, I’m more focused on the *deliciousness* than the exact numbers!), I can’t give you super precise nutritional information like calories or sugar content per slice. Think of this pie as a treat to be enjoyed! Just know that it’s rich, it’s creamy, and it’s packed with all the good stuff that makes a dessert amazing. Nutritional values can really vary depending on the specific types of cookies, peanut butter, and whipped topping you use. So, enjoy your slice, savor every bite, and don’t stress too much about the stats here!

Enjoy your Homemade Peanut Butter Cream Pie

Well, there you have it! My go-to, ridiculously easy, utterly delicious Peanut Butter Cream Pie. I really hope you give this recipe a try; it’s a guaranteed mood booster. Whip it up for a party, a weeknight treat, or just because! Let me know in the comments how yours turns out and if you added any fun toppings. Happy pie making!

Amazing 1-Bowl Peanut Butter Cream Pie

Author: goforecipes.com
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x

Print Recipe

Description

A rich and creamy peanut butter pie with a chocolate cookie crust.

Ingredients

Scale

1 1/2 cups finely crushed chocolate sandwich cookies (about 20 cookies)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1 cup creamy peanut butter

Instructions

Mix together the crushed cookies and melted butter. Press into the bottom of a 9-inch pie plate. Freeze for 10 minutes.
In a large bowl, beat together the cream cheese and confectioners’ sugar until smooth.
Gradually beat in the milk until smooth.
Fold in the thawed whipped topping.
Spread half of the cream cheese mixture into the prepared crust.
In a separate bowl, mix the remaining cream cheese mixture with the peanut butter until smooth.
Spread the peanut butter mixture over the layer in the pie crust.
Chill for at least 4 hours before serving.

Notes

For an extra touch, drizzle with chocolate syrup or sprinkle with chopped peanuts before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Keywords: Peanut Butter Pie, Cream Pie, Chocolate Cookie Crust