Luscious Peanut Butter Filling (Printable)

Creamy peanut butter filling with chocolate cookie crust, chilled to perfection for a luscious treat.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (such as Oreos), finely crushed
02 - 4 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar, sifted
06 - 1 cup heavy cream, cold
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Topping (optional)

09 - 1/4 cup heavy cream
10 - 1/3 cup semi-sweet chocolate chips
11 - Roasted peanuts or chocolate shavings, for garnish

# How-To Steps:

01 - In a medium bowl, combine the crushed chocolate cookies with melted butter until evenly mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
02 - In a large bowl, beat the peanut butter, softened cream cheese, powdered sugar, vanilla extract, and salt until the mixture is smooth and creamy.
03 - In a separate bowl, whip the cold heavy cream until stiff peaks form.
04 - Fold the whipped cream gently into the peanut butter mixture until fully incorporated and light.
05 - Spread the filling evenly over the chilled crust, smoothing the surface with a spatula.
06 - Heat 1/4 cup heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Let sit for one minute, then stir until smooth. Drizzle the chocolate topping over the pie.
07 - Sprinkle roasted peanuts or chocolate shavings over the topping, if desired.
08 - Refrigerate the pie for at least 4 hours until firm. Slice and serve chilled.

# Expert Suggestions:

01 -
  • No oven required, just a mixer and a refrigerator, which means you can make this while dinner is still cooking.
  • The no-bake approach means zero stress about timing or temperature, perfect for when you want dessert without the fuss.
  • It actually tastes better the day after chilling, so you can prepare it ahead and impress people without last-minute scrambling.
02 -
  • Use creamy peanut butter, not natural, because natural peanut butter's loose texture will make your filling separate and weep liquid after a few hours in the fridge.
  • Your cream cheese must be genuinely softened to room temperature or you'll end up with lumps that no amount of beating will fix, so take it out of the fridge a good hour before you start.
  • The cold heavy cream is absolutely essential; if your cream isn't cold enough, it won't whip to stiff peaks and your filling won't have that airy quality that makes this pie so special.
03 -
  • Let the pie sit at room temperature for ten minutes before slicing; it'll be creamy and delicious instead of rock hard, and your slices will look intentional instead of crumbly.
  • If you want to get fancy, reserve a bit of the filling before folding in the whipped cream and pipe a border around the top before adding the ganache for a bakery-level presentation.
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