This cream cheese, peanut butter pie is another no-bake dessert that will satisfy your sweet tooth. It is the perfect treat filled with creamy goodness. This is also excellent if you love peanut butter. Because this is a no-bake pie, you save the hassle of turning the oven on!
INGREDIENTS
CRUST:
6 tbsp unsalted butter, melted
1/4 c. brown sugar
1 1/4 c. salted pretzels
FILLING:
1/4 c. brown sugar
1/3 c. smooth peanut butter
1/2 c. 35-percent whipping cream, whipped
1/2 c. cream cheese, softened
CHOCOLATE WHIPPED CREAM:
2 c. 35-percent whipping cream
Chocolate shavings, optional
3/4 c. roughly chopped dark chocolate
How to make No Bake Cream Cheese Peanut Butter Pie
Step 1: In a food processor, place the pretzels and blend until firm.
Step 2: Transfer the crumbs of pretzels to a big bowl. Add the brown sugar and butter. Mix well using your hands or a small spoon until combined.
Step 3: In the bottom of a pie plate, spread the mixture, covering the sides. Cover the pie plate and place it in the fridge.
Step 4: To make the filling, whisk the peanut butter, cream cheese, and brown sugar in a bowl until well blended and smooth. Fold in the whipped cream. Pour the filling into the chilled pie crust, evenly spreading it. Cover the pie again and return it to the fridge.
Step 5: To make the whipped topping, place the chocolate and whipped cream in a double boiler over medium heat. Stir well until completely melted. Then, place this in the fridge to chill, covered.
Step 6: Once the chocolate mixture has cooled down, beat the mixture using a mixer until thick and spreadable. Make sure not to overmix.
Step 7: Remove the pie from the fridge and spread the whipped chocolate topping over the filling. Garnish with chocolate shavings if desired.
Step 8: Serve this cream cheese, peanut butter pie right away or chill in the fridge first for a few hours. Slice and enjoy!
Ingredients
- CRUST:
- 6 tbsp unsalted butter, melted
- 1/4 c. brown sugar
- 1 1/4 c. salted pretzels
- FILLING:
- 1/4 c. brown sugar
- 1/3 c. smooth peanut butter
- 1/2 c. 35-percent whipping cream, whipped
- 1/2 c. cream cheese, softened
- CHOCOLATE WHIPPED CREAM:
- 2 c. 35-percent whipping cream
- Chocolate shavings, optional
- 3/4 c. roughly chopped dark chocolate
Instructions
Step 1: In a food processor, place the pretzels and blend until firm.
Step 2: Transfer the crumbs of pretzels to a big bowl. Add the brown sugar and butter. Mix well using your hands or a small spoon until combined.
Step 3: In the bottom of a pie plate, spread the mixture, covering the sides. Cover the pie plate and place it in the fridge.
Step 4: To make the filling, whisk the peanut butter, cream cheese, and brown sugar in a bowl until well blended and smooth. Fold in the whipped cream. Pour the filling into the chilled pie crust, evenly spreading it. Cover the pie again and return it to the fridge.
Step 5: To make the whipped topping, place the chocolate and whipped cream in a double boiler over medium heat. Stir well until completely melted. Then, place this in the fridge to chill, covered.
Step 6: Once the chocolate mixture has cooled down, beat the mixture using a mixer until thick and spreadable. Make sure not to overmix.
Step 7: Remove the pie from the fridge and spread the whipped chocolate topping over the filling. Garnish with chocolate shavings if desired.
Step 8: Serve this cream cheese, peanut butter pie right away or chill in the fridge first for a few hours. Slice and enjoy!
