Introduction

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is an irresistibly creamy and decadent dessert that’s simple to make and perfect for any occasion. With a smooth peanut butter filling and a light chocolate whipped cream topping, this pie offers a balanced sweetness that both peanut butter and chocolate lovers will enjoy.

A round chocolate mousse pie with at least three visible layers: a crumbly golden brown base, a thick middle layer of smooth light chocolate mousse, and a shiny dark chocolate topping. The pie is decorated around the edge with dollops of white whipped cream, each topped with pieces of nuts, small chunks of dark chocolate, and crushed nuts scattered all over. There are also some whole peanuts on top. The pie is in a clear glass pie dish with some melted chocolate dripping down the side, placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the peanut butter filling:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the chocolate whipped cream:

1 cup heavy whipping cream
2 tablespoons cocoa powder
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand.

Step 2: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press the crust firmly in place. Chill the crust in the refrigerator while you prepare the filling.

Step 3: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.

Step 4: Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until well combined.

Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.

Step 6: Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.

Step 7: Spoon the peanut butter filling into the prepared crust and spread it out evenly. Smooth the top with a spatula. Cover with plastic wrap or aluminum foil and refrigerate for at least 3 hours, or until set.

Step 8: To make the chocolate whipped cream, combine the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract in a mixing bowl. Whip with an electric or hand mixer until stiff peaks form.

Step 9: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie.

Step 10: Slice and serve chilled. Enjoy the rich and creamy flavors!

Tips & Variations

For a nut-free version, substitute peanut butter with sunflower seed butter.

If you prefer less sweetness, reduce the powdered sugar in the filling slightly.

Omit the chocolate whipped cream topping for a pure peanut butter flavor.

Use crunchy peanut butter for added texture in the filling.

Chill the pie overnight for best results and firmer texture.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and kept refrigerated. In fact, chilling overnight helps the flavors meld and the filling to set perfectly.

Can I freeze the pie?

While it’s possible to freeze this pie, the texture of the whipped cream toppings may change upon thawing. If freezing, cover tightly and thaw in the refrigerator before serving. For best quality, consume within one month.