Creamy Peanut Butter Pie with Chocolate Cookie Crust
You won’t believe how simple this nearly no-bake recipe is for creamy peanut butter pie with a chocolate cookie crust- simple and delicious!
In a word, this mostly no-bake (only the crust for 8 minutes!) creamy, decadent peanut butter pie is heavenly.
It takes minutes to put together; the longest period of time is simply waiting for the crust to cool, and since it’s served chilled, it is a luxurious, perfect dessert for summer.
Of course, come January, I’m sure I’ll be enjoying it, too.
Peanut butter pie should have very, very few limitations on when and where to serve it, if you know what I mean.
I enjoy peanut butter but if I’m being completely honest, I don’t really crave it unless it is combined with chocolate somehow someway, which is why the buttery chocolate cookie crust on this purty little pie is pure perfection when combined with the thick and velvety (while still remaining light and creamy) peanut butter filling.
I’m getting ready to prep some pies for a family party and darn it, I’m having a hard time thinking of anything else besides peanut butter pie. So much for versatility.
Looks like peanut butter pie it will be – with a few banana cream pies thrown in of course because my family, especially the menfolk, have a serious thing for banana cream pie, which now makes me wonder as I type out loud if I dare try a peanut butter banana cream pie.
Oooh boy, that is an exciting and dangerous train of thought right there. Later skaters. I have some pie experimenting to get on with.
One Year Ago: Hoisin Rice Noodles with Shrimp {Or Chicken or Pork or…}
Two Years Ago: Lemon Yogurt Bread
Three Years Ago: Grilled Steak Burgers
Creamy Peanut Butter Pie with Chocolate Cookie Crust
Ingredients
Chocolate Crust:
- 1 ¾ cups crushed chocolate cookie crumbs, (about 170 grams)
- 3 tablespoons brown sugar
- 5 tablespoons salted butter, melted
Peanut Butter Filling:
- 1 cup (255 g) creamy peanut butter
- 1 cup (114 g) powdered sugar
- 8 ounces (227 g) cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
Toppings (optional):
- Additional sweetened whipped cream
- Crushed or chopped candy bar/nuts
Instructions
- For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.
- For the pie filling, combine all the ingredients in a high-powered blender (like a Blendtec) and mix until smooth and very thick. If you don’t have a blender, in a large bowl of an electric stand mixer or with a handheld electric mixer, beat the peanut butter, sugar, cream cheese and vanilla together until creamy. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined.
- Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 1-2 hours (or up to several days).
- When ready to serve, cut the pie into slices and serve with additional whipped cream and crushed candy bar and/or nuts, if desired.
Notes
Recommended Products
Recipe Source: slightly adapted from this recipe at Meadowbrook Blog (mostly the crust) using inspiration from a Cook’s Country (June/July 2014) recipe
23 Comments on “Creamy Peanut Butter Pie with Chocolate Cookie Crust”
Okay, this is probably a question I already know the answer to, but is there any possible substitution for the heavy whipping cream? Yogurt, evaporated milk, milk? I know you will probably answer in the negative, but just wanted to make sure. Thanks so much and lots of love!
I honestly don’t know – the heavy whipping cream thickens up the peanut butter filling, and I don’t know that another ingredient would do the same? You could try a combination of plain greek yogurt and evaporated milk but I don’t know if it would thicken the mixture the same.
My favorite pie!!
So creamy, so delicious! Thanks for the recipe!
I used a 9 inch spring form pan and popped the pie in the freezer for about 45 minutes before serving and it cut quite well 🙂
I made this for pi day and it was delicious. I had only about a third a cup of regular peanut butter so the rest was skippy natural and it worked out great. I would guess it would work well with all natural peanut butter, as long as it’s not the kind you have to stir, like Mel said. Thanks for another winner!
I used this chocolate cookie crust as a base for my favorite chocolate pie, and it was a perfect complement! I especially liked the addition of the brown sugar. Thank you so much!
I’m drawing a blank on chocolate cookies, other than Oreos (which I don’t think you mean?)… What would work well for this crust?
Chocolate teddy grahams or the Famous Nabisco wafers work great.
Yum! I just made this yesterday, and it was fantastic! Thank you!
Ahhhhhhh. I ventured out into the absolute downpour of a day we are having… JUST to grab some things to make this pie. I’ve been dreaming about it ever since it was posted. Peanut Butter and JOY!
Delicious! I love peanut butter pie! Yours looks truly wonderful!
Love this pie and so simply. Pinned!
I love chocolate and peanut butter together. This would be nice served with a drizzle of chocolate dessert sauce.
What type of creamy peanut butter? Natural or not? I can’t wait to make this!
Jen – I haven’t tried it with natural peanut butter – if using natural peanut butter it would probably work best to use the no-stir variety.
There is a restaurant in Utah called the Do Do that has the most amazing Peanut Butter Cheesecake. It has a cinnamon hazelnut crust and a ganache topping. It is heavenly! I would love to see your adaptation of that dessert.
Chocolate and peanut butter are a flavor combo match made in heaven! This looks so cool and creamy, Mel! I’m not a banana lover, so I’m hoping you don’t trash up this perfect pie with bananas! 😉 Have fun pie making. I know your family will love all of them!
Thank you for a great recipe. Your photographs are terrific! My biggest question is how did you serve up such a perfect, smooth piece of pie? The edges are so clean and nice. Plus—I can see that it’s the first piece of pie out of the pie pan, and first pieces are notoriously hard to dish up. Your cooking skills are wonderful, and your presentation skills are fabulous, too.
I simply cannot wait to make this heavenly pie!!
I just want to clarify, if I have a blender, I put the whipping cream in at the same time with the other ingredients, not whip it separately and fold it in? Thanks. Pie looks delicious.
I have the same question! The directions are not very clear on that step.
Yes, if you have a high powered blender, mix everything together. If not, it works best to whip the cream separately and then fold in with the other ingredients.
Oh my peanut butter crazy family will love this. Thanks Mel!