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A creamy, smooth no bake dessert combining rich peanut butter filling with fluffy whipped cream on a crunchy graham cracker or chocolate cookie crust. Perfect for quick preparation and make-ahead treats.

Ingredients

Scale
  • One 9” graham cracker or chocolate cookie crust, store-bought or homemade
  • 8 oz (225 g) cream cheese, softened to room temperature
  • 1 cup (240 g) creamy peanut butter
  • 1 cup (120 g) powdered sugar, sifted for smoothness
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) heavy whipping cream, cold

Instructions

  1. If peanut butter is separated, stir it well before measuring.
  2. Sift the powdered sugar.
  3. Bring the cream cheese to room temperature.
  4. Beat the cream cheese in a medium bowl until smooth and lump-free.
  5. Add the peanut butter, sifted powdered sugar, and vanilla; beat until silky, scraping the sides as needed.
  6. Optionally stir in 1/2 cup melted dark chocolate into the peanut butter mixture.
  7. Optionally bake the graham or cookie crust briefly if desired.
  8. Optionally layer thin banana slices in the crust before adding the filling.
  9. Chill a separate bowl and the cold heavy whipping cream, then whip the cream with a mixer until soft peaks form (do not overwhip).
  10. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until the filling is light and fluffy.
  11. Spread or pipe the filling into the prepared crust and smooth the top; add desired toppings.
  12. Refrigerate the pie for at least 4 hours to set.
  13. Run a knife under hot water, dry it (or warm it), then slice the chilled pie.

Notes

Always use cream cheese at room temperature to avoid lumps and get a smooth filling., If your peanut butter separates, stir it well before measuring for consistent texture., Stop whipping the cream when you see soft to medium peaks—that keeps the filling light and airy without becoming stiff., Run your knife under hot water, then dry it before slicing for clean cuts without smudges., For a chocolate twist, stir in 1/2 cup melted dark chocolate or use a chocolate cookie crust., Layer thin banana slices inside the crust before adding filling to make banana peanut butter pie., Use crunchy peanut butter instead of creamy for extra texture., For a nut-free option, substitute sunflower seed butter and check ingredients for nut-free labels., Leftovers keep covered in the fridge for 3–4 days or frozen for up to a month., Pie can be assembled up to 24 hours ahead; freshen topping before serving if chilled longer.

Nutrition

Find it online: https://mamapantry.com/crack-chicken-noodle-soup-a-creamy-savory-delight/