Almost No-Bake Chocolate Peanut Butter Pie
This Almost No-Bake Chocolate Peanut Butter Pie has it all: cool and creamy peanut butter filling, a sweet chocolate graham cracker shell, and crunchy toppings!
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Pies
Cuisine: American
Servings: 8
Calories: 702kcal
For the crust
- 14 whole chocolate graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoon unsalted butter melted
For the filling
- 8 oz cream cheese at room temperature
- ¾ cup powdered sugar plus 2 tablespoons, divided
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the topping
- melted peanut butter
- melted chocolate
- mini Reese's cups roughly chopped
- peanut butter chips
To make the crust
Preheat the oven to 325 degrees F. In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Alternately, put the graham crackers in a large zip top bag and pulverize them with a rolling pin. Pour the crumbs into a bowl, add the melted butter, and mix until combined.
Press the graham cracker crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 12 minutes, or until fragrant. Cool the crust completely on a wire rack.
To make the filling
In a large bowl, use an electric hand mixer to beat the cream cheese, ¾ cup powdered sugar, and peanut butter until it is light and fluffy.
In a separate bowl, use an electric hand mixer to whip the heavy cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract and continue to whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter/cream cheese mixture. Pour it into the prepared pie shell and freeze for 3 hours.
Serving: 1 | Calories: 702kcal | Carbohydrates: 46g | Protein: 14g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 24g | Cholesterol: 90mg | Sodium: 444mg | Fiber: 3g | Sugar: 29g