Description
A rich, creamy, and indulgent no-bake dessert made with just a few pantry staples. This pie features a crunchy graham cracker crust and a silky chocolate peanut butter filling that sets in the fridge, making it perfect for make-ahead entertaining.
Ingredients
Scale
- 1 ½ cups (150g) graham crackers, crushed
- ½ cup (115g) unsalted butter, melted
- 1 cup (240ml) heavy cream, cold
- 8 oz (225g) cream cheese, softened to room temperature
- ½ cup (130g) creamy peanut butter
- 1 cup (170g) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, crushed peanuts, extra chocolate chips, or sea salt flakes
Instructions
- Crush the graham crackers into fine crumbs using a food processor or a rolling pin in a zip-top bag.
- In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tight. Refrigerate while making the filling.
- In a large, cold bowl, whip the heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese until smooth. Add the peanut butter and mix until fully combined and lump-free.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Fold in the chocolate chips, reserving some for topping if desired.
- Pour the filling into the prepared crust and smooth the top.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, until set.
- Remove the springform ring. Garnish with whipped cream, chocolate shavings, or crushed peanuts.
- Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.
Notes
Ensure the heavy cream and bowl are very cold to achieve stiff peaks. The cream cheese must be softened to room temperature to avoid lumps. Do not freeze this pie as the texture may become grainy upon thawing. For a nut-free version, substitute peanut butter with sunflower seed butter. For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Sodium: 220
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: no-bake, chocolate peanut butter pie, easy dessert, make-ahead dessert, gluten-free option, nut-free option, 5-ingredient dessert, creamy pie