Description
Enjoy a delightful no-bake peanut butter pie featuring a crunchy graham cracker crust and a light, fluffy peanut butter filling. This creamy dessert is perfect for any occasion and is sure to please your sweet tooth!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional, for topping)
- Chopped peanuts (optional, for garnish)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to ensure an even layer.
- Place the crust in the refrigerator for at least 30 minutes to set. This will help it hold its shape when filled.
- In a large mixing bowl, add the creamy peanut butter and powdered sugar. Using an electric mixer, beat the two together on medium speed until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes on medium-high speed. Be careful not to over-whip, as it can turn into butter.
- Gently fold the whipped cream into the peanut butter mixture using a spatula. Start by adding one-third of the whipped cream to lighten the peanut butter mixture, then gradually fold in the remaining whipped cream until fully incorporated. Be careful to maintain the light and airy texture.
- Add the vanilla extract to the mixture and fold it in gently until just combined.
- Once the crust has set, remove it from the refrigerator. Spoon the peanut butter filling into the crust, spreading it evenly with a spatula.
- If desired, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the top of the pie for an added layer of flavor and decoration.
- For an extra crunch, sprinkle chopped peanuts over the top of the pie. This adds a nice texture contrast to the creamy filling.
- Cover the pie with plastic wrap or aluminum foil and return it to the refrigerator. Allow it to chill for at least 4 hours, or overnight for best results. This will help the filling firm up and make it easier to slice.
- Once the pie has chilled and set, remove it from the refrigerator. Use a sharp knife to slice the pie into wedges.
- For a decorative touch, you can serve each slice with a dollop of whipped cream on top or a drizzle of chocolate sauce.
- Enjoy your no-bake peanut butter pie with family and friends, and watch it disappear quickly!
- If you have any leftovers, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 5 days.
- For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight before slicing.
- For a chocolate peanut butter pie, you can mix in cocoa powder with the peanut butter filling or use chocolate graham crackers for the crust.
- Add a layer of banana slices on top of the filling before chilling for a delicious banana-peanut butter combination.
- For a more decadent version, consider adding a layer of chocolate ganache on top of the peanut butter filling before chilling.
- Experiment with different nut butters, such as almond or cashew butter, for a unique twist on the classic recipe.
- Make sure to use creamy peanut butter for a smooth filling. Natural peanut butter can be too oily and may affect the texture.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 30 minutes
- Cook Time: 0 minutes