Peanut butter pie has always been a favorite – we had it often when I was growing up. Creamy, smooth, and peanut-buttery goodness surrounded by a light and flaky crust – what’s not to love? In this particular case, the bf and I wanted to have something sweet for Oscar Night 2013 and this no-bake dessert fit the bill perfectly.
Since I’d had this pie as a child, I naturally went to my mom for the recipe – and discovered that it called for non-dairy whipped topping. I’m not perfect in my avoidance of overly processed foods, but I have been able to avoid this terrible product for a few years now. This meant that I wouldn’t be making her recipe for this peanut butter pie. I turned to AllRecipes.com and found a solid alternative – one that called for fresh whipping cream, instead of the fake stuff. Win! I also make my own pie crusts – it’s a very easy recipe and so delicious!
Start by mixing 1 cup of creamy peanut butter (I’ve tried to bake and cook with the organic kind, but it just doesn’t hold together the same way, unfortunately), 8 ounces of cream cheese (regular – the light kinds are filled with fake ingredients and the texture is off which affects the consistency of this pie), 1 tsp vanilla, 1 tbsp softened butter, and 1 cup of sugar.
Mixture will come together slowly – beat on high until it gets smooth and creamy.
Whip 8 ounces of heavy whipping cream in a small food processor, mixer or immersion blender until peaks form. Add it to the peanut butter mixture.
Gently fold the fresh whipped cream into the peanut butter to keep the fluffy texture – beating it with the mixer will cause it to fall.
It will come together into pure deliciousness!
It’s ready to go into the pie crust. I always make my own pie crusts – it’s a great way to save money (pre-made pie crusts are expensive for what they are – flour, butter, salt, water!), and the recipe I use is super easy. You don’t even have to roll out the dough – check it out here!
Spoon the peanut butter mix into the pie crust.
Spread evenly and smooth out the top.
Add chocolate shavings to the top, if desired. I love the way this makes the pie look, and gives it just a hint of chocolate taste.
Refrigerate the pie for a few hours before serving. You can also move it to the freezer for an hour or two before serving for a firmer texture.
Serve, and enjoy!
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth.
- Whip the cream, and fold into the peanut butter mixture.
- Gently spoon filing into crust.
- Garnish pie with chocolate or cookie crumbs if desired.
- Refrigerate.