Hands down, the BEST Peanut Butter Pie EVER! With a salty pretzel crust, a creamy peanut butter cheesecake filling, topped with whipped cream, salted peanuts and a drizzle of dark chocolate.
This No Bake Peanut Butter Pie needs to come with a warning.
Deliciously easy, completely no bake and totally face-plant-worthy, it is IMPOSSIBLE to stop at just one piece (trust me).
You’re going to fall head over heels for this No Bake Peanut Butter Pie.
Let me describe this pie from top to bottom.
First, the crust. This is no ordinary crust. It’s made from sweet store bought cookies AND salty pretzels. Crunchy, buttery and a little sweet and salty 👌🏻
Next comes that ridiculously rich peanut butter filling, made with tangy cream cheese and melt-in-your-mouth cream.
Once set, the final touch is a thick layer of fluffy homemade whipped cream, a sprinkling of salted roasted peanuts and a drizzle of dark chocolate.
Sweet, salty and just a little over the top. This just might be our best dessert yet.
If you love peanut butter desserts, this pie is for YOU.
Tips for making Peanut Butter Pie
- Use a food processor or blender to crush your cookies and pretzels until they resemble fine crumbs. Mix well with melted butter and press firmly into your pie plate using your fingers or the back of a spoon.
- When making the peanut butter filling, ensure your cream cheese is at room temperature. This will make sure your filling is smooth and creamy and doesn’t have any lumps. Also don’t use light or spreadable cream cheese, for maximum flavour and the right texture, use a full fat block of cream cheese.
- Same goes for the cream, you want to use whipping cream, called thickened cream here in Australia. This is important to make sure the peanut butter pie holds it’s shape when cut.
- This Peanut Butter Pie needs time to set. If you’re serving it for guests, make it the night before so it has plenty of time to set. Just before serving, top with whipped cream, peanuts and chocolate.
The BEST No Peanut Butter Pie with a pretzel crust.
- 200 grams (2 cups) Digestive biscuits or graham crackers, broken into pieces
- 65 grams (1 cup) pretzels, broken into pieces
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
Peanut butter filling
- 250 grams (1 and 1/4 cup) full fat cream cheese, softened
- 250 grams (1 cup) smooth peanut butter
- 30 grams (1/4 cup) icing or powdered sugar
- 1 teaspoon vanilla extract
- 240 ml (1 cup) thickened or heavy cream*
- 240 ml (1 cup) thickened or heavy cream
- 30 grams (1/4 cup) roasted salted peanuts, roughly chopped
- 50 grams (1/3 cup) dark chocolate, melted
- Add cookies and pretzels to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
- Add cream cheese, peanut butter, sugar and vanilla in a large mixing bowl. Beat well using an electric mixer until thick and smooth. Add cream and beat for 2-3 minutes until mixture is thick and creamy.
- Pour peanut butter mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
- Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover peanut butter pie with cream, scatter over peanuts and drizzle with melted chocolate. Cut and serve.
Store Peanut Butter Pie in the fridge.
*Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.