No Bake Peanut Butter Pie

  • Author: Jessica Holmes
  • Prep Time: 400 minutes
  • Total Time: 400 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Cuisine: America


The BEST No Peanut Butter Pie with a pretzel crust.


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


  1. 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.
  2. 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.
  3. Pour peanut butter mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. 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.

Keywords: Peanut Butter Pie, Peanut Butter Cheesecake, Peanut Butter Cream Pie

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