Description
This no-bake peanut butter pie is next-level creamy with a tangy cream cheese base, fluffy whipped topping, and just enough salty crunch to keep things interesting. We doubled the batch and added a chocolatey twist for more layers of indulgence—because one slice is never enough.
Ingredients
2 (9-inch) baked pie crusts (graham cracker or chocolate cookie crusts work beautifully too)
2 cups creamy peanut butter
8 oz cream cheese, softened
2 cups powdered sugar
3 cups heavy cream
2 teaspoons cream of tartar (optional, for stabilized whipped cream)
4 tablespoons chopped roasted peanuts
½ teaspoon flakey sea salt
Optional twist: ½ cup mini chocolate chips or a drizzle of melted chocolate for topping
Optional: 1 teaspoon vanilla extract for added flavor depth
Instructions
In a large mixing bowl, beat together peanut butter, cream cheese, and powdered sugar until smooth and fluffy.
In a separate bowl, whip the heavy cream (and cream of tartar if using) until stiff peaks form. Add vanilla extract if desired.
Gently fold the whipped cream into the peanut butter mixture until well combined and silky.
Divide the filling evenly between both prepared pie crusts.
Top each pie with chopped peanuts, a sprinkle of sea salt, and mini chocolate chips or a drizzle of chocolate if using.
Chill in the fridge for at least 4 hours or overnight for best texture.
Slice, serve cold, and enjoy the creamy, salty-sweet bliss.
- Prep Time: 20 minutes
- Chill Time: 4 hrs
Nutrition
- Calories: 420 / Slice
- Fat: 24g / Slice
- Carbohydrates: 30g / Slice
- Protein: 7g / Slice