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No-Bake Peanut Butter Cream Pie
This post is sponsored by my friends at the Alabama Peanut Producers Association, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support my family and me.
If you’ve been hanging around these parts for any length of time, you’ve probably heard me tell stories about my grandparents – especially the vast gardens my grandfather used to keep. Acres of land around his house were dedicated to growing a whole host of things from tomatoes and squash, to beans and peas, to watermelon and cantaloupe, even potatoes and corn. To this very day, I still don’t know how the man had time to hold a full-time job, tend cows, keep all the gardens, and still make it to choir practice and church on Sunday. I think the days had to be longer back then.
No-Bake Peanut Butter Cream Pie
Ingredients
For the crust:
- ▢26 Nutter Butter peanut butter cookies
- ▢1/2 cup cocktail peanuts
- ▢1/4 teaspoon salt
- ▢6 tablespoons unsalted butter, melted
For the filling:
- ▢4 ounces cream cheese, room temperature
- ▢1 cup + 2 tablespoons creamy peanut butter, divided
- ▢1 cup + 3 tablespoons heavy whipping cream, divided
- ▢1 1/2 cups powdered sugar
Instructions
- ▢Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
- ▢In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
- ▢In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
- ▢In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream – if desired.
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