A creamy rich 8 ingredient no-bake peanut butter pie with a homemade graham cracker crust and topped with easy peanut cookie crumbles.
Optional Bake Time for Peanut Topping8mins
Keyword: dessert, no-bake, pie
Author: Mikayla M
12sheetsgraham crackers2 cups of crumbs
1cup + 2 tablespoonspowdered sugardivided
3/4cups + 2 tablespoons butterdivided
1 1/2 cupssmooth peanut butter
1 1/2cups heavy whipping cream
Start by placing the bowl of your stand mixer, or any large bowl in the freezer.
If making the peanut crumbles for the topping preheat your oven to 350°F.
Melt your butter, it's easier to keep it separate so melt 1/2 cup, then 2 tablespoons, then finally 1/4 cup of butter in separate bowls.
Place 10 graham crackers in the bowl of your food processor (or a large zip top plastic bag) with 1/4 powdered sugar and a pinch of salt. Pulse until it resembles crumbs then remove to a separate bowl.
Add the 1/2 cup of melted butter to the crumbs and stir until they resemble wet sand.
Pour into a 9 inch pie plate and spread evenly across the bottom and sides, using your fingers to press firmly into the plate. Using a rounded glass, press firmly down until it resembles a smooth even crust. Be sure to go around the sides with your fingers to firmly pack it in. Place the crust in the freezer to chill.
Place the remaining 2 sheets of graham crackers in your food processor with 1/4 cup of peanuts and 2 tablespoons of powdered sugar. Pulse until it resembles coarse crumbs.
Pour into a separate bowl and combine with the 2 tablespoons of melted butter until completely moistened. Pour onto a parchment lined baking sheet and press into a square about 1/2 inch thick.
Bake for 8 minutes in your preheated oven.
Meanwhile combine your peanut butter, remaining melted butter, a pinch of salt, and 1/4 cup of powdered sugar in a bowl and beat until it forms a smooth batter.
Remove the bowl from the freezer and to it add cold whipping cream, remaining powdered sugar, and vanilla extract. Beat on medium speed until a light fluffy whipped cream forms.
Remove 1/2 cup of whipped cream for topping later and store covered in the fridge.
Add half the remaining whipped cream to peanut butter batter and fold gently to combine. Repeat with remaining whipped cream until a smooth, fluffy peanut butter filling forms.
Bring your pie crust out of the freezer and spoon in the peanut butter filling. Smooth until even on top. Return to freezer for at least 1 hour or the fridge for at least 4.
Break your baked peanut crumble into shards when cool, set aside for later.
When you're ready to serve, decorate the top of the pie with the 1/2 cup of whipped cream, the peanut crumbles and if an option a drizzle of chocolate or caramel sauce!
Slice and serve, cover the leftovers and store in the fridge for up to 3 days or the freezer for 2 weeks.
Steps 7, 8, 9, and 15 are optional if you choose to make the peanut crumbles for the top.