No Bake Peanut Butter Pie
No Bake Peanut Butter Pie is the perfect easy dessert recipe! This sugar free, low carb pie features a cookie crust, creamy peanut butter filling and dark chocolate ganache!
No Bake Peanut Butter Pie
Peanut Butter Pie is a true classic. A buttery crust is filled with a creamy peanut butter filling and topped with dark chocolate ganache. This pie is no bake pie method means this pie requires minimal prep work and can be made ahead of time. Actually, this pie is best made the day before you want to serve it. For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!
Ingredients for No Bake Peanut Butter Pie
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete, printable recipe just keep scrolling. To make this No Bake Peanut Butter Pie you will need:
- For the Crust: Highkey Chocolate Chip Cookies, Crushed Pecans, Melted Butter
- For the Filling: Cream cheese, Creamy Peanut Butter, Heavy Cream, Vanilla Extract, Confectioners Monkfruit Sweetener
- For the Topping: Sugar Free Dark Chocolate Chips, Heavy Cream
How do you make peanut butter pie?
This easy no bake pie is made in three steps, you just need to make the crust, filling and ganache. To make this peanut butter pie you will need to:
- Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
- Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
- Make the filling: In a second mixing bowl beat the cream cheese, monkfruit sweetener, peanut butter and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
- Make the ganache: add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.
Can I make this pie ahead of time?
Absolutely, this pie can be made ahead of time and stored in the the refrigerator for up to 3 days. This makes it a great dessert to take to a potluck or party.
How to Store No Bake Peanut Butter Pie
You will need to store this pie in the fridge. Cover tightly and this pie will stay good in the fridge for up to 3 days. You can also freeze this pie in an air tight container up to 3 months.
More Easy Desserts
- Dark Chocolate Peppermint Whoopie Pies
- Almond Butter Espresso Bars
- Double Chocolate Peanut Butter Cheesecake Brownies
Get the Recipe: Peanut Butter Cup Pie
Ingredients
For the Keto Crust
- 1 1/2 cups Highkey Mini Chocolate Chip Cookies, linked below
- 1 cup roasted pecans, crushed
- 4 tablespoons butter, melted
For the Pie Filling
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 1/2 cup creamy peanut butter
- 1 cup powdered monkfruit sweetener
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy cream
- 1 cup Lily's sugar free dark chocolate chips
Instructions
- Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
- Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
- Make the filling: In a second mixing bowl beat the cream cheese, monkfruit sweetener, peanut butter and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
- Make the ganache: add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.
