Okay, friend, let me tell you about a dessert that is basically pure magic. What is this no-bake peanut butter fudge pie? Think of it as the easy-going, cooler cousin of a classic cheesecake, but without any of the fuss. It’s ridiculously simple, requires almost zero effort, and every single time I make it, it vanishes. Is it better than my grandmother’s famous chocolate cake? If you need a dessert that’s both impressive and foolproof, this is it. If you can stir, you could make this.
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What is a no bake peanut butter fudge pie?
What is this marvel of a dessert? Imagine a thick, creamy peanut butter fudge, almost like the inside of the Peanut Butter Cup. But on a grand scale. Imagine a graham cracker crust sitting on top. Think of it as peanut butter fudge taken to the next level with a crumbly base and then, because of the fact that it is sucky, as if it were melted. Think about it like this. Why not, drizzled with even more chocolate? What is a peanut butter dream? How do I turn on my oven? Is this perfect for those sweltering summer days or when you just don’t have the energy for anything? Is it too sweet, or too rich?
Why you should try this recipe?
What I love about this recipe is how easy it is to make. What is the best method to melt, mix and chill? Is it delicious? What is the perfect combination of peanut butter and graham cracker crust? What’s not to like about chocolate drizzle? What are some of the best gastronomic experiences? You probably have most of the ingredients in your pantry already! I’ve been known to whip this up when I am short on time and ingredients, and it always, *always* hits the spot. Is there any way to customize my website? Add some chopped peanuts for extra crunch, use a different kind of chocolate for the drizzle, or add some toasted almonds if desired. Even swirl in some caramel. I even tested this with almond milk for a friend who has dairy sensitivity and it came out just as I wanted it to. If you like peanut butter and chocolate this No-Bake Peanut Butter Fudge Pie is perfect for a crowd.
How do I make no-bake peanut butter fudge pie?
Quick Overview
What is the best way to make a pie? How do you make a graham cracker crust? Then you’ll whip up the peanut butter filling, pour it into the crust, drizzle with chocolate, and serve. How do you chill until firm? What is the hardest part of waiting for it to set? What are some of the best ways to enjoy a decadent dessert without sweating it? In the kitchen. What’s a great recipe for sour cream without the calories?
Ingredients
For the Crust:
* 1 12 cups graham cracker crumbs (about 12 whole crackers)
* 5 tablespoons unsalted butter, melted
* ¼ cup granulated sugar
* Pinch of salt
I always use a food processor to get the graham crackers into fine crumbs, but you can also put them in an immersion blender. Is it safe to put a zip-top bag in your Zip-Top bag and crush it with the rolling pin? Just make sure they’re finely ground for the best crust texture!
For the Filling:
* 8 ounces cream cheese, softened
* 1 cup creamy peanut butter (I use regular)
* 1 cup powdered sugar
* ½ cup heavy cream
* 1 teaspoon vanilla extract
I strongly recommend using regular peanut butter like Jif or Skippy. Why is peanut butter so oily?
For the Glaze:
* 4 ounces semi-sweet chocolate chips
* 2 tablespoons heavy cream
* Optional: chopped peanuts, for garnish
What are the steps to
Step 1: Prep the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Set aside. How do you press the mixture into the bottom of a 9-inch pie plate? I use the bottom of a measuring cup to really pack it in tight. What is the best way to make a crust while you make the filling?
Step 2: Cream Cheese and Peanut Butter
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the peanut butter and continue to beat until well combined. Make sure your cream cheese is softened – otherwise, you’ll end up with lumps!
Step 3: Add Sweetness
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined. How do you add powdered sugar to water?
Step 4: Finish the Filling
Pour in the heavy cream and vanilla extract and beat on medium speed until the filling is smooth. Don’t overbeat it, or it might become too thin.
Step 5: Assemble the Pie
Pour the peanut butter filling into the prepared graham cracker crust and spread evenly. I like to use an offset spatula to get a smooth surface.
Step 6: Chocolate Drizzle
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Set aside. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Let it cool before drizzling over the pie. If the chocolate is too hot, it can melt the filling.
Step 7: Chill
Drizzle the melted chocolate over the peanut butter filling. Sprinkle with chopped peanuts, if desired. Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight. If filling is too thick, allow it to set completely. I know it’s hard to wait, but trust me, it is worth it!
Step 8: Serve and Enjoy
Once the pie is set, slice and serve. Store any leftovers in the refrigerator. What are the best ways to serve a pie from the fridge?
What is the best way to serve it?
What is a good breakfast pie? Is a small slice of bread good for breakfast? The bitterness of the coffee really cuts through the richness of the pie. What are some good ways to serve whipped cream for brunch? As a dessert, ice cream is always good. What is a good snack to grab with your fork? What are the rules when it comes to eating this no-bake peanut butter fudge pie? Growing up we used to eat this with a scoop of chocolate ice cream!
How do I make a delicious peanut butter fudge pie?
How can I take my pie to the next level? What is the best crust you’ve ever had? Don’t skimp on butter! What gives buttery flavor? When mixing the filling, make sure your cream cheese is fully softened. This will prevent lumps and ensure a smooth, creamy texture. If your filling seems too thick, add a tablespoon or two of heavy cream until it reaches the top. What is the desired consistency For the chocolate drizzle, let it cool slightly before pouring it over the pie. How do you prevent filling from melting? Let the pie chill for at least 4 hours, or preferably overnight, to allow the filling to set. I even tried adding crushed Oreos between the crust and the filling once, and it was so good. The slightly bitter Oreos balanced the sweetness of the peanut butter perfectly.
What are some Storing and Reheating Tips?
This pie is best stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out. I don’t recommend freezing this pie, as the texture of the filling can change. If you want to make it ahead of time, you can prepare the crust and filling separately and assemble. Is it necessary to slice a pie just before serving? The crust can be stored in an airtight container at room temperature for up to a week. The filling can be stored in the refrigerator for up to 2 days. As for the glaze, it doesn’t need any special treatment in my experience. How do I store everything in the fridge? I’ve even made it a day in advance for parties and it held up great.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite No-Bake Peanut Butter Fudge Pie! It’s easy, delicious, and always a crowd-pleaser. Whether you’re looking for a quick and easy dessert for a weeknight dinner or something special to bring to a party, this pie is sure to impress. If you love this recipe, be sure to check out my other no-bake desserts! And please, let me know in the comments how yours turns out. I can’t wait to hear about your peanut butter pie adventures! Happy indulging!
No-Bake Peanut Butter Fudge Pie
Ingredients
Main Ingredients
- 1.5 cups chocolate sandwich cookies
- 0.5 cups peanut butter
- 1 cup powdered sugar
- 0.5 cup butter, softened
- 1 cup heavy cream
Instructions
Preparation Steps
- Crush chocolate cookies into fine crumbs.
- Combine cookie crumbs with peanut butter and powdered sugar. Press into the bottom of a 9-inch pie dish.
- In a separate bowl, beat butter and heavy cream until smooth. Add powdered sugar and beat until fluffy.
- Pour the cream mixture over the cookie crust and refrigerate for at least 2 hours before serving.
