Luscious peanut butter dessert (Printable)

Creamy peanut butter filling set on a chocolate cookie crust, chilled and perfect for make-ahead enjoyment.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies, finely crushed
02 - 4 tbsp unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar, sifted
06 - 1 cup heavy cream, cold
07 - 1 tsp vanilla extract
08 - Pinch of salt

→ Topping (optional)

09 - 1/4 cup heavy cream
10 - 1/3 cup semi-sweet chocolate chips
11 - Roasted peanuts or chocolate shavings for garnish

# How-To Steps:

01 - Combine crushed chocolate cookies with melted butter in a medium bowl. Press mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - Beat peanut butter, softened cream cheese, powdered sugar, vanilla extract, and salt in a large bowl until smooth and creamy.
03 - In a separate bowl, whip cold heavy cream to stiff peaks.
04 - Gently fold whipped cream into the peanut butter mixture until evenly incorporated and airy.
05 - Spread filling evenly over chilled crust and smooth the surface with a spatula.
06 - Heat 1/4 cup heavy cream until just simmering; pour over chocolate chips and let sit for one minute. Stir until smooth, then drizzle over pie.
07 - Decorate with roasted peanuts or chocolate shavings if desired.
08 - Refrigerate pie for at least 4 hours until set. Slice and serve chilled.

# Expert Advice:

01 -
  • It comes together in 20 minutes but tastes like you spent hours in the kitchen.
  • No oven means you can make it even on the hottest days without heating up your kitchen.
  • The texture is addictively fluffy yet rich—somehow it melts on your tongue and feels indulgent without being heavy.
02 -
  • Don't skip sifting the powdered sugar—lumps will hide in the filling and ruin the silky texture you're working toward.
  • The cream cheese must be soft or it won't blend smoothly; five minutes in a cold kitchen isn't enough, give it a full 30 minutes on the counter.
  • Folding the whipped cream is where most people go wrong—rush it and the filling becomes dense; go slow and you'll feel the difference.
03 -
  • Use an offset spatula to spread the filling smoothly—it gives you better control than a regular knife.
  • If you're making this ahead for an event, assemble it the day before but wait to add the chocolate drizzle until a few hours before serving so it stays glossy.
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