Peanut Butter Pie
This No Bake Peanut Butter Pie is an easy and sinful dessert recipe made with a pretzel crust, a creamy peanut butter filling, and topped with peanut butter cups.
Servings: 10 people
- 2 1/2 cups heavy cream
- 3/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 8 ounces cream cheese
- peanut butter cups
Preheat oven to 350 degrees F.
Add the pretzels to a large food processor or blender and pulse until a hearty crumb forms. Transfer to a large bowl and add the granulated sugar and sprinkles and mix to combine. Make a well in the center of the crumb mixture.
Pour in the melted butter and mix until evenly combined. Add the crumb mixture to a 10-inch springform pan and use a glass to press the crumbs into the pan and up the sides to create a crust. See my Graham Cracker Crust post for step-by-step photos. Bake crust for 10 minutes. Allow to cool after baking.
Add heavy cream, 1/4 cup of powdered sugar, and vanilla extract to a large bowl or stand mixer fitted with a whisk attachment or use a hand mixer and whip until stiff peaks begin to form. Reserve 1 1/2 cups of whipped cream and place in the fridge for later. Transfer the rest of the whipped cream to a large bowl, or if you're using a hand mixer, grab a fresh bowl.
Add the peanut butter, cream cheese, and remaining powdered sugar to the bowl and whip until light and fluffy, fold in half of the whipped cream until combined and then fold in the rest and add the filling into the crust.
Pipe the reserved whipped cream around the edge of the pie and top the dollops of whipped cream with peanut butter cups. Chill in the fridge for at least 4 hours before slicing and serving.
Calories: 722kcal | Carbohydrates: 49g | Protein: 11g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 137mg | Sodium: 484mg | Potassium: 272mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1535IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1.7mg