An easy no-bake peanut butter pie that is made with the most delicious things in the world; ice cream and peanut butter. And topped with more peanut butter chips and chocolate; such an excellent pie for peanut butter lovers. The taste of this peanut butter pie is so creamy and sweet; it bursts with peanut butter flavour.
Peanut Butter Pie Recipe
This peanut butter pie doesn't need much effort to make; just combine everything, refrigerate then serve with your favourite drink, no fuss of baking at all.
In making the ice cream for this pie recipe I used both heavy cream and sweetened condensed milk (so no need to add sugar), the taste and consistency turned out perfect. The recipe is so easy; it calls for only three main ingredients for the filling, condensed milk, heavy cream and peanut butter, No cream cheese used in this recipe at all.
What's In This Peanut Butter Pie
Crust
For the base: I used digestive biscuits (you can use any plain biscuits you want) and unsalted butter.
Filling
To make a rich, creamy filling I used; condensed milk, heavy cream then added smooth peanut butter and vanilla extract for a nice flavour.
Topping
To make this pie extra delicious, I topped it with a peanut butter chips and melted chocolate.
How To Make This Peanut Butter Pie
To make the biscuit crumbs: Add the biscuits into the food processor then blend until they become fine crumbs.
Making the crust: Mix the biscuit crumbs and melted butter well. Then spread the crust evenly in a 9 inches baking dish.
Press the crust around the base and the sides using your fingers.
Put the baking dish in the refrigerator until you finish making the filling.
Whip the heavy cream: use an electric hand mixer to whip the heavy cream until it becomes stiff. Add the condensed milk and vanilla extract to the mixture, mix.
Followed by the peanut butter, keep mixing.
Whip well: Keep whipping the mixture until it becomes fluffy for about one minute.
Spread the filling on the crust: Use a spatula to spread the mixture evenly over the pie crust, smooth the surface using the spatula.
Adding the peanut butter chips: sprinkle the peanut butter chips all over the filling.
Chill: put the pie in the fridge for at least 6 hours.
Drizzle with chocolate: Microwave the chocolate for 10 seconds then use a spoon or add the melted chocolate in Ziplock bag then make a tiny cut at the corner of the bag then drizzle the pie with chocolate.
Serve and enjoy.
Can I Freeze This Pie?
Yes, you can freeze it up to 8 weeks in an airtight container. When you need it, just leave it in room temperature to defrost.
More Dessert Recipes
- Matcha Spooky Halloween Cookies
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Chocolate Sour Cream Bundt Cake With Ganache
Peanut Butter Pie
Ingredients
Crust
- 2 ½ cups biscuit crumbs
- ¾ cup melted butter
Filling
- 1 ¼ cups condensed milk
- ⅓ cup smooth peanut butter
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
Toppings
- ⅓ cup peanut butter chips
- 100 g baking chocolate
Instructions
- To make the biscuit crumbs: Add the biscuits into the food processor then blend until they become fine crumbs.
- Mix the biscuit crackers and melted butter well. Then spread the crust evenly in a 9 inches baking dish.
- Press the crust around the base and the sides using your fingers.
- Put the baking dish in the refrigerator until you finish making the filling.
Making the filling
- use an electric hand mixer to whip the heavy cream until it becomes stiff. Add the condensed milk and vanilla extract to the mixture, mix.
- Followed by the peanut butter, keep mixing.
- Keep whipping the mixture until it becomes fluffy for about one minute.
- Use a spatula to spread the mixture evenly over the pie crust, smooth the surface using the spatula.
- Sprinkle the peanut butter chips all over the pie filling.
- Put the pie in the fridge for at least 6 hours.
Prepare the topping
- Microwave the chocolate for 10 seconds then use a spoon or add the melted chocolate in Ziplock bag then make a tiny cut at the corner of the bag then drizzle the pie with chocolate.
- Serve and enjoy.
Nutrition
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