🥧 No-Bake Fluffy Peanut Butter Pie 🥜✨

A creamy, airy peanut butter pie with a chocolate graham crust—simple, indulgent, and perfect for sharing!

Ingredients

For the Chocolate Graham Crust

• 14 full chocolate graham crackers (≈1¾ cups fine crumbs)
• 1 tbsp light brown sugar
• 7 tbsp unsalted butter, melted

For the Fluffy Peanut Butter Filling

• 8 oz cream cheese
• 1 cup creamy peanut butter
• ¾ cup + 2 tbsp powdered sugar, divided
• 1 cup heavy whipping cream, chilled
• 1 tsp pure vanilla extract

For the Toppings

• ¼ cup creamy peanut butter, gently warmed
• ¼ cup semi-sweet chocolate chips, melted
• 8–12 mini peanut butter cups (or chopped regular)
• Optional: 2 tbsp peanut butter chips or crushed toasted peanuts

Instructions

1. Make & Bake Crust: Preheat oven to 325°F (165°C). Pulse crackers and sugar into crumbs. Add butter, pulse until sandy. Press into 9-inch pie dish. Bake 10–12 minutes. Cool completely.
2. Prepare Filling Base: Beat cream cheese, ¾ cup powdered sugar, and peanut butter until fluffy and smooth.
3. Whip & Fold: Whip cream and vanilla to soft peaks. Add 2 tbsp powdered sugar, whip to stiff peaks. Gently fold into peanut butter mixture in 2–3 additions.
4. Chill to Set: Pour filling into cooled crust. Smooth top. Cover loosely and refrigerate 6 hours (or freeze 3 hours for firmer slices).
5. Add Finishing Touches: Drizzle warm peanut butter and melted chocolate. Top with peanut butter cups and optional crunch. Let sit 5 minutes.
6. Serve & Savor: Slice with a warm knife. Serve chilled or slightly softened with milk or espresso.

Details

• Prep Time: 20 minutes
• Chill Time: 6 hours
• Total Time: ~6.5 hours
• Yield: 8–10 slices
• Kcal: ~420 kcal per slice

✨ A dreamy, fluffy peanut butter pie with chocolate drizzle and candy crunch—pure indulgence in every bite!