Butter Pie with Chocolate Whipped Cream Recipe
This No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream is a rich and creamy dessert combining a crunchy graham cracker crust, a smooth peanut butter filling, and a luscious chocolate whipped cream topping. Perfect for peanut butter lovers, this easy-to-make pie requires no baking, making it an ideal treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press the crust firmly in place. Chill the crust in the refrigerator while you prepare the filling.
- Make the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
- Assemble the Pie: Spoon the peanut butter filling into the prepared crust and spread it out evenly. Smooth the top with a spatula. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 3 hours, or until set.
- Make the Chocolate Whipped Cream: In a mixing bowl, combine the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. Whip the mixture with an electric mixer or hand mixer until stiff peaks form.
- Add the Whipped Cream and Serve: Spread or pipe the chocolate whipped cream over the chilled peanut butter pie. Slice and serve chilled. Enjoy the rich and creamy flavors of this delightful no-bake pie!
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Chill the crust well before adding the filling to help it set properly.
- You can use crunchy peanut butter instead of creamy for added texture if desired.
- For a nut allergy-friendly version, substitute peanut butter with sunflower seed butter.
- This pie should be stored in the refrigerator and eaten within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
Keywords: No-bake peanut butter pie, cream cheese peanut butter pie, chocolate whipped cream pie, easy no-bake pie, peanut butter dessert
