Description

This Easy No Bake Peanut Butter Pie is a luscious, creamy dessert combining whipped cream, cream cheese, and peanut butter layered in mini graham cracker crusts or a single 9" pie crust. With options to add raspberry jam or Reese's minis for a delightful swirl of flavors, it’s perfect for quick preparation without the need for baking. Chill for an hour and enjoy a rich, nutty treat that’s simple to assemble and sure to satisfy your sweet tooth.

Ingredients

Pie Filling

1 cup whipping cream (whipped)
1 (8 ounce) package cream cheese (softened)
1 cup creamy peanut butter
1 cup sugar
2 tablespoons butter (melted)

For Assembly

1/2 cup raspberry jam (divided)
1 1/4 cup Reese's minis unwrapped (divided, or your choice of chocolate chips)

Toppings (Optional)

1/4 cup peanuts (optional topping garnish)
1/4 cup hot fudge topping (optional topping garnish if using Reese's minis)

Pie Crust

12 graham cracker mini-pie crusts (or one 9" pie crust)

Cook Mode Prevent your screen from going dark

Instructions

Whip Cream: Whisk the whipping cream until very soft peaks form, which usually takes about 3-4 minutes. Set aside the whipped cream carefully to maintain the peaks.
Prepare Peanut Butter Mixture: In a mixing bowl, blend the softened cream cheese, creamy peanut butter, sugar, and melted butter together until completely smooth and well combined.
Combine Mixtures: Gently fold the whipped cream into the peanut butter mixture, mixing carefully to keep the light, airy texture intact.
Prepare Pie Crusts: Place the 12 graham cracker mini-pie crusts on a large baking sheet for easy handling during assembly.
Assembly Using Jam: Add a teaspoon of raspberry jam on the bottom of each mini pie crust. Spoon about three tablespoons of the peanut butter mixture on top of the jam layer, followed by another teaspoon of jam on top.
Swirl Jam and Filling: Use a sharp knife to gently swirl the jam and peanut butter mixture, creating an attractive marble-like pattern. Optionally, sprinkle a few peanuts on top for garnish.
Assembly Using Reese's Minis: Slice the Reese's minis into two or three smaller pieces. Place a few pieces of sliced Reese's minis at the bottom of each pie crust, then spoon about three tablespoons of peanut butter mixture over the candy pieces. Add additional mini pieces on top, then optionally drizzle with about a teaspoon of hot fudge topping and place a whole Reese's mini on top as a finishing touch.
Chill Pies: Place the baking sheet with the assembled mini pies in the refrigerator, uncovered. Chill for about 1 hour or until firm enough to hold their shape.
Alternative 9" Pie Crust Option: For a single pie, use one 9" baked or graham cracker crust. Layer half of the jam or Reese’s minis first, fill the crust with the peanut butter mixture, then dollop the remaining jam or candy over the top. If using jam, swirl it gently with a sharp knife for a marbled effect.

Notes

This recipe can be made ahead and chilled in the refrigerator for up to 24 hours before serving.
If substituting chocolate chips for Reese's minis, choose mini or chopped versions for easier layering and texture.
Use a hand mixer or stand mixer fitted with a whisk attachment for best whipping results.
For creamier texture, ensure cream cheese is very soft before blending.
The pies can be garnished with extra peanuts or chocolate shavings for additional crunch and decoration.
Mini pie crusts are preferable for individual servings, but the 9" crust option is great for serving a crowd.