No-Bake Peanut Butter Pie (Recipe 148 of 125)

Photo from Pinch of Yum

I've had many peanut butter pies, and all of them have the same basic combination for peanut butter, cream cheese and whipped cream. 

This one is no different. Except I swapped the powdered sugar with Swerve low carb powdered sugar. 

Well, that and I completely missed folding in the whipped cream. So the pie was very dense, and very good. I did put the whipped cream on top, but not inside the filling. Oh well. It was still delicious. 

I also didn't use the graham cracker crust because I made this for Sunday dinner that included some gluten free folks. So instead I used gluten free oreos. I pulverized them in the food processor and put in about 4 T of melted butter. Then baked it for 10 minutes at 325. Works just fine.

No-Bake Peanut Butter Pie

Recipe from Kitchenfunwithmy3sons.com

Serves 8

Crust Ingredients:

14 whole chocolate graham crackers

1 T light brown sugar

7 T unsalted butter

Filling Ingredients:

1 container 8 oz cream cheese

¾ c + 2 T powdered sugar

1 c creamy peanut butter

1 c mini semi-sweet chocolate chips

1 c heavy whipping cream

1 tsp vanilla

Topping Ingredients:

1 container 8 oz Cool Whip

Heath Bar Baking Chips

Preheat the oven to 325 degrees.

Prep the 9-inch pie pan with nonstick spray.

Crust Directions:

Process the graham crackers and sugar in a food processor.

Continue to process until finely ground.

Add in the butter and process until everything is moist.

Scoop into the pie pan, using the bottom of a glass to press the crust mixture into the bottom and up the sides of the pie pan.

Bake at 325 degrees for 12 minutes

Filling Directions:

Add the cream cheese, ¾ cup powdered sugar, and creamy peanut butter in a large mixing bowl.

Using the electric mixer, beat the cream cheese, powdered sugar, and creamy peanut butter for about 3 minutes or until creamy.

Set aside.

In a chilled mixing bowl add the heavy whipping cream. Using the whisk attachment, whip until the heavy cream is thick and light. Add in the remaining powdered sugar and vanilla. Continue to whip until stiff peaks form.

Gently fold the whipping cream mixture into the peanut butter mixture. Fold in the semi-sweet mini chocolate chips.

Scoop this into the pie crust. Evenly spread the filling on the pie crust. Place pie in the freezer for 3 hours

Topping Directions:

Scoop Cool Whip in a pastry bag with a star tip. Cover the top of the pie with the cool whip. Sprinkle the Heath Bar chips on top of the pie.