Living Awry

A silky, no-bake peanut butter pie that’s sweet, creamy, and dangerously easy. Use a store-bought shell or your favorite pie dough for the base. See HERE for my Tart Dough recipe

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• Prep time: 20 minutes (+ chill time) 

• Chill time: At least 4 hours (overnight recommended) 

• Yields: 8 servings (1 standard 9″ pie) 

Ingredients 

• 11 oz (about 310 g) creamy peanut butter 

• 1 1/2 cups (180 g) powdered sugar 

• 8 oz (225 g) cream cheese, softened to room temperature 

• 1 tbsp (14 g) unsalted butter, softened 

• 1 tbsp vanilla extract 

• 2 cups whipped cream (whipped heavy cream or whipped topping) 

• 1 pre-baked pie shell (9-inch), store-bought or homemade 

Instructions 

1. Bring cold ingredients to room temperature: Let the cream cheese and butter sit at room temperature so they soften; this helps create a smooth filling. 

2. Combine base ingredients: In a large bowl, beat the softened cream cheese, softened butter, peanut butter, powdered sugar, and vanilla together until completely smooth and lump-free. Start on low speed and increase as needed. 

3. Fold in whipped cream: Gently fold the whipped cream into the peanut butter mixture in two additions. Use a spatula and fold until just combined; keep the mixture light and airy. Want to make your own Whipped cream? Check out our recipe HERE

4. Fill the pie shell: Spoon the filling into the pre-baked pie shell and smooth the top with an offset spatula. 

5. Chill: Refrigerate the pie for at least 4 hours to set (overnight is best for the cleanest slices). 

6. Serve: Top with extra whipped cream, a drizzle of melted chocolate, chopped peanuts, or a sprinkle of flaky sea salt before serving if desired. 

Tips & Variations 

• Peanut butter choice: Use creamy for the smoothest texture. Crunchy works too for extra texture, fold in a few tablespoons of chopped peanuts if you like crunch. 

• Powdered sugar: Sift powdered sugar if needed to avoid lumps in the filling. 

• Stability: If you need a firmer pie for hot days or transport, fold in a tablespoon of instant pudding mix (vanilla) or use stabilized whipped cream. 

• Chocolate variation: Press a thin layer of melted chocolate into the cooled pie shell before filling for a buckeye-style shell, or drizzle melted chocolate over the set pie. 

• Nut-free swap: Swap peanut butter for sunflower seed butter to make a nut-free version (check for cross-contamination if serving to those with allergies). 

Storage 

Store covered in the refrigerator for up to 3–4 days. For best texture, wait to add whipped cream topping until just before serving. Not recommended to freeze fully assembled pie (whipped cream and texture may change); you can freeze the filling separately in a sealed container and thaw overnight before assembling. 

Allergens & Notes 

Contains: peanuts, dairy, gluten (if pie shell contains wheat). If serving guests with allergies, label clearly and consider using an alternative crust (gluten-free) or sunflower seed butter for a nut-free option. 

Serving Suggestions 

• Top slices with a dollop of whipped cream, chopped roasted peanuts, and a drizzle of warm chocolate sauce. 

• Serve with coffee or an after-dinner digestif, pairs nicely with a scoop of vanilla ice cream. 

• Garnish with flaky sea salt for a sweet-salty contrast.