No Bake Peanut Butter Pie

A no bake peanut butter pie with a rice krispies treat crust.

Course Dessert

Cuisine American

Keyword no bake peanut butter pie, peanut butter pie

Prep Time 4 30

Servings slices

Calories 369kcal

Author DessertForTwo.com

Lightly spray a 9-inch pie pan with cooking spray.
First, make the crust: combine the cereal, peanut butter and honey and mix very well.
Press the cereal mixture into the bottom of the pie pan, using a greased measuring cup to help you move it around and up the sides of the pie pan. Bring the crust up about half-way. Place it in the fridge while you make the filling.
Next, beat the cream cheese, powdered sugar, peanut butter, heavy whipping cream and vanilla until very smooth and creamy, about 4-5 minutes.
Scrape this mixture into the crust. Smooth the surface flat, and refrigerate for at least 4 hours (I usually do it overnight so it cuts very nicely).
Before serving, whip the heavy cream with the powdered sugar and use it to garnish, if desired.

You can make the crust and pie filling up to 48 hours in advance. Simply cover it in plastic wrap and then garnish it with whipped cream the day you plan to serve it.

You can store leftovers in the fridge for up to 3 days, but known that the whipped cream garnish might go a little soft over time. Still delicious, though!

You can freeze extra slices for up to 6 months tightly wrapped in freezer-safe products. The rice krispies treat crust is a bit hard when frozen, so thaw on the counter for a few minutes before eating.