No Bake Peanut Butter and Crackers Pie

A long time favorite snack for me is peanut butter and Ritz crackers. Peanut butter is good with any sort of crackers, but I favor Ritz. It seemed right natural to combine the two in a no bake pie. For a real peanut-butter-and-crackery flavor to come through in this No Bake Peanut Butter and Crackers Pie, I made a peanut butter and honey layer  to line the bottom of a Ritz cracker crust before filling it with a fluffy peanut butter and cream cheese filling.

It’s a peanut butter lovers kind of a pie.  I’m a peanut butter girl, through and through. If you’re a peanut butter lover, too, try these Peanut Butter Balls and  Peanut Butter Cookies.

Throughout the South, no bake pies were known as icebox pies. The no bake part was particularly during the days prior to air conditioned kitchens. Those were the days that refrigerators were called iceboxes.   Occasionally, I run across someone who still calls them that.  I love it!

They were called iceboxes because you literally cooled them with blocks of ice prior to refrigeration.

If you make your own piecrust, this pie isn’t truly no bake. You do have to bake the pie crust, but only for a short 15 minutes.  No sweat.  Well, just a little bit of sweat.

It’s perfectly acceptable to make substitutions for this pie.  Use a pre-made graham cracker crust because peanut butter and graham crackers is a fine snack, too. Also, you can substitute whipped topping for fresh whipped cream.  The volume of the filling will be slightly less but it won’t hurt anything.  In the photo above, you can see the filling extends beyond the the top of the pie plate.  Less volume won’t be disastrous.

Make this pie suit your own type of cooking.  If you cook mostly from scratch, like me, you can make this pie.  If you like to use some help from the grocery, ain’t no shame in that. Ain’t no shame at all.  Just make the pie however you see fit.  That’s the most important part.

Actually, the most important part is eating the pie.  Fa’ real.

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No Bake Peanut Butter and Crackers Ice Box Pie

yield: one (9-inch) pie

Inspired by a favorite snack: Ritz crackers and peanut butter. I line the bottom of the crust with a peanut butter and honey filling to give an extra wallop of peanut butter next to the Ritz cracker crust.  If you substitute prepared whipped topping for freshly made whipped cream, omit the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract.

make the crust:

2 cups Ritz cracker crumbs (approx. 55 crackers)

3 tablespoons granulated sugar

1/2 cup unsalted butter, melted

Stir  together cracker  crumbs and sugar.  Add melted butter and stir until all crumbs are moist.

Line the bottom and sides of a 9-inch pie plate.  Bake in a 350 degree oven for 15  minutes.

Remove from oven and cool completely.

make the filling:

1/4  cup creamy peanut butter

2 tablespoons honey

2 cups (16 ounces) heavy whipping cream, keep cold

3/4 cup powdered sugar, divided

1 tablespoon vanilla extract

8 ounces cream cheese, room temperature

1 cup creamy peanut  butter

2 tablespoons half and half

Roasted salted peanuts for garnish

To a small saucepan over medium heat, add 1/4 cup peanut butter and honey. Stir until peanut butter is melted.

Cover the bottom of the baked pie crust with peanut butter mixture.  Set aside to cool.

Add heavy whipping cream to a large mixing bowl.  Whip until stiff peaks form.  Add 1/2 cup  powdered sugar and vanilla extract.  Whip only sugar and vanilla extract are incorporated into whipped cream and stiff peaks return.

In another bowl, mix together softened cream cheese, 1 cup peanut butter, half and half and remaining 1/4 cup powdered sugar with an electric mixer.

Stir in roughly 1/3 cup of whipped cream in the peanut butter mixture to soften.  Fold in 1/2 to 2/3 of remaining whipped cream until white streaks disappear. Reserve some of the whipped cream for topping.

Fill pie shell with mixture.  Top with remaining whipped cream.

Place in refrigerator for at least two hours before serving.

Garnish with peanuts before serving.

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3.78 from 35 votes

No Bake Peanut Butter and Crackers Pie

Author: Jackie Garvin

Ingredients

• yield: one 9-inch pie
• Inspired by a favorite snack: Ritz crackers and peanut butter. I line the bottom of the crust with a peanut butter and honey filling to give an extra wallop of peanut butter next to the Ritz cracker crust. If you substitute prepared whipped topping for freshly made whipped cream omit the heavy whipping cream, 1/2 cup powdered sugar, and vanilla extract.
• make the crust:
• 2 cups Ritz cracker crumbs approx. 55 crackers
• 3 tablespoons granulated sugar
• 1/2 cup unsalted butter melted
• Stir together cracker crumbs and sugar. Add melted butter and stir until all crumbs are moist.
• Line the bottom and sides of a 9-inch pie plate. Bake in a 350 degree oven for 15 minutes.
• Remove from oven and cool completely.
• make the filling:
• 1/4 cup creamy peanut butter
• 2 tablespoons honey
• 2 cups 16 ounces heavy whipping cream, keep cold
• 3/4 cup powdered sugar divided
• 1 tablespoon vanilla extract
• 8 ounces cream cheese room temperature
• 1 cup creamy peanut butter
• 2 tablespoons half and half
• Roasted salted peanuts for garnish

Instructions

• To a small saucepan over medium heat, add 1/4 cup peanut butter and honey. Stir until peanut butter is melted.
• Cover the bottom of the baked pie crust with peanut butter mixture.  Set aside to cool.
• Add heavy whipping cream to a large mixing bowl.  Whip until stiff peaks form.  Add 1/2 cup  powdered sugar and vanilla extract.  Whip only sugar and vanilla extract are incorporated into whipped cream and stiff peaks return.
• In another bowl, mix together softened cream cheese, 1 cup peanut butter, half and half and remaining 1/4 cup powdered sugar with an electric mixer.
• Stir in roughly 1/3 cup of whipped cream in the peanut butter mixture to soften.  Fold in 1/2 to 2/3 of remaining whipped cream until white streaks disappear. Reserve some of the whipped cream for topping.
• Fill pie shell with mixture.  Top with remaining whipped cream.
• Place in refrigerator for at least two hours before serving.
• Garnish with peanuts before serving.

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