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No Bake Peanut Butter and Crackers Pie. Inspired by a favorite snack of peanut butter and Ritz crackers. A buttery cracker crust is lined with a peanut butter and honey layer and topped with fluffy cream cheese and peanut butter filling.
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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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