About This recipe

If there’s one candy I’ll never turn down, it’s a peanut butter cup. There’s just something about the combination of creamy peanut butter and rich chocolate that is so comforting and always “hits the spot”! This slab pie was inspired by those classic flavors and transforms them into a no bake dessert that’s every peanut butter lover’s dream.

Made with a chocolate sandwich cookie crust, a thick and creamy peanut butter mousse filling, and a fluffy whipped cream topping, every bite is rich, smooth, and perfectly balanced. A finishing touch of chopped peanut butter cups and a drizzle of melted peanut butter makes this dessert as beautiful as it is delicious.

I amped up the size of this pie because I always feel like a round 9 inch pie never feeds enough- because, its pie, even if there are only 6 people at your gathering… everyone wants a lot of pie! This slab version of the beloved retro dessert is perfect for a potluck, a holiday gathering, celebrating a birthday, or hosting a backyard barbecue. Best of all, it’s an easy make-ahead dessert that’s guaranteed to disappear quickly, And if for some reason, it doesn’t disappear quickly, the pie gets better the longer it sits!

Key Ingredients

Peanut Butter — The main paid actor of this pie, giving the filling its rich, nutty flavor and signature smooth texture. It brings that classic peanut butter cup taste into every bite and forms the base of the mousse-like filling. This mousse-like filling is such a silky dream!

Cream Cheese — Adds body, structure, and a subtle tang that balances the sweetness of the condensed milk. It also helps stabilize the filling so it holds its shape cleanly when sliced.

Sour Cream — A small amount of sour cream enhances the overall creaminess while adding a light tang that keeps the filling from becoming overly sweet or heavy. It deepens the flavor and adds a subtle richness.

Sweetened Condensed Milk — I just love this addition! Condensed milk provides sweetness and a silky, custard-like richness that helps the filling set into a thick, spoonable mousse. It also helps bind everything together for a smooth, cohesive texture.

Heavy Whipping Cream — Folded into the mixture to lighten the filling and create a soft, airy mousse texture. It gives the pie its cloud-like consistency while keeping it rich and indulgent.

Vanilla — Enhances the peanut butter and chocolate flavors, adding warmth and depth without overpowering the filling. It helps round out the sweetness and makes the overall flavor more balanced.

Salt — Just a small pinch of salt sharpens all the flavors and balances the sweetness from the condensed milk and peanut butter. It’s essential for bringing out that true peanut butter cup taste.

Peanut Butter Cups — Chopped peanut butter cups add texture, chocolate contrast, and bursts of candy-like flavor throughout the topping. They also reinforce the nostalgic peanut butter and chocolate combination that defines this dessert.

FAQ’s

Helpful Tips

Use the right peanut butter: For the best texture, use a conventional creamy peanut butter (like Jif or Skippy). Natural peanut butter can separate and lead to a looser, less stable filling.

Don’t skip chilling the crust: After pressing the crust into the pan, chill it for at least 20–30 minutes. This helps it firm up so it can support the thick peanut butter filling cleanly when sliced.

Beat the base until completely smooth: Make sure the cream cheese is fully softened before mixing. Beat it well with the peanut butter and condensed milk until no lumps remain—this ensures a silky, mousse-like filling.

Whip the cream to stiff peaks: Whip the heavy cream until stiff peaks form (not just soft or medium peaks). The whipped cream should hold its shape firmly when the whisk is lifted. This is what gives the filling structure and helps it slice cleanly.

Fold gently for a light texture: When adding whipped cream to the peanut butter mixture, fold it in in two to three additions using a rubber spatula. Use slow, sweeping motions from the bottom of the bowl upward. This keeps the filling airy instead of dense or deflated.

Don’t overmix the filling: Once the whipped cream is incorporated, stop mixing. Overmixing can deflate the air and make the filling heavier and less mousse-like.

Chill long enough to set: Refrigerate the pie for at least 6 hours, preferably overnight, so the filling fully sets and the flavors develop. This also ensures clean, sharp slices.

Clean slices every time: For neat squares, use a sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the whipped topping and peanut butter layer cleanly.

Add toppings right before serving: For the freshest look, add whipped cream swirls, chopped peanut butter cups, and peanut butter drizzle just before serving so they stay defined and visually appealing.

More Recipes!

Here are some more recipes you might enjoy!

Key Lime Trifle

Strawberry Cheesecake Bars

Peanut Butter Pie Cookies

Strawberry Banana Trifle

Quick & Easy Banana Pudding

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)

Sleep ModeCook ModePrevent your screen from going dark

No Bake Peanut Butter Slab Pie

print recipe

pin recipe

Prep Time 25 minutes mins

Wait Time 6 hours hrs

SERVINGS 20 servings

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• 9×13 inch pan
• Parchment paper
• Hand mixer or stand mixer (with whisk attachment)
• Measuring cups and spoons
• liquid measuring cups
• Kitchen Scale
• Mixing bowls (medium & large)

Ingredients 

Crust

• 34 (374 g) chocolate sandwich cookies , filling included
• 7 tbsp (98 g) unsalted butter, melted

Peanut Butter Filling

• 20 oz (567 g) cream cheese, softened to room temp
• 4 oz (113 g) sour cream, room temperature
• 2½ cups (680 g) creamy peanut butter (i use jif or skippy)
• One 14 oz (396 g) can Eagle Brand sweetened condensed milk
• 3 cups (720 ml) heavy whipping cream, cold
• 1 tsp (5 g) fine sea salt
• 2 tsp (10 ml) vanilla extract
• Broken peanut butter cups (about 15 mini cups, sliced in half, for topping)
• Warm chocolate sauce or peanut butter (for topping)

Whipped Cream Topping

• 2 cups (480 mL) heavy whipping cream
• 1/4 cup (30 g) powdered sugar
• 1 tsp (5 mL) vanilla extract

Instructions 

Enable Step-by-Step Mode

• For the crust, lightly grease a 9×13-inch baking dish and line the bottom with parchment paper, for easier removal.
• Place the cookie sandwiches (filling included) in a food processor and pulse until they become fine crumbs.
• Add the melted butter and pulse until the crumbs are evenly coated and resemble wet sand.
• Transfer the crumb mixture to the prepared baking dish. I use the bottom of a measuring cup or glass and firmly press the crumbs into an even layer. You can work your way up the sides of the pan as well.
• Place the crust in the refrigerator while you prepare the filling.
• For the pb filling, in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese, condensed milk and peanut butter on medium speed until completely smooth and creamy… about 2 minutes.
• Add the sour cream, vanilla, salt and mix until fully incorporated, scraping down the sides and bottom of the bowl as needed.
• In a separate large bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer fitted with the whisk attachment.
• Fold one-third of the whipped cream into the peanut butter mixture to lighten it. Gently fold in the remaining whipped cream in two additions until no white streaks remain. This part can be a little time consuming, but please be gentle and patient as you fold.
• Spread the filling evenly over the chilled cookie crust, smoothing the top with an offset spatula or rubber spatula. Set the pie in the fridge while you work on the whipped cream topping.
• In a large mixing bowl, using a hand mixer (or stand mixer with whisk attachment) combine the cold heavy whipping cream, powdered sugar, and vanilla extract.Beat on medium to high speed until medium-stiff peaks form. ** Don't over whip the cream.
• Spread the whipped cream evenly over the chilled peanut butter pie using an offset spatula or the back of a spoon. Cover with plastic wrap and let the pie rest in the fridge for at least 6 hours (overnight preferred).
• When ready to serve, garnish with chopped peanut butter cups and a drizzle of melted peanut butter or chocolate sauce, if desired. Slice and serve straight from the refrigerator for the cleanest slices.
This pie is rich, tall and thick, so small squares are recommended here if you are serving a large group- there is enough to feed 20-24 ppl. I also slice and serve straight from the pan.
Storage: Refrigerator: Cover the peanut butter pie tightly with plastic wrap or store it in an airtight container and refrigerate for up to 4 days. The crust will gradually soften over time but will still be delicious.
Freezer: This pie freezes beautifully. Wrap the pie tightly in plastic wrap followed by a layer of aluminum foil, or store individual slices in an airtight freezer-safe container. Freeze for up to 2 months.

Keyword Chocolate Cookie Crust Pie, Easy Peanut Butter Pie, Easy Summer Peanut Butter Dessert, No-Bake Dessert for a Crowd, No-Bake Peanut Butter Pie, Peanut Butter Dessert, Peanut Butter Mousse Pie, peanut butter pie, Peanut Butter Pie Recipe, Peanut Butter Slab Pie, summer desserts