No-Bake Creamy Peanut Butter Pie

This peanut butter pie is for Mikey.

I don’t know Mikey, but his wife, Jennie, runs the food blog In Jennie’s Kitchen. I have never met Jennie, although we have communicated online and I shared a guest post on her site a couple of years ago (see: Polenta Pizza). This past Sunday, Mikey collapsed and died of  a massive heart attack. He and Jennie have two young girls, ages 8 and 3. I cannot even begin to fathom how Jennie feels. Many have asked what they could do, and on Tuesday Jennie put up a blog post, ‘For Mikey‘, sharing this recipe. She said it was Mikey’s favorite and that she had been meaning to make it for him recently, but never got around to it. She invited fellow bloggers to celebrate his life today (when all of his loved ones will be saying their goodbyes) by making and sharing this recipe. So, this is for Mikey, and Jennie, their daughters, and the love that they shared.

I am certainly not immune to the concept of mortality. My dad passed away when I was 19, due to complications from leukemia, however this seems so, so different. My dad grew sick, and we knew for a couple of weeks that nothing was going to make him better. We had time to sit by his bed, grieve, and say goodbye. To have someone die so suddenly, so young, to be ripped out from under you, without having the opportunity for proper goodbyes… I can’t even imagine.

So, make this (delicious!) peanut butter pie for someone you love. Hug them a little tighter. Say I Love You. And be grateful for each and every day.

One year ago: Mocha Cupcakes with Espresso Frosting
Two years ago: Pistachio Nut Ice Cream
Three years ago: Panzanella
Four years ago: Pasta Carbonara Florentine

No-Bake Creamy Peanut Butter Pie

Yield: 8 to 10 servings

Prep Time: 30 minutes

Total Time: 4 hours


For the Crust:
8 ounces Oreo cookies, crushed into fine crumbs
Pinch of salt
4 tablespoons unsalted butter, melted
4 ounces semisweet chocolate chips
½ cup heavy cream
¼ cup chopped peanuts

For the Filling:
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

To Finish:
1/3 cup semisweet chocolate chips
1 teaspoon vegetable shortening


1. In a medium bowl, combine the Oreo crumbs, pinch of salt and melted butter, tossing with a fork until the crumbs are all evenly moistened. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes.

2. While crust is in the freezer, place the 4 ounces of chocolate chips into a small bowl. In a small saucepan set over medium-high heat, bring the ½ cup of heavy cream to a full boil. Pour over the chocolate chips, let it sit a minute, and then stir gently with a rubber spatula until completely smooth and glossy. Pour over the bottom of the crust, tilting the pan or using an offset spatula to ensure it covers the entire bottom. Sprinkle with the chopped peanuts. Place pan in the refrigerator while you prepare the filling.

3. Using an electric mixer with a whisk attachment, whip the 1 cup of heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl and place in the refrigerator until ready to use.

4. Again using an electric mixer, this time with a paddle attachment (or regular beaters if using a hand mixer), cream together the peanut butter and cream cheese on medium speed until light and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once it is all added, scrape the sides of the bowl and beat on medium speed for about 30 seconds to completely incorporate. Add the sweetened condensed milk, vanilla extract and lemon juice and beat at medium speed until everything is completely combined and smooth.

5. Using a rubber spatula, stir in about 1/3 of the whipped cream to lighten the mixture. Very gently, fold in the remaining whipped cream until no streaks of whipped cream remain. Pour the filling into the prepared crust.

6. In a microwave on 50% power, melt the 1/3 cup of chocolate chips with the shortening in 30 second bursts, stirring after each one, until the chocolate is completely melted and smooth. Using a spoon or pastry bag, drizzle the melted chocolate over the top of the pie filling.

7. Refrigerate for at least 3 hours (or overnight) before serving. Store leftovers in the refrigerator.

(Recipe adapted from In Jennie's Kitchen)


48 Responses to “No-Bake Creamy Peanut Butter Pie”

  1. Jen of My Tiny Oven on August 12, 2011 at 12:33 am

    That is so sad. I am going to make this this weekend for the people I love. Life is WAY too short. My thoughts and prayers are with Jennie and her family.


  2. Katrina on August 12, 2011 at 1:33 am

    This just made my day. Yum!


  3. Sasha (The Procrastobaker) on August 12, 2011 at 3:46 am

    oh my goodness, i was certainly not expecting that incredibly sad, touching intro. Thats just unimaginably horrible, my thoughts are with Jennie and her family and I hope she gets by as best as she can. My Dad too passed away this year from a sudden heart attack and im 19 like you were, so this is especially…meaningful as it were. This looks like a lovely recipe and if ever there was a reason to make a pie this seems to be it, i have everything needed to hand and hopefully will make it soon and think of the family it represents


  4. Judy B. - Texas on August 12, 2011 at 4:10 am

    A beautiful tribute to Mikey – I plan on making this pie today. Blessings to Jennie and her two children – may time become their best friend during their grieving and healing process.


  5. Cristin (Pinkie) on August 12, 2011 at 5:03 am

    Heart wrenching, but thank you for sharing. I will pray for the family.


  6. Brittany @ Itty Bits of Balance on August 12, 2011 at 8:24 am



  7. Nisrine on August 12, 2011 at 8:56 am

    I’m saddened by the news. I didn’t know. My thoughts and prayers are with Jennie’s family.


  8. Natalie on August 12, 2011 at 9:31 am

    I’m going to make this for my family this weekend. Poor Jennie and her children, I’ll keep them in my prayers. I don’t know how I would go on without the love and support of my husband. He’s the rock of our family. She will find strength in her children, family and friends one day at a time.


  9. Penny Wolf on August 12, 2011 at 9:35 am

    At soon to be 53 years old I have learned that each death we experience/witness
    is as unique as the person and that person’s life. My prayers to this young family.
    This recipe is a WOW! and I have a feeling a paralell to Mikey.


  10. Lynne @ 365 Days of Baking on August 12, 2011 at 9:53 am

    How truly devastating for Jennie and her girls.
    A wonderful pie for Mikey.
    Oh, Michelle, life is too short.


  11. Debbi on August 12, 2011 at 10:15 am

    I am lifting Jennie and her family up in prayer. What a tragedy. I am going to make this pie this weekend for my bible study group. I certainly do love them and I know they will love this pie!


  12. Jennifer on August 12, 2011 at 12:09 pm

    I feel so badly for Jennie and her family-losing someone so suddenly is incredibly painful. My prayers and love to her family and to every one of us who have lost someone we love.

    I am 38 now and lost my dad suddenly when I was 20. It is a cross I bear each and every day. Hold on tight to those you love, tomorrow is never guaranteed.

    Hugs and lots of love to you all across the miles.


  13. Stacey on August 12, 2011 at 12:18 pm

    Looks delicious. I’ll definitely make it. I don’t know if it’s the end of pregnancy hormones or just that it’s sad on it’s own, but I actually sat here and cried. Such a shame. Life is too short…. Thoughts are with Jennie and family and may Mikey rest in peace.


  14. Ally on August 12, 2011 at 12:30 pm

    Life is so precious & family is so important.
    Beautiful post.
    Praying for Mikey’s family.



  15. CouponClippingCook on August 12, 2011 at 12:39 pm

    What a very nice post and tribute to Mikey and his family.


  16. Buccinator on August 12, 2011 at 1:18 pm

    I’m not feeling well and have to rest today (bossy fiance orders), so I didn’t get to make my peanut butter pie, but my parents already had one in their freezer that I made a few weeks ago. 🙂 I have, at the very least, written notes to my loved ones.

    I’m also really…struck by this. I’ve lost many loved ones, but they have all been to cancer, and it’s so different when it’s like that. You have time, you expect it, sometimes you even want it, so that they no longer suffer. But Mikey and Jennie, it’s so different, and I can’t even imagine the pain. Lots of love and prayers for the family and all those who have lost loved ones.


  17. Ann on August 12, 2011 at 1:23 pm

    A lovely post. It was my privilege to make a pie for Mikey, too.


  18. Ashley (Strawberry Sprinkles) on August 12, 2011 at 1:31 pm

    I am so saddened for her. I don’t know them but this just makes my heart hurt. I am a fellow food blogger and a military spouse. I lived in fear of this very thing happening for 8 months while my husband was deployed. I also have 2 young boys and I just can not imagine the pain she is in right now. Thank you ladies for paying tribute to his life.


  19. Jackie on August 12, 2011 at 1:43 pm

    Love this post, I shared it on my FB. I’m also a member of the Dead Father Club, my dad died suddenly when I was really young. Makes my heart break for those little girls, and makes me feel a connection, although I’ve never met them. Thank you for this post.


  20. Linda on August 12, 2011 at 2:09 pm

    I am so sorry for Jeannie and her family. Three weeks ago a dear husband and father was tragically killed in a horse accident. It has been a tough go for the wife, and two daughters…6 and 9. I will be happy to make this pie in honor of Mikey. We will keep his family in mind.


  21. Grace on August 12, 2011 at 2:36 pm

    Jennie’s request was too genuinely heartbreaking to ignore. I made a peanut butter pie for Mikey. Because her regret inspired me, I also made my wife’s favorite pie, because you just never know.


  22. Bev Weidner on August 12, 2011 at 3:03 pm

    Beautiful pie. I’m making one for her in my heart today.


  23. Brooks on August 12, 2011 at 3:12 pm

    A terrific tribute to a fellow blogger in her time of need…a favorite pie is indeed in order!


  24. Lindsey@Lindselicious on August 12, 2011 at 6:08 pm

    Such a great tribute and so nice to so the out pouring support for Jennie and her family in this tough time. Love the idea of passing this pie “forward” and taking the time to tell those who are important to us that we love them. 🙂


  25. Lori on August 12, 2011 at 6:44 pm

    Thanks for posting such a terrific recipe. I wish my son wasn’t allergic to peanuts! Such a sad thing about Jennie and her husband. Prayers going out to everyone.


  26. Lori @ RecipeGirl on August 12, 2011 at 7:39 pm

    I’m so happy to see the peanut butter pies floating around the blogosphere! This is a wonderful tribute adaptation to Jennie and Mikey!


  27. Sandra on August 12, 2011 at 8:12 pm

    Sending prayers and loving thoughts to Jennie and her family. Thank you for sharing the message and your recipe.


  28. Katy | Alphabet Soup on August 12, 2011 at 9:50 pm

    Such a sad story, but such a beautiful tribute.


  29. Gloria on August 12, 2011 at 10:51 pm

    Wow. What a heartwrenching story. Thank you for sharing. My thoughts are with Jennie, her children and family.


  30. Barbara | Creative Culinary on August 12, 2011 at 11:03 pm

    What you said is so true; it’s never easy to lose someone but in this day of remembrance, my condolences to you too; a young girl at the age of 19 should not have lost her Dad either.

    Beautiful pie.


  31. Vicki @ WITK on August 13, 2011 at 6:47 am

    I’m so proud to be a part of our little food blogging community, I’m seeing so many wonderful peanut butter pies today. Great post and wonderful recipe for family and friends.


  32. Emily @ Life on Food on August 13, 2011 at 6:54 am

    I am loving all of the pie posts! Beautiful tribute!


  33. Gen on August 13, 2011 at 9:02 am

    How sad!!! I’ll definitely make this pie and think of her and her family!


  34. Melissa on August 13, 2011 at 9:22 am

    What a touching post, I will definitely be making this recipe and hugging my loved ones extra tight.


  35. Effie on August 13, 2011 at 9:54 am

    This is lovely. The kindness and generosity of this community is astonishing. I’m so glad to be part of it.
    Here’s my pie for Mikey:


  36. Martha on August 13, 2011 at 2:37 pm

    Made this for my family this weekend. Will hold them close and send out prayers and positive thoughts for Jennie and her family.


  37. Tanya on August 13, 2011 at 10:29 pm

    This brought tears to my eyes. So sad. This pie looks delicious and I’m thinking about preparing it (I would say ‘baking’ but it’s a no-bake kinda thing 😉 ) for my FIL. Thanks for passing it along.


  38. Kim Bee on August 13, 2011 at 11:05 pm

    This is a lovely tribute. I lost my Mom when I was 15 to a heart attack so this just ripped me apart. I have so much empathy for Jennie and her kids. I am sorry you lost your Dad. Thank you for sharing your story with us. xx


  39. Paula on August 13, 2011 at 11:35 pm

    I’m so sorry that you had to lose your Dad just as your adult life was beginning to blossom. You have paid a lovely tribute to Jennie, her family and her beloved Mikey. Your words and your pie are beautiful.


  40. Jen @ My Kitchen Addiction on August 15, 2011 at 10:48 pm

    Your version of the peanut butter pie for Mikey is lovely! It’s so great to see everyone come together to support Jennie!


  41. Danee Kaplan on August 31, 2011 at 5:02 pm

    I just stumbled over here from “I am Baker” as part of the baby shower. First- You have a terrific blog and I will be back. Second- I wanted to comment on this post- you see we lost a family friend on that EXACT same day. He too was married to his beloved wife Tammy and the father of 3 although his kids are grown and he has grandkids he was only 49. He too died very suddenly and very quickly right after having made breakfast for his friends who were all out of town at a rented house attending a festival- a Cheese Burger Festival. The irony abounds that he would die of a heart attack at a cheese burger festival but being only recently retired from the Marines he was in great physical shape. Life sure can change on a dime and I hope your blog friend finds strengths in her family and friends. I know it is so hard.


  42. Sandi on September 1, 2011 at 7:39 pm

    SWEET tribute!


  43. sue griffore on September 3, 2011 at 5:35 pm

    Hi again. I would like to make your peanut butter filling in a graham cracker crust, but with a chocolate layer under it. Is there a difference between chocolate pudding and chocolate pastry cream? Do you have a recipe that would compliment your peanut butter filling? Trying to put together an “Elvis Pie” with a layer of banana slices like “Duff” showed on TV…….figure you have something that will beat theirs! Appreciate any suggestions you may have……anxious to try the peanut butter. Thanks so much……sue


  44. Amy on November 12, 2014 at 10:55 am

    I made this yesterday and OH MY GAAAAAAWD was it amazing! So glad I came across this recipe! Outstanding pie! 🙂


  45. Kelly G on February 9, 2016 at 1:54 pm

    I know this is a bit late but wanted to give my condolences……I too lost a husband at a young age and hope you were able to pull it all together. It can be extremely difficult to do……it has taken me 5 years to pull my life back to something that resembles normal, if that is even possible. I can say that life will never be the same. So I pray that you and your children are managing to move forward ……..


    • Michelle on February 9th, 2016 at 9:13 pm

      Hi Kelly, Thank you for your note, but I just wanted to clarify that I hadn’t lost my husband, I was posting this for a friend who had. I did lose my dad when I was 19 – I shared that in the latter part of the post.


  46. Cat on April 4, 2016 at 12:07 pm

    Just made this, and it was well received. There are a gazillion and one recipes for no bake peanut butter pie floating around out there, but this one differs in that it uses real whipped cream, instead of the ubiquitous Cool Whip. Made it melt-in -your-mouth silken in texture, but it was just SO rich that eating more than a sliver was nearly impossible. Additionally, it only held its shape right after removal from the fridge, even after an extended chilling. It became very soft within 10 minutes of sitting out, almost droopy. You can see that tendency in your second picture above. Because of that, I ended up putting it in the freezer, and eating it frozen. It was even better. If you do that, be sure to slice it before you freeze, because it’s very hard to cut through when frozen solid. But it holds its shape perfectly when frozen, and becomes an ice cream-like treat.


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