Amaretto Peanut Butter Pie

Name: Amaretto Peanut Butter Pie
Prep time: 20 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 8 oz cream cheese softened; 3/4 cup powdered sugar sifted; 1 1/2 tsp almond extract; 1 cup creamy peanut butter; 1 cup whipped topping thawed; 1 cup chopped peanut butter cups divided; 1 pre-made chocolate cookie crust; chocolate syrup optional for drizzle

By Emma

Certified Culinary Professional

Published on 28 January 2026 • Recipe tested & approved

A chilled pie blending cream cheese, powdered sugar, almond extract, and a creamy peanut butter twist. Folded peanut butter cups add texture and surprise. Chilled to set, then topped with more peanut butter cups and optional chocolate drizzle. Quick no-bake dessert with a nutty, sweet profile and subtle almond undertone.

Prep: 20 min

Cook: 0 min

Total: 2h 15min

Servings: 8 servings

#no bake #peanut butter #cream cheese #dessert #American #quick dessert #chilled pie

Cream cheese and peanut butter? Classic rivals that actually play well together when amaretto or almond extract joins the party. I ditched typical heavy peanut butter quantities for a balanced scoop here. Powdered sugar cuts the acidity, whipped topping saves this from feeling like a brick. Peanut butter cups folded throughout deliver those jackpot chunks; texture wins every time. No-bake, easy, but don’t sleep on resting it in the fridge long enough. You’ll need the patience to let the flavors soften and the filling firm up just right. Drizzle chocolate or leave plain; both work but the syrup feels like a guilty little grin. Over the years, I’ve swapped extracts and found almond plays off peanut beautifully, but vanilla or even a touch of rum could sneak in new life.

Ingredients

8 oz cream cheese softened
3/4 cup powdered sugar sifted
1 1/2 tsp almond extract
1 cup creamy peanut butter
1 cup whipped topping thawed
1 cup chopped peanut butter cups divided
1 pre-made chocolate cookie crust
chocolate syrup optional for drizzle

About the ingredients

Cream cheese absolutely must be softened to room temp — no exceptions. Cold cream cheese forms lumps, ruins your mix. Powdered sugar should be sifted; clumps mean inconsistent sweetness and gritty spots. I swapped almond extract for amaretto flavor because sometimes alcohol is inconvenient and it keeps the mix smooth. Creamy peanut butter preferred over crunchy; chunks in the peanut butter cups suffice for texture. Whipped topping can be homemade or store-bought, but avoid frozen brands with ice crystals. Cookie crust is forgiving; graham cracker or chocolate cookie are both solid bases here. Store-bought peanut butter cups save time, but homemade or high-quality versions elevate this pie significantly.

Method

Preparation

Whip softened cream cheese, powdered sugar, and almond extract together until creamy and no lumps remain. Watch carefully; don’t overbeat – it kills texture. I learned the hard way with rubbery filling.
Fold in the peanut butter gently, swirls okay but no full homogenization. Adds richness, balances sweetness.
In separate bowl, lightly fold whipped topping into cream cheese mix. Don’t lose the airiness here. Over-mixing flattens the whole thing, makes it dense.
Fold in most chopped peanut butter cups, save a handful for garnish. Chunky bits provide bite and surprise in every slice.
Spread mixture evenly in cookie crust. Use offset spatula for smooth top, but some rustic waves welcome.
Sprinkle remaining peanut butter cups atop. Visual contrast, plus crunch.
Cover tightly, refrigerate minimum 2 hours to firm up. I find overnight better for flavors married well, but two hours enough for slicing.
Before serving, drizzle chocolate syrup sparingly. Avoid drowning toppings, subtle streaks add drama and extra once-in-a-while sweetness punch.

Cooking tips

Always beat cream cheese mix first until silky, no lumps visible. If you have a stand mixer, use paddle attachment, medium speed. Watch. Too fast or long breaks texture, too slow leaves clumps. Adding peanut butter after cream cheese initial blend keeps textures distinct and lively instead of one dense mass. Folding whipped topping gently traps air, lightens pie. I do it in batches; dump half, fold, then remainder. Peanut butter cups chopped unevenly give pleasant textural interest — big chunks provide a nutty bite, small bits melt in-situ. Spreading pie mixture takes gentle hands; the filling is creamy but not runny, so use a spatula with steady strokes. Refrigeration timing depends on your fridge but generally look for filling firm to touch but yielding gently under finger — no liquid seepage, no overly hard block. If you rush, pie collapses when sliced. Chocolate drizzle last step; use a squeeze bottle or spoon, swirl a thin stream for visual pop. Avoid globs, make it artful rather than sloppy.

Chef's notes

💡 Cream cheese softened fully room temp stops lumps dead. Cold chunks wreck smooth mix. Sift powdered sugar always. Clumps aren’t subtle, gritty everywhere. Almond extract or pure amaretto essence swaps well for flavor; powder changes texture bad. Peanut butter creamy beats crunchy here; texture chunks come from peanut butter cups only. Whipped topping folded gently to trap air, else dense mess. Fold slow, half batches better. Peanut butter cups chopped uneven — big bites plus small melty bits.
💡 Whip cream cheese, sugar, extract till smooth. Watch closely; overbeating kills texture. Beat too long turns rubbery filling–learned painful way. Add peanut butter last in; swirl only, no full blend. Keeps pie rich but cut sweetness balance. Folding whipped topping slow hand motion traps air, no rush. Mix in batches helps keep light texture. Cookie crust forgiving—chocolate or graham cracker crust both hold well. Spread with offset spatula steady strokes; rustic uneven waves are welcome, smooth not required.
💡 Refrigerate minimum 2 hours. Under that pie won’t set firm enough, slices collapse. Overnight better if patient; flavors marry more. Firm to touch but yields gently—no liquid seepage. If fridge super cold pie too hard, dulls texture; slightly warmer fridge better for gentle set. Chocolate drizzle last step; use a thin stream tool or spoon tip, avoid globs that drown peanut butter cups. Subtle streaks give visual pop without heavy sweetness. Store covered tight; drying crust never fun.
💡 Chopped peanut butter cups folded in pie filling provide differing textures; melting bits and crunchy chunks contrast. Save handful for garnish – crunch plus color. Folding technique matters—slow in with spatula folds keep air in whipped topping, else pie dense, flat. Creamy peanut butter preferred; adds richness and silkiness avoiding grainy mouthfeel. Whipped topping brands vary — avoid frozen brands with ice crystals, ruins pie texture. Homemade whipped cream alternate; fold it gently, stop once air trapped. Cake knife for slicing works best; clean after each cut to keep edges neat.
💡 Watch and listen while mixing cream cheese base; smooth no lumps, light sound of whipping changes to slightly thicker cream. Avoid overbeat–texture shifts from creamy to rubbery rubber band feel. Folding technique key all through; peanut butter swirl, whipped topping light fold. Crust can be made from chocolate cookie bodied bite, graham cracker adds more grit. Temperature matters—too cold fills tight, too warm too soft. Chill time essential — slice after at least 2 hours. Garnish last with peanut butter cups and minimal chocolate syrup streaks for bite plus visual sparkle.

Common questions

How to avoid lumps in cream cheese?

Room temp cream cheese almost mandatory. Cold chunks don’t blend well. Sift powdered sugar. Beat cream cheese mix till smooth but watch closely. Overbeating means rubbery texture; underbeat leaves lumps. Paddle attachment on medium speed ideal. No shortcuts here.

Can I substitute almond extract?

Yes. Amaretto essence good swap. Vanilla works too, subtle. Rum occasionally but changes profile. Powdered forms or essence preferred over liquid extracts with irrigation. Different extracts alter final aroma, so adjust accordingly.

Why does pie sometimes collapse?

Usually chilling isn’t enough. Pie filling needs time firm up—at least 2 hours fridge minimum or slices fall apart. Overmixing also responsible; air folded out, texture dense, hold poor. Correct folding technique—fold whipped topping gently in batches keeps the lift and helps set.

How to store leftover pie?

Refrigerate tightly wrapped or in airtight container to avoid crust sogginess. Lasts 3-4 days chilled fine. Freezing okay but texture changes; cream cheese and whipped topping may separate or become grainy after thaw. For best, slice and freeze individual pieces wrapped well; thaw in fridge slowly before eating.