This creamy peanut butter pie is all about that thick, no-bake filling — cream cheese and peanut butter whipped fluffy, then lightened with billowy folds of freshly whipped cream until the texture turns silky and mousse-like. It sets up in the fridge into clean, sliceable layers, no oven required for the filling itself. The finishing touch is a warm, glossy chocolate ganache poured right over the top, with a scatter of roasted salted peanuts for crunch in every bite. Sweet, rich, and a little salty, it's the kind of make-ahead dessert that disappears fast at any gathering. It's a solid pick for a gluten free dessert table, so you can slice and serve without a second thought.
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In a medium bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Freeze for 15 minutes until firm.
In a large bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and no lumps remain, about 2 minutes. Add the peanut butter, powdered sugar, and vanilla extract, and beat on medium speed until fully combined and fluffy, about 2 minutes more.
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