I grew up with the smell of butter and brown sugar drifting from the kitchen, and the house always seemed cozier when a dessert was cooling on the counter. That memory is what makes a simple, no-fuss pie so comforting a quick crust, a whipped filling, and a little garnish that makes everyone smile. I still reach for those easy, nostalgic desserts on busy weeknights and for Sunday visits.
I’m a home cook from Louisville who learned to cook in the kitchen beside my mother and a stack of old church cookbooks. These days I talk about straightforward family food that comforts casseroles, one-pot meals, skillet dinners, and classic sweets with a modern twist. I test recipes in real kitchens on real weeknights, and I like keeping things simple, pork-free, and friendly for a crowd. I explain what to do step by step, like I’m handing a spatula across the counter to a neighbor, and I keep flavors familiar and satisfying. One of my favorite quick desserts to pull together is a luscious No-Bake Peanut Butter Mascarpone Pie that needs no oven time and comes together in a few bowls. It’s a great option when you want something special without fuss, and it pairs beautifully with old-school favorites like peanut butter buckeye bars if you love that combo, you might also enjoy my twist on no-bake peanut butter buckeye bars as part of a dessert platter. The No-Bake Peanut Butter Mascarpone Pie feels like a warm hug at the end of a busy day, and it’s the kind of recipe I tuck into the rotation when I want a dessert that travels well, sets up cleanly, and earns smiles from the first forkful.
Why this recipe stands out
This No-Bake Peanut Butter Mascarpone Pie stands out because it blends the lush creaminess of mascarpone with the rich, familiar flavor of peanut butter, all on a crisp graham cracker foundation. The mascarpone adds a silky, tang-free richness that keeps the filling from feeling heavy, while powdered sugar and vanilla lift the peanut butter so it tastes sweet and luxurious instead of dense. For me, recipes that balance texture and flavor without a long ingredient list are the ones I reach for time after time. This pie sets in the fridge rather than the oven, which means you don’t have to worry about oven temperatures or timing; you can prepare it well in advance for gatherings and still have it look and taste freshly made.
Because everything gets folded gently, the filling stays airy and light. Whipping the cream to soft peaks gives body without turning the pie into a mousse, and folding instead of beating keeps the mascarpone and peanut butter from separating. The crust is quick graham cracker crumbs and melted butter pressed into a pie plate and it bakes no more than your patience. Finishing with chocolate shavings or crushed peanuts gives a pleasing crunch and a visual contrast that makes a simple pie feel special. If you’ve ever loved a peanut butter pie but wanted something a little more refined and less sweet, this No-Bake Peanut Butter Mascarpone Pie is a great bridge between nostalgic flavor and grown-up texture. It’s also pork-free and friendly to most family-style menus, so it works well for holiday buffets and weeknight treats alike.
How to prepare No-Bake Peanut Butter Mascarpone Pie
Making this No-Bake Peanut Butter Mascarpone Pie at home is straightforward and forgiving, which is why it’s a keeper in my kitchen. Start by preparing the crust so it has time to firm up while you work on the filling. A simple press-in graham crust gives a buttery base that contrasts nicely with the soft filling. In a separate bowl, whisk the mascarpone, peanut butter, powdered sugar, and vanilla until smooth the ingredients come together quickly if the mascarpone is slightly softened. Whip the heavy cream to soft peaks so it gives loft without becoming too stiff, then fold it into the peanut butter-mascarpone mixture to preserve that lightness.
When you pour the filling into the crust, don’t overwork the surface; a spatula sweep to level is all it needs. Chill the pie at least four hours so the filling firms and the flavors meld; overnight is even better if you have the time. Before serving, add your preferred garnish chocolate shavings for richness or crushed peanuts for texture. If you’re transporting the pie, keep it chilled in a secure box and add garnishes at the last minute so they stay crisp. This pie is an excellent make-ahead dessert for a potluck or a relaxed dinner with friends, and if you’re planning a dessert board, consider pairing slices with small squares of another favorite like my chocolate peanut butter squares to give guests a variety of textures and levels of sweetness. The steps are simple, and the payoff is a silky, indulgent pie that still feels homey and approachable.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup peanut butter
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Chocolate shavings or crushed peanuts for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a pie dish to form the crust.
- In another bowl, mix together peanut butter, mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the peanut butter mixture.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with chocolate shavings or crushed peanuts.
Serving ideas
When it’s time to serve this No-Bake Peanut Butter Mascarpone Pie, think about balance and contrast on the plate. A small dollop of lightly whipped cream on the side keeps each bite from feeling too rich, and a drizzle of warm chocolate sauce provides a glossy finish and a temperature contrast that guests love. Slicing the pie with a knife dipped in hot water helps achieve clean edges; wipe the blade between cuts for neat slices. For a casual gathering, serve wedges on dessert plates with a scatter of crushed peanuts and a few chocolate curls on top. For a more elegant presentation, place each slice on a chilled plate and dust the rim lightly with cocoa powder or powdered sugar.
Pair the pie with strong coffee or a milk-forward latte to echo the nutty flavors, or offer a small scoop of vanilla ice cream for extra indulgence. If you’re serving a variety of desserts, cut the pie into smaller wedges so guests can sample multiple sweets. Consider a dessert board with fresh berries, salty crackers, and small cookies to contrast the pie’s creaminess. The No-Bake Peanut Butter Mascarpone Pie is flexible it works as the star dessert for a dinner party or as a comforting finish to a family meal, and the flavors please both kids and grown-ups without a lot of fuss.
Storage tips
This pie stores very well in the refrigerator for several days, which makes it a convenient make-ahead dessert. After the pie sets, cover it tightly with plastic wrap or place it in an airtight pie carrier to protect it from absorbing other flavors in the fridge. It will hold its texture for about three to four days; mascarpone keeps things creamy without breaking down quickly, but the crust will gradually soften the longer it sits. If you want to keep a crisper crust, store individual slices on parchment with a small gap between them, or refrigerate the filling separately and assemble just before serving, although that’s more work.
If you need to freeze the pie, wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator and add any fresh garnishes just before serving. Be aware that freezing can slightly change the texture of whipped cream and mascarpone, so the pie may be a touch less airy after thawing, but it will still taste delicious. For transporting to a potluck, keep the pie chilled in a cooler with ice packs and add garnishes when you arrive. Proper storage preserves flavor and texture and helps ensure your No-Bake Peanut Butter Mascarpone Pie looks and tastes its best when guests are ready to dig in.
Helpful tips
A few simple habits make this No-Bake Peanut Butter Mascarpone Pie turn out reliably well. First, bring the mascarpone to room temperature for fifteen to twenty minutes before mixing; it blends more smoothly and avoids lumps. Second, use full-fat mascarpone and cream for the richest texture low-fat versions don’t whip the same way and can lead to a looser filling. Third, measure powdered sugar carefully and sift if it’s lumpy; it dissolves more readily and yields a silkier filling. When whipping the cream, aim for soft peaks so the filling remains light but still stable; over-whipping makes the texture grainy and harder to fold in.
If your peanut butter is very oily, stir it before measuring so the consistency is even. When folding the whipped cream into the mascarpone mixture, use a gentle bottom-to-top motion and scrape the bowl carefully to avoid losing volume. Press the crust firmly into the pie plate so it holds when you slice, and chill the pie long enough to set patience pays off. Lastly, if you want to make the pie ahead, garnishes like chocolate shavings and crushed peanuts are best added right before serving to keep them crisp and pretty.
Recipe variations
There are lots of simple ways to adapt this No-Bake Peanut Butter Mascarpone Pie to suit different tastes. Swap the graham cracker crust for a chocolate cookie crust to add a richer base that pairs beautifully with peanut butter. For a lighter texture, try folding in a small amount of softened cream cheese along with the mascarpone it adds tang and helps stabilize the filling. If you prefer a nut-free version, replace peanut butter with sunflower seed butter and top with toasted sunflower seeds or cacao nibs for crunch.
To make a layered pie, spread a thin layer of melted dark chocolate over the crust and let it set before adding the peanut butter mascarpone filling; the chocolate forms a pleasant barrier between crust and filling and gives an extra snap. For a citrus twist, fold in a teaspoon of orange zest to brighten the flavor profile. You can also experiment with flavored extracts a half-teaspoon of almond extract complements the peanut butter nicely. These small changes let you tailor the No-Bake Peanut Butter Mascarpone Pie for different seasons or special occasions without changing the easy technique.
Frequently asked questions
Q: Can I use reduced-fat mascarpone or cream?
A: While you can, I don’t recommend it if you want the best texture. Full-fat mascarpone and heavy cream give richness and stability to the filling. Reduced-fat versions can make the filling looser and less silky. If you must use a lighter option, consider adding a small amount of softened cream cheese to help stabilize the mixture.
Q: How do I prevent the crust from becoming soggy?
A: Press the crust firmly into the pan and chill it before adding the filling so it compacts. If you want extra protection, spread a thin layer of melted chocolate over the cooled crust and let it harden before adding the filling; this forms a moisture barrier that keeps the crust crisper longer. Serve the pie within a few days to maintain the best texture.
Q: Can I make this pie ahead of time?
A: Yes it’s a great make-ahead dessert. Chill the pie at least four hours, though overnight gives the best texture and flavor melding. Store it covered in the refrigerator for up to three to four days. Add fresh garnishes like chocolate shavings or crushed peanuts right before serving for the best presentation.
Q: Is this recipe suitable for kids?
A: Absolutely. The flavors are familiar and comforting, and the pie’s texture is smooth and creamy. Consider reducing the sugar slightly if you’re serving young children or pairing small slices with fruit to balance the sweetness.
Conclusion
This No-Bake Peanut Butter Mascarpone Pie is a trustworthy, make-ahead dessert that blends comfort and a touch of elegance creamy mascarpone and peanut butter, a buttery graham crust, and a simple chill to set. If you’re looking for more inspiration or a cocoa-crust variation that leans even more decadent, check out Peanut Butter Pie – The Most Decadent, Delicious Dessert EVER! for another delicious take on mascarpone and peanut butter together.
Print
No-Bake Peanut Butter Mascarpone Pie
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A luscious and creamy no-bake pie featuring peanut butter and mascarpone on a buttery graham cracker crust, perfect for easy entertaining or family gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup peanut butter
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Chocolate shavings or crushed peanuts for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a pie dish to form the crust.
- In another bowl, mix together peanut butter, mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the peanut butter mixture.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with chocolate shavings or crushed peanuts.
Notes
For best flavor, chill overnight. Garnish just before serving to keep toppings crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American