Description
This No-Bake Peanut Butter Chocolate Pie features a creamy peanut butter filling in a chocolate cookie crust, topped with a rich chocolate ganache. It’s an easy and impressive dessert perfect for any occasion, sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 20 cookies)
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup semi-sweet chocolate chips
- 2 tablespoons milk
- 1 cup whipped topping (like Cool Whip)
- Chopped peanuts for garnish (optional)
- Chocolate shavings for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, packing it tightly.
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add the creamy peanut butter and powdered sugar, mixing until well combined and thick.
- In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form (about 3-5 minutes).
- Gently fold the whipped cream into the peanut butter mixture using a spatula.
- Once the crust has cooled, spoon the peanut butter filling into the crust and spread it evenly.
- For the chocolate ganache, combine the semi-sweet chocolate chips and milk in a small saucepan over low heat. Stir until melted and smooth (about 3-5 minutes).
- Pour the ganache over the peanut butter filling, spreading it gently.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight.
- When ready to serve, remove the pie from the refrigerator. Optionally, add whipped topping on top.
- Sprinkle chopped peanuts and chocolate shavings for garnish.
- Slice the pie into wedges using a sharp knife, dipping it in hot water for cleaner cuts.
- Serve chilled and enjoy!
- Cover the pie with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Be careful not to over-whip the heavy cream to maintain a light texture.
- Customize garnishes based on preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes