No-Bake Chocolate Peanut Butter Pie

Rich, creamy, decadent, & no oven required!

A couple weeks ago, I had the chocolate peanut butter pie of my dreams at a mom & pop diner. As soon as I tasted the rich, creamy, peanut butter filling, topped with a layer of fudgy, dark chocolate ganache, & crunchy, nutty graham cracker crust, I knew I had to recreate it. This pie is the pinnacle of chocolate peanut butter earthly bliss, & it’s now my go-to summer treat. And you’re telling me I don’t have to turn on an oven to make a decadent dessert?! Say less…

Okay, and I know I said no oven’s required, and I stand by that…but I also stand by the fact that homemade is always better, so if you’re willing to ditch the store-bought graham cracker crust, I promise I’ll make it worth your while!

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chocolate, peanut butter, no bake, pie, dessert, sweets, reese's

Servings: 8

Author: Elizabeth Wu

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No-Bake Chocolate Peanut Butter Pie

Prep time: 30 MinChill Time: 3 HourTotal time: 3 H & 30 M

A couple weeks ago, I had the chocolate peanut butter pie of my dreams at a mom & pop diner. As soon as I tasted the rich, creamy, peanut butter filling, topped with a layer of fudgy, dark chocolate ganache, & crunchy, nutty graham cracker crust, I knew I had to recreate it. This pie is the pinnacle of chocolate peanut butter earthly bliss, & it’s now my go-to summer treat. And you’re telling me I don’t have to turn on an oven to make a decadent dessert?! Say less…

Okay, and I know I said no oven’s required, and I stand by that…but I also stand by the fact that homemade is always better, so if you’re willing to ditch the store-bought graham cracker crust, I promise I’ll make it worth your while!

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Ingredients:

Crust:

• 13 graham cracker sheets
• 1/4 cup peanuts (35 grams)
• 1 tbsp dark brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 7 tbsps melted butter

Filling:

• 1 1/2 cups heavy cream
• 8 oz cream cheese
• 3/4 cup granulated sugar (150 grams)
• 1 cup creamy peanut butter (256 grams)
• 1 tbsp vanilla bean paste
• 1/2 tsp cinnamon
• 1/4 tsp salt

Chocolate Ganache:

• 6 oz dark chocolate, chopped (170 grams)
• 3/4 cup heavy cream (180 grams)

Toppings:

• 6 Reese's peanut butter cups
• extra peanut butter for drizzling

Instructions:

1. Make your crust: Pulse together the graham cracker sheets, peanuts, brown sugar, cinnamon, and salt in a food processor. Transfer to a bowl, and mix in the melted butter. Pour into a springform pan, and shape it into a crust with a measuring spoon. Bake at 350 F for 12 minutes. Let it rest on a wire rack for at least 15 minutes.
2. Make your filling: Whip together your heavy cream until it forms stiff peaks, & then place it in the fridge. In a separate bowl, beat your cream cheese for 45 seconds. Add the sugar, and beat again for 45 seconds. Pour in peanut butter, vanilla, cinnamon, and salt, and beat again until creamy. Remove the whipped cream from the fridge, and fold it into your peanut butter filling mixture.
3. Pour your filling into the crust, and smooth it out until evenly distributed.
4. Make the chocolate ganache: Heat ¾ cup of heavy cream on the stove until it’s steaming but not boiling. Pour it over the dark chocolate, and mix until smooth.
5. Spread chocolate ganache over the filling. To decorate, drizzle with peanut butter, and line the perimeter with chopped Reese’s peanut butter cups.
6. Store the pie in the fridge for at least 3 hours, & place it in the freezer for 30 minutes before serving.

Notes:

• If you use a store-bought graham cracker crust, skip step 1.
• If you store this in the freezer, let it defrost on the counter for 30 minutes before cutting into it.

Hi friends!

Thank you for reading! I hope you enjoy this rich, creamy, and decadent pie as much as my friends and family do. Happy no-baking! :)

"Do not be anxious about anything, but in everything with prayer and supplication with thanksgiving let your requests be made known to God."

~Philippians 4:6

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