No-Bake Chocolate Peanut Butter Pie
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!
Recipe:
(Serves 8)
Crust:
-13 graham cracker sheets
-¼ cup peanuts (30-35 grams)
-1 tbsp dark brown sugar
-1 tsp cinnamon
-¼ tsp salt
-7 tbsps melted butter
Filling:
-1.5 cups heavy cream
-8 oz cream cheese
-¾ cup granulated sugar (150 grams)
-1 cup creamy peanut butter (256 grams)
-1 tbsp vanilla
-½ tsp cinnamon
-¼ tsp salt
Chocolate Ganache:
-6 oz dark chocolate (170 grams), chopped
-¾ cup (180 grams) heavy cream
Toppings:
-6 Reese’s peanut butter cups
-extra peanut butter for drizzling
Steps:
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.
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.
Pour your filling into the crust, and smooth it out until evenly distributed.
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.
Spread chocolate ganache over the filling. To decorate, drizzle with peanut butter, and line the perimeter with chopped Reese’s peanut butter cups.
Store the pie in the fridge for at least 3 hours, & place it in the freezer for 30 minutes before serving.
Hot Tips:
If you use a store-bought graham cracker crust, skip step 1.
To make this recipe nut free, substitute the peanut butter for sunflower butter & the Reese’s cups for sunflower butter cups. Trader Joe’s carries excellent ones! :)
“Happy Baking (but not really)!😌”
