No Bake Peanut Butter Pie (Printable Version)

Rich peanut butter filling in a chocolate cookie crust, an effortless chilled dessert

# What You'll Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 5 tbsp unsalted butter, melted

→ Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 1 tsp pure vanilla extract

→ Chocolate Ganache Topping

08 - 1/4 cup heavy cream
09 - 1/2 cup semi-sweet chocolate chips
10 - 2 tbsp chopped salted peanuts

# How To Make:

01 - Crush chocolate sandwich cookies into fine crumbs using a food processor or place in a resealable bag and crush with a rolling pin. Combine crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
02 - In a large bowl, beat together creamy peanut butter, softened cream cheese, and powdered sugar until completely smooth and creamy. Set aside.
03 - In a separate chilled bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Be careful not to over-whip.
04 - Gently fold whipped cream into peanut butter mixture using a rubber spatula until just combined and smooth. Do not over-mix. Spread filling evenly into the chilled crust.
05 - Heat 1/4 cup heavy cream until steaming hot. Pour over chocolate chips in a small bowl and let sit for 2 minutes. Stir until chocolate is completely melted and ganache is smooth. Spread evenly over the peanut butter layer. Sprinkle with chopped peanuts if desired.
06 - Refrigerate pie for at least 4 hours or until completely set. The pie should be firm to the touch. Slice and serve chilled.

# Expert Tips:

01 -
  • The filling tastes like eating peanut butter straight from the spoon but somehow more elegant
  • You can make it in the morning and forget about it until dessert time
  • It travels beautifully to potlucks without any last minute fuss
02 -
  • Whipping cream that is even slightly warm will not hold stiff peaks no matter how long you beat it
  • Overmixing the whipped cream into the peanut butter mixture will deflate all the air you just whipped in
  • The pie continues to set in the refrigerator, so removing it too early will result in messy servings
03 -
  • Use a food processor for the crust instead of crushing by hand for perfectly uniform crumbs every time
  • Chill your mixing bowl and whisk for at least ten minutes before whipping the cream

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