No Bake Peanut Butter Pie

My no bake peanut butter pie recipe features a rich chocolate cookie crust and creamy peanut butter filling, all topped with a layer of chocolate ganache. It's so easy and tastes incredible. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 282kcal

Author Arman Liew

Ingredients

For the crust

2 cups chocolate cookies crushed, I used Oreos
1/4 cup butter melted

For the filling

8 ounces cream cheese softened
1 cup peanut butter smooth
3/4 cup + 2 tablespoons powdered sugar divided
1 cup heavy cream
1 teaspoon vanilla extract

For the chocolate ganache

1 cup chocolate chopped
1/2 cup heavy cream
1/4 cup peanuts chopped

Instructions

Combine the crushed chocolate cookies and melted butter. Transfer to a 9-inch springform pan and set aside.
In an electric mixer, beat together the cream cheese, peanut butter, and powdered sugar, until fluffy. In a separate bowl, beat the heavy cream until thick. Add the 2 tablespoons powdered sugar and vanilla extract and beat until stiff peaks form.
Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate until it firms up, usually 30 minutes.
Once the pie is mostly set, make the ganache. In a small saucepan, heat up the heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together, until smooth. Let the mixture cool until no longer warm. Gently pour over the chilled pie and spread it out. Sprinkle chopped peanuts around the perimeter.
Chill the pie overnight, before serving.

Video

Notes

TO STORE: Leftover pie should be stored in an airtight container in the refrigerator for up to one week.

TO FREEZE: Place the pie in a shallow container and store it in the freezer for up to 6 months.

Nutrition