No-Bake Chocolate Peanut Butter Pie

No-bake pies rose as a summer staple when ovens stayed off and fridges did the work. This one layers a chocolate cookie crust with fluffy peanut butter cream and a glossy chocolate ganache finish.

Serves 8 · 25 min prep

Estimate for one serving

• 580 cal
• 11g protein
• 45g carbs
• 42g fat
• 3g fiber

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Ingredients

• 24 cookies (about 2 cups crumbs) chocolate sandwich cookies, crushed
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup heavy cream for ganache
• 2 tbsp chopped roasted peanuts for garnish

Instructions

1. 1Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
2. 2Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup. Chill the crust in the freezer for 15 minutes while you make the filling.
3. 3In a large bowl beat the softened cream cheese, peanut butter, powdered sugar, and vanilla with a hand mixer on medium-high for 2–3 minutes until light, fluffy, and completely smooth.
4. 4In a separate chilled bowl whip the cold heavy cream to stiff peaks, about 3 minutes. Gently fold the whipped cream into the peanut butter mixture in two additions until no white streaks remain and the filling is airy.
5. 5Spoon the filling into the chilled crust and smooth the top with an offset spatula. Return the pie to the refrigerator.
6. 6Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan or microwave until just simmering, then pour over the chips. Let sit 2 minutes, then stir until a glossy ganache forms.
7. 7Pour the warm ganache over the chilled pie and tilt the dish so it coats the surface evenly. Sprinkle chopped peanuts the edge if desired.
8. 8Refrigerate the finished pie at least 4 hours or overnight until the filling is firm enough to slice cleanly. For neat wedges, dip a sharp knife in hot water and wipe dry between cuts. Serve cold.