This amazing peanut butter pie is not only delicious but easy to make. It starts with a no bake crust made of graham crackers and a combination of cream cheese and peanut butter. A rich chocolate ganache tops off this creamy dreamy dessert. This recipe feeds a crowd or keeps for several days in the fridge – perfect either way!
No Bake Cream Cheese Peanut Butter Pie Recipe
Here you have an easy and simple recipe to make a delicious No bake Cream Cheese Peanut Butter Pie Recipe
1 cup of granulated sugar
3/4 cup of unsalted butter (melted)
2 cups heavy cream (whipped to stiff peaks)
**See notes** Frozen Whipped Cream 1 package of 8 oz softened cream cheese 1/2 cup powdered sugar 2 teaspoons vanilla extract 3-5 tablespoons of peanut butter (to taste) 1 package (8 oz) regular or chocolate graham crackers (with filling and crushed into crumbs) **See notes**
1 package (14 oz) chocolate chips 2 tablespoons vegetable oil
Melt the butter and set it aside to cool. Prepare your crust. Make sure to buy an 8 oz regular or chocolate graham cracker with cream filling as many varieties do not contain this crucial ingredient! Crush the graham up in a Ziploc bag with a rolling pin – just enough so they have small chunks but are still crumbly. Pour half of the crumbs into a pie tin and press down firmly. Refrigerate until filling is done, then pour in the filling and freeze for an hour or so. Repeat using all of the remaining crumbs to make another crust. Set both aside until you are ready to assemble the pie. Make sure your cream is very cold before whipping it! If it’s not, place it in the fridge overnight. Whip up 1 cup of heavy cream with 3-5 tablespoons of peanut butter (to taste) and powdered sugar until stiff peaks form then set aside in the fridge while preparing everything else. Beat together softened cream cheese, granulated sugar, vanilla extract, 3-4 tablespoons peanut butter (to taste), and regular whipped cream just enough so that it’s combined but still thick – about 5-10 seconds depending on how powerful your mixer is should do it! Fold in the stiffened whipped cream and spread the mixture over your bottom crust. Place in the freezer to firm up if needed – about 15-20 minutes is perfect! Make sure you save a little of the peanut butter filling to pipe on top once the pie is assembled! Pour ganache over pie and allow it to sink into the peanut butter centre then refrigerate at least an hour before serving. While waiting for the ganache to set, melt chocolate chips with 2 tablespoons of vegetable oil in 30-second increments until smooth and shiny (microwave works well for this). Drizzle the melted chocolate back and forth over parchment paper by using a plastic bag (snip off one corner) or use a piping bag with a very small hole cut out. Stick back in the fridge just before serving. Enjoy!