Peanut Butter Pie

5 from 5 votes

You'll never try another Peanut Butter Pie recipe again after taking a bite of this one! Thick peanut butter mousse nestled in a chocolate cookie crust, then topped with chocolate ganache and crushed peanuts - it's basically a giant no-bake peanut butter cup that you won't wanna share!

Prep Time30

Chilling time2

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

1 (14.3 oz package) chocolate sandwich cookies
1/2 cup unsalted butter melted
1 cup creamy peanut butter
4 ounces cream cheese softened
3/4 cup powdered sugar
8 ounces whipped cream homemade or store-bought, plus more for garnish
1/2 cup chocolate chips
1/2 cup heavy cream
1/4 cup salted peanuts chopped
Mini peanut butter cups for garnish

Instructions

Place cookies and melted butter in the bowl of a food processor or blender. Pulse until finely ground and combined.
Press the crumbs into the bottom and sides of a 9-inch springform pan. Freeze crust while you mix the peanut butter filling, at least 10 minutes, until set.
Combine peanut butter, cream cheese, and powdered sugar in a large mixing bowl or the bowl of a stand mixer. Beat on low until smooth and creamy. Fold in whipped cream in batches until well combined.
Transfer filling into chilled crust, evenly smoothing the top with a spatula. Chill or freeze to set, 30-60 minutes.
Add chocolate chips to a large heatproof bowl. Place heavy cream in a microwaveable bowl and heat 40-60 seconds until it reaches 115 degrees F. Pour warm cream over chocolate chips and allow to sit for 5 minutes, then whisk gently until smooth.
Pour the ganache over the peanut butter layer, then sprinkle with chopped peanuts. Refrigerate, covered, at least 1 hour until ready to serve.
Pipe whipped cream on the outer edge and garnish with peanut butter cups if desired.

Nutrition

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