Description
This Peanut Butter Pie is a creamy, rich dessert featuring a velvety peanut butter filling mixed with chocolate-covered peanut butter cups, all nestled in a chocolate cookie crust. Topped with a smooth chocolate ganache and more peanut butter cups, it’s a no-bake treat perfect for peanut butter and chocolate lovers.
Ingredients
Filling
- 2 ¼ cups whipping cream
- 1 ¼ cups creamy or chunky peanut butter
- 1 cup powdered sugar
- 1 cup about 15 bite-size chocolate-covered peanut butter cups, chopped
- 1 chocolate cookie crumb pie shell
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 2-3 tablespoons heavy cream
- 6 chocolate-covered peanut butter cups, halved (for garnish)
Instructions
- Prepare Peanut Butter Mixture: In a small saucepan, combine 1/4 cup of the whipping cream, peanut butter, and 1/4 cup of powdered sugar. Cook over medium heat, stirring constantly until the mixture is smooth. Remove from heat and let it cool to room temperature.
- Whip Remaining Cream: In a medium bowl, combine the remaining 2 cups of whipping cream and 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form, meaning the cream holds its shape firmly.
- Fold Mixtures Together: Gently fold the cooled peanut butter mixture into the whipped cream until evenly combined. Then fold in the chopped chocolate-covered peanut butter cups for added texture and flavor.
- Assemble Pie: Spoon the peanut butter filling into the chocolate cookie crumb pie shell. Arrange the halved peanut butter cups on top as garnish. Place the pie in the freezer and chill for about 3 hours or until nearly firm.
- Make Ganache: Melt the semi-sweet chocolate chips in the microwave in 30-second increments, stirring after each until the mixture is smooth. Stir in 2-3 tablespoons of heavy cream until fully incorporated and smooth. Let the ganache cool to room temperature.
- Finish Pie: Drizzle the cooled ganache over the frozen pie evenly. Top with additional peanut butter cups for an attractive presentation. Serve chilled and enjoy!
Notes
- Use a high-quality chocolate cookie crumb pie shell for the best texture and flavor.
- If you prefer a chunkier texture, use chunky peanut butter instead of creamy.
- Chilling the pie thoroughly helps it set properly since it is no-bake.
- You can substitute peanut butter cups with Reese’s or any favorite chocolate-peanut butter candies.
- Store any leftovers covered in the freezer for up to 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
