No-Bake Chocolate Peanut Butter Pie
A creamy, no-bake pie combining a buttery graham crust with fluffy peanut butter filling and rich chocolate ganache, perfect for quick indulgence and peanut butter lovers.
Equipment
- 1 9 inch pie plate for crust and assembling pie
- 1 mixing bowl for preparing crust and filling
- 1 mixer for beating filling ingredients
- 1 microwave or double boiler for melting ganache ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon vegetable oil
Instructions
- Combine graham cracker crumbs and melted butter, press into a 9-inch pie plate, and chill.
- Beat peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing well.
- Fold whipped heavy cream into peanut butter mixture until fully combined and creamy.
- Spread filling evenly over the crust and refrigerate for 1 hour.
- Melt chocolate chips, heavy cream, and vegetable oil together until smooth using a microwave or double boiler.
- Pour ganache over the chilled pie and spread evenly.
- Refrigerate the pie for at least 30 minutes before slicing and serving.
Notes
- Use creamy peanut butter for best texture.
- Store-bought deep-dish crust can be substituted.
- Warm and dry the knife before slicing for clean cuts.
- Add chopped peanuts or pretzels to crust for extra crunch.
- Store refrigerated to maintain freshness.