Description
A silky, no-bake peanut butter pie that offers a graceful finish to any dinner with its airy whipped cream and dense nutty filling over a crisp chocolate crust.
Ingredients
Scale
- 24 chocolate sandwich cookies (about 1 1/2 cups finely crushed)
- 5 tablespoons unsalted butter, melted and cooled slightly
- 8 oz cream cheese, room temperature and smooth
- 1 cup creamy peanut butter, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream, cold, for whipping
- 4 oz bittersweet chocolate, chopped
- 2 tablespoons heavy cream (for ganache)
- 2 tablespoons chopped roasted peanuts, toasted
- Flaky sea salt, to finish
Instructions
- Combine cookie crumbs and melted butter in a bowl until the mixture holds when pressed. Press into a 9-inch removable-bottom tart pan and chill for 15–20 minutes until firm.
- In a chilled bowl, whip the cold heavy cream to soft peaks; set aside.
- Beat the cream cheese until silky, then add peanut butter, powdered sugar, and vanilla. Beat until smooth.
- Gently fold one-third of the whipped cream into the peanut butter mixture, then fold in the remaining cream in two additions.
- Spoon the filling into the chilled crust and smooth the top. Chill for at least 4 hours, preferably overnight.
- Prepare the ganache by heating 2 tablespoons of cream, pouring it over chopped chocolate, and stirring until glossy. Drizzle over the pie and sprinkle with toasted peanuts and flaky sea salt.
Notes
Use full-fat peanut butter for the creamiest mouthfeel. Chill the crust well before filling to maintain a crisp edge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg