Description
No-Bake Chocolate Peanut Butter Pie
This decadent dessert features a rich Oreo crust, a creamy peanut butter cheesecake layer, and a luscious chocolate ganache, all topped with fluffy whipped cream and mini peanut butter cups. Perfect for any occasion!
Servings: 12
Prep Time: 30 minutes
Total Time: 2 hours
Calories: 1022 kcal per serving
Author: Nick Makrides
Ingredients:
Cookie Crust:
30 Oreo cookies (about 265 g)
1 tbsp brown sugar
1/2 cup (125 g) unsalted butter, melted
Peanut Butter Cheesecake:
2 blocks (500 g) cream cheese, softened
1 cup (250 ml) heavy cream
1/4 tsp salt
1/2 cup (75 g) milk powder
1/2 cup (75 g) powdered sugar
2 tsp vanilla extract
1/2 cup (120 g) peanut butter
Chocolate Ganache:
3 cups (600 g) dark chocolate, chopped
1 cup (250 ml) heavy cream
Whipped Cream:
2 cups (500 ml) heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations:
1/4 cup (100 g) salted peanuts, chopped
1/4 cup (100 g) peanut butter chips, melted
1 cup (200 g) mini peanut butter cups
Instructions:
Prepare the Cookie Crust:
Crush Oreos: Add Oreo cookies and brown sugar to a food processor. Blitz until fine crumbs form.
Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated.
Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 2-inch deep tart tin with a removable bottom. Use the back of a spoon or a flat-bottomed glass to help press it down evenly.
Chill: Place the crust in the fridge to chill while preparing the filling.
Make the Peanut Butter Cheesecake Layer:
Mix Cream Cheese: In a large mixing bowl, beat the cream cheese, heavy cream, and salt with an electric hand mixer on medium speed until smooth and creamy.
Add Dry Ingredients: Mix in the milk powder, powdered sugar, and vanilla extract until well combined.
Incorporate Peanut Butter: Add the peanut butter and mix until the mixture thickens.
Fill the Crust: Spoon the cheesecake mixture into the prepared crust, spreading it out evenly. Chill in the fridge for 30 minutes.
Prepare the Chocolate Ganache:
Melt Chocolate: Combine the chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth. Alternatively, melt using a double boiler.
Pour Ganache: Pour most of the ganache over the chilled peanut butter cheesecake layer. Smooth it out with a spoon. Arrange mini peanut butter cups around the edge of the tart.
Chill: Place the pie back in the fridge for 1 hour to set.
Whip the Cream:
Whip Cream: In a large mixing bowl, whip the heavy cream and vanilla extract to stiff peaks using an electric hand mixer. Add caster sugar if desired.
Decorate the Pie:
Add Whipped Cream: Spread the whipped cream over the top of the chilled pie.
Garnish: Sprinkle chopped peanuts over the whipped cream, drizzle with melted peanut butter chips and the remaining ganache.
Serve: Slice and serve this indulgent treat!
Enjoy this indulgent No-Bake Chocolate Peanut Butter Pie with its rich layers and delightful textures. It’s sure to be a hit at any gathering!
#lovealletherecipes
Step-by-Step Guide
1. Make the Crust: Process Oreos and brown sugar into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into a 9-inch tart tin with a removable bottom, going up the sides. Chill for 30 minutes.
2. Make the Filling: Using an electric mixer, beat softened cream cheese, heavy cream, and salt until smooth. Add milk powder, powdered sugar, and vanilla, mixing until combined. Finally, beat in the peanut butter until the mixture is thick and holds its shape.
3. Assemble & Set: Spoon the peanut butter filling into the chilled crust, smoothing the top. Chill for 30 minutes. Pour warm chocolate ganache over the filling, then arrange mini peanut butter cups around the edge. Chill for at least 1 hour to set completely.
4. Finish & Serve: Whip the remaining heavy cream with vanilla to stiff peaks. Spread over the chilled pie. Garnish with chopped peanuts, drizzles of melted peanut butter chips, and extra ganache. Slice with a hot knife for clean cuts.
Serving Suggestions
Serve this rich pie chilled. A small slice is perfect on its own, but you can elevate it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. For a festive touch, garnish individual slices with a whole mini peanut butter cup or a sprinkle of sea salt. It pairs wonderfully with a glass of cold milk or a strong cup of coffee to balance the sweetness.
How-to Summary
This no-bake pie involves four key stages: creating a pressed Oreo crust, making a creamy peanut butter cheesecake filling, topping it with a simple chocolate ganache, and finishing with whipped cream and garnishes. The process requires chilling between each major layer to ensure clean slices and perfect texture.
Frequently Asked Questions
Can I use natural peanut butter?
We do not recommend natural or oily peanut butter, as it can make the filling too soft and prevent it from setting properly. Use a standard, shelf-stable creamy peanut butter for best results.
How long does this pie keep?
Store covered in the refrigerator for up to 4 days. The crust may soften slightly over time. It is not suitable for freezing due to the creamy filling and whipped cream topping.
Can I make this without a food processor?
Yes. Place the Oreos in a sturdy zip-top bag and crush them with a rolling pin until fine. Then, mix the crumbs with the sugar and melted butter in a bowl.
What can I substitute for milk powder?
The milk powder adds richness and helps thicken the filling. If you must omit it, increase the powdered sugar by 2 tablespoons. The texture will be slightly softer but still delicious.
My ganache split or became grainy. How can I fix it?
This happens if the cream is too hot. Gently reheat the mixture in short bursts in the microwave, stirring vigorously until smooth. Adding a teaspoon of warm cream can also help re-emulsify it.
Common Mistakes to Avoid
- Using Cold Cream Cheese: Ensure your cream cheese is fully softened at room temperature to avoid a lumpy filling.
- Under-Chilling: Do not rush the chilling steps. Each layer must be firm before adding the next to prevent layers from mixing.
- Over-whipping the Cream: When making the whipped cream topping, stop as soon as stiff peaks form to avoid a grainy, buttery texture.
- Pressing the Crust Too Thinly: Press the crust mixture firmly and evenly, especially where the bottom meets the sides, to prevent crumbling when sliced.
Conclusion
This No-Bake Chocolate Peanut Butter Pie is a show-stopping dessert that masterfully combines beloved flavors and textures without turning on the oven. By following the detailed steps and tips provided, you can confidently create a decadent, professional-looking pie perfect for parties, holidays, or any special treat. Remember the key to success: quality ingredients, proper chilling, and avoiding the common pitfalls. Enjoy the delicious results of your effort!