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This unbelievable peanut butter pie has a crunchy chocolate cookie crust, a silky no-bake peanut butter cream filling, and a rich chocolate ganache topping. It is creamy, decadent, and easy to make ahead, making it a guaranteed crowd-pleaser for any occasion.

Ingredients

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
  • 5 tablespoons unsalted butter, melted
  • 8 oz (226 g) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups cold heavy whipping cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream (for the ganache)
  • 1/4 cup chopped peanuts or mini peanut butter cups, for garnish

Instructions

  1. Make the crust: Stir the cookie crumbs and melted butter together until the crumbs look like wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
  3. In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth and fluffy, about 2 minutes.
  4. Add the powdered sugar, vanilla, and salt and beat until well combined and creamy.
  5. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
  6. Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
  7. Spoon the filling into the chilled crust and smooth the top with a spatula.
  8. Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream until steaming, pour it over the chips, and let sit for 2 minutes. Stir until smooth and glossy.
  9. Let the ganache cool for 5 to 10 minutes, then pour it over the pie and spread it gently to the edges.
  10. Sprinkle with chopped peanuts or mini peanut butter cups.
  11. Refrigerate for at least 6 hours, or overnight, until the pie is completely set. Slice with a hot, dry knife for clean cuts.

Notes

  • Use a commercial creamy peanut butter such as Jif or Skippy. Natural peanut butter can make the filling oily and too soft.
  • Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
  • Chill the mixing bowl and beaters before whipping the cream for the best volume.
  • Let the ganache cool slightly before pouring so it does not melt the filling.
  • Run a knife under hot water and wipe it dry between slices for neat edges.
  • Store covered in the refrigerator for up to 5 days.
  • To freeze, freeze the pie uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
  • Swap the cookie crust for a graham cracker or pretzel crust if you prefer.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-pie-in-a-jar/