How to Make No Bake Peanut Butter Pie | Pie Recipe | Allrecipes.com
Get the top-rated recipe for No-Bake Peanut Butter Pie at
Watch how easy it is to make no-bake peanut butter pie. It's rich, creamy and needs no cooking at all. It's the perfect summer dessert. Best of all, this pie is just as good using reduced-fat milk, peanut butter, and other ingredients.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipes
Pinterest
Chocolate Peanut Butter Pie
This Chocolate Peanut Butter Pie is a fantastic pie recipe for any special occasion. You'll love the crumbly, chocolate cookie crust, the creamy no-bake filling, and of course the decadent chocolate ganache on top. It's a delicious pie that will have your guests thinking you pre-ordered it from a fancy pie shop! It's that good!
#PieRecipes #PeanutButterPie #EasyRecipes
_________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Metal Pie Tin
Food Processor
Famous Chocolate Wafers
Peanut Butter Brand I like best:
Wilton Pastry Bag
2D Star Tip
Buttered Toffee Peanuts
Mini Whisk
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
______________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
_________________________________________________________________
PEANUT BUTTER CHOCOLATE PIE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
FOR CRUST:
7 oz (196g) of Famous Chocolate Wafers (33 cookies) or Oreos with the filling scraped out
5 ( 75ml) Tablespoons butter, melted
FOR NO-BAKE FILLING:
1 cup (240ml) unsalted peanut butter, creamy or crunchy, without any additional additives (like sugar oil etc. The only ingredient should be peanuts! (For best texture and flavor)
8 oz (230g) of Mascarpone Cheese
3/4 cup (75g) of powdered sugar
1 tsp (5ml) vanilla extract
FOR HOMEMADE WHIPPED CREAM:
2 cups (475ml) heavy cream
2 Tablespoons (13g) powdered sugar
1 tsp (5ml) vanilla extract
FOR CHOCOLATE GANACHE:
1/2 cup (120ml) heavy cream
3/4 cup (110g) semi-sweet. or dark chocolate chips
! FOR GARNISH:
3 tablespoons (45ml) Buttered Toffee Peanuts, chopped
1 square dark chocolate, for grating
METHOD:
Preheat oven to 375F (190C)
Lightly spray a 9 metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a fist bump motion up the sides so it adheres.
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Pour the chocolate ganache into the center of the pile, forming a pool.
Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed. Top the pie with crushed peanuts.
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Grate the dark chocolate over the whipped cream dollops.
Refrigerate uncovered, for at least 4 hours, before serving.
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chocolate Peanut Butter Pie
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Chocolate Peanut Butter Pie – Refrigerator Pie - No Bake – No Cook - No Fail – The Hillbilly Kitchen
Chocolate Peanut Butter Pie – No Bake – No Fail – Father’s Day Dessert – The Hillbilly Kitchen
I have never met a man who doesn’t love peanut butter. This pie is the perfect blend of chocolate and peanut butter, making this creamy treat the ideal dessert for your Father’s Day Dinner. It is so simple and easy you will want to hang on to the recipe for all your summer cook outs and anytime you need a quick impressive dessert, even holiday gatherings. You can prepare it in just a few minutes, it lasts for days in the refrigerator, is easy to transport to potluck dinners and it is absolutely delicious.
This pie is sure to become a family tradition and most requested dessert for all special occasions. The taste and texture of the pie is very similar to Reese’s Peanut Butter Cups. Normally a pie serves 8 people. You can easily serve 12 people with this pie, and everyone will be satisfied. The pie is very rich.
Put God First! ????
Ingredients:
1 ½ cups Peanut Butter
2 cups Powdered Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1/4 cup Butter
1 cup Milk Chocolate Chips
Chocolate Crust – Ready Made or
Chocolate Whipped Cream
1 cup Whipping Cream
½ cup Powdered Sugar
2 tablespoons Cocoa
1 teaspoon Vanilla
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
#PutGodFirst #TheHillbillyKitchen #AppalachianCooking #CountryCooking #VersesAndVittles #HomeCooking #SouthernCooking #Recipe #VideoCookingTutorial #Cooking #Food #Foodie #HowToCook #HowToMake #MomsCooking #GrandmasCooking #GrannysRecipes #OldFashionedCooking #OldTimeCooking #ComfortFood #StruggleFood #BestRecipe #Yummy #DeliciousRecipe #Tasty #BudgetRecipe #EasyRecipe #SimpleCooking #NoFailRecipe #BeginnerCookTutorial #RealFood #SimpleRecipe #QuarantineCooking #HeirloomRecipe #100YearOldRecipe #Frying #Baking #SundayDinner #PotLuck #ChurchDinners #CookingTipsAndTricks #DepressionCooking #CastIronCooking #MealsForHardTimes #meatloaf #Fathersday #fathersdaydinner #CookoutDessert #IceboxPie #BurgerKingReesesPeanutButterCupPie #JackInTheBox #DairyQueen #PeanutButterPie #ChocolatePeanutButterPie #NoCookRecipe #NoCookDessert #NoBake #NoFail #ReesesPeanutButterCups #PeanutButterCups #PeanutButter #Chocolate #Dessert #PiePeanutButterFudge #ChocolatePie #FathersDayDessert #PotLuckDessert
No-Bake Peanut Butter Pie Recipe
This easy homemade peanut butter pie is so rich and decadent! The recipe is really easy, and no baking required. This no-bake peanut butter pie is perfect for family dinners, holidays and birthdays!
Full written recipe + tips:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More dessert recipe you may like:
Lemon Tart:
Banoffee Pie:
3-Ingredient Peanut Butter Cookies:
No-Bake Chocolate Tart:
Ingredients:
For the crust:
25 Oreo cookies
1/3 cup (85g) Butter, melted
For the filling:
1 cup (250g) Creamy peanut butter
1 cup (225g) Cream cheese, softened
3/4 cup (95g) Powdered sugar
1 teaspoon Vanilla extract
1 cup (240ml) Heavy cream, cold
For the topping:
Melted chocolate
Chopped peanuts
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
2. In a large bowl beat peanut butter and cream cheese until combined and smooth. Add powdered sugar, vanilla extract and beat until combined and smooth.
3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
4. Evenly spread over the crust and refrigerate overnight.
5. Before serving, drizzle some melted chocolate and sprinkle chopped peanuts.
Notes:
• Keep in the fridge, covered, up to 5 days.
• Instead of Oreo cookies, you can use digestive cookies or any other biscuits.
• The topping is optional. You can use any topping that you like.
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Equipment I used in this video:
Angled Cake Spatula: