This Easy No-Bake Peanut Butter Pie with chocolate ganache is a luscious combination of peanut butter, whipped cream, and cream cheese. Made with store-bought chocolate cookie crust and garnished with roasted peanuts, this recipe will be a new favorite!
No-bake peanut butter pie is a delectable combination of creamy peanut butter, whipped cream, and {a small amount of} cream cheese. For an extra element of decadence, this peanut butter pie recipe is made with chocolate ganache. Thanks to the use of store-bought chocolate cookie crust, this no-bake pie could not be easier to make!
This is the best {and easiest} no-bake peanut butter pie recipe. The store-bought crust makes this pie a breeze to make. Similarly, the homemade heavy whipping cream tastes so much better than Cool Whip and only takes about 5 minutes to put together. And don't get me started about the chocolate ganache on top! Make this pie for your next get-together or when that sugar craving hits.
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Ingredients
- Store-Bought Chocolate Cookie Pie Crust - You can certainly make a homemade crust too, but the store-bought Oreo crust makes this pie ten times easier to make!
- Heavy Whipping Cream - Instead of the traditional Cool Whip that's seen in other recipes, this one uses homemade whipped cream. Heavy cream is also used to make the chocolate ganache.
- Confectioners' Sugar - Be sure to sift and separate the sugar into a ½ cup (for the whipped cream) and a ¼ cup (for the peanut butter-cream cheese mixture).
- Pure Vanilla Extract
- Creamy Peanut Butter (not natural) - My personal go-to brands are the basic and easy-to-find Jif and Skippy peanut butter.
- Cream Cheese (softened) - This peanut butter pie is made with less cream cheese than the typical no-bake recipe, which means 4oz to the usual 8oz. There is just enough for the tangy flavor and creamy richness with fewer calories.
- Semi-Sweet Chocolate - Use one 4oz bar, broken into pieces, or 4oz of semi-sweet chocolate chips to make the chocolate ganache.
- Chopped Peanuts - For garnish.
Instructions
STEP 1 - In a large bowl of an electric mixer*, with the whisk attachment, beat the heavy cream until soft peaks have formed. Add the ½ cup sifted powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl.
STEP 2 - In the same mixer bowl (no need to wash it), with the paddle attachment, beat the cream cheese, peanut butter, and remaining ¼ cup of confectioners' sugar until light and fluffy, about 3-5 minutes.
STEP 3 - At a low speed, beat a ⅓ of the whipped cream into the peanut butter mixture just until combined. Using a rubber spatula, fold in the remaining whipped cream into the peanut butter mixture until incorporated.
*This whole process can be done with a handheld mixer too.
STEP 4 - Transfer the whipped peanut butter mixture into the prepared chocolate cookie pie shell. Gently smooth the mixture into an even layer with a spatula.
STEP 5 - Refrigerate the pie, uncovered, for 1 hour.
STEP 6 - Place the chocolate pieces, or chocolate chips, into a small bowl.
STEP 7 - In a small saucepan, bring the ½ cup of heavy whipping cream to a boil over medium-low heat, stirring constantly. Once boiling, immediately remove the pan from the heat. Pour the boiling cream over the chopped chocolate. Cover the bowl with plastic wrap and let sit for one minute. Remove the plastic wrap and whisk until a smooth chocolate ganache forms.
STEP 8 - Pour the chocolate ganache over the chilled peanut butter pie. Using a spatula, gently smooth the ganache until all of the peanut butter filling has been covered.
STEP 9 - Sprinkle the chopped peanuts along the outer rim of the pie. Chill in the refrigerator for 3 hours before slicing.
Tips for Success
- When making the ganache, cover the bowl of chocolate pieces and hot cream with plastic wrap (as stated in the instructions). Let it sit for one to two minutes, covered, before whisking together. The plastic wrap traps in the heat and steam for quicker melting.
- There is no need to rinse or wash the bowl between the whipped cream and cream cheese mixing stages.
- Be sure to sift ALL of the powdered sugar. It has a tendency to clump up which is undesirable in the creamy filling.
Other Peanut Butter Recipes You Will Love
- Peanut Butter Cheerio Bars
- Fluffy Peanut Butter Frosting
- Fudgy Brownies with Peanut Butter Frosting
- Peanut Butter Chocolate Chunk Granola Clusters
Frequently Asked Questions
Yes, this pie does need to be refrigerated. It is cream and dairy-based, thanks to the whipped cream, cream cheese, and ganache. Cover and store in the refrigerator.
Tightly covered and refrigerated, this pie is good for up to 3 days.
Yes, this pie can be frozen. For best results, freeze the pie prior to topping it in ganache. Thaw the pie in the refrigerator before topping it with the fresh ganache. Freeze this pie for up to one month.
Yes, you can make this pie with graham cracker crust too. However, I find the chocolate cookie crust to be the best match to the peanut butter filling and chocolate ganache.
Related Recipes
📖 Recipe
No-Bake Peanut Butter Pie
Ingredients
- 1 8-inch chocolate cookie pie crust
For the Filling
- 1 cup heavy whipping cream
- ¾ cup powdered sugar sifted and divided into one ½ and ¼ cup
- 1½ teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 4 oz cream cheese softened
For the Topping
- ½ cup heavy whipping cream
- 4 oz semi-sweet chocolate chopped
- ¼ cup roasted peanuts chopped; for garnish
Instructions
For the Filling
- In a large bowl of an electric mixer, with the whisk attachment, beat the heavy cream until soft peaks have formed. Add the ½ cup sifted powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the same mixer bowl (no need to wash it), with the paddle attachment, beat the cream cheese, peanut butter, and remaining ¼ cup of confectioners' sugar until light and fluffy, about 3-5 minutes.
- At a low speed, beat a ⅓ of the whipped cream into the peanut butter mixture just until combined. Using a rubber spatula, fold in the remaining whipped cream into the peanut butter mixture until incorporated.
- Transfer the whipped peanut butter mixture into the prepared chocolate cookie pie shell. Gently smooth the mixture into an even layer with a spatula.
- Refrigerate the pie, uncovered, for 1 hour.
For the Topping
- Place the chocolate pieces, or chocolate chips, into a small bowl.
- In a small saucepan, bring the ½ cup of heavy whipping cream to a boil over medium-low heat, stirring constantly. Once boiling, immediately remove the pan from the heat.
- Pour the boiling cream over the chopped chocolate. Cover the bowl with plastic wrap and let sit for one minute. Remove the plastic wrap and whisk until a smooth chocolate ganache forms.
- Pour the chocolate ganache over the chilled peanut butter pie. Using a spatula, gently smooth the ganache until all of the peanut butter filling has been covered.
- Sprinkle the chopped peanuts along the outer rim of the pie. Chill in the refrigerator for 3 hours before slicing.
- Store the pie in the refrigerator, covered, for up to 3 days.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
ANY QUESTIONS? Please leave a comment below!
Helena Brus
Have made this pie with Cool Whip for Thanksgiving but will try making homemade whipped cream. Not sur*e about the ganache. I'm going to make tartlet-size pies and try out the ganache on them; very rich!!
Typo:
This whole process can be down with a handheld mixer too.
done not down
klh
What happens if you DO use natural peanut butter?
Jennie
It would probably separate and be too oily, just like in the jar.