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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!
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– 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
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In a large bowl of an electric mixer, with the whisk attachment, whip the heavy cream. Add the ½ cup sifted powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer to a bowl.
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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.
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At a low speed, beat a ⅓ of the whipped cream into the peanut butter mixture just until combined. fold in the remaining whipped cream into the peanut butter mixture until incorporated.
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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 for at least 1 hour.
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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. Pour the boiling cream over the chopped chocolate to make ganache.
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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.
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