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+ servings
A whole garnished and completed ganache covered peanut butter pie.

No-Bake Peanut Butter Pie

Katelyn Theofanis
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!
4.50 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Chill Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 438 kcal

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
  • 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

Calories: 438kcalCarbohydrates: 22gProtein: 10gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 62mgSodium: 186mgPotassium: 304mgFiber: 3gSugar: 16gVitamin A: 683IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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