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!
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.