No-Bake Chocolate Peanut Butter (Print Version)
Creamy peanut butter filling topped with smooth chocolate ganache on a crisp, buttery crust.
# What You'll Need:
→ Crust
01 -
1 pre-made 9-inch graham cracker crust
→ Filling
02 -
200 grams creamy peanut butter (about 7 oz)
03 -
60 grams powdered sugar (about 1/2 cup), sifted
04 -
225 grams full-fat cream cheese, softened (about 8 oz)
05 -
240 ml heavy whipping cream, cold (about 1 cup)
→ Ganache Topping
06 -
170 grams semi-sweet chocolate chips (about 6 oz)
07 -
60 ml whole milk (about 1/4 cup)
08 -
5 ml vanilla extract (1 teaspoon)
→ Garnish
09 -
30 grams chopped unsalted peanuts (about 1/4 cup), optional
# Steps to Follow:
01 -
In a large mixing bowl, combine peanut butter, powdered sugar, and softened cream cheese. Beat until the mixture is completely smooth and creamy, about 2 to 3 minutes, scraping the bowl as needed.
02 -
In a separate chilled bowl, use a hand mixer to whip the cold heavy cream to stiff peaks, ensuring it holds firmly on the beaters and has a cloud-like texture.
03 -
Gently fold the whipped cream into the peanut butter mixture using a spatula, lifting and turning until streaks disappear, preserving as much air as possible for a light and fluffy texture.
04 -
Spoon the prepared peanut butter filling into the graham cracker crust, spreading evenly with an offset spatula and smoothing edges for a clean, attractive finish.
05 -
Combine chocolate chips and milk in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until the chocolate is melted and glossy. Stir in vanilla extract until fully incorporated.
06 -
Pour the warm ganache evenly over the peanut butter filling. Gently tilt and rotate the pan to create a smooth, uniform chocolate layer.
07 -
Refrigerate the pie uncovered for at least 4 hours or overnight until the filling is firm and slices hold their shape cleanly.
08 -
Just before serving, sprinkle chopped peanuts over the chocolate layer for added texture and crunch. Serve chilled directly from the refrigerator.
# Additional Notes:
01 -
For maximum volume, chill mixing bowl and beaters before whipping the cream.
02 -
Allow ganache to cool slightly but remain pourable before spreading to avoid sinking into the filling.
03 -
Run a sharp knife under hot water and dry it before slicing pie to achieve clean slices.
04 -
Use creamy peanut butter for smoothest texture; crunchy versions result in a coarser filling.