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–+ servings
Slice of No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie

Delicious no-bake tart/pie. Oreo crust, peanut butter cheesecake layer, chocolate ganache layer. Topped with whipped cream and mini peanut butter cups.
Author: Nick Makrides
4.75 from 8 votes
Print Recipe Pin Recipe
Prep 30 minutes
Total 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 1022 kcal

Ingredients

Cookie Crust

  • 30 (265 g) Oreo cookies
  • 1 tbsp brown sugar
  • 1/2 cup (125 g) unsalted butter

Peanut Butter Cheesecake

  • 2 blocks (500 g) cream cheese
  • 1 cup (250 ml) heavy cream
  • 1/4 tsp salt
  • 1/2 cup (75 g) milk powder
  • 1/2 cup (75 g) powdered sugar
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) peanut butter

Chocolate Ganache

  • 3 cups (600 g) dark chocolate
  • 1 cup (250 ml) heavy cream

Whipped Cream

  • 2 cups (500 ml) heavy cream
  • 1 tbsp caster sugar (optional)
  • 2 tsp vanilla extract

Decorations

  • 1/4 cup (100 g) salted peanuts
  • 1/4 cup (100 g) peanut butter chips
  • 1 cup (200 g) mini peanut butter cups

Instructions
 

Pie Crust

  • For this recipe you’ll need a 2-inch deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
  • Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for

Peanut Butter Cheesecake

  • Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
  • Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
  • Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
  • Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.

Chocolate Ganache

  • Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut buttercups around the sides and chill in the fridge for one hour.

Whipped Cream

  • Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.

Let's Decorate!

  • Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.

Video

Notes

Storage
This pie can be stored in an airtight container for up to three days.

Nutrition

Calories:1022kcal | Carbohydrates:69g | Protein:15g | Fat:78g | Saturated Fat:41g | Polyunsaturated Fat:6g | Monounsaturated Fat:25g | Trans Fat:1g | Cholesterol:138mg | Sodium:401mg | Potassium:690mg | Fiber:8g | Sugar:45g | Vitamin A:1485IU | Vitamin C:1mg | Calcium:168mg | Iron:9mg
Keyword Chocolate, Peanut butter, Pie
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