No Bake Peanut Butter Pie with Chocolate Ganache
A buttery graham cracker crust holds a rich peanut butter and cream cheese filling, lightened with whipped cream and finished with a smooth chocolate ganache, no baking, and no gelatin. It comes together in about 30 minutes of prep, then the fridge does the rest for at least 6 hours. This is the kind of pie you make the day before a gathering so one less thing is on your mind.
Servings 16
Calories 605kcal
Equipment
Ingredients
Pie
- 1 cup Graham cracker crumbs
- ¼ cup Brown sugar
- ¼ cup Butter melted
- 2 cups Creamy peanut butter
- 2 cups Sugar
- 16 ounces Cream cheese room temp
- 2 tablespoons Butter room temp
- 2 teaspoons Vanilla extract
- 1 ½ cup Heavy cream
Ganache
- 4 ounces Semi-sweet chocolate
- ½ cup Heavy cream
Instructions
- Combine graham cracker crumbs, brown sugar and melted butter in a bowl. Press into the bottom of a 9 inch springform pan going slightly up the sides. Place in the refrigerator to set while making the filling.
- With an electric mixer on low speed, beat peanut butter, sugar, cream cheese, 2 tablespoons softened butter and vanilla until smooth and creamy. Beat until well combined about 1-2 minutes, scraping down the sides.
- In a separate bowl, beat heavy cream until stiff peaks form. Gently fold it into the peanut butter mixture. Spoon into the springform pan. Smooth out the top and refrigerate for at least 6 hours. Remove the edges of the springform pan.
- Add chopped chocolate to a small bowl. Heat cream in the microwave for 1 minute and slowly pour it over the chocolate stirring until it is smooth and silky. Spread over the top of the chilled pie, drizzling down the sides if desired.
Notes
- Store covered in the refrigerator for up to 5 days. This pie doesn't freeze well since the filling's texture changes once thawed.
- No springform pan? A 9 inch deep dish pie plate works too, just skip removing the sides and serve straight from the dish.
