No-Bake Peanut Butter Ganache Mud Pie
Level: Easy | Yield: 8 servings | Total Time: 8 hr 30 min | Active Time: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
- Calories: 841
- Total Fat: 62 g
- Saturated Fat: 28 g
- Carbohydrates: 63 g
- Dietary Fiber: 4 g
- Sugar: 47 g
- Protein: 15 g
- Cholesterol: 97 mg
- Sodium: 358 mg
About This Recipe
I love this mousse-style pie because it brings together chocolate and peanut butter in a sweet-and-salty, smooth-and-crunchy dessert. This recipe is ideal when I want a pie that isn't fruit-based, and it's simple enough to make on a hot day, with no baking needed.
Ingredients
Crust:
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 2 tablespoons semisweet mini chocolate chips
- 1 teaspoon instant coffee or espresso granules, optional
- Pinch fine salt
- 22 chocolate sandwich cookies, finely crushed
Ganache:
- 1/3 cup semisweet mini chocolate chips
- 1/4 cup heavy cream
- 1/3 cup creamy peanut butter
- Pinch fine salt
Mousse:
- 1 1/4 cups heavy cream, well chilled
- 1 cup plus 2 tablespoons confectioners' sugar
- 1 cup (8 ounces) full-fat cream cheese, softened
- 1/4 teaspoon fine salt
- 3/4 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
Finishing:
- 2 tablespoons semisweet mini chocolate chips
- 1/4 cup salted "cocktail" peanuts (not dry roasted), coarsely chopped
Instructions
- Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
- For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan. Place the crust in the freezer.
- For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
- For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set aside.
- In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners' sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to combine, then raise the speed to medium and beat until completely smooth. Add the peanut butter and vanilla and beat until smooth.
- With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped cream are okay.
- Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust.
- Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.
