The Ultimate No-Bake Chocolate-Peanut Butter Pie
- Difficulty: Intermediate
- Yield: One 9-inch pie
- Nutritional Facts Per Serving (1 of 22 servings): Calories 339, Total Fat 25 g, Saturated Fat 9 g, Carbohydrates 25 g, Dietary Fiber 2 g, Sugar 17 g, Protein 8 g, Cholesterol 29 mg, Sodium 154 mg
- Total Time: 2 hours 40 minutes (including chilling time)
- Active Prep Time: 40 minutes
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 8 ounces cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup chopped peanut butter cups
- 1 prepared graham cracker pie crust
- 1 batch of Peanut Butter Sauce (recipe below)
- 1/4 cup chocolate shell ice cream topping (e.g., Magic Shell)
- 1 cup crushed roasted salted peanuts
- 1/4 cup mini chocolate chips
Peanut Butter Sauce:
- 1/4 cup sweetened condensed milk
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
Directions:
- In a clean, chilled bowl fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form, then transfer the whipped cream to a separate bowl.
- Switch to the paddle attachment, add the cream cheese, and beat on medium speed for one minute. Add the peanut butter and beat until light and fluffy, about three minutes.
- Gently fold the whipped cream and the chopped peanut butter cups into the cream cheese mixture.
- Pour the filling into the graham cracker crust and refrigerate for two to three hours to set.
- Drizzle the pie vertically with peanut butter sauce, then with the chocolate shell topping in similar lines.
- Sprinkle crushed peanuts and mini chocolate chips evenly around the pie's edge as a garnish.
Peanut Butter Sauce Preparation:
- Combine the sweetened condensed milk, peanut butter, and three tablespoons of water in a small saucepan over medium-low heat.
- Stir until smooth, about five to seven minutes, adding a little more water if the sauce is too thick.
- Let the sauce cool slightly before using.
