Peanut Butter & Chocolate Ganache Pie (No Bake)
This pie is filled with a creamy peanut butter filling then topped with chocolate ganache and salty peanuts. If you need a no bake pie recipe that's filled with lots of flavor, this is the perfect recipe.
Servings: 10 servings (one 9 inch or 23 cm pie)
Calories: 555kcal
Equipment
- 9 inch (23 cm) pie pan
Ingredients
Pie Crust
- 2 cups chocolate Teddy Grahams
- ¼ cup firmly packed light brown sugar
- 6 tablespoons melted unsalted butter plus more if needed
Peanut Butter Filling
- 8 ounces cream cheese softened to room temperature
- 1 ½ cups Cool Whip chilled but not frozen
- 1 cup creamy peanut butter
- ¾ cup confectioners' sugar
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- ½ cup semi-sweet chocolate morsels
- 2 tablespoons room temperature unsalted butter cut into 1 tablespoon (14 gram) pieces
- 6 tablespoons heavy cream
- ¼ cup roughly chopped salted peanuts for garnish (optional)
- Maldon sea salt flakes for garnish (optional)
Instructions
For Pie Crust
- Add Teddy Grahams and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
- Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
- Freeze crust for 15–20 minutes, until firm.
For Peanut Butter Filling
- Beat together cream cheese, Cool Whip, peanut butter, confectioners' sugar, and vanilla extract until combined.
- Transfer the filling to the frozen pie crust, and smooth the top. Chill in the refrigerator for 15–20 minutes to slightly solidify.
For Chocolate Ganache Topping
- Place chocolate morsels and butter in a medium-sized heat-safe bowl. Heat heavy cream in the microwave on 100 percent power (high) for 1–2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the heavy cream for 60–90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15–30 seconds, then stir until the correct consistency forms.
- Top pie with ganache, and smooth the top. Optionally, garnish with salted peanuts and Maldon sea salt flakes while the chocolate is still wet.
- Chill uncovered until the chocolate ganache has set, about 15–30 minutes. Cover and allow to set in the fridge for an additional 2–4 hours before serving.
Notes
Make Ahead: You can make this pie up to 72 hours (3 days) ahead of time. Allow the pie to sit at room temperature to slightly soften the ganache before serving.
I prefer to allow the pie to sit at room temperature to slightly soften the ganache before serving. It also makes slicing the pie a little easier.
If you find the pie is too salty, omit the salted peanuts and Maldon sea salt flakes on top.
Nutrition
Serving: 1slice | Calories: 555kcal | Carbohydrates: 41g | Protein: 10g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 259mg | Potassium: 341mg | Fiber: 3g | Sugar: 27g | Vitamin A: 741IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 2mg
