Description
Indulge in the ultimate decadent dessert with this Chocolate Peanut Butter Pie. Featuring a crunchy chocolate wafer crust, a creamy and fluffy peanut butter cream cheese filling, and topped with a rich chocolate ganache, this no-bake pie is perfect for any occasion. Garnished with crunchy peanuts, chocolate shavings, and peanut butter cups, it’s a delightful combination of chocolate and peanut butter flavors sure to satisfy your sweet tooth.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (no-stir variety preferred)
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Ganache Topping
- 8 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
Garnishes
- Chopped peanuts
- Chocolate shavings
- Peanut butter cups, halved
Instructions
- Prepare Chocolate Wafer Crumbs: In a food processor, pulse chocolate wafers until they reach a sand-like consistency. Alternatively, place wafers in a zip-top bag and crush with a rolling pin for an even texture.
- Make Crust Mixture: In a medium bowl, combine chocolate wafer crumbs, melted butter, granulated sugar, and a pinch of salt. Mix thoroughly until the mixture is evenly moistened.
- Form Crust: Transfer the crumb mixture to a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to firmly press crumbs evenly across the bottom and up the sides.
- Bake Crust: Preheat the oven to 350°F (175°C). Bake crust for 8-10 minutes until fragrant and slightly firm. Allow it to cool completely before adding the filling.
- Chill Crust: Place the cooled crust in the refrigerator to chill for at least 30 minutes, enhancing its firmness for the filling.
- Beat Cream Cheese: In a large bowl, using an electric mixer, beat softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add Peanut Butter: Add the creamy peanut butter to the cream cheese and beat until fully combined and smooth.
- Incorporate Powdered Sugar: Gradually add powdered sugar to the mixture, beating on low speed until fully incorporated. Scrape down sides as needed to maintain uniform texture.
- Add Heavy Cream and Vanilla: Pour in heavy cream and vanilla extract, then beat on medium speed until the filling becomes light, fluffy, and airy.
- Add Salt: Stir in ¼ teaspoon of salt to balance and enhance the flavors.
- Fill the Crust: Remove the chilled crust from the refrigerator and pour the peanut butter filling into it, spreading evenly with a spatula.
- Chill Filling: Cover the pie with plastic wrap pressed onto the filling surface to prevent skin formation. Refrigerate at least 4 hours or overnight for best set.
- Prepare Ganache Chocolate: Finely chop semi-sweet chocolate and place in a heatproof bowl.
- Heat Heavy Cream: Gently heat heavy cream in a small saucepan over medium heat until it just starts to simmer; avoid boiling.
- Combine Cream and Chocolate: Pour hot cream over chopped chocolate and let sit for about one minute to soften the chocolate.
- Stir Ganache: Gently stir until chocolate melts completely and ganache becomes smooth and glossy. Add light corn syrup if using, and mix well.
- Cool Ganache: Let ganache cool slightly (10-15 minutes) to thicken before topping the pie.
- Top Pie with Ganache: Pour the cooled ganache evenly over the peanut butter filling using a spatula.
- Chill Ganache: Return pie to refrigerator and chill for at least 30 minutes until ganache is set.
- Garnish: Before serving, decorate with chopped peanuts, chocolate shavings, and halved peanut butter cups to add texture and aesthetic appeal.
- Slice and Serve: Use a sharp knife dipped in warm water and wiped clean between cuts to slice the pie into neat wedges. Serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is softened well to avoid lumps in the filling.
- Pressing the plastic wrap gently on the filling prevents a skin from forming on the pie.
- Chilling the crust before filling helps maintain a crisp texture.
- If you don’t have corn syrup, you can omit it; the ganache will still set nicely but may be less glossy.
- For cleaner pie slices, warm and clean your knife between each cut.
- This pie is best eaten within 2-3 days when stored covered in the refrigerator.
