Memorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.And since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)This pie has it all. Seriously. There’s the Oreo crust…a puddle of ganache (aka a “black bottom”)…crunchy chopped peanuts and miniature peanut butter cups.Then there’s the creamy peanut butter filling…whipped cream…and more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.Yaaaaaaas.You and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.It doesn’t get much better than this.
No-Bake Peanut Butter Pie
makes one 9-inch pie
25 whole Oreos
5 tablespoons unsalted butter, melted
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered
Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract
Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
miniature peanut butter cups, quartered
salted peanuts, finely chopped
Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.
Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.
In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.
Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.
Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.