No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd 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.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou 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.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
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

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

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.No-Bake Peanut Butter Pie

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Black Bottom Key Lime Pie

Black Bottom Key Lime PieIn my short but very intense baking career, I’ve come to think that whoever coined “Easy as pie,” was making a very cruel joke.Black Bottom Key Lime Pie

Pie takes time and energy and the patience to scrape up the layer of flour that’s adhered itself to your best rolling surface, and unless you make it all the time (those late-November pies are always the easiest ones, aren’t they?), it can seem like a culinary Mount Everest. It’s not—anyone can make a pie—but I understand why it can be perceived as intimidating. Pie is simple, straightforward stuff, but it definitely isn’t easy.Black Bottom Key Lime Pie

Except for this Black Bottom Key Lime Pie, that is. It’s very easy and guaranteed to impress. I mean, look at those delicious layers!

Black Bottom Key Lime PieBlack Bottom Key Lime PieIf you want to make one of these magnificent pies for yourself, start by blitzing Oreos and butter together until they are sandy. Press the mixture into a pie plate to make a crust. Bake that for 8 minutes, just to set.Black Bottom Key Lime PieBlack Bottom Key Lime Pie

Warm some chopped dark chocolate and heavy cream together and stir to make a ganache. Carefully spread it onto the crust, and then give it a brief chill to set the layer. This magical puddle of ganache is the titular “Black Bottom.”

Black Bottom Key Lime PieBlack Bottom Key Lime PieWhisk together the key lime filling. This iconic pie filling is one of the easiest to make. Just whisk together a can of sweetened condensed milk, some egg yolks, some lime zest and key lime juice. I like to add 1/4 cup of sour cream, just to keep everything extra dreamy. If you’re a key lime pie purist, you can leave it out.Black Bottom Key Lime Pie

Pour the filling over the ganache layer and bake the pie for 20 minutes. It should be ever-so-slightly jiggly when it’s done. It’ll firm up as it cools.Black Bottom Key Lime Pie

Chill the pie well (nobody likes warm Key Lime Pie!) and then top it with some whipped cream. You can pipe this layer if you are so inclined. I am not, mostly because I would like to eat pie sooner rather than later.Black Bottom Key Lime Pie

Oh, y’all. This is the way to get your key lime fix. The tartness of the filling pairs beautifully and deliciously with the dark chocolate and the whipped cream, and the crunchy Oreo crust…well, it’ll keep you coming back for more.Black Bottom Key Lime Pie

Make this pie this weekend, or next Wednesday, 3/14. It’s Pi(e) Day, after all ❤Black Bottom Key Lime Pie

Black Bottom Key Lime Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache:
4 ounces dark chocolate, chopped
1/4 cup heavy cream

Key Lime Pie Filling:
1 14-ounce can sweetened condensed milk
1/4 cup full-fat sour cream
4 large egg yolks, room temperature
1 tablespoon lime zest (or key lime zest)
1/2 cup key lime juice

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
chocolate shavings (optional)
lime zest (optional)

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

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 (I find that a 1/4 cup measuring cup works wonders for this). Bake the crust for 8 minutes and then let it cool for 20 (or until you can handle the pie plate).

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. Freeze crust and ganache while you prepare the key lime pie filling.

In a medium-large mixing bowl, whisk together sweetened condensed milk and sour cream. Whisk in eggs, followed by lime zest and key lime juice. Remove pie plate from freezer and pour filling mixture over the ganache. Pop any air bubbles with a toothpick or the tines of a fork. Bake pie 20 minutes, or until just barely jiggly. It will set as it cools.

Let pie cool on a rack before chilling in the refrigerator for at least 4 hours.

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 chocolate shavings and lime zest, if desired.

Serve immediately. Leftover pie will keep covered in the refrigerator for a few days.

Black Bottom Key Lime Pie

Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter BlondiesIf you scroll back through my Instagram to before October 21, 2015, you’re going to find a string of mediocre photos of A LOT of baked goods. In an effort to learn as much as I could about baking, I posted a new baked good almost every single day for a full year before I began blogging.

Oreo-Stuffed Peanut Butter BlondiesThere were a few repeats and many variations (so. many. scones.), but I feel like that year was crucial to my development into the baker I was when I first hit publish. At the time, I felt most confident about my cookie baking skills and had just formulated my beloved Cream Cheese Pie Dough.

Oreo-Stuffed Peanut Butter BlondiesIn turn, all the recipes and photos I’ve posted since that first day as a blogger have helped me evolve into the baker I am right now. These days, I’m very excited about yeast doughs and non-traditional layer cakes, and thinking very hard about adding to the doughnut section of my Recipe Index.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesThat’s all well and good, but sometimes I can’t decide what to blog about or I’m testing a recipe that’s more complicated than I anticipated. Those are the moments when I am very glad I have that year of photos to serve as inspiration and remind me of what I was really excited to bake when I was just getting started, before I learned new skills and started complicating things.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesI rarely look at that old section of my Instagram these days, but it’s full of simple, solid recipes that I was once totally jazzed about. Luckily, I was smart enough to write down almost all of them (even the ones that didn’t work) so that Future Me would know where to start when I revisited them.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesLet’s all give a quick shout-out to Past Me for filing away the recipe for these Oreo-Stuffed Peanut Butter Blondies. The version I posted to Insta three years ago was damn good, but with all the experience I’ve gained, it’s even better now. I didn’t even know it was possible to improve upon the combination of peanut butter and Oreos!

Oreo-Stuffed Peanut Butter BlondiesThis easy, no-mixer recipe comes together in under an hour and is far more than the sum of its parts. The peanut butter blondie base is soft, chewy, and studded with melty mini chocolate chips. Oh, and it’s stuffed with a layer of Oreo cookies. I’m totally obsessed with the cross-sections of cookie on the sides of every blondie ❤

Oreo-Stuffed Peanut Butter BlondiesYeah, I was pretty psyched about these when I posted them to Instagram on April 2, 2015, and I’m still pretty excited about them on February 16, 2018. I hope you are, too.Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter Blondies
makes 16 blondies

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup creamy peanut butter (not natural)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 tablespoon real vanilla extract
1 1/2 cups all-purpose flour
pinch of Kosher or sea salt
1 cup mini chocolate chips
16 Oreo cookies

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown and granulated sugars, followed by egg and yolk and vanilla. Stir in flour and salt. Fold in mini chocolate chips.

Spread half the blondie batter in prepared pan. Arrange Oreos in an even layer over the top. Carefully spread remaining batter over the top. Bake 25-30 minutes (mine took 27 minutes), or until golden at the edges. Center may look a bit underdone. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.