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The Ultimate No-Bake Chocolate-Peanut Butter Pie

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  • Level: Intermediate
  • Total: 2 hr 40 min (includes setting time)
  • Active: 40 min
  • Yield: 1 9 inch pie
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Ingredients

1 cup heavy cream

3/4 cup powdered sugar 

1 tablespoon vanilla extract 

8 ounces cream cheese, at room temperature 

1 cup creamy peanut butter 

1 cup chopped peanut butter cups 

1 pre-made graham cracker pie crust 

1 recipe Peanut Butter Sauce, recipe follows

1/4 cup chocolate shell ice-cream topping, such as 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

  1. Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  2. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  3. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.

Peanut Butter Sauce:

  1. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.