Recipe courtesy of Nadia G
and
Nadia G
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 679
- Total Fat
- 51
- Saturated Fat
- 28
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 10
- Cholesterol
- 122
- Sodium
- 521
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 5 min
Ingredients
Crust:
1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
Filling:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped
Chocolate Whipped Cream:
3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional
Directions
- For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
- For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
- For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
- Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.