Chocolate Chip Peanut Butter Pie (No-Bake Heaven!) Recipe
This Chocolate Chip Peanut Butter Pie is a delicious no-bake dessert featuring a crunchy cookie crust, a creamy and fluffy peanut butter filling, and a luscious semi-sweet chocolate ganache topping. Perfect for a quick and indulgent treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (mostly heating cream and melting chocolate)
- Total Time: 1 hour 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 3 bags Bud’s Best Caco Bite Size Cookies or 1 package Oreos
- 8 tbsp butter (melted)
Peanut Butter Filling
- 12 tbsp butter (softened, divided as 8 tbsp melted for crust and 4 tbsp for filling)
- 2 (16 oz) jars creamy peanut butter
- 3 to 3 1/2 cups powdered sugar
Ganache Topping
- 8 oz heavy cream
- 12 oz bag Nestle semi-sweet morsels
Instructions
- Prepare Cookie Crumbs: Using a food processor, pulse the cookies until they become fine crumbs suitable for the crust.
- Make the Crust Mixture: In a large bowl, combine the cookie crumbs with 8 ounces (or 8 tablespoons) of melted butter. Mix thoroughly until evenly combined.
- Form the Crust: Use a springform pan or any pan to press the cookie crust mixture into an even layer. Use a glass to firmly pack the crumbs to create a uniform and solid crust.
- Chill the Crust: Place the pan with crust into the refrigerator for 20 minutes to set firmly.
- Prepare Peanut Butter Filling: While the crust chills, in a large bowl, beat together the peanut butter and 4 tablespoons of softened butter until the mixture is light and fluffy.
- Add Powdered Sugar: Gradually add powdered sugar, about half a cup at a time, to the peanut butter mixture until you reach your desired consistency and sweetness. For a drier, sweeter filling, add more powdered sugar.
- Heat Heavy Cream: In a large bowl, heat the heavy cream in the microwave for 1 minute to warm it up (do not boil).
- Make Ganache: Add the semi-sweet morsels into the warmed heavy cream. Allow the chocolate to melt fully, stirring frequently. Initially, it may look unblended, but continue mixing until it thickens and darkens to a smooth ganache.
- Assemble Pie – Layer Peanut Butter: Place the chilled crust on a flat surface. Spoon the peanut butter filling into the crust and spread it evenly, leaving some space at the edges for the ganache topping.
- Assemble Pie – Layer Ganache: Pour half of the prepared ganache over the peanut butter layer and spread evenly to cover.
- Chill to Set: Refrigerate the assembled no-bake peanut butter pie for a minimum of one hour to allow it to firm up and for flavors to meld.
Notes
- For best crust texture, ensure the cookie crumbs are finely processed.
- You can use Oreo cookies or Bud’s Best Caco Bite Size Cookies depending on availability and flavor preference.
- Adjust powdered sugar quantity in the filling to achieve desired sweetness and texture.
- Allow the ganache to fully thicken after mixing for the best texture.
- Use a springform pan for easier removal of the pie.
- This pie is best served chilled and should be stored in the refrigerator.
Keywords: Chocolate Chip Pie, Peanut Butter Pie, No-Bake Pie, Dessert, Chocolate Ganache, Easy Pie Recipe
