Chocolate Peanut Butter Pie (no bake)
This is an easy chocolate peanut butter dessert, and let me tell you that a sliver goes a long way. It's very versatile as you can serve it for the holidays, a dinner party or an outdoor gathering. It can be made ahead as it keeps well and can be frozen.
Servings 8 servings
Ingredients
For the chocolate crumb crust:
- 1 and ½ cups chocolate wafer or plain cookies crumbs
- 7 tablespoons unsalted butter melted
Peanut butter filling:
- 1 and ¾ cups smooth peanut butter at room temperature
- 1 and ½ cup confectioners’ sugar
- 1 cup heavy cream cold
- 1 teaspoon vanilla extract
For the chocolate topping:
- 4 oz semisweet chocolate chopped
- ½ cup heavy cream
- 1 tablespoon corn syrup
Instructions
For the chocolate crust:
- Preheat oven to 350ºF (180°C).
- Mix the cookie crumbs with warm melted butter in a medium bowl until it looks like wet sand.
- Place the mixture in a 9-inch tart pan with a removable bottom. Carefully press evenly against bottom and sides of the pan.
- If baking it, do so for 10 minutes. Let cool completely on a wire rack. Alternatively, refrigerate until ready to fill.
For the peanut butter filling:
- Beat the peanut butter with sifted confectioners’ sugar in a large mixing bowl until smooth.
- Add the cream and vanilla and beat at low speed until the mixture thickens. Be careful not to curdle it.
- Spread on the prepared chocolate crust and smooth out the top.
- Refrigerate for 1 hour.
For the chocolate fudge topping:
- Melt the chocolate and cream together in the microwave (10-15 second spurts, stirring well in between until you have a smooth mixture) or on a double boiler.
- Let cool down until warm and pour over the peanut filling, spreading until it covers most of it. I like to leave an edge without chocolate.
- Sprinkle chocolate shavings on top around the edges and refrigerate for a few hours until chilled and firm.
Notes
Serving: serve it cold, straight from the fridge. The peanut butter filling needs a few hours of chilling before serving to firm up.
Storage: leftovers can be stored in the refrigerator for a few days, covered, or frozen for a month. Thaw at room temperature until you can cut them.
