Description
A rich and creamy no bake dessert combining peanut butter and chocolate for a delightful treat that everyone will love.
Ingredients
Scale
- 1 ½ cups of graham cracker crumbs
- ½ cup of unsalted butter, melted
- 1 cup of creamy peanut butter
- 1 cup of powdered sugar
- 8 oz of cream cheese, softened
- 1 ½ cups of whipped topping (like Cool Whip)
- 1 cup of chocolate chips (dark or milk)
- ¼ cup of heavy cream
- Mini peanut butter cups, for garnish
Instructions
- Start by combining the graham cracker crumbs and melted butter in a mixing bowl. Use a fork or your fingers to mix until the crumbs are fully coated and the texture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a pie dish to form your crust.
- In another bowl, use an electric mixer to beat together the cream cheese and peanut butter until the mixture is smooth and creamy. Gradually add in the powdered sugar, and continue to mix until blended.
- Gently fold the whipped topping into the peanut butter and cream cheese mixture, being careful to maintain the fluffiness.
- Pour the creamy filling into the prepared crust, smoothing the top with a spatula.
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove it from the heat and add the chocolate chips, stirring until fully melted and glossy. Allow it to cool slightly before spreading it over the peanut butter filling.
- Once the chocolate layer is set, garnish your pie with mini peanut butter cups on top. Cover the pie with plastic wrap and refrigerate for at least four hours, or ideally, overnight.
Notes
For a gluten-free option, use gluten-free graham cracker crumbs. For a vegan pie, substitute with plant-based cream cheese and whipped topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg