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When you like chocolate, peanut butter, and particularly the 2 collectively – my no-bake Chocolate Peanut Butter Pie goes to knock your socks clear off!
This wealthy, decadent, and impressive-yet-easy masterpiece tastes like an enormous chocolate peanut butter cup meets peanut butter cheesecake in pie type.
It’s JUST pretty much as good because it seems!
Why You’ll Love this Recipe
- No-bake: From the chocolate crust, to the peanut butter filling, and shiny do-it-yourself sizzling fudge sauce drizzled on high, your oven stays OFF.
- Make-ahead: Chocolate Peanut Butter Pie solely improves in texture because it sits in your fridge, making it the proper dessert to make as much as 3 or 4 days forward of serving.
- Gluten-free + crowd-pleasing: File this decadent dessert beneath “gluten free however you’d by no means understand it”. Actually it’s unattainable to inform.
- Irresistible: Chocolate + peanut butter + a layer of do-it-yourself sizzling fudge sauce that tastes like brownie batter? ‘Nuf mentioned!
Substances Wanted
I really like that almost all of this recipe is comprised of fridge and pantry staples. Right here’s what you’ll want:
For the No-Bake Chocolate Crust:
- Oreos: I exploit gluten free Oreos although this recipe will be made with common Oreos when you’re not GF. Be sure you use common, not double-stuffed.
- Butter: is melted then mixed with the chocolate cookie crumbs to carry the crust collectively.
For the Peanut Butter Filling:
- Creamy peanut butter: this recipe calls for normal creamy peanut butter vs “natural-style”. I exploit Jif Naturals which, regardless of it’s identify, has the identical texture as commonplace/common peanut butter.
- Cream cheese: provides the peanut butter pie a cheesecake feeling and taste, with out having so as to add eggs or bake it.
- Granulated sugar: sweetens the filling.
- Frozen whipped topping: aka Cool Whip, lightens up the peanut butter filling.
For the Selfmade Sizzling Fudge Sauce:
- Semi-sweet chocolate chips + unsweetened cocoa powder: offers a double dose of chocolate taste.
- Heavy whipping cream: provides richness and creaminess.
- Gentle corn syrup: makes the new fudge sauce extremely easy, shiny, and splendid. It’s a should and may’t be substituted for one more ingredient!
- Brown sugar: sweetens the new fudge sauce.
- Chilly butter: stirred in on the finish provides the new fudge sauce glossiness and richness.
- Vanilla extract: for further cozy taste.
#1 Tip for Chocolate Peanut Butter Pie
My #1 tip for Chocolate Peanut Butter Pie is to make it at the very least 12 hours forward of serving.
That is sufficient time for the mousse-like peanut butter filling to utterly arrange within the fridge in order that it slices simply. Dot the highest with extra whipped topping plus minced peanuts – which loosen up an in any other case extremely wealthy dessert – then slice and serve!
That mentioned, this pie makes a wonderful dessert for the vacations or entertaining as a result of you may knock it out as much as 3 and even 4 days forward of time and preserve it chilling in your fridge.
Attempt Gluten Free Dust Cake
Easy methods to Make Chocolate Peanut Butter Pie
Step 1: Make the no-bake chocolate crust.
Begin by including gluten free Oreos (or common Oreos when you’re not GF) to a meals processor – creme filling and all – then course of into tremendous crumbs.
Drizzle in melted butter then pulse to mix.
Pour the crumbs right into a 9 or 9.5″ pie plate then use the underside of a measuring cup to press them into a good layer within the backside and up the edges of the pan.
Recipe Tip
When you’ve got a deep dish pie pan with excessive sides, you gained’t need to take the crumbs all the way in which as much as the highest, in any other case the crust will probably be too skinny.
Place the pan into the freezer to harden for 20-Half-hour.
Step 2: Make the peanut butter filling.
Whereas the chocolate crust is chilling within the freezer, make the creamy peanut butter pie filling.
To the bowl of an electrical stand mixer, or massive glass bowl if utilizing a hand-held mixer, add softened cream cheese, granulated sugar, and creamy peanut butter then beat the combination collectively till easy and whippy, about one minute.
Subsequent add Cool Whip then combine till simply mixed. Peanut butter filling – achieved!
Cool Whip Tip
You’ll want a whole 8oz tub of Cool Whip for the filling. You may both buy one other 8oz container to brighten the highest of the pie, or a can of whipped cream to do the job. I don’t suggest skipping serving every slice with whipped topping as a result of it actually lightens up an in any other case extraordinarily wealthy and decadent dessert.
Scoop the peanut butter filling into the chocolate crust then easy it into a good layer utilizing an offset spatula or the again of a spoon, making certain you permit at the very least 1/4″ of uncovered crust on the high which the do-it-yourself sizzling fudge sauce will come as much as.
Place the pie again within the freezer to start establishing when you make the do-it-yourself sizzling fudge topping (my favourite half)!
Step 3: Make the do-it-yourself sizzling fudge topping.
Belief me once I inform you that NOTHING compares to heat, do-it-yourself sizzling fudge sauce. It tastes like edible brownie batter and is a should for topping chocolate peanut butter pie!
To a medium-sized saucepan add semisweet chocolate chips, unsweetened cocoa powder, brown sugar, heavy cream, mild corn syrup, and a pinch of salt then flip the warmth to medium-high. Prepare dinner whereas slowly stirring till the edges of the new fudge sauce start to bubble. Flip the warmth all the way down to medium-low then cook dinner whereas stirring for five minutes.
Can I exploit one thing apart from mild corn syrup?
No. I’ve made sizzling fudge sauce with and with out corn syrup and there’s no comparability. Plus it retains the chocolate topping creamy and pliable vs hardened within the fridge which makes it simpler to serve.
The new fudge sauce will probably be effervescent and boiling even over medium-low warmth, however that’s what it’s purported to do. Flip the warmth all the way down to low if it begins to spit or splatter.
After 5 minutes, flip the warmth off then add chilly butter and stir till melted and easy. Subsequent add vanilla extract then stir till easy.
Measure out 1-1/2 cups sizzling fudge sauce for the topping then set it apart to chill barely. The remaining sauce will be refrigerated for as much as every week for one more use (like topping ice cream!). Merely reheat within the microwave till it reaches a pourable consistency.
As soon as barely cooled, drizzle the 1-1/2 cups sizzling fudge sauce over the peanut butter filling then use the again of a spoon to unfold it into a good layer. Place it within the fridge uncovered for at the very least 12 hours earlier than serving.
Step 4: Chill the pie for 12-48 hours earlier than slicing.
After chilling, dot the highest of the pie with extra whipped topping plus minced peanuts, then use a pointy knife to chop the pie into slices. It helps to dip the knife into sizzling water then wipe it clear on a towel in between slices.
As a result of the pie is so wealthy, I like to recommend slicing into at the very least 12 slices, although you could possibly get away with 16 if wanted!
Easy methods to Retailer
Retailer the pie within the fridge loosely lined with foil or saran wrap for as much as 5 days.
Whether or not you serve this wealthy and decadent no bake pie for the vacations, entertaining, or any event in between – I hope you like each scrumptious crumb! Take pleasure in!
Extra Decadent Gluten Free Desserts
- Dust Cake
- Gluten Free Sugar Cookie Bars
- Gluten Free S’mores Bars
- Gluten Free Chocolate Cupcakes
- Chocolate Peanut Butter Lava Desserts
- Gluten Free Chocolate Chip Cookies
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
- Selfmade Sizzling Fudge Sauce
Chocolate Peanut Butter Pie
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Substances
For the Gluten Free Oreo Crust:
- 24 gluten free Oreos 9.5oz, not double-stuffed
- 5 Tablespoons butter melted
For the Peanut Butter Pie Filling:
- 1 cup creamy peanut butter Jif Naturals advisable, see notes
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 12 oz frozen whipped topping thawed and divided, see notes
For the Sizzling Fudge Sauce (makes 2-1/4 cups):
- 6 oz semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 cup mild corn syrup
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1/4 cup chilly butter reduce into pats
- 2 teaspoons vanilla extract
For topping:
- Reserved whipped topping
- 2 heaping Tablespoons peanuts chopped
Directions
For the Gluten Free Oreo Crust:
-
Add the gluten free Oreos – creme filling and all – to a big meals processor then course of into tremendous crumbs. Drizzle the melted butter over the crumbs then pulse to mix.
-
Pour the combination right into a nonstick sprayed, 9 – 9-1/2″” pie pan then press into a good layer within the backside and up the edges utilizing the underside of a measuring cup. Place the crust within the freezer for 20-Half-hour to harden.
For the Peanut Butter Pie Filling:
-
To the bowl of an electrical stand mixer, or a big glass bowl if utilizing a hand-held mixer, add the peanut butter, softened cream cheese, and granulated sugar. Beat on medium velocity till the combination is easy and whippy, 1 minute, scraping down the edges of the bowl midway by means of. Scrape the edges of the bowl down then add 8oz/3 cups whipped topping and beat on medium velocity till simply mixed.
-
Scoop the combination into the hardened Oreo crust then unfold into a good layer with an offset spatula or the again of a spoon, leaving at the very least 1/4″ of uncovered crust on the high. Place the pie uncovered within the freezer to start out establishing when you make the do-it-yourself sizzling fudge sauce.
For the Selfmade Sizzling Fudge Sauce (make 2-1/4 cups):
-
Add the chocolate chips, heavy cream, corn syrup, brown sugar, cocoa powder, and salt to a medium-sized, heavy-bottomed saucepan then flip the warmth to medium-high. Stir to mix then cook dinner whereas stirring slowly but repeatedly till the edges of the new fudge sauce start to simmer. Flip the warmth all the way down to medium-low then cook dinner whereas stirring for five minutes. The new fudge sauce will probably be effervescent throughout this time – flip the warmth all the way down to low if it begins to spit or splatter.
-
Take away the pan from the warmth then add the chilly butter and stir till melted and easy. Add the vanilla extract then stir till mixed. Measure out 1-1/2 cups sizzling fudge sauce to make use of because the pie topping then let it cool barely (save the remaining sizzling fudge sauce for one more use). Sauce will be made as much as every week forward of time – re-warm within the microwave till pourable earlier than the following step if making forward of time.
To complete the pie:
-
Pour the marginally cooled sizzling fudge sauce over the peanut butter combination then unfold into a good layer with an offset spatula or the again of a spoon, being cautious to not combine the peanut butter filling and sizzling fudge sauce. Refrigerate the pie uncovered till absolutely set, 12-48 hours.
-
Scoop the remaining whipped topping right into a piping bag with a star or plain tip then pipe across the outdoors edges of the pie. High with minced peanuts then slice and serve. It helps to dip a really sharp knife into extremely popular water then wipe off on a towel in between cuts.
Notes
- This recipe requires “common” vs “natural-style” peanut butter. Regardless of its identify, Jif Naturals, which is what I exploit and like, is thick like conventional peanut butter.
- You’ll want a whole 8oz tub of Cool Whip for the filling. You may both buy one other 8oz container to brighten the highest of the pie, or a can of whipped cream to dot the highest of the pie. I don’t suggest skipping serving every slice with extra Cool Whip as a result of it actually lightens up an in any other case extraordinarily wealthy and decadent dessert!
- The longer the pie sits within the fridge, the simpler it’s to slice. That mentioned, it’s a terrific dessert to make 24-48 hours forward of serving.
Diet
Photographs by Ashley McLaughlin