No-Bake Peanut Butter Chocolate Pie

No-Bake Peanut Butter Chocolate Pie requires around 40 minutes from start to finish. This recipe serves 8 and costs $1.39 per serving. Watching your figure? This lacto ovo vegetarian recipe has 633 calories, 14g of protein, and 48g of fat per serving. This recipe is liked by 2650 foodies and cooks. A mixture of peanuts, unsalted butter, dark chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Blahnik Baker. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. If you like this recipe, you might also like recipes such as The BEST No Bake Chocolate Peanut Butter Pie, No-Bake Chocolate Peanut Butter Pie, and No bake chocolate and peanut butter pie.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease a 9-ince pie dish and set aside. Combine the graham crackers and peanuts in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and mixtures looks like wet sand. Press into the bottom and sides of the prepared pie dish. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.Melt the chocolate in a heatproof bowl set over a simmering saucepan of water. Stir until smooth. Pour the chocolate over the crust and evenly spread using an offset spatula, going up the sides of the crust. Chill until chocolate sets, about 10 minutes.Meanwhile, in the bowl of an electric mixer, beat the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the peanut butter, cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated and then fold in the rest. Spoon the filling into the crust and smooth the top.Cover with plastic wrap and chill until set, about 3 hours or overnight.To serve, top with chocolate shavings or curls.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease a 9-ince pie dish and set aside.

2. Combine the graham crackers and peanuts in the bowl of a food processor and pulse until finely ground.

3. Drizzle the melted butter over the mixture and pulse until combined and mixtures looks like wet sand. Press into the bottom and sides of the prepared pie dish.

4. Bake the crust until set, about 10-12 minutes.

5. Transfer to a rack and let cool completely.Melt the chocolate in a heatproof bowl set over a simmering saucepan of water. Stir until smooth.

6. Pour the chocolate over the crust and evenly spread using an offset spatula, going up the sides of the crust. Chill until chocolate sets, about 10 minutes.Meanwhile, in the bowl of an electric mixer, beat the heavy cream on medium-high speed until soft peaks form.

7. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the peanut butter, cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar.

8. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated and then fold in the rest. Spoon the filling into the crust and smooth the top.Cover with plastic wrap and chill until set, about 3 hours or overnight.To serve, top with chocolate shavings or curls.

Nutrition Information:

covered percent of daily need