Before I begin I just have to say…TGIF! Now I have two and half days (I start my weekend officially on Friday afternoon) to spend with my family playing outside and yes doing some yard work. But it is 82 degrees out, winter is in the rear view. No more snow, no more coats, no more ice!! What a relief it is when our 3 year old daughter asks to play outside we can just walk out the door rather then spend 10 minutes getting all suited up to stay warm first.
[social_share/]
I know we’ll be eating outside on the deck a lot this weekend and I wanted to make a simple pie we could enjoy for dessert. I didn’t want the oven on today. Because it’s 82 degrees the house is a bit warm but the frugal side of me is not quite ready to turn on the central air just yet, gotta save up for July/August when the temps really go up. And I didn’t want to spend hours inside preparing something either. What good is this fabulous weather if your inside? So here goes, my take on a no bake Peanut Butter Chocolate Pie (refrigerator pie, must be kept chilled).
[social_share/]
To make this simple and “No Bake” I bought a pre made chocolate cookie crust and a can of Ready Whip. Next I made an all time favorite, chocolate ganache and let it cool in the fridge. Once the ganache was completely cool in a mixing bowl I mixed peanut butter, confectioners sugar and heavy whipping cream to make the peanut butter filling. From there I added the chocolate ganache to the peanut butter mixture and whipped together and poured into the pie shell. Like I said, simple, no bake, no layering, etc.
This pie should be refrigerated until its time to serve and then immediately afterwards. Add the Ready Whip (or whipped topping of your choice) when ready to serve.
[social_share/]
[social_share/]
This no bake Peanut Butter Chocolate Pie is smooth, creamy, rich, super delicious but so simple to make. This pie had me at peanut butter and chocolate or was it the no bake part? You get the picture.
Enjoy!
Stacey
Peanut Butter Chocolate Pie
Ingredients
- 1 ready made chocolate cookie crust
- 1 can of whipped topping I used Ready Whip
- GANACHE:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- PEANUT BUTTER FILLING:
- 1/2 cup heavy whipping cream
- 1 and 1/4 cup confectioners sugar
- 1 cup peanut butter I used Jiff creamy
Instructions
- GANACHE:
- Put chocolate chips in heat proof bowl. Make the ganache by bringing heavy cream to just a boil and pour over chocolate chips. Let sit for 2 minutes and then stir in small circular motions until cream and chocolate are completely blended. Put in fridge to cool.
- PEANUT BUTTER FILLING:
- In a mixing bowl add peanut butter, confectioners sugar and mix on low. Slowly add the heavy cream and increase the speed of mixer to medium until well mixed. Mixture may appear a bit grainy but that will change with the next step. Next add the chilled chocolate ganache into the peanut butter mixture and mix on medium until will blended, about 2 minutes.
- Pour into pie shell and immediately refrigerate until ready to serve. Add whipped topping right before serving. Refrigerate after serving.
Leave a Reply