No-Bake Peanut Butter Pie With Chocolate Ganache
A decadent and easy dessert, this no-bake pie features a chocolate graham cracker crust and peanut butter mousse nestled between layers of chocolate ganache, all topped with whipped cream.
Servings 12 slices
Calories 415kcal
Ingredients
Chocolate Graham Crust
- 9 Whole Graham Crackers finely crushed, or 1 ½ cups crumbs
- ¼ Cup Brown Sugar
- 2 Tbsp Cocoa Powder
- 6 Tbsp Butter melted and cooled slightly
Chocolate Ganache
- ⅓ Cup Heavy Cream
- 3 oz Dark Chocolate finely chopped
Peanut Butter Mousse
- 1 Cup Heavy Cream
- 1 Cup Powdered Sugar
- 1 Cup Creamy Peanut Butter
Whipped Cream
- ¾ Cup Heavy Cream
- 1 Tbsp Powdered Sugar
- Reese's Peanut Butter Cups optional, roughly chopped
Instructions
Chocolate Graham Crust
- Break the graham crackers in half and place into the bowl of a food processor with a standard blade attachment. Crush the crackers until you have fine crumbles, and no large chunks;
- Add the cocoa powder and sugar to the food processor, and pulse a few times to mix them in, until everything is combined.
- Add in the butter and continue to mix on low until uniform.
- Press the crust into a non-stick 9-inch pie pan with sloped sides. Place in the freezer to chill for 10 minutes.
Ganache
- Add the heavy cream to a microwave safe bowl or measuring cup. Microwave for 30 seconds, until warm.
- Stir in the chocolate chips until smooth. If needed, microwave in 10-second increments.
- Spread ⅔ of the chocolate ganache on the chilled crust, using a spatula to coat the bottom and sides of the crust. Place back in the freezer for 5 minutes. Set aside the rest of the ganache in a warm spot.
Peanut Butter Mousse
- In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, heavy cream, and powdered sugar. Mix on medium-low until smooth and thickened.
- Add the peanut butter mousse to the pie pan on top of the hardened ganache. Use a flexible spatula to spread the mousse into an even layer. It should just about fill the pie pan.
- If needed, rewarm the remaining ganache in the microwave. Then top the peanut butter mousse with the remaining ganache. Freeze for another 5 minutes to allow the ganache to solidify.
Whipped Cream
- Place the heavy cream to a clean bowl of a stand mixer or a large bowl and use a hand mixer fitted with a whisk attachment. Mix starting on low speed and slowly increasing to high speed until soft peaks form.
- Add the sugar and continue mixing on high until stiff peaks form and the whipped cream holds its shape.
- Add the whipped cream to a piping bag fitted with large star tip. Pipe around the edges and in the middle of the pie. If desired, sprinkle with peanut butter cup pieces.
- You can serve this immediately, but it will cut cleaner if you let it chill overnight in the fridge. Serve cold.
Notes
- Make ahead tips:
- After any step where you are chilling, you can leave the peanut butter pie in the freezer overnight. If storing longer, allow any ganache to harden, and then wrap tightly. Freeze for up to 2 months and thaw in the fridge.
- Ganache can be stored in the fridge and reheated in the microwave.
- The full pie or individual slices can be stored in the fridge for up to a week, or wrapped tightly and frozen for up to 2 months. Thaw in the fridge before serving.
- Make it even easier:
- You can skip the two ganache layers if you'd like. They add an extra chocolate richness, but if you'd like to focus more on the peanut butter flavor, leave out one or both.
- Use store-bought whipped cream instead of making your own. You can also use a store-bought chocolate crust.