No Bake Peanut Butter Pie with Chocolate Ganache
- Prep Time: 30 mins
- Total Time: 30 mins
- Category: Dessert
Ingredients
Scale
- 4 oz cream cheese
- 3/4 cup of powdered sugar
- 1/2 cup of smooth peanut butter
- 1/2 cup milk
- 4 oz (1/2 of a tub) of Cool Whip (or generic whipped topping)
- 9 inch ready made Oreo Pie Crust
- Electric Hand Mixer
- **Note that you can grab 2 pie crusts, double the recipe for 2 pies, and keep one of these in the freezer!
- Chocolate Ganache Ingredients:
- 1/2 cup heavy whipping cream
- 2 tablespoons of hot chocolate mix
- 1 cup of dark chocolate chips
- Pyrex glass measuring cup
Instructions
- Add your 4 oz of cream cheese and 3/4 cup of powdered sugar to a mixing bowl and mix with your electric hand mixer until smooth.
- Then add your 1/2 cup of smooth peanut butter and 1/2 cup of milk and beat with the hand mixer again, until smooth.
- Next you will want to take half of the amount of whipped topping that comes in an 8 oz tub and fold it into the mixture.
- Pour this mixture into your ready made Oreo crust.
- When your creamy peanut butter layer is smoothed out into the pie crust, stick it in the freezer so that it can get as firm as it can before you add the warm chocolate ganache on top.
- If you just want the peanut butter flavor without chocolate, you could just top this layer with more whipped topping and be done. But if you are a chocoholic like myself, then you will want to add the chocolate ganache layer that I explain next how to do.
- For the chocolate ganache, start by adding one cup of chocolate chips to your glass measuring cup.
- Then add 1/2 cup of heavy whipping cream to a small sauce pan on top of your stove. Add two heaping tablespoons full of hot chocolate mix and stir well. Continue stiring until it comes to a boil.
- As soon as the comes to a boil, turn off the heat, and pour the hot cream mixture over your chocolate chips. Let it sit for a minute so that the hot cream begins to melt the chocolate chips. Then stir it until it is smooth.
- Take your peanut butter layer out of the freezer, and pour the chocolate ganache over the top. Place the pie back in the freezer. Serve cold for the easiest cutting and serving, otherwise the pie gets too mushy at room temp.
