No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream


I recently made a visit to North Carolina and one of my very best friends lives there. We always have so much fun together. Our time is usually spent shopping, getting pedicures, and eating good food. There are some really great places to eat in North Carolina. And I have made a couple of recipes that were inspired by some of the yummy food that I had while I was there.

She showed me a video of this easy to make no bake pie. I only was able to watch how it was made so I decided to make a few changes to it! It starts with the graham cracker crust. The video showed a pre made crust but I decided to make my own. And I used a chocolate graham cracker crust. Chocolate and peanut butter. A match made in heaven right?

An easy-peasy no-bake pie is one of those desserts with tremendous bang for its buck, and this peanut butter chocolate one is no exception. All three components — the crust, the filling, and the topping — are made in the food processor, meaning it’s all prepped and assembled and ready to chill in the fridge in just 10 minutes. It also means you only have one thing to clean.



1 1/4 cups salted pretzels

6 tablespoons unsalted butter, melted

1/4 cup brown sugar


1/2 cup cream cheese, softened

1/3 cup smooth peanut butter

1/4 cup brown sugar

1/2 cup 35-percent whipping cream, whipped


3/4 cup roughly chopped dark chocolate

2 cups 35-percent whipping cream

Chocolate shavings, optional


For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.

For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.

For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.


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