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.
Sweet and salty
The secret to any good cookie crust? A pinch of salt, which brings out the chocolatey flavors. This particular crust is extra-thick, which emphasizes the textural contrast between the crunchy cookies and the creamy filling. You'll pop it in the freezer to firm up as you make the filling, which tastes deeply of peanuts, with just the right balance of sweet and salty and a little tang from the cream cheese.
The chocolate whipped cream is intentionally not too sweet — perfect for a pie with a sweetened crust and filling. It's also sturdy and long-lasting, the benefits of making it in the food processor. In fact, because the whipped cream can hold up in the fridge, you can make the entire thing up to 24 hours before you serve it.
No-Bake Peanut Butter Pie with Chocolate Whipped Cream
Makes 1 pie; Serves 8
For the crust:
- 6 tablespoons unsalted butter
- 9 ounces crisp chocolate wafer cookies, such as Nabisco (about 42)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the filling:
- 8 ounces cream cheese, at room temperature
- 1 1/3 cups creamy peanut butter, such as Skippy
- 1 cup plus 2 tablespoons packed dark brown sugar
- 1/2 teaspoon kosher salt
- 1 1/3 cups cold heavy cream
- 1 tablespoon vanilla extract
For the whipped cream and decorating:
- 2 cups cold heavy cream
- 1/3 cup powdered sugar
- 1/4 cup Dutch process cocoa powder
- 1/2 teaspoon vanilla extract
- Chopped roasted, salted peanuts, for decorating
Make the crust
1. Melt 6 tablespoons unsalted butter. Place 9 ounces chocolate wafer cookies (about 42) in a food processor fitted with the blade attachment. Process until finely ground. Add the butter, 1/2 teaspoon vanilla extract and 1/4 teaspoon kosher salt, and process until combined.
2. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides. Freeze while you make the filling.
Make the filling
1. Wipe out the food processor. Add the cream cheese and process until smooth. Add 1 1/3 cups creamy peanut butter, 1 cup plus 2 tablespoons packed dark brown sugar and 1/2 teaspoon kosher salt, and process until smooth. Add 1 1/3 cups cold heavy cream and 1 tablespoon vanilla extract, and process until smooth and thick.
2. Pour the filling into the crust, then spread it into an even layer. Refrigerate at least 4 hours or overnight.
Make the whipped cream
1. Place 2 cups cold heavy cream, 1/3 cup powdered sugar, 1/4 cup Dutch process cocoa powder and 1/2 teaspoon vanilla extract in a clean food processor fitted with the blade attachment. Process until smooth and soft peaks form, 15 to 30 seconds.
2. Decoratively spread the whipped cream over the pie. Sprinkle with chopped roasted, salted peanuts and serve.
Recipe notes: The crust can be made ahead and frozen, tightly wrapped in plastic wrap, up to three days. The pie can also be made all way through and refrigerated up to one day. The pie will keep lightly covered in plastic wrap for up to three days in the refrigerator but is best eaten within one day.
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