No Bake Chocolate Peanut Butter Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add Oreos into a Ziploc bag, press out excess air, seal the bag, and crush them using a rolling pin until fine crumbs form.

Add the crumbs into a medium bowl and mix in the melted butter until well combined.

Pour the mixture into an ungreased 9-inch pie pan and press it all over the inside.

Place the crust into the fridge until set.

In a large bowl, add softened cream cheese, peanut butter, and vanilla extract, then beat with an electric mixer until smooth.

Add powdered sugar and mix until combined.

In a separate bowl, add cold heavy cream and whip until soft peaks form.

Fold the whipped cream into the cream cheese mixture until there are no more streaks of white.

Pour the filling into the chilled crust and spread it out evenly.

Wrap the pie in plastic wrap and place it in the fridge for about an hour until cold and firm.

To make the ganache topping, add chopped milk chocolate into a heatproof bowl and pour hot heavy cream over it.

Let it sit for two minutes, then stir until combined and smooth. If there are lumps, heat in the microwave to melt them.

Remove the pie from the fridge and pour the ganache on top, spreading it out evenly.

Wrap the pie in plastic wrap and place it back into the fridge for another hour until the ganache is set.

Keep the pie refrigerated until nearly ready to serve.

Remove the pie from the fridge and garnish as desired with whipped cream, shaved chocolate, and peanut butter cups.

Cut the pie and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens