This luxurious no-bake peanut butter pie is the ultimate comfort dessert. It features a buttery graham cracker crust filled with a velvety blend of cream cheese, creamy peanut butter, and whipped cream. The filling is light yet intensely flavorful, offering a perfect balance of sweet and salty notes. Topped with a smooth, homemade chocolate fudge sauce, this pie is as visually stunning as it is delicious. It requires no baking for the filling, making it an easy yet impressive choice for potlucks, holidays, or a special treat on a weeknight. The combination of textures’the crisp crust, the airy mousse-like filling, and the glossy chocolate topâÂÂcreates a sophisticated dessert experience that peanut butter lovers will crave again and again.
Peanut Butter Pie With Fudge Topping
Description
This luxurious no-bake peanut butter pie is the ultimate comfort dessert. It features a buttery graham cracker crust filled with a velvety blend of cream cheese, creamy peanut butter, and whipped cream. The filling is light yet intensely flavorful, offering a perfect balance of sweet and salty notes. Topped with a smooth, homemade chocolate fudge sauce, this pie is as visually stunning as it is delicious. It requires no baking for the filling, making it an easy yet impressive choice for potlucks, holidays, or a special treat on a weeknight. The combination of textures&# 226;ÂÂthe crisp crust, the airy mousse-like filling, and the glossy chocolate topâÂÂcreates a sophisticated dessert experience that peanut butter lovers will crave again and again.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). In a medium bowl, combine the graham cracker crumbs, sugar, and softened butter. Mix until the texture resembles wet sand.
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Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan, reaching up to but not over the rim.
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Bake the crust until lightly browned, about 10 minutes. Remove from oven and cool completely on a wire rack.
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While the crust cools, prepare the filling. Beat the cream cheese and peanut butter with an electric mixer at medium speed until smooth and well blended.
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Add the powdered sugar, softened butter, and vanilla extract to the peanut butter mixture. Continue beating until the mixture is light and fluffy.
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In a separate chilled bowl, whip the heavy cream until soft peaks form (not quite stiff).
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Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it. Gently fold in the remaining whipped cream until just combined.
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Spoon the filling into the cooled crust, spreading it evenly with a spatula.
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Loosely cover the pie and refrigerate until firm, at least 3 hours or overnight.
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To make the fudge topping, bring the heavy cream to a simmer in a small, heavy saucepan over medium heat.
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Remove the saucepan from heat and add the chopped semisweet chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
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Allow the chocolate mixture to cool to lukewarm temperature so it thickens slightly but remains pourable.
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Gently spread or pour the chocolate topping over the chilled pie.
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Refrigerate the pie again until the topping is firm, about 1-2 hours. Serve cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 252.6kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 8.4g43%
- Cholesterol 61.0mg21%
- Sodium 784.0mg33%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 0.0g0%
- Sugars 15.7g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
