Dark Chocolate Peanut Butter Pie

We have a delicious, creamy pie for you to try.

Mandy Merriman shares this recipe for a no-bake peanut butter pie.
No-Bake Peanut Butter Pie
20 regular Oreos
1/4 cups (1/2 stick) + 4 Tablespoons unsalted butter, divided
1 1/2 cups + 2 Tablespoons creamy peanut butter (I love Jiffy!)
1 cup powdered sugar
1 cup dark chocolate chips (I love using Ghirardelli 60% Cacao)
1/2 cup heavy whipping cream

1. In a food processor, crumble the Oreo cookies into a fine powder. Pour in 1/2 stick of butter and pulse a couple more times until well combined. Press into the bottom and sides of a tart/pie pan. Place in the freezer for about 10 minutes until set.

2. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the 4 tablespoons of butter, 1 1/2 cups of creamy peanut butter, and powdered sugar until light and fluffy. Spread out over the chilled Oreo crust and place back into the freezer.

3. To make the ganache, in a microwave-safe bowl, place heavy cream in the microwave for about 30-40 seconds until it’s steaming and slightly bubbly. Toss in the chocolate chips and add in the 2 tablespoons of peanut butter. The warm milk will melt the chocolate chips and peanut butter. Stir until uniform throughout, then pour over the chilled peanut butter pie. Spread almost to the edges and place into the fridge for about an hour. Remove from fridge, slice, and serve!

Find more from Mandy at www.bakingwithblondie.blogspot.com.

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