No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie

from southernliving.com

No-bake peanut butter pie has a graham cracker crust, a silky peanut butter filling, and a rich, creamy chocolate topping. One bite of this pie will never be enough.

Ingredients

  • GRAHAM CRACKER PEANUT CRUST:
  • Cooking spray
  • 12 chocolate graham crackers (from 1 [14.4-oz.] pkg.)
  • 1/2 cup salted roasted peanuts, plus chopped peanuts for garnish
  • 1/4 cup packed light brown sugar
  • 7 Tbsp. (3 1/2 oz.) unsalted butter, melted and cooled slightly
  • 1/2 tsp. vanilla extract
  • GANACHE:
  • 1 cup semisweet chocolate chips (from 1 [12-oz.] pkg.), divided
  • 1/2 cup heavy whipping cream, divided
  • PEANUT BUTTER PUDDING:
  • 3/4 cup packed dark brown sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. kosher salt
  • 2 1/2 cups whole milk
  • 3/4 cup heavy whipping cream
  • 1 large egg
  • 1 cup creamy peanut butter (not all-natural)
  • 2 Tbsp. unsalted butter, at room temperature
  • 2 1/2 tsp. vanilla extract

Directions

  1. 1

    Prepare the Chocolate-Peanut Crust: Lightly coat a 9-inch deep-dish pie plate with cooking spray, and set aside. Pulse together cookie crumbs, peanuts, and sugar in a food processor until peanuts are finely ground, 20 to 24 pulses. Add butter and vanilla; pulse until mixture holds together when squeezed, about 6 pulses.

  2. 2

    Press crust into pie plate: Spoon into prepared pie plate; firmly press into bottom and up sides of plate. Freeze for 5 minutes.

  3. 3

    Prepare the Ganache: Place chocolate chips and cream in a small microwavable bowl; microwave on HIGH in 30-second intervals, stirring until chocolate is melted and smooth.

  4. 4

    Add Ganache to pie crust: Pour half of mixture evenly over bottom of crust; freeze crust until ready to use. Cover remaining Ganache, and refrigerate until ready to use.

  5. 5

    Prepare the Peanut Butter Pudding: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, cream, and egg until combined. Bring to a simmer over medium-high, whisking constantly. Reduce heat to medium; cook, whisking vigorously, until thickened, about 1 minute. Remove from heat; whisk in peanut butter, butter, and vanilla until smooth. Spoon mixture into a large bowl.

  6. 6

    Chill Pudding: Refrigerate until slightly cooled, whisking occasionally, about 20 minutes.

  7. 7

    Add Pudding to Crust: Remove crust from freezer. Using a small offset spatula, spread pudding evenly over Ganache layer in crust.

  8. 8

    Refrigerate pie: Place plastic wrap directly on pudding to prevent a film from forming. Refrigerate until pudding is set, at least 6 hours or up to 12 hours. Remove plastic.

  9. 9

    Melt the Ganache: Microwave remaining Ganache on HIGH in 30-second intervals, stirring until chocolate is melted and smooth.

  10. 10

    Add Ganache to pie: Using a small offset spatula, spread mixture over pie to evenly cover pudding layer. Garnish with chopped peanuts. Pie may be loosely covered with plastic wrap and stored in refrigerator up to 24 hours.