When summer is on and it’s super hot outside, I usually prefer making cakes and cookies without turning on the oven. I simply can’t stand the heat outside in the summer and prefer not to over-heat my kitchen too; unless I have a really good reason. This is just the time of the year I make cold no-bake cakes and desserts, and try to make them differently each and every time.
This no bake chocolate and peanut butter cream pie is so easy to make, absolutely delicious and perfect for hosting. It’s made of a quick and easy buttery cookie crust filled with luscious peanut butter cream and chocolate ganache to top it all.
The flavors combination is a winner, and I simply can’t think of anyone who will dislike this pie. I like to decorate this peanut butter cream pie with peanut butter chips. However you can also just decorate with roasted peanuts on top just as well.
Kids will absolutely love it (and adults too), and as someone who always try to find new ways to make easy no-bake cakes – this peanut butter cream pie is definitely a winner.
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Photo: Natalie Levin
No Bake Chocolate and Peanut Butter Cream Pie
Ingredients
For the crust:
- 150 grams plain biscuits or gluten free cookies, or Graham Crackers
- 75 grams melted butter
- 1 tsp. peanut butter
For peanut butter cream:
- 250 ml. heavy cream
- 3 heaping tablespoons peanut butter
- 40 grams sugar powder
- 1 tsp. instant vanilla pudding powder
For the topping:
- 125 ml. heavy cream
- 100 grams chopped dark chocolate
Decoration:
- Chopped roasted peanuts
- Peanut butter chips
Instructions
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Crust: in a food processor with a steel blade grind biscuits to a fine powder.
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Add melted butter and peanut butter and blend until the mixture is moist and crumbly.
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Transfer the crumbs into the pan and press it tightly onto the bottom and the sides, creating a crust. Chill for 15 minutes in the freezer.
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Peanut butter cream: in a mixer bowl put cream, peanut butter, sugar and pudding powder and whip on high speed until creamy and smooth.
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Pour the cream over crust and flatten the top.
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Topping: put the cream and chocolate in a bowl and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
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Pour the chocolate ganache on top of the peanut cream and flatten in a thin layer.
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Cool for 20 minutes in the refrigerator.
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Before serving, garnish with roasted peanuts and peanut butter chips.
Recipe Notes
- Keep the cake in a closed container in the refrigerator for up to 4-5 days.
- You can use any kind of cookies for the bottom.
- It is recommended to make the pie several hours before serving, allowing it to set.
Photo: Natalie Levin