Description
This no-bake chocolate peanut butter swirl pie features a chocolate cookie crust, a creamy peanut butter filling, and a rich chocolate ganache swirl. It’s a decadent, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
- For the crust:
- 24 chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- For the peanut butter filling:
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the chocolate swirl topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons peanut butter (for swirling)
Instructions
- Make the crust: In a food processor, pulse chocolate sandwich cookies into fine crumbs. Add melted butter and pulse until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill the crust in the fridge for at least 30 minutes.
- Whip the peanut butter filling: In a large mixing bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. Spoon the filling into the chilled crust and smooth the top.
- Prepare the chocolate ganache: Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute before stirring until smooth. Let the ganache cool slightly before pouring it over the peanut butter filling.
- Create the swirl: Drop spoonfuls of peanut butter over the ganache. Use a toothpick or skewer to gently swirl the peanut butter into the chocolate, creating a marbled effect.
- Chill and serve: Cover the pie loosely and refrigerate for at least 4 hours, or until firm. For clean slices, run a sharp knife under hot water before cutting.
Notes
- This chocolate peanut butter swirl pie is rich, so small slices go a long way.
- You can make mini versions using a muffin tin for personal servings.
- Use room-temperature cream cheese for a smoother filling.
- For a crunchier texture, stir chopped roasted peanuts into the filling.
- For a dairy-free version, use coconut cream and dairy-free chocolate.
- Let the ganache cool slightly before pouring it on top so it does not melt the filling.
- To freeze, wrap the whole pie in plastic wrap and then foil. It can last up to 1 month frozen.
- Store the pie covered in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
- Avoid leaving the pie at room temperature for extended periods.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 24g
- Sodium: unknown
- Fat: 38g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: unknown