Peanut Butter Pie
Looking for a delicious no bake pie that everyone will love? Well, you’ve found it! This lip-smacking pie is sure to satisfy any peanut butter craving! Each layer just gets better and better - it’s like having the ultimate chocolate peanut butter cup in each and every bite! I keep this recipe fluffy but filling with whipped cream and cream cheese – and if going lo-cal, use reduced fat cream cheese and peanut butter. And since there’s no raw egg in this pie’s filling – go ahead and have a blast licking the mixing bowl! I know I do! Enjoy!
Place prepared crust in the refrigerator for 10 minutes before using.
Using a spatula, evenly spread chocolate-hazelnut spread on the bottom of crust.
Be careful not to break crust.
Place back in refrigerator.
In a large bowl, pour in heavy cream.
Using an electric hand mixer, whip cream. Start on medium speed.
As bubbles begin to form and cream begins to set, increase speed.
Whip cream to stiff peaks.
Reserve 1 cup of whipped cream for final garnish in the refrigerator.
In a separate bowl, combine peanut butter, cream cheese, and condensed milk.
Whip with hand mixer until smooth.
Fold in remaining whipped cream until well combined.
Remove pie from refrigerator and evenly spread peanut butter mixture on top of chocolate-hazelnut layer.
Place back in refrigerator and chill for 2 hours or overnight.
To serve, garnish with shaved pieces of chocolate candy bar and top with reserved whipped cream.
Ingredients
Directions
Place prepared crust in the refrigerator for 10 minutes before using.
Using a spatula, evenly spread chocolate-hazelnut spread on the bottom of crust.
Be careful not to break crust.
Place back in refrigerator.
In a large bowl, pour in heavy cream.
Using an electric hand mixer, whip cream. Start on medium speed.
As bubbles begin to form and cream begins to set, increase speed.
Whip cream to stiff peaks.
Reserve 1 cup of whipped cream for final garnish in the refrigerator.
In a separate bowl, combine peanut butter, cream cheese, and condensed milk.
Whip with hand mixer until smooth.
Fold in remaining whipped cream until well combined.
Remove pie from refrigerator and evenly spread peanut butter mixture on top of chocolate-hazelnut layer.
Place back in refrigerator and chill for 2 hours or overnight.
To serve, garnish with shaved pieces of chocolate candy bar and top with reserved whipped cream.
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