Here you go my love….this slice of No Bake Peanut Butter Pie has been saved just for you!
Yeah right, do you really think there would be leftovers of this dessert? Heck no!
Alright so I’ve had this crazy idea in my head for awhile now. I’ve wanted to take the peanut butter mixture from my Homemade Buckeye recipe and turn it into a pie! I also envisioned a nice Chocolate Ganache on top with a cookie crust. I had been waiting for the perfect time to make it because I wanted to shoot the video (see below), shoot the images for the Cookbook {coming Fall ’15!} and eat it all within the same day! Typically when I make desserts like this I like to know I have a crowd coming otherwise I’m liable to eat more than I care to share!
However, this recipe I created in my kitchen in the dead of winter the day before a snow storm so I’m locked and loaded with this No Bake Peanut Butter Pie to drown the misery away while the children sled outside and giggle their little hearts out! At this point I’m still unable to walk from my foot surgery that took place 9 weeks ago. So inside I’ll chill my the fire, a cup of coffee and a slice of this beauty 😉
So here’s a funny story. When I was shooting this beauty I scooted {on my knee scooter!} to grab a fork. When I came back these little Bud’s Best Caco Cookies were chillin’ on the top. My 4 year old, TT girl, specifically asked if I would take a picture for the website!!! Isn’t she precious?!?
Alright now let’s get you to what you came here for….the recipe!
Weight Watchers FreeStyle Plan: 24 SmartPoints per slice
Needing a make ahead dessert recipe that will impress the crowd? This No Bake Peanut Butter Pie recipe is it! Creamy, chocolatey and heavenly!
- 3 Bags Bud's Best Caco Bite Size Cookies or 1 Package of Oreo's
- 12 tbsp butter divided
- 2 16 oz. Jars Creamy Peanut Butter
- 3-31/2 C Powdered Sugar
- 8 oz. heavy cream
- 12 oz. bag of Nestle Semi-Sweet Morsels
- Using a food processor pulse cookies until crumbs.
- In a large bowl place cookie crumbs along with 8 oz. of melted butter, mix until combined.
- Using a spring foam pan (or any pan really!) place cookie crust mixture in a even layer. Using a glass to pack in the crumbs for a nice uniformed crust.
- Place pan into refrigerator for 20 minutes.
- While the crust is chillin' mix peanut butter and remaining 4 oz. of tbsp of softened butter until light and fluffy.
- Add in 1/2 c of powdered sugar at a time until you get the consistency you desire. If you want a drier and sweeter filling, add more powdered sugar.
- In a large bowl heat up heavy cream for 1 minute in microwave, remove.
- Place semi-sweet morsels into the heavy cream and allow the chocolate to melt. It will look funny half way through, but, keep mixing it will thicken and darken up.
- Place pan onto flat surface, spoon peanut butter mixture into pie crust and spread evenly. You want to leave crust for the ganache and a little extra, so don't place the peanut butter mixture to the top of the crust.
- Pour half the ganache mixture over the top of the peanut butter mixture, spread evenly.
- Refrigerator the No Bake Peanut Butter Pie for a minimum of an hour.
Check out my Bud’s Best Caco Cookies Cheesecake with Ganache Cake recipe. It’s pretty sinful too!
Be sure to Submit a Recipe so that I can feature it on the site once you’ve made this dish! See you soon 😉
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