So this recipe is quite different than the last one I posted. I received this from a friend of a friend and thought I’d give it a try. I modified the original slightly and will probably tweak it a little more. Even though it’s a pie you make it in a spring form cake pan. Which worked really well for building it up but the graham cracker crust stuck to the bottom on me, even though it had a stick of butter in it! I’ll have to work on that part but overall it was delicious. Enjoy!
No-Bake Peanut Butter Pie
- 1 1/2 cups crushed graham crackers
- 1/4 cup brown sugar
- 1 stick unsalted butter, melted
- 16 oz cream cheese, at room temp
- 2 cups creamy peanut butter
- 2 cup powdered sugar, divided
- 2 tsp real vanilla
- 2 cups heavy whipping cream
- 2 tbsp. Kahlua
- 3 1.55 oz Hershey chocolate bars
Crush the graham crackers in a food processor until pretty fine. Add in the brown sugar and melted butter. Press into the bottom, and slightly up the sides, of a 9″ spring form pan.
In a medium bowls beat together the cream cheese and peanut butter until smooth. Add in 1 cup of the powdered sugar and the vanilla. Beat until smooth.
In another bowl, I put mine with the beaters in the freezer for 30 mins, beat the heavy cream until soft peaks form. Add in the remaining powdered sugar and Kahlua, beat until stiff peaks form.
Gently fold in 2/3 of the whipped cream into the peanut butter mixture. Once it’s all incorporated, pour it into the spring form pan.
In a small microwave proof bowl, nuke the chocolate bars for 30 seconds at a time until completely melted and smooth. Pour on top of the peanut butter mixture and smooth out. Pour the remaining whipped cream on top and smooth out. Refrigerate for at least 1 hour.