No-Bake Milk Chocolate Peanut Butter Pie
User Reviews
5
No-Bake Milk Chocolate Peanut Butter Pie
Description
The crust is made from crushed chocolate sandwich cookies mixed with melted butter and dulce de leche, pressed into a springform pan and frozen to set. The creamy milk chocolate filling involves melting milk chocolate with heavy cream and sour cream, then folding in dry roasted peanuts for texture. This layer is poured over the crust and frozen to firm up.
The peanut butter filling combines cream cheese, creamy peanut butter, confectioners' sugar, and whipped heavy cream to create a light yet rich layer spread on top of the chocolate layer. The pie is then topped with a milk chocolate ganache made from milk chocolate and heavy cream, garnished with salted roasted peanuts and optional flaky sea salt, adding a balance of sweet and salty elements.
The pie requires refrigeration and should be kept chilled until serving to maintain its creamy texture and prevent weeping. It can be made up to two days in advance, making it suitable for entertaining or special occasions. The interplay of creamy, crunchy, sweet, and salty makes this pie distinctive.
Ingredients
For the Chocolate Cookie Crust:
- 1 full-size package chocolate sandwich cookies crushed into fine crumbs (36 sandwich cookies in total)
- 8 tablespoons butter melted, unsalted
- 1/4 cup dulce de leche
- For the Creamy Milk Chocolate Filling:
- milk chocolate Lindt CLASSIC RECIPE brand, 2 bars of 4.4 ounces each
- 2/3 cup heavy cream
- 1/3 cup sour cream
- 1/2 cup peanuts skinless, dry roasted
For the Creamy Peanut Butter Filling:
- 8 ounces cream cheese full-fat, at room temperature
- 3/4 cup peanut butter creamy
- 1 cup confectioners' sugar
- 3/4 cup heavy cream
For the Milk Chocolate Ganache Topping:
- 1 .4 ounce milk chocolate Lindt CLASSIC RECIPE brand
- 1/2 cup heavy cream
- 1/4 cup peanut salted, roasted
- sea salt flaky, for garnish, optional
Instructions
For the Chocolate Cookie Crust:
- Lightly grease the bottom and sides of a 9-inch springform pan.
- In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
- Press the crust into the prepared pan, pressing it firmly down in the middle and up the sides. Place crust in the freezer while you prepare the fillings.
- For the Creamy Milk Chocolate Filling:
- Place the chopped milk chocolate in a heatproof medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream and sour cream to a low simmer. Remove from heat and whisk well to combine. Pour the cream on top of the chopped chocolate and whisk well to combine. Fold in the peanuts, then set aside.
- Remove the crust from the freezer. Spread the Dulce de Leche evenly across the bottom, then pour the chocolate filling on top.
- Place the pie back in the freezer while you make the peanut butter filling.
For the Creamy Peanut Butter Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, peanut butter, and confectioners' sugar and beat on medium speed until well-combined; about 2 minutes.
- In a separate large bowl, using a handheld electric electric mixer, beat the cream until stiff peaks form, about 2 minutes.
- Add half of the whipped cream to the peanut butter mixture and beat on low speed until just combined. Add the remaining whipped cream and, using a large rubber spatula, fold until evenly combined.
- Remove the crust from the fridge and gently spoon the filling on top of the chocolate layer. Smooth the surface, then refrigerate, uncovered, for 2 hours.
For the Milk Chocolate Ganache Topping:
- Place the chopped milk chocolate in a heatproof medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Remove from heat. Pour the cream on top of the chopped chocolate and whisk well to combine. Cool until the mixture is barely warm.
- Spread the milk chocolate topping over the semi-chilled peanut butter pie. Sprinkle peanuts around the edges of the pie.
- Chill, uncovered, in the refrigerator for 6 more hours.
To serve:
- Carefully remove the rim from the pan by gently running a thin knife around the crust to loosen it, then remove the springform ring. Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve at once.
Notes
- Chill the pie until serving to maintain the creamy texture and prevent it from weeping or becoming too soft.
- This pie can be prepared up to two days ahead and stored covered in the refrigerator.
- Press the crust firmly into the pan and freeze before adding fillings for better layering.
- Use salted peanuts in the ganache topping to balance the sweetness with a hint of saltiness.
User Reviews
Overall Rating
5
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