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No Bake Peanut Butter Pie

Yield Serves 12 1x
Prep: 400 minutesTotal: 6 hours 40 minutes

The BEST No Peanut Butter Pie with a pretzel crust.

Ingredients

Pretzel crust

  • 200 grams Digestive biscuits or graham crackers*
  • 65 grams pretzels
  • 130 grams unsalted butter, melted

Peanut butter filling

  • 250 grams (1 and 1/4 cup) full fat cream cheese*, softened, roughly chopped
  • 250 grams (1 cup) smooth peanut butter*
  • 30 grams (1/4 cup) icing sugar or powdered sugar
  • 1 teaspoon vanilla extract
  • 240 ml (1 cup) thickened or heavy cream*

Topping

  • 240 ml (1 cup) thickened or heavy cream*
  • 30 grams (1/4 cup) roasted salted peanuts, roughly chopped
  • 50 grams dark chocolate, melted

Instructions

  1. Add cookies and pretzels to a food processor or blender and whiz until crushed. Add melted butter and mix well. Mixture should resemble wet sand. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust, going up the sides. Place crust in the fridge.
  2. Add cream cheese, peanut butter, sugar and vanilla in a large mixing bowl. Beat well using an electric mixer on medium speed until combined. Add cream and beat for 2-3 minutes until mixture is thick, creamy and smooth.
  3. Pour peanut butter mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. Place cream in a large mixing bowl and beat with an electric mixer on medium speed until cream is whipped. Cover peanut butter pie with cream, scatter over peanuts and drizzle with melted chocolate. Store Peanut Butter Pie in the fridge.

Notes

Cookie crust: I usually use Digestives biscuits, but any store bought plain, sweet cookie will work. 

Cream cheese: I recommend using a full fat block of cream cheese, rather than the spreadable kind. Don’t use a light or low fat version.

Peanut butter: This recipe has been tested with a processed peanut butter, like Skippy, Bega or Jif. Don’t use a natural peanut butter.

Thickened or heavy cream: Be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low fat version.

Author: Jessica HolmesCategory: DessertCuisine: America
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