This no-bake chocolate peanut butter pie will make you unreasonably happy. It’s seriously good. Seriously.
It’s my baby’s birthday today. She’s 13. Holy crap! 13!!! What?
How did this even happen? How is it that time marched ahead so quickly? How, in one breath, did she go from the kid who would wipe her face on my skirt to the young lady who loves softball, Harry Potter, and starting novels? She is now a person who thinks boys are cute, but kissing is still gross. She’s more into clothes than toys. Lucky for me, though, she still thinks her mom is awesome.
I could not have birthed a more amazing and unusual child. I could spend a million words bragging about her. We may get there eventually. The temptation is difficult to resist. Dudes, she is the coolest!
Sadly, we didn’t get to spend her birthday with her this year. But that didn’t stop us from celebrating with desserts while she was here. Let’s not talk about how her pretend birthday cake became a birthday trifle. Plan B was still pretty amazing. I actually made this peanut butter pie for someone else’s birthday, but I know if my teenage baby was here, she would be asking for a piece every two hours.
This recipe comes from the brilliant Jennifer Perillo. If you are a regular food blog reader, you know the heartbreaking and simultaneously inspiring story behind this pie. It is most definitely a recipe filled with love.
A buttery chocolate cookie crust, a layer of pure chocolate, and a fluffy, dreamy, rich, and ridiculous peanut butter mousse all come together in a heavenly little triangle that will make anyone who eats it think that you are a freakin’ genius. And, guess what? If you make this pie, you are. Freakin’ genius! You’d have to be mad not to love this pie.
Birthday, unbirthday, teenager, or old mom, there’s got to be a reason to make chocolate peanut butter pie. You’re a clever human. You’ll think of something. Do it!
- 8 ounces chocolate cookies or chocolate graham crackers
- 4 tablespoons butter, melted
- 4 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 8 ounces cream cheese, room temp
- 1 cup creamy peanut butter (this is the time to use the kid stuff)
- 1 cup powdered sugar
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Put your cookies or graham crackers into the food processor and blitz them to bits. Or put them in a zip top bag and smash them to smithereens.
- Pour the melted butter into the processor and pulse until combined, or stir them together in a bowl.
- Press the crumb mixture into the bottom and a bit up the sides of a 9-inch springform pan. I used the empty butter wrapper I had, but wax paper also works well to keep the crumbs from sticking to your hands.
- Pop the crust in the fridge for about 30 minutes. Put your feet up and watch an episode of your favorite sitcom.
- Melt your chocolate chips in the microwave, stirring after every 30 seconds.
- Pour the melted chocolate over the crust and spread it around with an offset spatula or the back of a spoon. Return crust to the fridge while you get on with the mousse.
- Whip the heavy cream with your mixer on high until stiff peaks form. Transfer whipped cream to a bowl and stash it in the fridge. No need to clean your mixer bowl. Nigella wouldn't bother, and neither should you. If you're using a stand mixer, just switch over from the whisk to the beater.
- Combine cream cheese and peanut butter in your mixer, and beat on medium speed for a couple of minutes to help lighten the mixture. Turn the speed down and mix in the powdered sugar, followed by the condensed milk and vanilla. Make sure everything is well combined. Scrape down your beater and hand it off to the lucky person in the house that gets to lick it.
- With a rubber spatula, add about a third of the whipped cream to the peanut butter mixture and fold/stir it in to lighten the base.
- Add the remaining whipped cream and gently fold it into the peanut butter mixture until incorporated. You want everything to be as light and smooth as possible.
- Pour the mousse into your chilled crust.
- If you want to add a chocolate design to the top, simply melt a bit more chocolate, an ounce should be plenty. Scoop the melted chocolate into a small zip top bag and snip off a tiny corner of the bag. Squeeze the melted chocolate into concentric circles or spirals on the top of your pie. Don't worry about making it perfect.
- For the web effect, I used a sharp knife and drug it lightly from the center out to the edge, a few inches apart, all the way around. In between those lines, I went back and drew another line in the opposite direction.
- Put the whole pie back in the fridge and allow to chill for several hours, preferably overnight.