No-Bake Chocolate Peanut Butter Mud Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and creamy mud pie featuring layers of chocolate cookie crust, peanut butter mousse, and silky chocolate ganache, set in the freezer for a luscious finish. This American-inspired recipe, ready in about 30 minutes, layers chocolate sandwich cookies, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 24 chocolate sandwich cookies in a food processor and pulse until finely crushed. Pour in 6 tbsp melted unsalted butter and pulse until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Freeze crust for 10 minutes.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup smooth peanut butter and 1 cup powdered sugar until smooth and fluffy. In a separate bowl, whip 1 cup heavy cream until stiff peaks form, then gently fold into the peanut butter mixture. Spread evenly over the chilled crust.
  3. Step 3: Heat remaining 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over 6 oz semisweet chocolate chips and let sit 2 minutes, then stir until smooth ganache forms. Stir in 1 tsp vanilla extract. Pour ganache over the peanut butter layer, smoothing the top. Freeze pie for at least 4 hours before serving.

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