No-Bake Peanut Butter Pie with Chocolate Ganache
A rich and smooth peanut butter pie with a crunchy graham cracker crust, topped with a glossy dark chocolate ganache. This american-inspired desserts ready in about 28 minutes layers graham cracker crumbs, melted unsalted butter, softened 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 420 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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 8 oz, softened cream cheese
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1 cup, divided heavy cream
- 6 oz semisweet chocolate chips
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter until mixture resembles wet sand. Press evenly into the bottom and up the sides of a 9-inch pie pan. Bake crust for 8 minutes until fragrant and set, then cool completely.
- Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup smooth peanut butter until smooth and creamy, about 2 minutes. Gradually add 1 cup powdered sugar and mix until fully incorporated and fluffy.
- Step 3: In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then gently fold into peanut butter mixture until light and airy. Spread filling evenly into cooled crust and refrigerate for at least 2 hours.
- Step 4: To make ganache, heat remaining 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over 6 oz semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Step 5: Pour ganache over chilled peanut butter filling, spreading evenly. Refrigerate pie for an additional 1 hour until ganache is set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Peanut Butter Pie with Chocolate Ganache take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Peanut Butter Pie with Chocolate Ganache?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Peanut Butter Pie with Chocolate Ganache?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Peanut Butter Pie with Chocolate Ganache for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Peanut Butter Pie with Chocolate Ganache?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
