No-Bake Peanut Butter Pie with Chocolate Ganache

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 drafted and published.

A rich and smooth peanut butter pie with a crunchy graham cracker crust, topped with a glossy dark chocolate ganache. This American-inspired recipe, ready in about 28 minutes, layers graham cracker crumbs, 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 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.

Prep: 20 min Cook: 8 min Serves 8 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour ganache over chilled peanut butter filling, spreading evenly. Refrigerate pie for an additional 1 hour until ganache is set before serving.

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