Mmmmh! Creamy, velvety PB mousse filling in a tasty, crunchy, chocolatey crust. Believe or not, this heavenly no-bake peanut butter and chocolate pie needs only 6 ingredients (divided) and is a cinch to make — plus, it’s naturally gluten-free, so it’s also perfect for those who have to follow a gluten-free diet.
Chopped pecans make undeniably a perfect pie crust with powdered sugar and melted chocolate. Period. As a matter of fact, you don’t need to use flours or do any kneading to make a perfect, mouth-watering pie crust. Pecans are a scrumptious match with chocolate and are just so much tastier than wheat flour!
Chop your pecans yourself, or get ready chopped pecans for a quick and easy solution. To make the crust, you’ll just mix chopped pecans with powdered sugar and melted chocolate and let set while you prepare the filling.
For the celestially velvety filling, you’ll need heavy whipping cream, plain (full-fat!) cream cheese, powdered sugar, PB (all-natural tastes best), and either melted milk chocolate or semisweet chocolate for drizzling on top.
How to prepare The Best Ever No-Bake Peanut Butter and Chocolate Pie
For the crust, you’ll need:
- 1 1/2 cups finely-chopped pecans
- 1/4 cup powdered sugar
- 2 oz milk chocolate or semisweet chocolate, melted
Combine chopped pecans…
…and melted chocolate.
Stir until well combined.
Transfer the mixture into a 9-inch pie pan.
Press the mixture into the bottom of the pie pan with the back of a spoon.
Here we go. Place in the fridge to set while you prepare the filling.
For the filling, you’ll need:
- 1 cup heavy whipping cream
- 8 oz plain full-fat cream cheese
- 3/4 cup creamy all-natural peanut butter
- 1 cup powdered sugar
- 2 oz milk chocolate or semisweet chocolate
- (crushed salted peanuts for decorating)
So, prepare the filling: beat the heavy cream until stiff peaks form. Set aside.
Combine cream cheese…
…and powdered sugar in a mixing bowl.
Beat with an electric mixer until smooth and fluffy, about 10 minutes.
Fold the whipped cream gently in the peanut butter mixture.
Remove the pie crust from the fridge.
Spoon the filling over the pie crust.
Level the surface with a spatula.
Refrigerate until set, preferably overnight, but at least for 4 hours.
Right before serving, melt the chocolate in a water bath or in a microwave in 30-second spans.
Drizzle the melted chocolate over the pie.
Furthermore, for extra crunch and flavor, you can sprinkle crushed salted peanuts on top.
Serve immediately. Store the leftovers in the fridge for up to two days.
Undoubtedly super scrumptious!