Ingredients
For Chocolate Cookie Crust:
- 2 cups (290 grams) chocolate sandwich cookie crumbs (about 19 cookies)
- 3 to 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For No Bake Peanut Butter Filling:
- 1¼ cups (290 grams) heavy cream
- 8 ounces (227 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1¼ cup (340 grams) creamy peanut butter
For Chocolate Sauce:
- ¼ cup (56 grams) heavy cream
- ¼ cup (42 grams) semi-sweet chocolate
- 2 tablespoons (24 grams) brown sugar
For Peanut Butter Sauce:
- ¼ cup (56 grams) heavy cream
- 2 tablespoons (36 grams) peanut butter
- 1 tablespoon (12 grams) brown sugar
For Garnish:
- Peanut butter cups, chopped
Instructions
- Make the Chocolate Cookie Crust: In a bowl, combine the chocolate sandwich cookie crumbs with 3 tablespoons of melted butter and granulated sugar. The mixture should resemble wet sand and hold its shape when squeezed without being soggy. Adjust the consistency by adding additional melted butter (1 tablespoon at a time) if too dry, or more cookie crumbs if too wet. Press the mixture into a pie plate, starting with the edges to form the crust, then even out and pack the bottom firmly.
- Prepare the Peanut Butter Filling: Using an electric mixer with a whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract on medium speed until smooth, approximately 2-4 minutes, scraping the bowl halfway through. Add the peanut butter and blend until just combined to maintain thickness.
- Incorporate Whipped Cream: Mix half of the whipped cream into the peanut butter mixture gently to lighten the texture. Then carefully fold in the remaining whipped cream to create a smooth, airy filling.
- Assemble the Pie: Pour the peanut butter filling into the prepared chocolate cookie crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours to set; overnight chilling is recommended for the best texture.
- Make the Chocolate Sauce: In a small pot over low heat, combine heavy cream, semi-sweet chocolate, and brown sugar. Whisk gently until fully melted and smooth. Remove promptly from heat to prevent breaking, and transfer to a bowl to cool slightly.
- Make the Peanut Butter Sauce: Using the same method, gently heat heavy cream, peanut butter, and brown sugar in a small pot over low heat. Whisk until smooth and combined. Remove from heat and allow to cool slightly.
- Garnish and Serve: Once the pie is chilled, top it with chopped peanut butter cups. Drizzle both the chocolate sauce and peanut butter sauce over the top just before serving for an indulgent finish.
Notes
- If the cookie crust mixture is too dry, add melted butter one tablespoon at a time until it holds together well.
- To avoid overmixing the peanut butter filling, stop blending as soon as the peanut butter is incorporated.
- Do not overheat sauces while melting, as this can cause them to break and separate.
- For best results, chill the pie overnight to allow the filling to set completely.
- Use creamy peanut butter for a smooth texture in the filling and sauce.
- Prep Time: 00:15
- Cook Time: 00:10
- Category: Pie
- Method: No-Cook
- Cuisine: American
