I have missed you guys. I’m serious…#forreal. We could squabble about why I was away for so long, but it is of no consequence. I have returned, this time with No Bake Peanut Butter Cup Pie.
Yesterday, was Dave’s birthday. Yay! I got him the best gift ever (at least he thought so) and we had dinner with his dad at an amazing restaurant. I want to be absolutely clear. If you’re anywhere near Palmdale, California you need to stop by Lee Esther’s Creole & Cajun Cafe. Order the Jambalaya with shrimp and tell them I sent you. Ok, skip the part about me because I’ve only been there once and they don’t know my name, but don’t sleep on that Jambalaya. It is slap-yo-mama good-#forreal (alright, seriously…I have to stop writing that)!
Now, about this no bake peanut butter cup pie…are you thinking I made it in honor of the best guy I’ve ever known?
Hell, nah! I made this pie for me! I’m crazy about peanut butter and chocolate, as you may remember from my No Bake Chocolate Peanut Butter Cake post. Additionally, Bon Appetit said they “love it” so why the hell not? Still, I shared some of it with the Dman; I’m not a total bitch!
I love, love, love this pie. It’s super-easy, taste amazing and satisfies my peanut butter & chocolate craving every time. In all seriousness, make this pie now. Keep it to yourself. Hide it in the back of the frig. Give your best friend the evil eye when he asks for more than one piece…unless it’s his birthday. Then you can share a little bit more…but do so begrudgingly.
Recipe for No Bake Peanut Butter Cup Pie
Recipe for No Bake Peanut Butter Cup Pie adapted from Bon Apetit. Chocolate Crumb Crust recipe adapted from Epicurious.
- Nonstick vegetable oil spray
- 6 tablespoons (3/4 stick) unsalted butter
- 1 ounce bittersweet or semisweet chocolate, chopped
- 30 chocolate wafer cookies, finely crushed
- 1 cup creamy, unsalted peanut butter (I used salted)
- ½ cup honey or confectioners sugar, depending on your preference (I used honey. I like the silky texture it gives)
- ¼ teaspoon fine sea salt (I used kosher salt)
- For the Chocolate Topping
- 1½ cups bittersweet chocolate chips, melted
- 3 tablespoons butter or cream
- Fleur de sel, optional
- Spray 9 inch tart pan with baking spray and set aside.
- Melt chocolate and butter in a microwave-safe bowl.
- Add crushed chocolate wafer cookies to chocolate-butter mixture and stir to combine.
- Press mixture into tart pan evenly. I used the bottom of a 6-inch cake pan.
- Chill in freezer for 30 minutes.
- Place peanut butter in small bowl and melt for about 15 seconds or until runny.
- Add honey or powdered sugar and combine.
- Pour into prepared crust and spread evenly with a spatula.
- Place pie in the frig to chill.
- Place chocolate chips and butter(or cream) in microwave-safe bowl and melt in 30 second bursts. Stir until smooth and pourable.
- Remove pie from frig and top with melted chocolate.
- Spread chocolate into every nook and swirl to make a beautiful pattern. Sprinkle with Fleur de sel, if using.
- Busy yourself with mundane tasks while the pie chills for 1 hour.
- Enjoy!
i am so making this as soon as i get back from the store! chocolate & peanut butter are seriously the best combo ever! to bad ill have to share the one im making tonight with my hubby and 4 kids!
Jerrica…cool name. I most definitely agree with you; peanut butter and chocolate might be the best combination ever! Of course, I’m biased because I’m obsessed with both ingredients. I hop you enjoy that pie!
Did you use natural peanut butter or non-natural peanut butter?
Hey Nicole. I used Skippy. Although, I can’t see why a natural peanut butter wouldn’t work. If you use it, make sure that all of the oil is incorporated before you add the powdered sugar or honey. Thanks for reading.
I am seriously impressed with how delicious this pie is. Peanut butter and chocolate is the ultimate flavour combination so I can imagine how good this pie must have tasted… pinned!
Agreed! When I saw this in Bon Appetite’s site, I had to make it immediately. Thanks for the love, Thalia.
No bake pie sounds delish!! Looks gorgeous as well!!
Thanks, Ami! It’s so addictive. Yesterday, I went straight to the frig, pulled it out, and dug right into it. Oh my manners!
this looks too good to be true! glad you’re back, and sounds like a wonderful birthday celebration. i’m requesting this pie for my birthday 🙂
Thanks, Amanda! We had a great time and a fantastic pie. Swing by my place on your birthday and I’ll hook you up!
This recipe only makes one 9-inch pie. #doubletherecipe = #moreforme. I’m salivating already. Thanks for passing this one along!
Great thinking, Carley! You could double the recipe, put it in a deep dish quiche pan, and slowly drift into a Reese’s coma. I like your style!
OMG!!! I have missed you. I was wondering where you were, but I knew that eventually you would miss ‘us.’
So glad to see you around again, and LOVE LOVE LOVE this drool-worthy creation. This looks incredible, and I can’t wait to make this for my hubby on his BD in Nov. Thank youuuuuu, Mondo 🙂
I find my absences bothersome, at times, but unavoidable. At any rate, I always feel resplendent when I return, and this pie fits the bill. It is, without a doubt, worthy of your husband’s birthday. Always a pleasure, Pang.
Hi Mondo. I have made this pie twice now. I must be doing something wrong. The first one (you know…the test one to make before you try it on company), I tried directly out of the refrigerator and you almost had to use a jackhammer to cut into it. But the taste was incredible. I thought, “Aha! I bet you just have to bring it to room temperature.” So I went ahead and made it for a small group. Oops. That didn’t do it either. My guests were very polite as they hammered away. Am I using the wrong chocolate? I used bittersweet chocolate chips just as instructed.
Rick! I’m so sorry. Yes, you used the correct chocolate and yes, the chocolate can be hard right out of the frig, which I don’t mind so much. If you choose to make it again I would combine the chocolate with 3 tablespoons of butter or heavy whipping cream during the melting process. The chocolate will have more of a “give”. I’ve changed the recipe to reflect this point. Happy Baking!
Great advice! Thanks.
You’re welcome. Another option is to use milk chocolate which is already creamier than semisweet.
Do you know if you could make this ahead if time and then freeze it. Thanks