If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It’s fun! That’s what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn’t. It can actually be made at the last minute or in stages!
No Bake Peanut Butter Pie
Crust
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner’s Sugar
2 tablespoons Water
Filling
1 1/4 teaspoons unflavored Gelatin
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled
Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs 
Crush the cookies with the food processor. Add the butter and confectioner’s sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry. 
Use a 9″ spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2″. Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don’t want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!
Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy’s Recipes and Writings for hosting today’s tasty event!
yield: 1 PieAuthor: The Freshman Cookprint recipe
Crust
- 2-9 ounce packs Nabisco Famous Chocolate Wafers
- 5 tablespoons unsalted Butter, melted
- 1/4 cup Confectioner’s Sugar
- 2 tablespoons Water
Filling
- 1 1/4 teaspoons unflavored Gelatin
- 1/3 cup whole Milk
- 1 cup packed dark brown Sugar
- 6 ounce Cream Cheese, softened
- 2 cups Creamy Peanut Butter
- 5 teaspoon Vanilla
- 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
- 8 ounces Milk Chocolate, chopped
- 1/3 cup Heavy Whipping Cream
- Candy Eggs
- Crush the cookies with the food processor. Add the butter and confectioner’s sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
- Use a 9″ spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2″. Place pan in refrigerator.
- Mix together the gelatin and milk. Let stand about 5 minutes.
- Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
- Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
- Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
- Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
- Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
- Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
- Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
- Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don’t want it to mix in with your chocolate.
- Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
