Description
This Peanut Butter Chocolate Mud Pie is a decadent no-bake dessert featuring a rich peanut butter cookie crust, creamy peanut butter and cream cheese filling, topped with whipped cream and a chocolate ganache drizzle. Perfect for peanut butter lovers craving a luscious and chilled pie that sets in the freezer and refrigerator.
Ingredients
Scale
Crust
- 2 cups peanut butter cookie crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
Filling
- 1 1/2 cups heavy cream, chilled
- 12 ounces cream cheese, softened
- 3/4 cup sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
Topping
- 3/4 cups chocolate chips
- 2 tablespoons heavy cream
Instructions
- Prepare the crust: Combine peanut butter cookie crumbs, 2 tablespoons sugar, and melted butter in a bowl. Mix until crumbs are evenly coated and can hold together.
- Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a pie plate to form an even crust layer.
- Freeze crust: Place the pie crust in the freezer for 1 hour to set firmly before adding the filling.
- Whip heavy cream: Pour 1 1/2 cups chilled heavy cream into a mixing bowl and beat with a mixer until stiff peaks form. Set aside half for later folding.
- Mix cream cheese and sugar: In a separate bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy using a mixer.
- Add peanut butter and vanilla: Scrape down the sides of the bowl and add 1 cup creamy peanut butter and 1 tablespoon vanilla extract. Beat until well combined.
- Fold in whipped cream: Gently fold half of the whipped cream into the peanut butter mixture until just incorporated. Then carefully fold in the remaining whipped cream until the filling is completely combined and smooth.
- Fill the crust: Spoon the peanut butter filling evenly into the frozen pie crust, smoothing the top evenly.
- Chill the pie: Cover the pie and refrigerate for at least 2 hours to allow the filling to set.
- Prepare chocolate topping: In a small microwave-safe bowl, combine 3/4 cups chocolate chips with 2 tablespoons heavy cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and fully melted.
- Top the pie: Drizzle or spread the melted chocolate mixture evenly over the chilled peanut butter filling.
- Final chill: Return the pie to the refrigerator for an additional hour to let the chocolate topping set before serving.
Notes
- The crust can be made from any peanut butter cookie crumbs or substitute with graham cracker crumbs for a different flavor.
- You can substitute creamy peanut butter with natural peanut butter, but the texture might be slightly different.
- Make sure the heavy cream and cream cheese are well chilled for easier whipping and smoother filling.
- For an extra crunchy texture, sprinkle chopped peanuts on top after spreading the chocolate layer.
- Store leftovers in the refrigerator covered tightly; best consumed within 3 days.
