Description
A delicious and indulgent dessert featuring creamy peanut butter and chocolate in a crunchy graham cracker crust.
Ingredients
Scale
- ½ cup unsalted butter
- 12 graham crackers
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups mini marshmallows
- 1 cup cold heavy cream (divided)
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese
- 1/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup cold heavy cream
- mini peanut butter cups
- peanut butter (or peanut butter chips, melted and drizzled on top)
Instructions
- Place unsalted butter in a large microwave-safe bowl, until just melted, about 40 seconds.
- Process graham crackers until finely ground in food processor.
- Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt and combine.
- Transfer the mixture to a standard 9-inch pie pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.
- Place 1 1/2 cups mini marshmallows, ¼ teaspoon salt and 1/4 cup of the heavy cream (reserving ¾ cup for later) in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.
- Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and smooth. Set aside to cool to finish up after making the peanut butter filling.
- In a food processor or mixer, add 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon salt in the food processor. Mix/process until well combined, about 1 minute.
- Add 3/4 cup cold heavy cream and mix/process until smooth and thick, 30 to 45 seconds, making sure not to overmix/overprocess.
- Transfer 3/4 cup to ziplock bag or pastry bag fitted with a star pastry tip and reserve for garnish.
- Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
- Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes.
- Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to mix in. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
- Transfer the chocolate filling over the peanut butter filling and spread into an even layer.
- Pipe the reserved peanut butter filling decoratively around the border of the pie.
- Optional: Add mini peanut butter cups if desired.
- Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
- Optional: Melt peanut butter or peanut butter chips and drizzle on top of pie before serving.
Notes
- For extra flavor, you may use flavored peanut butter.
- Ensure the pie is completely set before slicing for best results.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg