The Ultimate No-Bake Chocolate-Peanut Butter Pie

Joel loves watching cooking shows and The Kitchen is one of our faves. He asked me to make this delicious-looking No Bake Peanut Butter Pie for him. He has a sweet-tooth for sure, but hey both my boys do. Enjoy this yummy recipe for the holidays compliments of Jeff Mauro.

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The Ultimate No-Bake Chocolate-Peanut Butter Pie

Ingredients

Pie Filling:

• 1 cup heavy cream

• 3/4 cup powdered sugar

• 1 tablespoon vanilla extract

• 8 ounces cream cheese, at room temperature

• 1 cup creamy peanut butter

• 1 cup chopped peanut butter cups

• 1 pre-made graham cracker pie crust

• 1 recipe Peanut Butter Sauce, recipe follows

• 1/4 cup chocolate shell ice-cream topping, such as Magic Shell

• 1 cup crushed roasted salted peanuts

• 1/4 cup mini chocolate chips

Peanut Butter Sauce:

• 1/4 cup sweetened condensed milk

• 1/4 cup creamy peanut butter

• 1 teaspoon vanilla extract

Instructions

1. Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.

2. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.

3. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.

Peanut Butter Sauce:

1. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

Slap ya Mama,

Lauren Jackson

Recipe Courtesy of Jeff Mauro

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