Peanut Butter Pie (no bake)

By kawaibaby

Jeff Mauro (Food Network)

Ingredients

• Total:
• 2 hr 40 min
• Active:
• 40 min
• Yield:
• 1 9 inch pie
• Level:
• Intermediate
• Ingredients
• 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

Details

Adapted from foodnetwork.com

Preparation

Step 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.
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.
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:
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.