Pecan, pumpkin, and apple pies are all the standard classics during winter months. But this season, I decided to change things up with a no-bake peanut butter fudge pie.
No-bake pies have a number of perks:
#1: You can make them way in advance. This pie, and similar refrigerated pies like key lime and chocolate mousse, can be prepared and refrigerated up to four days prior to serving, and frozen for up to two weeks. You just need to thaw the frozen pie in the fridge overnight before serving.
#2: There are no baking issues to worry about, like the crust over-browning or a fruit filling bubbling over in the oven. Prepare the crust, whip up the filling, pour it in, and you’re done.
#3: No fussy pie crust! A cookie crumb pie crust requires no rolling or blind baking. Crush up some cookie crumbs, mix with some melted butter and a little sugar, pat it in the pie pan, and you’re off to the races.
Beyond being very easy to make, this pie is also rich and delicious. My kids (as a rule) don’t love pie and would take a brownie over a slice of apple pie any day.
They do, however, love this pie, which has a chocolate cookie crust topped with a layer of fudge and finished with a creamy peanut butter mousse.
Here’s how to make it – and make a pie lover out of anyone:
No-Bake Peanut Butter Fudge Pie
Makes one 9-inch pie
For the crust:
30 chocolate sandwich cookies
1 stick (8 tbsp.) butter, melted
1/4 cup sugar
For the chocolate ganache:
1 1/3 cups bittersweet or semisweet chocolate chips
2/3 cup whipping cream
2 tbsp. light corn syrup
1 tsp. vanilla
Pinch of kosher salt
For the peanut butter mousse:
1 cup creamy peanut butter (do not use natural-style)
1/2 cup confectioner’s sugar
1 tsp. vanilla
1 cup whipping cream, chilled
2 tbsp. sugar
Whipped cream for serving (optional)
1. Preheat oven to 350 F.
2. Make the crust: Grind cookies in a food processor until they are fine crumbs. Add melted butter and sugar, and combine until throughly mixed. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes or until set and fragrant.
3. Make the chocolate ganache: Combine chocolate chips, 2/3 cup whipping cream, corn syrup, vanilla, and salt in a heavy-bottomed sauce pan over low heat. Whisk constantly until smooth. Reserve 1/4 cup of ganache for decorating the pie if desired. Spread remaining ganache over bottom of crust, and transfer to freezer for about 30 minutes or until set.
4. Make the peanut butter mousse: Beat together the peanut butter, confectioner’s sugar, and vanilla until smooth. In a separate mixing bowl, beat the chilled whipping cream and sugar until very thick but not yet holding peaks. It should be the consistency of a thin yogurt. Add the cream to the peanut butter mixture in three additions and beat until combined. Spoon on top of the chilled crust, spread evenly, and decorate with reserved ganache.
4. Eat: Refrigerate for up to three days and serve cold, topped with whipped cream.
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