No-Bake Chocolate Peanut Butter Swirl Pie
An indulgent dessert featuring a creamy peanut butter and chocolate filling atop a graham cracker crust, perfect for impressing guests without baking.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted melted butter
For the filling
- 1 cup creamy peanut butter
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups whipped topping
For the topping
- 1 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 pinch salt
Instructions
Preparation
- In a medium bowl, mix together the graham cracker crumbs with the granulated sugar.
- Pour in the melted butter and stir well until the mixture takes on a wet sand texture.
- Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan.
- Place the crust in the refrigerator to chill while preparing the filling.
Filling
- In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy (about 2-3 minutes).
- Carefully fold in the whipped topping into the peanut butter mixture until light and fluffy.
- Spread the peanut butter filling evenly into the chilled crust.
Topping
- In a small microwave-safe bowl, melt the semi-sweet chocolate chips with the heavy cream in 20-second intervals, stirring until smooth.
- Add a pinch of salt to the melted chocolate and drizzle it over the peanut butter filling in a swirl pattern.
- Use a toothpick or skewer to gently swirl the chocolate into the filling.
Chilling
- Place the pie back in the refrigerator and allow it to chill for at least 4 hours, or until fully set.
- Once set, slice the pie and serve it cold.
Notes
For added crunch, consider topping with chopped peanuts. Alternate chocolate flavors can enhance the dessert's richness. Store covered in the refrigerator for up to a week, or freeze for longer storage.