No Bake Chocolate Peanut Butter Pie with Graham Cracker Crust
This is the lightest, fluffiest peanut butter pie you’ll ever put in your mouth, so go ahead and cut yourself a BIG piece! Topped with a luscious dark chocolate ganache, drizzled with honey, and sprinkled with flaky sea salt, it’s a decadent dessert that you’ll be thinking about all week!
10honey graham crackers or about 1 1/4 cup graham cracker crumbs
6tablespoonssalted butter
1/4cupgranulated sugar
For the peanut butter mousse
1teaspoonunflavored gelatin
1 1/2cupsheavy creamdivided
1cupcreamy peanut buttersee note
1cupconfectioners sugar
1teaspoonvanilla extract
8ozmascarpone cheese
For the chocolate ganache
3.5ozdark chocolateI use 72% Ghirardelli
1/2cupheavy cream
1tablespoonbutter
For the topping
2-3tablespoonshoney roasted peanuts
1pinchflaky sea salt
2tablespoonshoney
Instructions
For the graham cracker crust
Break up graham crackers into the bowl of a food processor and process until you have fine crumbs with no chunks. Melt butter in the microwave.
Add graham cracker crumbs, melted butter, and sugar to a pie plate and mix with a fork until evenly combined. Tamp down firmly around the bottom and edges of the pie plate using your fingers and something hard like the back of a small measuring cup. Refrigerate while preparing the rest of the recipe.
For the peanut butter mousse
Sprinkle 1/4 cup cold cream with gelatin and whisk in with a fork. Allow 5 minutes for gelatin to bloom. Heat the cream in the microwave to melt the gelatin, but do not boil. This will take about 20-40 seconds. Start at 20 seconds and stir. If there are still lumps of unmelted gelatin, heat again in 10 second intervals until gelatin is completely melted.
While gelatin is softening, add peanut butter, mascarpone, vanilla, and sugar to a large bowl and mix until smooth.
Add the gelatin-and-cream mixture to peanut butter mixture, stir until smooth, and set aside.
Whip remaining 1 and 1/4 cups cream to stiff peaks. Stir a scoop of whipped cream (about 1/3 of the total) into peanut butter mixture to lighten it. Fold the remaining whipped cream into the peanut butter mixture in two more batches, keeping as much air in as possible.
Set aside 1 cup of peanut butter mousse in a piping bag or ziplock bag fitted with a star tip. Spread the remaining filling into graham cracker crust.
For the dark chocolate ganache
Chop chocolate and add to a medium bowl.
Heat cream for about a minute in the microwave or until hot. Pour the hot cream over the chocolate and let it sit for 5 minutes. Then stir until smooth. Add in the butter and whisk until it's incorporated.
Pour the ganache over top of pie and smooth with a spatula, making sure to cover the whole top evenly and to the edges.
Toppings
Pipe remaining mousse in rosettes around the edge of the pie.
Put honey roasted peanuts inside a ziplock bag and roll with a rolling pin until crushed. You can also use a meat tenderizer but it may puncture the bag. Sprinkle mousse rosettes with honey roasted peanuts and sprinkle ganache with a pinch of flaky sea salt. Chill pie for 2 hours.
Drizzle top of pie with honey just before serving. Enjoy!
Store in the refrigerator for up to 5 days.
Notes
Peanut butter: Use a creamy peanut butter like Jif. This pie won't work as well with a natural peanut butter that separates out.Chocolate ganache: You may use semisweet chocolate instead of dark if you like it a little sweeter.