As a general rule, when I see the words “no-bake” in the title of a recipe, I assume I’m about to have a really easy time in the kitchen.
Those are the types of recipes I save for when I need a quick dessert to bring at the last second.
Well, this week’s recipe completely defies its no-bake moniker, my friends. I’m a little embarrassed to tell you that I started this recipe on a weekend and didn’t finish it until the end of the next week.
Despite that—and I mean this seriously—you absolutely have to try this. It’s delicious and created a pie that was completely demolished during a backyard get-together.
This no-bake monstrosity comes from the blog “Kitchen Fun with My Three Sons.” You can find the original at https://kitchenfunwithmy3sons.com/no-bake-chocolate-peanut-butter-pie. I added extra vanilla in my version, and while calories are the least of your problem with this pie, you can substitute fat-free cream cheese and whipped topping with ease for this.
No-bake Chocolate Peanut Butter Pie
Ingredients
Crust Ingredients
- 15 to 20- ounce package double-stuffed Oreos
- 1/4 cup mini M&Ms
- 1/2 cup butter melted
Filling Ingredients
- 16 ounces cream cheese softened
- 1 cup creamy peanut butter
- 8 ounces whipped topping
- 1/4 cup mini M&Ms
Ganache Ingredients
- 1 1/2 semi-sweet chocolate chips plus a handful for sprinkling
- 3/4 cup heavy whipping cream
- 1/4 cup mini M&Ms
Frosting Ingredients
- 1/2 cup butter softened
- 1/4 cup creamy peanut butter
- 2 teaspoons vanilla
- 1 cup powdered sugar
- 3 to 5 tablespoons heavy whipping cream
Instructions
- For the crust, pulverize the entire package of Oreo’s with a blender or food processor. In a bowl, combine the cookie crumbs, butter and M&Ms until everything is well mixed, and press the mixture into a 9- to 10-inch springform pan (or a pie pan, but the springform is so much easier!), going up the sides.
- Place the crust in the fridge for 30 minutes.
- For the filling, beat the cream cheese and peanut butter until the mixture is light and fluffy. Beat in the whipped topping, and then fold in the M&Ms. Spread the filling evenly over the crust, and refrigerate for one hour.
- For the ganache, combine the chocolate chips and cream into a glass bowl and microwave 30 seconds at a time, stirring in between each, until the mixture is smooth. Pour the ganache over top of the filling and spread it evenly. Sprinkle the top with chocolate chips and M&Ms, and refrigerate for another hour.
- For the final step, beat all the frosting ingredients until it’s fluffy, and then transfer to a piping bag or a plastic bag with the tip cut off to pipe the frosting around the edges of the pie. Or, if you’re exhausted at this point, just spread it on there and decorate with a couple more M&Ms and call it good.
- Serve immediately and keep any leftovers in the refrigerator.
I highly encourage you to cut this pie into small slices, as it is sinfully rich. Joey called it comical after it was finally done. It would be absolutely a show stopper for a birthday celebration.
And even though it took me a few evenings to finally get through all the steps, it was worth it, especially since I might have “accidentally” purchased too many M&Ms and had to clean those up myself. Waste not, want not, right?
This piece first appeared in print on Sept. 17, 2020.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.