Q1: Why did my peanut butter pie not set up properly?

The two most common reasons for a soft or runny pie are not letting the peanut butter ganache cool completely before folding it into the whipped cream, or not chilling the finished pie for long enough. The ganache must be at room temperature, and the finished pie truly needs at least 6 full hours in the refrigerator to firm up and become sliceable.

Q2: Can I make this pie without a food processor?

Yes, you can. To make the peanut butter ganache without a food processor, place the peanut butter chips and peanut butter in a medium, heatproof bowl. Heat the cream as directed, then pour the hot cream over the chips. Let the mixture sit, undisturbed, for 5 minutes to allow the chips to soften and melt. Then, add the vanilla and whisk vigorously and continuously until the mixture is completely smooth and emulsified.

Q3: Can I use natural peanut butter in this recipe?

It is recommended to use a conventional, processed smooth peanut butter (like Jif or Skippy) for this recipe. Natural peanut butters have a tendency to separate, and their grittier texture can result in a filling that is not as smooth and may become oily.

Q4: Can I use Cool Whip or another frozen whipped topping instead of real whipped cream?

You can, but the flavor and texture will be significantly different. The beauty of this pie is its light, airy texture and fresh, dairy flavor that comes from making your own real whipped cream. If you do use a frozen whipped topping, you will need one 12-ounce container, and you can skip the step of whipping the cream and sugar yourself.

Q5: How do I get clean, beautiful slices of my pie?

The key to clean slices is a thoroughly chilled pie and a hot knife. Make sure the pie has chilled for at least 6 hours, or even overnight. To slice, use a long, sharp knife. Run the blade of the knife under hot running water for a few seconds, then quickly wipe it dry with a towel. The hot blade will glide through the cool, creamy pie filling, creating a perfect, clean slice. Repeat this process for each cut

The Best Dreamy & Easy No-Bake Peanut Butter Pie

Name: The Best Dreamy & Easy No-Bake Peanut Butter Pie
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 55 min
Cuisine: American
Ingredients: 1 (9 inch) prepared graham cracker crust; 3 cups heavy whipping cream, divided; 1 (10 ounce) package peanut butter chips; 2 ounces smooth peanut butter; 2 teaspoons vanilla extract; ¼ cup white sugar; ½ cup chocolate syrup, for serving

The Best Dreamy & Easy No-Bake Peanut Butter Pie

An easy, no-bake recipe for a rich and creamy peanut butter pie. The filling is created by melting peanut butter chips and smooth peanut butter into hot heavy cream to make a smooth base. This mixture is then cooled and gently folded into a homemade sweetened whipped cream, creating a marbled effect. The light, airy filling is poured into a pre-made graham cracker crust and chilled for at least six hours until firm. Each slice is served with a drizzle of chocolate syrup.

Author: Grace
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours 55 minutes (includes cooling and chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake, Mixing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (9 inch) prepared graham cracker crust
3 cups heavy whipping cream, divided
1 (10 ounce) package peanut butter chips
2 ounces smooth peanut butter
2 teaspoons vanilla extract
¼ cup white sugar
½ cup chocolate syrup, for serving

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Instructions

Place 1 cup of the heavy cream in a small saucepan and heat it until just below the boiling point.
While the cream is heating, place the peanut butter chips, smooth peanut butter, and vanilla extract in a food processor.
With the food processor running, slowly drizzle the hot cream through the pouring chute. Process until the mixture is completely smooth. Set this peanut butter base aside to cool to room temperature.
In a large, chilled bowl, whip the remaining 2 cups of heavy cream with an electric mixer until soft mounds form.
Slowly add the sugar while continuing to beat until the cream forms stiff peaks.
Gently fold the cooled peanut butter mixture into the whipped cream. Do not fully incorporate it; leave some white streaks for a marbled appearance.
Pour the filling into the prepared graham cracker crust and spread evenly.
Chill the pie in the refrigerator for at least 6 hours, or until firm.
To serve, drizzle each plate with chocolate syrup before placing a slice of the pie on top.

Notes

This is a no-bake recipe that uses a prepared crust for convenience.
Using a food processor is key to achieving a completely smooth peanut butter base.
It is important to let the hot peanut butter and cream mixture cool completely before folding it into the whipped cream to prevent the cream from deflating.
The pie requires a long chilling time of at least 6 hours to set properly.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 700-850
Sugar: 50-65 g
Sodium: 300-400 mg
Fat: 55-70 g
Saturated Fat: 30-40 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 120-150 mg

Find it online: https://www.eatswithsoul.com/peanut-butter/