No-Bake Chocolate Peanut Butter Swirl Pie Recipe
Introduction
This No-Bake Chocolate Peanut Butter Swirl Pie is a rich and creamy dessert that’s perfect for any occasion. Combining smooth peanut butter with decadent chocolate and a crunchy crust, it offers a delightful treat without the need for an oven. Easy to prepare and sure to impress, this pie is a go-to for effortless indulgence.
Ingredients
- 1 ½ cups graham cracker crumbs (or digestive biscuits for a halal alternative)
- 6 tablespoons unsalted butter, melted (or halal-certified margarine)
- 2 tablespoons sugar
- 8 ounces cream cheese, softened (halal-certified)
- 1 cup smooth peanut butter (ensure it’s halal)
- 1 cup powdered sugar
- 1 cup heavy cream (or halal-certified whipped topping)
- 1 cup semi-sweet chocolate chips (halal-certified)
- 2 tablespoons milk or cream (halal-certified)
Instructions
- Step 1: Crush the graham crackers into fine crumbs. In a bowl, mix the crumbs with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a pie dish to form the crust. Refrigerate while preparing the filling.
- Step 2: In a mixing bowl, beat the cream cheese, peanut butter, and powdered sugar together until smooth and creamy.
- Step 3: Whip the heavy cream separately until it forms stiff peaks. Gently fold the whipped cream into the peanut butter mixture, ensuring a light and airy texture.
- Step 4: Spread the peanut butter filling evenly over the chilled crust.
- Step 5: Melt the chocolate chips with milk or cream in a microwave or double boiler until smooth. Drizzle the melted chocolate over the filling and use a knife to gently swirl it into a marbled pattern.
- Step 6: Refrigerate the pie for at least 4 hours before serving. For a firmer texture, freeze it for 1-2 hours before serving.
Tips & Variations
- For a vegan version, use coconut cream, vegan cream cheese, and dairy-free chocolate chips.
- To make it gluten-free, substitute graham crackers with gluten-free cookies.
- Add crushed pretzels to the crust or sprinkle caramel drizzle on top for extra flavor contrasts.
- Use a gentle folding technique when combining whipped cream to keep the filling light and fluffy.
Storage
Store the pie covered in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; thaw in the refrigerator before serving. Reheat is not necessary as this pie is best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, but the texture will be slightly different. Smooth peanut butter creates a creamier filling, while crunchy adds extra texture.
How long does the pie need to chill before serving?
Chill the pie for at least 4 hours to allow it to set properly. Freezing for 1-2 hours can help achieve a firmer consistency if you prefer.
PrintNo-Bake Chocolate Peanut Butter Swirl Pie Recipe
This No-Bake Chocolate Peanut Butter Swirl Pie is a rich, creamy dessert featuring a crunchy graham cracker crust, smooth peanut butter filling, and a decadent chocolate swirl on top. Perfect for any occasion, it combines the delightful flavors of peanut butter and chocolate without the need for baking, making it an easy and impressive treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Halal
Ingredients
Crust:
- 1 1/2 cups graham crackers crumbs (or digestive biscuits for a halal alternative)
- 1/3 cup unsalted butter, melted (or halal-certified margarine)
- 2 tablespoons sugar
Filling:
- 8 oz cream cheese, softened (halal-certified)
- 1 cup smooth peanut butter (ensure it’s halal)
- 1 cup powdered sugar
- 1 cup heavy cream (or halal-certified whipped topping)
Chocolate Swirl:
- 1 cup semi-sweet chocolate chips (halal-certified)
- 2 tablespoons milk or cream (halal-certified)
Instructions
- Prepare the Crust: Crush graham crackers into fine crumbs, then mix with melted butter and sugar until combined. Press the mixture firmly into the bottom of a pie dish to form an even crust. Refrigerate the crust for at least 15 minutes to set.
- Make the Filling: In a mixing bowl, beat softened cream cheese, smooth peanut butter, and powdered sugar together until smooth and creamy using an electric mixer. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture, ensuring to keep the mixture light and airy.
- Create the Chocolate Swirl: Melt the semi-sweet chocolate chips with milk or cream over a double boiler or in a microwave-safe bowl, stirring until smooth. Drizzle the melted chocolate over the peanut butter filling in the pie dish, then use a knife to gently swirl the chocolate into the filling, creating a marbled effect.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours to allow it to set properly. For a firmer texture, freeze the pie for 1-2 hours before serving. Slice and enjoy with optional accompaniments like fresh berries or a scoop of vanilla ice cream.
Notes
- For a vegan version, substitute coconut cream, vegan cream cheese, and dairy-free chocolate chips.
- Use gluten-free cookies in place of graham crackers for a gluten-free option.
- To add a salty crunch, incorporate crushed pretzels into the crust or sprinkle on top.
- A caramel drizzle can add extra sweetness and depth of flavor.
- Swirling the chocolate requires a gentle hand to preserve the marbled appearance.
- Folding in whipped cream gently ensures a light and airy filling texture.
Keywords: No-bake pie, peanut butter pie, chocolate swirl, easy dessert, halal dessert, creamy pie, peanut butter dessert, chocolate peanut butter
