Move over, apple pie. There’s a new American standard in town.
Happy Thursday, friends! I bet many of ya’ll are looking forward to a long weekend for the holiday. I have a sort of broken one, with today off from work, then Saturday, then Monday, with shifts in between. Looking like some pool time on my radar, and lots of rest, since my back injury from my car accident is flaring up a bit.
Instead of slaving over a hot stove to bake a treat for the das upcoming, why not try your hand at an icebox dessert? This pie is just stupendous. Stupid good. Ridiculous. Peanut butter and chocolate together is the marriage that cannot be broken. Add bourbon to the mix? My dream.
Our No Bake Peanut Butter Bourbon Truffle Pie is a treat for the ages. The crust, filling, and ganache are all really easy to make, and the most difficult stage is waiting for the pie to chill in the fridge overnight before diving it. A loop of whipped cream or vanilla buttercream completes a slice. Maybe a Reese’s cup garnish? Why not?
Miss American Pie
This pie has a few individual stages of creation, but not to fear. I’m here to walk you through them all.
First: the crust. My first go-around I used pretzels, which didn’t create a cohesive enough base for my liking. This time, I tried Nutter Butters, and the blend of crunchy cookie and creamy filling really dialed in the texture I needed.
In a food processor, pulse those cookies with melted butter and brown sugar until a fine crumb forms. Grab a 9-inch pie plate and spread the cookie crust all across the bottom and up the sides. Pop the plate in the freezer while you prep your filling.
Alternatively, you can bake the crust slightly at 350 for 8 minutes. This does help stabilize the crust, and also adds a bit of toastiness to the flavor.
Second: the filling. Be sure your cream cheese is softened to room temperature before starting. If it isn’t, you’ll have yourself a lumpy-ass pie filling.
Whip said cream cheese – softened and cubed – with heavy cream until firm, smooth peaks form. Then, add lots of peanut butter, bourbon, and powdered sugar. Beat until very silky and dreamy. Resist the urge to look the bowl. For now.
Spread the filling over your chilled/pre-baked pie crust. NOW you can lick the bowl.
Third: the ganache. Microwave some dark chocolate chips for about 1 minute. If the chocolate isn’t fully smooth after stirring thoroughly, heat another 20-30 seconds. Then, whip in heavy cream.
Pour the ganache over the pie and spread evenly with an offset spatula.
Cover and refrigerate your pie overnight. If you’re in a bit of a tizzy, 6 hours will suffice, but I think an overnight chill is best to ensure a firm texture.
When you’re ready to slice and serve, be sure to swirl some whipped cream on each piece. Or, if you’re feeling crazy, mix up a quick, small batch of vanilla buttercream.
Leftovers? Pie keeps extremely well in the fridge for up to a week, and the freezer up to 3 months. Be sure not to store with whipped cream, as the whip will melt and turn to slop.
Peanut butter brands? I prefer a no-stir, but natural variety, like Jif or Skippy. If you use a stir peanut butter, be aware that the texture of the filling might be lumpier.
Dig in, peeps!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Peanut butter chocolate time:
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no bake peanut butter bourbon truffle pie
Ingredients
crust
- 3 cups Nutter Butter cookies
- 1 stick butter, melted
- 1/4 cup dark brown sugar
filling
- 8 oz cream cheese, softened and cubed
- 1 cup heavy whipping cream
- 1 1/3 cups creamy peanut butter
- 2 tbsp bourbon
- 3/4 cup powdered sugar
- whipped cream, for serving
chocolate ganache
- 3/4 cup dark chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- For the crust: In a food processor, combine the Nutter Butters, melted butter, and brown sugar. Pulse until a fine crumb forms; the pieces should be somewhat cohesive.
- Lightly grease a 9-inch pie pan with butter. Dump in the crust and firmly pat across the bottom and up the sides of the plate. See photos for reference. Freeze the crust for 30 minutes while you prepare the filling.
- For the filling: In a large bowl, whip the softened cream cheese and heavy cream until firm peaks, about 3-4 minutes. Add the peanut butter, bourbon, and powdered sugar. Whip until very creamy and smooth. Spread over the pie crust with a spatula.
- For the ganache: In a microwave-safe bowl, melt the chocolate for 1 minute. Stir until smooth. If needed, heat an additional 20-30 seconds. There should be no lumps. Whisk in the heavy cream until a very silky texture forms.
- Spread the ganache over the pie filling. Cover the pie and refrigerate overnight.
- Slice the pie into as big of pieces as you wish, and garnish with a swirl of whipped cream!
