no bake peanut butter bourbon truffle pie
A no bake dessert to make for your bae. Or yourself.
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!
Notes
*Crust: For a more stable crust, you can opt to bake it slightly. After forming in the pie plate, toast at 350 degrees for 8 minutes.
*Peanut butter: I use a creamy, no-stir natural peanut butter. The stir varieties may yield a clumpier texture.