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Say hello to your new favorite dessert: Milk Chocolate Peanut Butter Pie! Each bite is creamy, crunchy, and so CHOCOLATEY!!! A special occasion no bake peanut butter pie perfect for hot Summer days!
Peanut Butter Pie
Raise your hand if you love chocolate! Now, raise your hand if you love peanut butter! I know your hand is in the air and I know you’re ready to sink your fork into a slice of this creamy milk chocolate peanut butter pie…
So let’s dive right in ↓
This creamy milk chocolate peanut butter pie features a chocolate cookie crust, a thick layer of Dulce de Leche, a sprinkle of crunchy peanuts, creamy milk chocolate peanut butter filling, AND layer of Lindt milk chocolate ganache. It is:
- over-the-top
- insanely delicious
- devilishly decadent
- totally foolproof
- surprisingly easy
- made with everyday ingredients
- sure to make you weak at the knees
- and a total showstopper
You need to make this!
Let’s talk chocolate!
Now I know I’ve mentioned this before, but it’s worth saying again: I take my chocolate very seriously. Because life is just too short for ordinary chocolate! Which is why I choose Lindt Chocolate time and time again. So with that said, we’re obviously using the Lindt Milk Chocolate CLASSIC recipe bars in this recipe. These bars are smooth, creamy, and high-quality! And most importantly: they make this pie taste AMAZING!!! You can find them in many major retailers nationwide, order them online here or use their store locator to find a Lindt Chocolate Shop location near you 🙂
Easy to assemble, impressive to serve, and oh-so-delicious…
This pie is magic ♥
If you try this recipe for Creamy Milk Chocolate Peanut Butter Pie, let me know what you think! And don’t forget to snap a pic and tag it #bakerbynature and #Lindtlove on instagram!
Today’s post is sponsored by my chocolate family: Lindt! Their high-quality, super delicious chocolate makes life – and my recipes – extra delicious!
No-Bake Milk Chocolate Peanut Butter Pie
Ingredients
For the Chocolate Cookie Crust:
- (1) regular full-size package chocolate sandwich cookies, crushed into fine crumbs (36 sandwich cookies in total)
- 8 tablespoons unsalted butter, melted
- 1/4 cup Dulce de Leche
- For the Creamy Milk Chocolate Filling:
- (2) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bars
- 2/3 cup heavy cream
- 1/3 cup sour cream
- 1/2 cup skinless dry roasted peanuts
For the Creamy Peanut Butter Filling:
- 8 ounces full-fat cream cheese, at room temperature
- 3/4 cup creamy peanut butter
- 1 cup confectioners' sugar
- 3/4 cup heavy cream
For the Milk Chocolate Ganache Topping:
- (1) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bar
- 1/2 cup heavy creamy
- 1/4 cup salted roasted peanuts
- Flaky Sea Salt, for garnish (optional)
Instructions
For the Chocolate Cookie Crust:
- Lightly grease the bottom and sides of a 9-inch springform pan.
- In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
- Press the crust into the prepared pan, pressing it firmly down in the middle and up the sides. Place crust in the freezer while you prepare the fillings.
- For the Creamy Milk Chocolate Filling:
- Place the chopped milk chocolate in a heatproof medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream and sour cream to a low simmer. Remove from heat and whisk well to combine. Pour the cream on top of the chopped chocolate and whisk well to combine. Fold in the peanuts, then set aside.
- Remove the crust from the freezer. Spread the Dulce de Leche evenly across the bottom, then pour the chocolate filling on top.
- Place the pie back in the freezer while you make the peanut butter filling.
For the Creamy Peanut Butter Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, peanut butter, and confectioners' sugar and beat on medium speed until well-combined; about 2 minutes.
- In a separate large bowl, using a handheld electric electric mixer, beat the cream until stiff peaks form, about 2 minutes.
- Add half of the whipped cream to the peanut butter mixture and beat on low speed until just combined. Add the remaining whipped cream and, using a large rubber spatula, fold until evenly combined.
- Remove the crust from the fridge and gently spoon the filling on top of the chocolate layer. Smooth the surface, then refrigerate, uncovered, for 2 hours.
For the Milk Chocolate Ganache Topping:
- Place the chopped milk chocolate in a heatproof medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Remove from heat. Pour the cream on top of the chopped chocolate and whisk well to combine. Cool until the mixture is barely warm.
- Spread the milk chocolate topping over the semi-chilled peanut butter pie. Sprinkle peanuts around the edges of the pie.
- Chill, uncovered, in the refrigerator for 6 more hours.
To serve:
- Carefully remove the rim from the pan by gently running a thin knife around the crust to loosen it, then remove the springform ring. Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve at once.
Would I be correct in assuming you mean real peanut butter since you didn’t specify a peanut butter product (Kraft, Jif….)?
Any substitution for the dulce de Leche ? Or recipes if I am unable to find it in the store ?
Hi Rebecca! You can always order it online 🙂 Or there are tons of recipes online that look pretty easy. I haven’t tested this recipe with a substitute, so I can’t suggest anything confidently. However I think you could replace the dulce de leche with a chocolate ganache layer? It would change the flavor profile but still be delicious.
I’m wondering about replacing it with salted caramel sauce… Think it would get too firm?
What did you use to make the chocolate swirl on top to mount the piece of the chocolate bar?
It’s chocolate ganache (from the topping). I used a piping bag with a star tip 🙂
Hello! Your recipes look really amazing!
I’m planning of making this pie to treat my colleagues. As it will need to spend time out of the fridge when transporting it to the office I’m wondering if I can add a small quantity of gelatin to the fillings so that the pie doesn’t get runny.
I’ll be happy if you give me your advise whether this will work or not 🙂
Thank you!
Hi! I’m just wondering if this delicious pie can be made ahead of time and then frozen?
You present a great recipe! I have all the products available, but ounces are very difficult for me. I live in Europe and everything is measured in weight, so it will be very difficult for me to measure the products correctly. Some chefs indicate products in grams, which greatly facilitates the preparation of desserts. Greetings! Marcheva
Hello, I was just wondering what chocolate sandwich cookies you would suggest be the best, would Oreo cookies be okay for this recipe?
I made this for my husband’s birthday…it was out of this world!! Been eating it slowly for a few days…because it is so rich and delicious. An Amazing Recipe!
WAS A GREAT HIT AT MY GRANDSON 16 BIRTHDAY. WAS GONE IN ONE SHOT…WAS AWESOME,YUMMY,AND DELICIOUS.<3
Hi, looks amazing, hoping to make this next weekend! Should I crush the cookies with the filling or should I relove the feeling first?
I made this for my husband’s birthday and it was out of this world. One of the best desserts ever!!
Would the filling and topping come out the same if I used Lindt dark chocolate?
This pie is everything! I received so many compliments for this pie, it’s rich but soooo worth the splurge! The dulce de leche and chocolate filing make this peanut butter pie unique. I definitely agree with using the Lindt chocolate recommended, I could taste the difference and it really did elevate this pie.
Thank you for letting me know how much you enjoyed this!
Just wondering what kind of sandwich cookies you would recommend?