No-Bake Peanut Butter Pie

Ok, that title is a little misleading…it is kind of a baked pie, at least the crust is baked.  But it stays in the oven for such a short amount of time it hardly counts, hence I christen this pie, no-bake!

I dreamed up this concoction when brainstorming what to make my fabulous sister-in-law Rachel (of foodierachel.com!) for her birthday.  I wanted it to be something that she would LOVE not just something that sounded good to me or a new dessert recipe I wanted to try.  So I thought of peanut butter first…and then banana, caramel and chocolate.  Yes, pretty sure all these ingredients met the “will Rachel love it?”  criteria!

I have to say this pie was AMAZING…just the right amount of peanut butter, chocolate, banana and caramel.  It is, however, very rich so one slice is more than enough!  I made a homemade salted caramel sauce from scratch which I think sent it over the top, but for the sake of simplicity I’d just buy a good-quality caramel sauce if I were you–unless you are feeling very ambitious!

It was a big hit at our family dinner and I’m already looking for an excuse to make this one again!

No-Bake Peanut Butter Pie
 

Ingredients
  • 1 stick Unsalted Butter, melted
  • 2 c. Graham Cracker Crumbs
  • 1 c. High-Quality Caramel Sauce
  • 1½ Ripe Bananas, sliced into ½” pieces
  • 1, 8 oz. package Cream Cheese
  • 1½ c. Powdered Sugar
  • 1¼ c. Smooth Peanut Butter
  • ½ c. Milk
  • 1 T. Pure Vanilla Extract
  • 16 oz. Whipped Cream Topping
  • 6 T. Bittersweet Chocolate Chips, melted
  • 2 T. Dry-Roasted Peanut Halves

Instructions
For the Crust
  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Combine melted butter and graham cracker crumbs and press into the bottom and up the sides of the springform pan. Bake for 10 minutes and cool completely on a wire rack (I did pop mine in the freezer for a few minutes to speed things up).
For the Filling
  1. In a large bowl, beat the cream cheese and powdered sugar with an electric mixer on high speed until completely smooth. Add peanut butter, milk and vanilla and beat until thoroughly combined. Gently fold in ¾ of the container of the whipped cream, until there are no white streaks left.
To Assemble
  1. Pour the caramel into the graham cracker crust and spread evenly. Place the banana slices in an even layer over the caramel. Spread the peanut butter filling evenly into the pan. Drizzle with the melted chocolate and sprinkle with the dry-roasted peanuts. Place in the freezer for a couple of minutes to allow the chocolate to harden. Cover with foil and freeze for 4-5 hours until mixture is stiff. Slice and serve immediately.

Notes
Serves 12.