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This No-bake Peanut Butter Pie is what pie dreams are made of. It has a chocolate biscuit base, a creamy, softly sweetened peanut butter filling and a chocolate ganache topping. There is no oven involved, just some biscuit crushing, peanut butter swirling and chocolate ganache smoothing fun. I cannot wait until you try it and maybe keep a slice for me.

I wanted to create this No-bake Peanut Butter Pie recipe for the longest time. Finally I got the opportunity to make it as a collaboration with the wonderful Pic's whānau (family). Let's break it down.

The No-bake Peanut Butter Pie recipe:

Start this recipe with a simple biscuit base, made with a combination of pata (butter) and crushed Tim Tam's. Press the kongakonga (crumb) in to a 20 cm tin and refrigerated until firm. Meanwhile the pata pīnati (peanut butter) filling. Once it is creamy and smooth, spread it in to the paparanga pihikete (biscuit layer) and chill again. To complete the masterpiece, melt together a creamy chocolate ganache and spread it on to the set filling. Refrigerate until firm and serve to everyone waiting in anticipation. As a final flourish and if you have the energy, add some maple toasted peanuts. Chopped Mini peanut butter cups are also a fun decoration.

I strongly advise using a good quality peanut butter that contains only roasted peanuts and salt for this recipe. This creates such a divine flavour and that creamy filling that you see in these photo's.

More peanut butter recipes that you may like:

Need an afternoon treat, make these Banana Cupcakes topped with Peanut Butter Buttercream. A No-bake Hedgehog Slice with a touch of pata pīnati (peanut butter) balances out the chocolate so well. One of my all time favourite slices, my No-bake Peanut Butter Slice just happens to be gluten and dairy free. It is also less sweet and uses an unrefined sweetener called mīere raihi parauri (brown rice malt syrup).

Do you love fudge but find it a bit sweet? So do I! Subsequently, I created this Toasted Coconut Fudge that is full of toasted kokonati (coconut) and a karamea pata pīnati (peanut butter caramel).

Videography and photography by Sarah Henderson.

A slice no-bake peanut butter pie is on a speckled plate, fork marks are seen through the front of the slice revealing the inside. Chocolate biscuit base with peanut butter filling, chocolate top and mini peanut butter cups.

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Peanut Butter Pie - Peanut Butter Pie

A no-bake peanut butter pie with a simple biscuit crust made with Tim Tams, a creamy peanut butter filling with coconut sugar and a chocolate ganache topping. Maple syrup caramelised peanuts and mini peanut butter cups finishes it off beautifully.

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Prep Time 30

Chilling Time 1 10

Servings slices

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

180 g pihikete tiakarete parauri (dark choc tim tams)
60 g pata kua rewaina (melted butter)
1 teaspoon wanira (vanilla)
½ teaspoon rau kikini whakauruuru (mixed spice)

The Peanut Butter Cream - Te Kirīmi Pata Pīnati

¼ C (40 g) hinu kokonati kua rewaina (melted coconut oil, but make sure it has cooled before using it)
70 g pata kūteretere (softened butter)
He kini tote - a pinch of salt
¾ C (130 g) huka kokonati (coconut sugar)
1 ½ teaspoon wanira (vanilla)
¾ C (200 g) pata pīnati māeneene (smooth peanut butter)

The Chocolate - Te Tiakarete

100 g tiakarete parauri (dark chocolate, 50%)
3 tablespoon (45 ml) kirīmi (cream)

Maple Peanuts - Pīnati Marahihi Māpere (optional)

½ C (70 g) pīnati (peanuts, I used blanched peanuts but roasted would work as well)
2 tablespoon (30 ml) marahihi māpere
He kini tote - a pinch of salt
6 kapu pata pīnati iti (mini peanut butter cups)

Instructions

The Biscuit Layer - Te Paparanga Pihikete

Add the pihikete tiakarete parauri (chocolate biscuits) to a tāwhirowhiro (food processor). Process until a fine-ish crumb forms.
Add the pata (butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice). Pulse only a few times, just until it all comes together.
Press the crumb firmly in to a 20 cm quiche tin or a cake tin. Refrigerate the base as you make the peanut butter cream.

The Peanut Butter Cream - Te Kirīmi Pata Pīnati

Add the hinu kokonati (coconut oil), pata kūteretere (softened butter), tote (salt), huka kokonati (coconut sugar) and wanira (vanilla) into a large bowl.
Whip all the ingredients on high for around 4 minutes until light and fluffy.
Add the pata pīnati (peanut butter) and whip it in until it is just combined for around 10 seconds.
Pour it in to the biscuit base and smooth it out with a spatula. Refrigerate it for 20 minutes before pouring on the chocolate topping.

The Chocolate Topping - Te Paparanga Tiakarete

Melt the tiakarete parauri (dark chocolate) and kirīmi (cream) over a double boiler. You can also do this in 15 second blasts in the microwave for up to a minute, stir gently after each 15 seconds.
Let the ganache cool for ten minutes and then spread it on to the set peanut butter filling. Refrigerate for 40 minutes before serving. Keep it plain or top it with my simple peanut decorations.

Maple Peanuts - Ngā Pīnati Marahihi Māpere

Roast the pīnati in a dry frying pan for 5 minutes over medium heat. Drizzle over the marahihi māpere (maple syrup) and a sprinkle of tote (salt).
Remove them from the heat and let them set on a chopping board. Pull them in to pieces and add them to the pie when you are ready to serve.
This will keep in the fridge for up to a week.
Note: This pie softens after around 15 minutes after being removed from the fridge. If you want a firmer set, put the pie in the freezer for an hour before serving.

No-bake Peanut Butter Pie

The No-bake Peanut Butter Pie recipe:

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