Here's How to Make an Easy No-Bake Peanut Butter Chocolate Pie with a Coffee Glaze...
We love dessert recipes that integrate coffee and chocolate. After all, top-rated chefs know that coffee has the natural ability to enhance the richness of chocolate! Something about coffee just brings out those creamy cocoa nuances and sends them straight to your taste buds and adding coffee to chocolate desserts is a well-known trick of the culinary trade.
So we ask you, what's better than a tasty chocolate, peanut butter, and coffee pie that seems incredibly fancy but is simple to make? This deliciously creamy, chocolatey, nutty pie stands as a modern take on the classic icebox dessert. It has a chocolate and graham cracker crust and fluffy no-bake peanut butter filling. Then, it all comes together with a coffee fudge glaze on top!
Using Coffee to Enhance the Glaze on Your Chocolate Pie
Made using a splash of black coffee, this fudgy pie with a chocolate glaze is stunning and super moist. It has complex peanut butter-flavored filling notes and some peanuts decorating the top, giving it a delectable crunch that’s sure to impress everyone! Now that we have your mouth watering, here is how to make this creamy and crunchy chocolate coffee treat!
Full Recipe for Chocolate Peanut Butter Pie
Output: One 9-inch pie
Total cooking duration: about 1.5 hours
The only baking with this pie is for the crust, to get it dry and toasted.
Here’s What You Need!
FOR THE CRUST
- 1/4 cup confectioners sugar
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 cup graham cracker crumbs (from about 7 crackers)
- 1/3 cup Dutch-processed (dark) unsweetened cocoa powder
- Nonstick cooking spray
FOR THE FILLING WITH PEANUT BUTTER
- 6 ounces of cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 2 teaspoons of pure vanilla extract
- 1/4 teaspoon of fine salt
- 1 1/4 cups of heavy whipping cream
- 1 cup creamy peanut butter (Natural peanut butter will not work, so use the sugary kind.)
TO MAKE THE CHOCOLATE COFFEE GLAZE
- 6 tablespoons of heavy whipping cream
- 4 ounces of bittersweet chocolate, chopped into small pieces of grated fine
- 2 tablespoons of hot brewed coffee (We Recommend This One!)
- 2 teaspoons of light corn syrup
- 1/4 cup of roasted, salted peanuts for the topping
When you start, Preheat Your Oven to 350. That way, your crust will be crisp and toasty. If you prefer, you can let your crust cool in the fridge instead. Just be sure that it sets firmly either by baking it or cooling it down. The filling requires no baking, just chilling in the fridge to help it set.
HOW TO MAKE THE CRUST
- Mix dry ingredients.
- Add butter and combine until moist.
- Coat a 9-inch pie pan with non-stick spray.
- Press the crust mixture into the pan to form a crust.
- Bake the crust at 350 degrees for about 10 minutes to toast and dry it.
Tips: To make this pie crust, you're going to use your graham crackers and ingredients. Get your oven heated to 350 degrees in the meantime. Now, mix together the graham cracker crumbs, powdered sugar, cocoa powder, and salt, all in a medium bowl. You want your dry ingredients to be well combined, so you can use a fork or your fingers.
Now, take melted butter and drizzle it over the crumbs and mix it all together with a fork. You can use your fingers as well here if you prefer. The goal is to get the mixture evenly moistened.
Coat your 9-inch pie pan with non-stick cooking spray. We prefer coconut oil spray because it doesn't oxidize at high temperatures! Now, spread the crust mixture in an even layer on the bottom and up the sides. Press the crumbs firmly into the bottom and edges so it doesn’t shift or crack.
Now, just bake the crust until it's dry. This takes about 10 minutes if your oven is at 350 degrees. This dries out your crust so your wet ingredients will integrate properly.
HOW TO MAKE THE FILLING
- Whisk room-temperature cream cheese until fluffy
- Add the vanilla, creamy peanut butter, and salt to the whisked cream cheese.
- Whip heavy cream until bubbles of air are incorporated and gently stir it into the cream cheese mixture.
- Once the filling is ready, pour it over your cooled pie crust and freeze it for 30 minutes.
Tips: Set your crust aside and start working on the filling. To make the filling, you will first whisk your room-temperature cream cheese until it’s nice and fluffy and stiff peaks start to form. The easiest way to do this is with a stand mixer. Once the cream cheese is nice and fluffy, you can begin whisking in the peanut butter, vanilla, and salt together with the cream cheese.
Once everything is fluffy, you can gently stir the heavy whipping cream in with this mixture. Some people prefer to gently whip the heavy whipping cream before integrating it with the cream cheese, vanilla, peanut butter, and salt. If your mixture deflates a little bit, don’t worry. It will still firm up in the fridge.
Once everything is mixed together and fluffy, pour it in an even layer over your cool pie crust. Pop everything in the freezer for 30 minutes and start working on the chocolate coffee glaze.
HOW TO MAKE THE FUDGE COFFEE GLAZE
- Bring heavy whipping cream to a gentle simmer over medium heat in a saucepan.
- Turn the heat off and stir the dark chocolate in slowly to help it melt and integrate.
- Add the corn syrup and coffee to the glaze, and allow to cool to a medium-warm temperature. Not hot, but also not lukewarm. The temperature of the glaze matters if you want a glossy sheen.
- Pour the glaze over the cooled pie filling, and decorate it with peanuts.
- Put everything back in the fridge until it sets, and serve when cool!
Tips: In a saucepan, bring the cream to a nice simmer over medium heat. Turn off the heat and integrate the chocolate. Let everything sit for about 30 seconds and then begin slowly stirring until it all melts together. Now, add the corn syrup and the coffee. Stir everything until smooth with the stove heat off.
After your pie has been in the freezer for 30 minutes, slowly pour the chocolate glaze over the top of the pie. Try to wait until the glaze is warm, not hot. Also, do not let the glaze cool too much. It needs to be at a warm temperature so that it can gently create a glossy glazed layer.
Once you have poured the glaze on top and it has settled, decorate it all with peanuts. You can put everything back into the refrigerator so that it firms up nicely! That's how an icebox pie works, after all.
Serve and enjoy!
This delicious new spin on an old-school icebox pie is so great for the holidays! With its rich chocolaty graham-butter pressed crust and airy, no-bake creamy peanut butter filling, it’s very decadent! Then, that glossy sheen of fudgy glaze (made using black coffee) accentuates everything wonderfully.
All in all, this easy peanut butter chocolate pie is as decadent as cheesecake but sweet like candy peanut butter cups. It's super special and sure to make your family or friends ask for the recipe.
We definitely recommend using rich gourmet coffee for the glaze and serving this dessert with coffee on the side to cut through the moist creamy texture. Don’t forget to sign up for our rewards program so you can have the best coffee for dessert every time! Bon appetit.