No-Bake Peanut Butter Ganache Mud Pie is the ultimate summer indulgence. This decadent dessert fuses the irresistible flavors of chocolate and peanut butter into a chilled, mousse-like pie that requires zero oven time. Whether you’re hosting a party or simply craving a sweet, salty treat, this no-bake dessert hits all the right notes. Featuring layers of velvety peanut butter mousse and luscious ganache tucked inside a chocolate cookie crust, each bite offers a delightful contrast of creamy and crunchy textures. Perfect for warm days or when you want to skip the baking hassle, this mud pie is a guaranteed crowd-pleaser.
Why You’ll Love This No-Bake Peanut Butter Ganache Mud Pie
There are countless reasons to fall in love with this No-Bake Peanut Butter Ganache Mud Pie. First, it’s incredibly easy to make—just a few steps and minimal tools. The no-bake crust is made from crushed chocolate sandwich cookies, giving you that perfect crunchy base. The ganache adds a luxurious, velvety chocolate layer, while the peanut butter mousse is light, fluffy, and packed with flavor. Together, they form a show-stopping dessert that’s as beautiful as it is delicious. Plus, it’s a great make-ahead treat since it chills overnight, making it ideal for entertaining.
Ingredients
For the Crust:
- 4 tablespoons unsalted butter, cut into chunks
- 2 tablespoons semisweet mini chocolate chips
- 1 teaspoon instant espresso or coffee granules (optional)
- Pinch of fine salt
- 22 chocolate sandwich cookies, finely crushed
For the Ganache:
- 1/3 cup semisweet mini chocolate chips
- 1/4 cup heavy cream
- 1/3 cup creamy peanut butter
- Pinch of fine salt
For the Mousse:
- 1 1/4 cups cold heavy cream
- 1 cup + 2 tablespoons confectioners’ sugar
- 8 ounces full-fat cream cheese, softened
- 1/4 teaspoon fine salt
- 3/4 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
For Finishing:
- 2 tablespoons semisweet mini chocolate chips
- 1/4 cup salted cocktail peanuts, coarsely chopped
Step-by-Step: How to Make No-Bake Peanut Butter Ganache Mud Pie
- Prepare the Pan: Use a 9-inch springform pan with the base flipped so the lip is on the underside. Lightly spray with nonstick spray and line the bottom with parchment paper.
- Make the Crust: Melt butter and chocolate chips in the microwave for 30-40 seconds. Stir in espresso granules (if using) and salt. Combine with crushed cookies and mix until well coated. Press into the prepared pan, forming a base and 1-inch sides. Freeze to set.
- Prepare the Ganache: In a double boiler, melt chocolate chips, cream, peanut butter, and salt until smooth. Spread half of the ganache over the crust and set aside.
- Make the Mousse: Whip 1 cup of heavy cream with 1/4 cup confectioners’ sugar until medium peaks form. In another bowl, beat cream cheese, remaining sugar and cream, salt, vanilla, and peanut butter until smooth. Fold in whipped cream in batches until just combined.
- Assemble the Pie: Spread half the mousse over the ganache layer. Drizzle the rest of the ganache, then top with remaining mousse. Smooth the top with a spatula and garnish with chocolate chips and peanuts. Refrigerate overnight.
Helpful Tips
- Chill the mixing bowl and beaters before whipping cream to ensure stiff peaks.
- Use high-quality peanut butter for a richer flavor.
- When folding in whipped cream, do so gently to maintain mousse’s airy texture.
- Allow the pie to chill at least 8 hours for best slicing and flavor.
- For cleaner slices, dip a sharp knife in hot water and wipe clean between cuts.
Substitutions And Variations
- Cookies: Try using chocolate graham crackers or digestive biscuits if sandwich cookies aren’t available.
- Nut Butter: Swap in almond butter or cashew butter if you’re looking for a different nutty flavor.
- Ganache: Add a tablespoon of liqueur (like Kahlúa or Bailey’s) for a boozy twist.
- Toppings: Swap peanuts for crushed pretzels or toffee bits for added crunch.
- Vegan Option: Use dairy-free cream cheese, coconut cream, and vegan chocolate for a plant-based version.
Storage Instructions
Store the No-Bake Peanut Butter Ganache Mud Pie in the refrigerator, covered tightly with plastic wrap or foil. It keeps well in the fridge for up to 5 days. To store it longer, freeze the uncut pie in a sealed airtight container for up to 2 months. To serve, let thaw in the fridge overnight.
Nutritional Information
Approximate per serving (1 of 8 servings):
- Calories: 540
- Total Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 75mg
- Sodium: 280mg
- Total Carbohydrates: 44g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 8g
Note: Values may vary based on specific brands and ingredients used.
Serving Suggestions
Serve this indulgent pie chilled, straight from the fridge. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra luxurious dessert. A hot cup of coffee or cold glass of milk also complements the rich, sweet-salty flavor profile. For a fancier presentation, drizzle chocolate syrup over the slices or dust with cocoa powder before serving.
Frequently Asked Questions About No-Bake Peanut Butter Ganache Mud Pie
Can I make this pie ahead of time? Yes! In fact, it’s best made a day in advance to allow it to set properly.
Do I need a springform pan? A springform pan is ideal for easy removal, but you can also use a deep-dish pie pan.
Can I freeze this pie? Definitely. Ensure it’s well-wrapped before freezing, and it will stay fresh for up to 2 months. Thaw in the fridge before serving.
Can I make this nut-free? Try using sunflower seed butter as a substitute for peanut butter and omit the peanuts.
Is this pie very sweet? It’s sweet, but the salt in the peanuts and peanut butter balances it beautifully.
Conclusion
Thank you for joining me in making this luscious No-Bake Peanut Butter Ganache Mud Pie. It’s one of those desserts that combines ease, elegance, and mouthwatering flavor into every slice. I genuinely love how the creamy mousse, silky ganache, and crunchy crust all come together to create something special—without ever turning on the oven. Whether you’re sharing it with guests or indulging solo, this pie is sure to bring a smile. I hope it becomes one of your go-to recipes too. Happy no-bake baking, and thank you for being part of this delicious journey!
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No-Bake Peanut Butter Ganache Mud Pie
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
No-Bake Peanut Butter Ganache Mud Pie is a rich, chilled dessert with layers of chocolate ganache, peanut butter mousse, and cookie crust. Perfect for summer, no oven required!
Ingredients
For the Crust:
4 tablespoons unsalted butter, cut into chunks
2 tablespoons semisweet mini chocolate chips
1 teaspoon instant espresso or coffee granules (optional)
Pinch of fine salt
22 chocolate sandwich cookies, finely crushed
For the Ganache:
1/3 cup semisweet mini chocolate chips
1/4 cup heavy cream
1/3 cup creamy peanut butter
Pinch of fine salt
For the Mousse:
1 1/4 cups cold heavy cream
1 cup + 2 tablespoons confectioners’ sugar
8 ounces full-fat cream cheese, softened
1/4 teaspoon fine salt
3/4 cup creamy peanut butter
2 teaspoons pure vanilla extract
For Finishing:
2 tablespoons semisweet mini chocolate chips
1/4 cup salted cocktail peanuts, coarsely chopped
Instructions
- Prepare the Pan: Use a 9-inch springform pan with the base flipped so the lip is on the underside. Lightly spray with nonstick spray and line the bottom with parchment paper.
- Make the Crust: Melt butter and chocolate chips in the microwave for 30-40 seconds. Stir in espresso granules (if using) and salt. Combine with crushed cookies and mix until well coated. Press into the prepared pan, forming a base and 1-inch sides. Freeze to set.
- Prepare the Ganache: In a double boiler, melt chocolate chips, cream, peanut butter, and salt until smooth. Spread half of the ganache over the crust and set aside.
- Make the Mousse: Whip 1 cup of heavy cream with 1/4 cup confectioners’ sugar until medium peaks form. In another bowl, beat cream cheese, remaining sugar and cream, salt, vanilla, and peanut butter until smooth. Fold in whipped cream in batches until just combined.
- Assemble the Pie: Spread half the mousse over the ganache layer. Drizzle the rest of the ganache, then top with remaining mousse. Smooth the top with a spatula and garnish with chocolate chips and peanuts. Refrigerate overnight.
Notes
Chill mixing bowl and beaters before whipping cream.
High-quality peanut butter enhances flavor.
Clean slices with a warm knife for a professional presentation.
Can be made ahead and stored in fridge or freezer.
- Prep Time: 30 minutes
- Cook Time: Additional Time (Chill): 8 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 30g
- Carbohydrates: 44g
- Protein: 8g