Summer in our house means two things: sticky fingers and no ovens. And let’s be real—when it’s 90 degrees out, the last thing you want is to fire up the stove. That’s why this No-Bake Peanut Butter Ganache Mud Pie is our reigning queen of dessert. It’s rich. It’s luscious. It’s chocolate-peanut-butter heaven with a chilled attitude.
I first made this pie on a whim during a very chaotic Wednesday when I’d forgotten about a neighborhood potluck. (We’ve all been there.) Twenty minutes later—with a cookie crust, creamy peanut butter filling, and glossy ganache—it was chilling in the fridge and I was back to pretending I had it all together.
Whether you’re hosting or hiding from the heat, this pie is a low-effort, high-reward kind of treat. And yes, licking the ganache bowl is absolutely mandatory.
Why You’ll Love This No-Bake Peanut Butter Ganache Mud Pie
- No oven needed. Perfect for hot days or tiny kitchens.
- Chocolate + peanut butter = the dream team.
- Make-ahead magic—it tastes even better the next day.
- Kid-approved and party-ready in under 30 minutes.
- Feels fancy, but secretly couldn’t be easier.
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons semisweet mini chocolate chips
- 22 chocolate sandwich cookies (like Oreos), finely crushed
- 1/4 cup heavy cream
- 1/3 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1/4 cup salted cocktail peanuts (for garnish)
- 1/2 cup semisweet chocolate chips (for ganache)
Instructions
Make the Cookie Crust:
- In a microwave-safe bowl, melt the butter with 2 tablespoons of mini chocolate chips in 20-second bursts, stirring each time.
- Combine the crushed cookies and melted mixture in a bowl. Stir until it looks like rich, chocolatey sand.
- Press firmly into a 9-inch pie dish, bottom and sides. Use a flat-bottom glass for extra compression. Chill while prepping the filling.
Prepare the Peanut Butter Filling:
- In a small saucepan on low, stir together heavy cream and peanut butter until smooth (about 2–3 minutes).
- Remove from heat and stir in vanilla. Let it cool slightly.
Assemble the Pie:
- Pour the peanut butter mixture over the crust and smooth it out with a spatula.
Make the Ganache Layer:
- Heat 1/4 cup heavy cream just until simmering. Pour over 1/2 cup chocolate chips. Wait 2–3 minutes, then stir until glossy.
- Pour ganache over the peanut butter layer. Tilt the dish to coat evenly.
Garnish & Chill:
- Sprinkle with salted peanuts. Chill for at least 2 hours.
Serve:
- Slice cold, devour slowly. Refrigerate leftovers (if you have any!) for up to 4 days.
Melania’s Tips for Perfect Banana Bread (Just kidding—Mud Pie!)
- Don’t skimp on the cookie crush. Fine crumbs = better crust structure.
- Let the filling cool a bit before adding—it helps layers stay distinct.
- Use an offset spatula for silky smooth ganache spreading. Very satisfying.
Bake It With the Littles
This pie is kid-friendly and chaos-tolerant:
- Let them press the crust with clean hands or a measuring cup.
- Have them stir the ganache—it’s like edible slime!
- Garnishing with peanuts = creative freedom (read: sprinkle explosion).
Just watch out for peanut butter finger painting.
Meal-Prep Magic
- Make a day ahead: It firms up beautifully overnight.
- Store in fridge: Covered tightly, it lasts up to 4 days.
- Freeze for later: Wrap individual slices and freeze for up to 1 month. Thaw in fridge.
Healthier Swaps Without Losing the Magic
Trying to lighten it up? You brave soul:
- Swap regular Oreos for gluten-free or low-sugar versions.
- Use natural peanut butter, though you may need a touch more cream.
- Try coconut milk for a dairy-free twist (like in this creamy vegan mousse).
Leftover Remix
Okay, if you do have leftovers:
- Mud Pie Milkshake: Blend with vanilla ice cream + a splash of milk.
- Frozen Sandwiches: Slice and sandwich between graham crackers. Freeze!
- Peanut Butter Pie Parfaits: Layer with whipped cream in mason jars. Fancy vibes.
Gift It Like a Pro
Hosting? Visiting? Showing up with this pie earns you gold-star status:
- Use a disposable pie tin and wrap with cellophane and ribbon.
- Add a little card: “This pie is dangerously delicious. Proceed with caution.”
- Pair it with a container of cold brew or a small bottle of bourbon cream. (Trust me.)
FAQs
Can I use chunky peanut butter?
Sure can! Expect a crunchier texture—great for peanut lovers.
Do I have to chill it for 2 hours?
Yes, ma’am. It needs time to set or it’ll be a gooey mess (albeit a delicious one).
Can I make this nut-free?
Swap the peanut butter for sunflower seed butter and skip the peanut topping.
Final Thought
If dessert could talk, this No-Bake Peanut Butter Ganache Mud Pie would whisper, “Relax—I’ve got this.” It’s the kind of effortless, decadent treat that fits any occasion: birthdays, barbecues, Tuesdays. Just one slice in, and you’ll understand why we keep this recipe taped to the fridge.
Want more no-bake wonders? Don’t miss our Creamy Cold Brew Tiramisu Cups or the wildly easy Chocolate Chip Cheesecake Dip.
Now go, queen of cool—your mud pie awaits. 💁♀️🥧
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No-Bake Peanut Butter Ganache Mud Pie
A decadent, no-bake mud pie featuring a rich chocolate cookie crust, a creamy peanut butter filling, and a glossy chocolate ganache topping, garnished with salted peanuts for the perfect sweet and salty crunch.
- Total Time: 2 hours 20 minutes
- Yield: 8 slices 1x
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons semisweet mini chocolate chips (for crust)
- 22 chocolate sandwich cookies (like Oreos), finely crushed
- 1/4 cup heavy cream (for filling)
- 1/3 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1/4 cup salted cocktail peanuts (for garnish)
- 1/2 cup semisweet chocolate chips (for ganache)
- 1/4 cup heavy cream (for ganache)
Instructions
- Make the Cookie Crust: In a microwave-safe bowl, melt the butter with 2 tablespoons of mini chocolate chips in 20-second intervals, stirring between each, until smooth. In a large mixing bowl, combine the finely crushed sandwich cookies with the melted butter mixture. Stir until the crumbs are evenly coated and resemble wet sand. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass to press it down tightly. Place the crust in the refrigerator to chill while preparing the filling.
- Prepare the Peanut Butter Filling: In a small saucepan over low heat, combine the heavy cream (1/4 cup) and creamy peanut butter. Stir continuously until the mixture is smooth and combined—about 2-3 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly before pouring.
- Assemble the Pie: Pour the peanut butter mixture over the chilled cookie crust, spreading it evenly with a spatula.
- Make the Ganache Layer: In another small saucepan or microwave-safe bowl, heat 1/4 cup heavy cream until just about to simmer. Pour the hot cream over 1/2 cup semisweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Pour the ganache over the peanut butter layer, gently tilting the pie dish to spread it evenly.
- Garnish & Chill: Sprinkle the top with salted cocktail peanuts for a delicious crunch. Refrigerate the pie for at least 2 hours or until fully set.
- Serve: Slice and serve cold for a rich, decadent treat! Store leftovers covered in the refrigerator for up to 4 days.
Notes
- For a firmer ganache, you can increase the amount of chocolate chips slightly.
- Ensure the peanut butter filling has cooled slightly before pouring to prevent it from melting the crust too much.
- For a quick clean-up, line your pie dish with parchment paper before pressing in the crust.
- You can substitute other crushed cookies like graham crackers or vanilla wafers for a different crust flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake, Pie
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
Keywords: no-bake, peanut butter, chocolate, mud pie, dessert, easy, sweet