Peanut butter pie jars
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A fluffy no-bake peanut butter cream cheese filling over a cookie crust in four small jars.
Ingredients
- 6 ounces (170.1 g) cream cheese (the kind in a brick)
- 1/2 cup (129 g) peanut butter (creamy)
- 1/4 cup (30 g) powdered sugar
- 1/8 teaspoon kosher salt
- 1 cup (238 g) heavy cream cold
- 3/4 cup (67.5 g) crushed chocolate graham crackers (or about 15 crushed Oreo cookies)
- 1/2 cup (119 g) heavy cream cold
- 2 teaspoons powdered sugar
- 1 tablespoon chocolate sauce
- 4 mini peanut butter cups chopped
Equipment
- mason jars
- mixing bowl
- hand mixer
Directions
- Beat the cream cheese, peanut butter, powdered sugar, and salt on medium until smooth.
- Keep the mixer on medium and pour in the 1 cup cold cream in a slow, steady stream.
- Scrape down the bowl, then beat on high for about 1 minute, until stiff peaks form.
- Spoon 3 tablespoons of cookie crumbs into each jar, then pipe or spoon the filling on top.
- Whip the 1/2 cup cream with 2 teaspoons powdered sugar to soft peaks, and spoon about 2 tablespoons into each jar.
- Finish with chocolate sauce and chopped peanut butter cups, and serve cold.
Notes
Keep refrigerated. You can make them a couple of hours ahead and chill them. Prep 15 minutes, no baking. Contains peanuts.
Nutrition
Serving: 202g | Calories: 813kcal | Carbohydrates: 41g | Protein: 15g | Fat: 69g | Saturated Fat: 34g | Trans Fat: 1.6g | Cholesterol: 144mg | Sodium: 488mg | Potassium: 393mg | Fiber: 2.7g | Sugar: 26g | Vitamin A: 1791IU | Vitamin C: 0.6mg | Calcium: 137mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; peanut butter counted as smooth peanut butter, crushed chocolate graham crackers (the first choice counted), chocolate sauce counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.