Go Back
Tiger Pie - no bake peanut butter pie layered and decorated with chocolate ganache and peanut butter cups.
Print
Tiger Pie
Prep Time
45 mins
Cook Time
0 mins
Chill Time
4 hrs
 
Your family and friends will go wild when you serve them a slice of this no-bake peanut butter and chocolate ganache pie. It’s easy enough to make for dessert tonight but spectacular enough to make for a party.
Course: Dessert
Cuisine: American
Keyword: chocolate ganache, no-bake dessert, peanut butter pie, pie, tiger pie
Servings: 8
Calories: 723 kcal
Author: Beth Klosterboer
Ingredients
Cookie Crust
  • 16 chocolate sandwich cookies with vanilla cream centers (OREO Cookies)
  • 3 tablespoons butter, melted
Peanut Butter Pie Filling
  • ¾ cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups powdered sugar
Chocolate Ganache
  • 6 ounces semisweet chocolate
  • ¼ cup heavy whipping cream
  • optional, 1 teaspoon light corn syrup (to make the ganache shiny)
Optional Toppings:
  • 10 miniature chocolate peanut butter cups cut into quarters
Instructions
Cookie Crust
  1. Crush the cookies into fine crumbs.
  2. Stir in the melted butter until the crumbs look like wet sand.
  3. Press the cookie crumbs into the bottom and up the sides of a 9-inch pie pan.
  4. Freeze until needed.
Peanut Butter Pie Filling
  1. In a mixing bowl, beat the heavy whipping cream for 20 seconds on low speed then increase the mixer speed to high and beat the cream until you achieve stiff peaks (the whipped cream holds a peak when the beaters are removed).
  2. In another large mixing bowl, beat the cream cheese, peanut butter, and vanilla extract on low speed for about 1 minute until smooth and creamy.
  3. Sift the powdered sugar over the peanut butter mixture then stir until well blended.
  4. Beat on medium-high speed for about 30 seconds until light and creamy.
  5. Fold in the whipped cream until combined.
  6. Set aside while making the chocolate ganache.
Chocolate Ganache
  1. Finely chop the semi-sweet chocolate and place it in a small mixing bowl or glass measuring cup.
  2. Heat the heavy whipping cream and light corn syrup, if using, in a small saucepan on the stove set over medium heat just until bubbles begin to form.
  3. Pour the hot cream over the chocolate and let the bowl rest for 3 minutes.
  4. Stir the chocolate from the center of the bowl out towards the edge until the chocolate and cream come together.
Assemble the Pie
  1. Remove the pie crust from the freezer.
  2. Spread ½ cup of the peanut butter pie filling over the crust.
  3. Drizzle about 1 ½ tablespoons of chocolate ganache over top.
  4. Freeze the pie for 5 minutes.
  5. Spread about ⅔ cup of the peanut butter pie filling over the crust.
  6. Drizzle with about 1 ½ tablespoons of chocolate ganache.
  7. Repeat this process until you use all the peanut butter pie filling.
  8. For the top of the pie you can drizzle chocolate ganache over top to create the tiger stripes or you can pipe the chocolate on using a squeeze bottle or pastry bag to give the stripes a more realistic look.
  9. If needed, you can reheat the chocolate ganache for 10 seconds in the microwave to thin it out so you can drizzle it.
  10. Reserve any unused chocolate ganache to serve with your pie later.
  11. Arrange peanut butter cup pieces around the edge of the pie.
  12. Chill the pie for at least 4 hours before serving.
Recipe Notes

You can swap out 1 ½ cups of frozen whipped topping (that has been thawed) for the whipped heavy whipping cream. This will give your pie a slightly sweeter flavor.

Store this peanut butter pie in the refrigerator for up to 5 days or in the freezer for up to 3 months.