Chocolate Peanut Butter Pi in a jar (no bake)

I’m kind of a nerd and get pretty excited about things like Star Wars, bookstores, puns, and Pi day — 3.14. That being said, I like to come up with special foods for Pi day, mainly desserts. Last year, I made this gorgeous Blackberry Death Star pie.

This year I made chocolate peanut butter pies that I actually sent to my husband’s work. They were a big hit. Check out the boss 👇🏼

Some other Pi day inspired items I created were these Pi cookies for the boys. I even gave my eye doctor the Pi glasses cookie.

For my boys, I made them a pizza Pi…

I’m sure by now you get my love for all things Pi, so I will now move on to the recipe for these amazingly delicious chocolate peanut butter (no bake) pies in a jar.

Chocolate peanut butter pie in a jar recipe

INGREDIENTS:

Graham Cracker Crust:

18 Whole Graham Cracker sheets (about 2 pkgs), crushed

1 cup Unsalted Butter (2 sticks), melted

1/3 cup brown sugar

Peanut Butter Cream:

2, 8 oz packages of cream cheese, softened

2 cup Peanut Butter

1 1/2 cup powdered sugar

pinch of salt

Chocolate Ganache:

2 cups Semi-sweet, milk, or dark chocolate (I used Godiva)

1 cup Heavy Cream

Whipped Cream:

2 cups Heavy Cream

1/2 cup Powdered Sugar

Garnish:

Chocolate Chips or Reese’s Peanut Butter Cups

INSTRUCTIONS:

1 In a small bowl, combine crushed graham cracker crumbs, melted butter, and brown sugar. Press with fork to combine. Set aside.

2 In a large bowl, cream together cream cheese, peanut butter, and powdered sugar for 3 minutes or until light and fluffy.

3 In double boiler or microwave set to lower heat, melt chocolate and heavy cream until silky smooth. If using a microwave, lower the heat level and cook in 30-second increments, stirring often to avoid overheating.

4 In a large mixing bowl, whip cold heavy cream until soft peaks form. Add powdered sugar and beat until stiff peaks form.

5 Layer graham cracker crust, peanut butter cream, chocolate ganache, and whipped cream in clear mason jars. You can use 4 oz, 8 oz (a half pint), or 16 oz wide mouth jars. Top with chocolate and keep in refrigerator until serving.

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