I decided to go Old Skool today. It’s Fall but sometimes, in these parts, it can be hard to tell. Which is why this pie is perfect for the season. It has the flavor of Autumn but is no-bake (no heating up the kitchen with the oven!), cool and creamy for that last vestige of Summer that lingers.

Cowgirl No-Bake Peanut Butter Pie

Yield: 10 servings
Prep time: 5 Minutes
Cook time: 15 Minutes
Chill time: 1 Hour
Total time: 1 hr 20 min

Ingredients
1 8-inch chocolate cookie pie crust

For the Filling
1 cup heavy whipping cream
3/4 cup powdered sugar sifted and divided into one 1/2 and 1/4 cup
1 1/2 tsp pure vanilla extract
1 cup creamy peanut butter
4 oz cream cheese softened

For the Topping
1/2 cup heavy whipping cream
4 oz semi-sweet chocolate chopped
1/4 cup roasted peanuts chopped; for garnish

Let’s Make It
For the Filling
1 – In a large bowl of an electric mixer, with the whisk attachment, beat the heavy cream until soft peaks have formed. Add the ½ cup sifted powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl.

2 – In the same mixer bowl (no need to wash it), with the paddle attachment, beat the cream cheese, peanut butter, and remaining ¼ cup of confectioners’ sugar until light and fluffy, about 3-5 minutes.

3 – At a low speed, beat a ⅓ of the whipped cream into the peanut butter mixture just until combined. Using a rubber spatula, fold in the remaining whipped cream into the peanut butter mixture until incorporated.

4 – Transfer the whipped peanut butter mixture into the prepared chocolate cookie pie shell. Gently smooth the mixture into an even layer with a spatula. Refrigerate the pie, uncovered, for 1 hour.

For the Topping
1 – Place the chocolate pieces, or chocolate chips, into a small bowl.

2 – In a small saucepan, bring the ½ cup of heavy whipping cream to a boil over medium-low heat, stirring constantly. Once boiling, immediately remove the pan from the heat. Pour the boiling cream over the chopped chocolate. Cover the bowl with plastic wrap and let sit for one minute. Remove the plastic wrap and whisk until a smooth chocolate ganache forms.

3 – Pour the chocolate ganache over the chilled peanut butter pie. Using a spatula, gently smooth the ganache until all of the peanut butter filling has been covered.

4 – Sprinkle the chopped peanuts along the outer rim of the pie. Chill in the refrigerator for 3 hours before slicing.

Store the pie in the refrigerator, covered, for up to 3 days. If it lasts that long!

By Old Skool, I mean I’m going back to the beginning with the first book I sold to Harlequin, COWGIRLS DON’T CRY. There’s a long story about why I wrote this book and how it was contracted. Maybe someday, I’ll wax nostalgic, though most my readers have heard the tale. “The Call” came on Valentine’s Day. LG was in ICU at VA with a blood infection. My soon-to-be editor wanted the call to be special–hence the VD timing. I both laughed and cried during the call. Anyway. I sold this book and 8 more to Harlequin Desire. This is a pie that Cassie Morgan would make and she’d enjoy every bite of it. Chance Barron is fond of it too. FYI, their father’s hated each other so this is kinda sorta a Romeo and Juliet tale set in the ranchlands of Oklahoma. There’s even a cattle drive. I’ve linked to the Harlequin page because their ebook price is cheaper than the ‘Zon, though you can get a paperback copy from the ‘Zon. Just click on either picture with the cover or the title. Harlequin has links to other retailers too so you can buy from your preferred book seller. So, if you like a bit of spice in your romance, a fiesty cowgirl and a smooth-talking cowboy with a law degree, this might be the Old Skool fun you’re looking for. And don’t forget the pie!