Sometimes, as Summer slips into Autumn, the weather doesn’t always cooperate. The calendar and our thoughts may be thinking Fall thoughts and we might be craving Fall flavors but when it’s still warm outside, what we really crave is something cool. Well, I have the answer to that delimma. This easy, no-bake pie has the yummy taste we want paired with staying cool.

Easy No-Bake Peanut Butter Pie

Yield: 10 servings
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 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

Instructions

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.
5. Store the pie in the refrigerator, covered, for up to 3 days.

I admit, I love peanut butter and chocolate together. And this pie is pretty easy to make. It’s also easy for Easy to admit it’s one of his favorite desserts. Elijah “Easy” Cross is a bad boy with a heart of gold. This is not unusual for my outlaw riders. Of course, they’re all Wolves, too. Luckily, Samantha “Sam” Prescott likes to cook and enjoys keeping her Wolf happy. Their story, told in NIGHT SHIFT, is dark and little–okay, a lot–dirty but hey, we are talking about the members of an outlaw motorcycle club here. And, there’s a reason I’ve decided to feature the Nightriders. Someone bought the first four books in the series this month so yay! Maybe if I give the series a little push, more people will decide to grab a copy. Just click on a pic, the QR code, or the title. You’ll zip over to Books2Read for the Nightriders series page where you can discover all the books (so far, more to come in the future) and the various on-line retailers for you to chose from. Please and thank you. Also, surely I’m not the only one who likes to mix chocolate and peanut butter, right?