Chocolate & peanut butter are one of my favorite combinations and one of my family’s favorites!! This no-bake peanut butter pie really hits the spot when we’re in the mood for a little peanut butter cup action!
Add remaining crust ingredients & stir with fork, until well blended. Texture should be crumbly.
Press with fingers into the bottom & edges of pie plate.
Set aside.
Pie Filling
Place water & gelatin in a small saucepan, bring to a boil, stir while simmering until gelatin is fully dissolved. This usually takes only a minute or two.
Remove from heat & set aside to cool.
Add heavy whipping cream, vanilla extract, & 1 tsp liquid stevia to a stand mixer bowl & whip until fluffy and a little stiff.
Scoop into medium bowl & set aside.
In stand mixer bowl (no need to wash the bowl or whisk in between steps), add peanut butter, cream cheese, & 1/2 tsp liquid stevia, then mix until blended and a little fluffy & smooth.
Add in gelatin mixture, then blend again on high, until fully combined & smooth.
Add in whipped cream mixture, blend on medium to high until fully blended & smooth.
Pour mixture into crust & smooth out to evenly fill crust.
Refrigerate for at least 3 hours.
Topping
Melt chocolate chips & coconut oil in intervals of 20 seconds in microwave, stirring in between, until fully smooth.
Drizzle chocolate mixture over pie, & let harden a tad.
Cut pie into 8 equal slices, serve & enjoy!
Recipe Notes
The Total Sugars include sugar alcohols, but I am not able to calculate that out. Sorry.