Friday, March 25, 2016

No Bake Peanut Butter Pie

I try to find recipes to use to make amazing desserts in Mongolia. It can be difficult, but sometimes something turns out great.


This is a great pie to make here, because you don’t need to bake it, and there are only a couple of ingredients that are hard to find in Mongolia: peanut butter and powdered sugar. Both of these were sent in care packages. I know you can buy peanut butter in UB. Also, my sitemates just discovered that you can buy powdered sugar in our aimag center.  I’ll include a picture here:

Powdered sugar
Without any further ado, here’s the recipe.


What it calls for
1 package whole Oreos (about 36 Oreos)
1 cup butter, divided in half
1½ cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
½ cup heavy whipping cream

What I actually used
36 Off-brand chocolate cookies
1 cup butter, divided in half
1 ½ cups + 2 TBS crunchy peanut butter, divided
1 cup powdered sugar
1 chocolate bar, broken into small pieces
½ cup milk, beaten profusely


1. Crush the cookies in a Ziploc bag (or even easier, in its original packaging before opening), using a rolling pin. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

2. Add the remaining 8 tablespoons of softened butter, 1½ cups peanut butter, and 1 cup powdered sugar to a large mixing bowl. Stir vigorously until smooth-ish. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

3.  Place chocolate chips/bar and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream (milk) to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips/bar and peanut butter and let sit for 5 minutes, then whisk (fork) until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.

And if anyone is interested, here's the link to the original recipe.

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