Can I make this pie ahead of time?

Absolutely! This pie actually tastes better after sitting in the fridge for a few hours, as the flavors meld together. You can prepare it up to two days before serving.

What’s the best peanut butter to use?

Stick to creamy peanut butter (not natural or oily versions). Brands like Jif or Skippy work best since they maintain a consistent texture.

Can this pie be frozen for later?

Yes! Freeze the pie uncovered until firm, then wrap it tightly. It’ll keep perfectly for up to two months.

How long does it last in the fridge?

Stored in an airtight container, your Peanut Butter Whatchamacallit Pie will stay fresh for about five days.

Peanut Butter Whatchamacallit Pie – The Best No-Bake Dessert

Peanut Butter Whatchamacallit Pie

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A rich, creamy, no-bake Peanut Butter Whatchamacallit Pie inspired by the classic candy bar, featuring layers of peanut butter filling, caramel drizzle, and chocolate ganache over a crunchy graham cracker or rice cereal crust.

Author: gemma
Prep Time: 20 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 4 hours 20 minutes (including chilling)
Yield: 1 9-inch pie (8 servings)
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup creamy peanut butter
1 ½ cups graham cracker crumbs or crisped rice cereal
½ cup melted butter
¾ cup powdered sugar
8 oz cream cheese, softened
½ cup caramel sauce
1 cup chocolate chips (milk or semi-sweet)
¼ cup heavy cream
2 cups whipped topping or whipped cream
1–2 crushed Whatchamacallit bars (optional, for garnish)

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Instructions

In a medium bowl, mix graham cracker crumbs (or crisped rice cereal) with melted butter until well combined.
Press mixture into a 9-inch pie pan to form the crust. Chill for 10–15 minutes.
In another bowl, beat cream cheese and peanut butter until smooth.
Add powdered sugar and mix until well combined.
Fold in whipped topping gently until light and fluffy.
Pour peanut butter filling into the chilled crust and smooth the top.
In a saucepan or microwave, melt chocolate chips with heavy cream until smooth.
Pour chocolate ganache over the filling and spread evenly.
Drizzle caramel sauce over the top and swirl gently with a toothpick.
Sprinkle crushed Whatchamacallit bars or nuts on top if desired.
Refrigerate the pie for at least 4 hours or overnight before serving.
Serve chilled and enjoy.

Notes

Use room-temperature cream cheese and peanut butter for a smooth filling.
For a firmer crust, chill longer before adding filling.
To freeze, wrap tightly and store up to 2 months.
Brush a thin layer of melted chocolate on the crust before filling to prevent sogginess.
Can substitute peanut butter with almond, cashew, or sunflower seed butter for allergies.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 480
Sugar: 32g
Sodium: 260mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 8g
Cholesterol: 40mg

Find it online: https://recipeeasily.com/peanut-butter-whatchamacallit-pie-dessert/