Introduction

Peanut Butter Pie is a rich and creamy dessert that combines a chocolate Oreo crust with layers of chocolate and peanut butter filling. It’s a perfect treat for peanut butter lovers looking for a no-bake, indulgent pie that impresses every time.

A slice of three-layer dessert sits on a white plate with gentle ridges, placed on a white marbled texture. The bottom layer is a dark brown, crumbly crust. Above it is a thick, creamy chocolate mousse layer in a light brown shade with a smooth texture. The top layer is a thick, light cream color with a slightly chunky texture, topped with a golden caramel glaze. On the very top, there are broken pieces of peanut butter cup chocolates and small dark chocolate chips scattered mostly near the right side. The overall look is rich and creamy with a mix of smooth and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreos (whole cookies)
5 tablespoons unsalted butter (melted)
6 ounces cream cheese (room temperature)
2 tablespoons unsweetened cocoa powder
1/2 cup white granulated sugar
1/3 cup sour cream (room temperature or Greek yogurt)
1 teaspoon pure vanilla extract
3.5-ounce chocolate bar (melted, I used Lindt 72%)
10 ounces cream cheese (room temperature)
1/4 cup white granulated sugar
3/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 cup sour cream (room temperature or Greek yogurt)
2 cups heavy cream (cold)
1/2 cup powdered sugar
1/4 cup peanut butter (melted)
Peanut butter cups (for decoration)

Instructions

Step 1: Prepare the crust. Spray a 9-inch pie pan with nonstick baking spray and set aside.
Step 2: Blend the Oreos in a blender until finely crushed. Add the melted butter and mix well.
Step 3: Press the Oreo crumb mixture into the pie pan, halfway up the sides. Use the bottom of a measuring cup to compact the crust firmly.
Step 4: Freeze the crust while you prepare the pie fillings.
Step 5: For the chocolate layer, beat 6 ounces of cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth.
Step 6: Add vanilla extract, sour cream, and melted chocolate to the cream cheese mixture. Mix on medium speed until combined. Set aside.
Step 7: For the peanut butter layer, beat 10 ounces of cream cheese and sugar on high speed for 2 minutes.
Step 8: Add the peanut butter, vanilla extract, and sour cream. Mix on medium speed until smooth.
Step 9: In a separate metal bowl with a whisk attachment, beat cold heavy cream and powdered sugar on high speed until stiff peaks form.
Step 10: Divide the whipped cream in half. Gently fold half into the chocolate mixture and half into the peanut butter mixture using a rubber spatula. Fold carefully to maintain the airiness.
Step 11: Spread the chocolate layer evenly over the chilled crust. Then spread the peanut butter layer on top of the chocolate layer.
Step 12: Drizzle the melted peanut butter over the peanut butter layer and use a butter knife to swirl it in for a marbled effect.
Step 13: Cover the pie with foil and refrigerate for at least 6 hours or overnight to set fully.
Step 14: Before serving, decorate the pie with peanut butter cups and keep refrigerated until ready to serve.

Tips & Variations

For a crunchier crust, pulse the Oreos less finely and fold in some chopped nuts.
Use natural peanut butter for a slightly less sweet flavor.
Substitute the melted chocolate with dark, milk, or white chocolate depending on your preference.
If you prefer a lighter texture, whip the peanut butter slightly before mixing it into the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 10-15 minutes; do not microwave as it may melt. The pie is best enjoyed chilled and fresh.

How to Serve

A close-up slice of layered mousse cake sits on a white plate with ridged edges, placed on a white marbled surface. The cake has four distinct layers: the bottom layer is a dark, crumbly chocolate crust, above it is a thick, smooth light brown chocolate mousse with a soft texture. The next layer is a lighter beige mousse, fluffy with small textured bits. The top layer is a glossy peanut butter spread with a smooth finish, decorated with scattered small dark chocolate chips and halved peanut butter cups, showing their rich brown and creamy peanut centers. The background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, chocolate wafers or graham crackers can be good alternatives if you don’t have Oreos.

Is this pie suitable for freezing?

You can freeze the pie for up to one month. Wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.