Chocolate Peanut Butter Pie Recipe
Introduction
This Chocolate Peanut Butter Pie combines rich, creamy peanut butter with a decadent chocolate topping on a crunchy Oreo crust. It’s a no-bake dessert that’s perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
- 1 (14.3 oz) package whole Oreos (about 36 Oreos)
- 1 cup (16 tablespoons) butter, divided
- 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Step 1: Finely crush the Oreos using a food processor, blender, or place them in a Ziploc bag and crush with a rolling pin. Mix the crumbs with 8 tablespoons of melted butter until combined. Press the mixture firmly into the bottom and sides of a pie pan. Freeze the crust for 10 minutes to set.
- Step 2: In a large mixing bowl or stand mixer bowl, combine the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and powdered sugar. Beat on low speed until the mixture is smooth and creamy. Spread this peanut butter layer evenly over the chilled crust. Return the pie to the freezer while you prepare the chocolate layer.
- Step 3: Place the chocolate chips and remaining 2 tablespoons of peanut butter in a heat-proof bowl. Heat the heavy whipping cream in a saucepan over medium-high heat until it reaches a rolling simmer. Pour the hot cream over the chocolate chips and peanut butter. Let sit for 5 minutes to melt, then whisk until the mixture is completely smooth. Pour this chocolate topping over the peanut butter layer and refrigerate the pie, covered, for at least 1 hour before serving.
Tips & Variations
- For an extra crunch, sprinkle chopped peanuts over the chocolate layer before chilling.
- Use crunchy peanut butter instead of creamy for added texture.
- If you’re short on time, chilling the pie in the freezer for 30 minutes works well instead of an hour in the fridge.
- Swap the Oreo crust for a graham cracker crust for a different flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. It’s best served chilled but can be brought to room temperature for 10-15 minutes before serving for a softer texture. Leftovers can be frozen for up to 1 month; thaw in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can be used, but it may affect the texture and make the filling slightly grainy due to oil separation. Stir it well before using.
Do I have to use a food processor to crush the Oreos?
No, you can place the Oreos in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan until finely crushed. This works just as well for the crust.
PrintChocolate Peanut Butter Pie Recipe
This decadent Chocolate Peanut Butter Pie combines a crunchy Oreo crust with a creamy peanut butter filling and a luscious chocolate ganache topping. Perfect for chocolate and peanut butter lovers, this no-bake dessert is easy to prepare and delivers rich, smooth layers that melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for heating cream)
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 (14.3 oz) package whole Oreos (about 36 Oreos)
- 8 tablespoons butter, melted
Peanut Butter Filling
- 8 tablespoons butter, softened
- 1 1/2 cups creamy peanut butter, divided
- 1 cup powdered sugar
Chocolate Ganache Topping
- 1 cup chocolate chips
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy whipping cream
Instructions
- Prepare the crust: Finely crush the whole Oreos using a food processor, blender, or by placing them in a Ziploc bag and crushing with a rolling pin. In a bowl, stir the Oreo crumbs together with 8 tablespoons of melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a pie pan. Place the crust in the freezer for 10 minutes to set.
- Make the peanut butter filling: In a large mixing bowl or the bowl of a stand mixer, combine the remaining 8 tablespoons of softened butter, 1 1/2 cups of creamy peanut butter, and 1 cup of powdered sugar. Beat on low speed until the mixture is smooth and creamy. Spoon this peanut butter mixture evenly over the chilled Oreo crust and smooth out the surface. Return the pie to the freezer to firm up while you prepare the chocolate topping.
- Prepare the chocolate ganache topping: Place the chocolate chips and the remaining 2 tablespoons of creamy peanut butter into a large heat-proof bowl. In a saucepan, heat the heavy whipping cream over medium-high heat until it reaches a rolling simmer. Pour the hot cream over the chocolate chips and peanut butter and let sit for 5 minutes to melt. Whisk the mixture until completely smooth and glossy. Pour this chocolate ganache over the peanut butter layer, spreading it evenly.
- Chill and serve: Cover the pie and refrigerate it for at least 1 hour to allow the layers to set fully. Before serving, let the pie sit at room temperature for a few minutes for easier slicing if desired.
Notes
- Use a sturdy pie pan or springform pan for easy removal and serving.
- To get the best texture, ensure the peanut butter is softened before mixing.
- The pie can be stored in the refrigerator covered for up to 3 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Allow the pie to chill sufficiently to make clean, neat slices.
Keywords: Chocolate Peanut Butter Pie, no-bake pie, Oreo crust, peanut butter dessert, chocolate ganache pie
