Chocolate 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
Scale
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
Find it online: https://victoriablair.com/chocolate-peanut-butter-pie-recipe/
