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Decadent Peanut Butter Chocolate Pie with Oreo Crust Recipe

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★★★★★

4.9 from 148 reviews

This luscious Peanut Butter Pie features a crunchy Oreo crust layered with rich chocolate and creamy peanut butter fillings, topped with a light whipped cream swirl and drizzled with melted peanut butter. Perfectly chilled and garnished with peanut butter cups, it’s a decadent no-bake dessert ideal for peanut butter lovers.

Ingredients

Scale

Oreo Crust

  • 25 Oreos (whole)
  • 5 TBSP Unsalted butter (melted)

Chocolate Pie Filling

  • 6 oz Cream cheese (room temperature)
  • 2 TBSP Unsweetened cocoa powder
  • 1/2 cup White granulated sugar
  • 1/3 cup Sour cream or Greek yogurt (room temperature)
  • 1 tsp Pure vanilla extract
  • 3.5 oz Chocolate bar (melted, preferably 72% cocoa)

Peanut Butter Pie Filling

  • 10 oz Cream cheese (room temperature)
  • 1/4 cup White granulated sugar
  • 3/4 cup Peanut butter (creamy)
  • 1 tsp Pure vanilla extract
  • 1/4 cup Sour cream or Greek yogurt (room temperature)

Whipped Cream Topping

  • 2 cups Heavy cream (cold)
  • 1/2 cup Powdered sugar

Finishing Touches

  • 1/4 cup Peanut butter (melted)
  • Peanut butter cups (for decoration)

Instructions

  1. Prepare the Oreo Crust: Spray a 9-inch ceramic pie pan with nonstick baking spray and set aside.
  2. Blend Oreos: Using a blender, pulse the Oreos until they become fine crumbs. Then, add the melted butter and mix thoroughly.
  3. Press Crust: Pour the Oreo crumb mixture into the prepared pie pan. Using your hands, press the crumbs halfway up the sides of the pan. Use the bottom of a measuring cup to firmly compact the crust evenly across the bottom.
  4. Freeze Crust: Place the crust in the freezer to set while you prepare the pie fillings.
  5. Make Chocolate Pie Filling: Beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes using a mixer. Add vanilla extract, sour cream, and melted chocolate, then mix on medium speed until combined. Set aside.
  6. Prepare Peanut Butter Pie Filling: Beat cream cheese and sugar on high speed for 2 minutes. Add peanut butter, vanilla extract, and sour cream. Mix on medium speed until fully combined.
  7. Whip Cream: Using a metal bowl and whisk attachment, beat cold heavy cream and powdered sugar on high speed until stiff peaks form.
  8. Fold Whipped Cream: Pour half the whipped cream into the chocolate filling and fold gently with a rubber spatula to keep the mixture light and airy. Repeat for the peanut butter filling.
  9. Assemble Pie: Remove the crust from freezer. Spread the chocolate filling evenly over the crust, then spread the peanut butter filling on top of the chocolate layer.
  10. Drizzle and Swirl: Drizzle melted peanut butter over the peanut butter layer and use a butter knife to swirl it in artistically.
  11. Chill: Cover the pie with foil and refrigerate for at least 6 hours or preferably overnight to fully set.
  12. Decorate: Once chilled and set, garnish the pie with peanut butter cups. Keep refrigerated until ready to serve.

Notes

  • Using room temperature cream cheese and sour cream/yogurt helps achieve a smooth filling texture.
  • Pressing the crust firmly ensures it holds together well when sliced.
  • If you prefer a less sweet dessert, reduce granulated sugar slightly in the fillings.
  • The pie requires chilling time to set properly, so plan ahead.
  • Use creamy peanut butter for a smoother filling consistency.
  • This pie is best served chilled and stored in the refrigerator.

Keywords: Peanut Butter Pie, Oreo Crust, No-Bake Dessert, Chocolate, Cream Cheese Pie, Peanut Butter Dessert, Whipped Cream Topping

Find it online: https://victoriablair.com/decadent-peanut-butter-chocolate-pie-with-oreo-crust-recipe/