Chocolate Peanut Butter Pie Recipe

Introduction

This Chocolate Peanut Butter Pie is a perfect no-bake dessert combining rich chocolate ganache with creamy peanut butter filling in a crunchy Oreo crust. It’s indulgent, easy to make, and sure to impress at any gathering.

Ingredients

• 25 Oreo cookies
• 5 tablespoons unsalted butter, melted
• 6 ounces semi-sweet chocolate
• ¾ cup heavy whipping cream
• 1 tablespoon butter
• 8 ounces cream cheese, softened to room temperature
• ¾ cup creamy peanut butter
• ⅓ cup granulated sugar
• 4 ounces Cool Whip, thawed (about 1 cup)

Instructions

1. Step 1: Prepare the crust by crushing the Oreo cookies into fine crumbs. Mix the crumbs with melted butter until combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
2. Step 2: Make the chocolate ganache by heating the heavy whipping cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
3. Step 3: In a large bowl, beat the cream cheese, peanut butter, and granulated sugar together until smooth and creamy. Gently fold in the thawed Cool Whip until fully incorporated.
4. Step 4: Pour the peanut butter filling into the chilled Oreo crust, spreading it evenly. Pour the slightly cooled ganache over the filling and smooth the top.
5. Step 5: Refrigerate the pie for at least 4 hours or until firm. Slice and serve chilled for the best texture and flavor.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• For a nut-free option, substitute the peanut butter with sunflower seed butter.
• Top with chopped peanuts or mini peanut butter cups for an extra special touch.

Storage

Store the pie covered in the refrigerator for up to 3 days. To keep the ganache glossy, serve chilled and avoid leaving it at room temperature for long periods. For best results, slice with a warm knife to maintain clean edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator until ready to serve. This allows the flavors to meld and the pie to set properly.

Can I freeze the Chocolate Peanut Butter Pie?

While freezing is possible, it’s best to consume this pie fresh or refrigerated. Freezing may change the texture of the filling and ganache. If you freeze, thaw in the refrigerator overnight before serving.

Chocolate Peanut Butter Pie Recipe

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★★★★★

4.7 from 122 reviews

This decadent Chocolate Peanut Butter Pie features a rich Oreo cookie crust, a smooth and creamy peanut butter filling, and a luscious chocolate ganache topping. Perfectly balanced flavors and textures make this no-bake dessert a crowd-pleaser for any occasion.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 0 minutes (no baking required)
• Total Time: 3 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 25 Oreo Cookies
• 5 Tablespoons unsalted butter, melted

For the Ganache

• 6 ounces semi-sweet chocolate
• 3/4 cup heavy whipping cream
• 1 Tablespoon butter

For the Filling

• 1 package cream cheese (8 ounces), softened to room temperature
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1 cup Cool Whip (4 ounces), thawed

Instructions

1. Prepare the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill while preparing the filling.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the creamy peanut butter and granulated sugar, continuing to beat until all ingredients are fully combined and the mixture is fluffy. Gently fold in the thawed Cool Whip until well combined. Spread the filling evenly over the chilled Oreo crust. Return the pie to the refrigerator to set for at least 30 minutes.
3. Prepare the Ganache: Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Add the tablespoon of butter, then stir gently until smooth and glossy. Allow the ganache to cool slightly, then pour it evenly over the peanut butter filling, spreading gently to cover the surface.
4. Chill and Serve: Place the pie back into the refrigerator for at least 2 hours or until the ganache is fully set. Before serving, allow the pie to sit at room temperature for 10 minutes for easier slicing. Slice and enjoy this rich, creamy dessert.

Notes

• For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
• If Oreo crust feels too soft, chill in the freezer for 10 minutes before adding filling.
• This pie can be stored in the refrigerator for up to 3 days, tightly covered.
• For a nut-free alternative, substitute peanut butter with sunflower seed butter.

Keywords: Chocolate Peanut Butter Pie, Oreo Crust, No-Bake Pie, Cream Cheese Peanut Butter Filling, Chocolate Ganache