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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/chocolate-peanut-butter-pie-recipe/