Chocolate Peanut Butter Pie

5 from 1 vote

Chocolate Peanut Butter Pie begins with a simple Oreo cookie crust and is filled with a rich peanut butter filling. Topped with a smooth chocolate ganache, this recipe requires no baking at all!

Prep Time20

Chilling Time1

Total Time1 20

Course: Dessert, Snack, Vegetarian

Cuisine: American

Keyword: Chocolate Peanut Butter Pie

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

Pie pan 9-inch
Blender or food processor

Ingredients

Crust

25 Oreos
4 tablespoons unsalted butter melted
1/16 teaspoon salt

Filling

1-1/2 cups creamy peanut butter
8 tablespoons unsalted butter room temperature, see note 1
1/2 tablespoon vanilla extract
1 cup powdered sugar
1/8 teaspoon salt

Topping

1 cup milk chocolate chips or semi-sweet
2 tablespoons creamy peanut butter
1/2 cup heavy cream

US - Metric

Instructions

In a blender or food processor, blend whole Oreos until they are all crumbs. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs and put them in a bowl. Add in the melted butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a cup to press the crust firmly into the bottom of the pan and up the sides. Place the crust in the freezer while preparing the filling.
In a large bowl, combine all the peanut butter filling ingredients. Using a mixer, beat on low speed until mixture is completely combined and smooth. Don't over-beat or beat at a high speed! Use a spatula to transfer the filling into the crust and smooth in one even layer. Place in the freezer while preparing the topping.
Add chocolate chips and peanut butter to a heat-proof bowl. Heat the heavy cream in a microwave-safe container for 30–60 seconds until hot but not boiling. Pour the hot cream over the chocolate chips and peanut butter, cover the bowl with a sheet pan or pot lid, and let it sit for 5 minutes. Then, stir with a spoon until the mixture is completely smooth. Pour this over the peanut butter layer and gently spread into an even layer. Place the pie in the fridge and chill until firm, about 1–3 hours.
Use a hot, sharp knife to slice the pie, running it under hot water and drying it with a towel first. Serve and return any leftovers to the fridge.

Video

Notes

Note 1: If you need room temperature butter quicker, here are a few ways to soften butter quickly.

Storage: To store the pie, cover it tightly with plastic wrap or foil and refrigerate for up to 5 days. For freezing, wrap the pie or slices in plastic and then foil, and freeze for up to 1 month; thaw in the fridge before serving.

Nutrition