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Chocolate Peanut Butter Pie Recipe

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4 from 14 reviews

This rich and creamy Chocolate Peanut Butter Pie features a crunchy Oreo crust, a smooth peanut butter filling, and a luscious chocolate ganache topping. Perfectly balanced and easy to make, this no-bake dessert is a delightful treat for peanut butter and chocolate lovers alike.

Ingredients

Oreo Crust

  • 20 Oreos (about 3/4 of a full package)
  • 5 Tablespoons unsalted butter, melted

Peanut Butter Filling

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1/2 cup heavy whipping cream

Instructions

  1. Prepare Oreo Crust: Add the Oreos to a food processor and pulse until you achieve fine crumbs. Mix in the melted butter by pulsing a couple more times to combine evenly. If your food processor is small, do this in batches or use a bowl to mix.
  2. Form the Crust: Press the Oreo crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place the crust in the freezer for 10 minutes to set while preparing the filling.
  3. Make Peanut Butter Filling: Using a stand mixer with the paddle attachment, cream together the softened butter and creamy peanut butter until smooth and homogenous.
  4. Incorporate Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract to the butter and peanut butter mixture. Beat on low speed until all ingredients are fully combined and the filling is smooth.
  5. Fill the Crust: Spoon the peanut butter filling into the chilled Oreo crust, spreading evenly. Return the pie to the refrigerator while you prepare the ganache.
  6. Prepare Chocolate Ganache: In a microwave-safe bowl, combine the semi sweet chocolate chips, 2 tablespoons of creamy peanut butter, and heavy whipping cream. Microwave in 15-second intervals, stirring between each, until the mixture is fully melted and smooth.
  7. Cool and Pour Ganache: Let the ganache cool for 2-3 minutes so it thickens slightly but remains pourable. Pour and spread the ganache evenly over the peanut butter layer.
  8. Chill to Set: Place the pie back in the refrigerator for at least 1 hour to allow the ganache and filling to set firmly before serving. Enjoy your delicious Chocolate Peanut Butter Pie!

Notes

  • For best results, use room temperature butter to ensure the peanut butter filling is smooth and easy to mix.
  • If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin, then mix with melted butter by hand.
  • You can substitute semi sweet chocolate chips with dark chocolate chips for a richer ganache.
  • To save time, chill the pie in the freezer for 30 minutes instead of the refrigerator, but watch closely to prevent freezing.
  • This pie is best consumed within 2-3 days and should be stored covered in the refrigerator.

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