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Easy Chocolate Peanut Butter Pie Recipe

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4 from 14 reviews

This Easy Chocolate Peanut Butter Pie is a luscious no-bake dessert featuring a crunchy Oreo crust layered with creamy chocolate and peanut butter mousse. Topped with fluffy peanut butter whipped cream and decorated with peanut butter cups, it’s a perfect indulgence for any occasion that requires minimal baking but maximum flavor.

Ingredients

Oreo Crust

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

Chocolate Pie Layer

  • 8 oz Cream cheese (room temperature)
  • 1/2 cup Powdered sugar (sifted)
  • 1/4 cup Unsweetened cocoa powder
  • 1/2 cup Semi-sweet chocolate chips
  • 1/4 cup Heavy cream

Peanut Butter Pie Layer

  • 16 oz Cream cheese (room temperature)
  • 1 cup Powdered sugar (sifted)
  • 3/4 cup Peanut butter (creamy)
  • 1/4 cup Sour cream (room temperature or Greek yogurt)

Whipped Cream for Batters

  • 2 cups Heavy cream (cold)
  • 1/2 cup Powdered sugar
  • 2 tsp Pure vanilla extract

Peanut Butter Whipped Cream Topping

  • 1 cup Heavy cream (cold)
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1/4 cup Peanut butter (creamy)

Decoration

  • Peanut butter cups (chopped, for decoration)

Instructions

  1. Prepare the Oreo Crust: Spray a 9-inch springform pan with nonstick baking spray and set aside. Using a blender, pulse the whole Oreos until finely ground. Mix the Oreo crumbs with melted butter until combined.
  2. Form the Crust: Press the Oreo crumb mixture firmly into the bottom and about halfway up the sides of the springform pan. Use the bottom of a measuring cup to compact the crust evenly. Place the crust in the freezer to set while you prepare the pie layers.
  3. Make the Chocolate Ganache: In a small bowl, place the semi-sweet chocolate chips. Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth, reheating for 10 seconds if needed to melt remaining chunks. Set aside to cool slightly.
  4. Prepare Chocolate Pie Layer: In a mixing bowl, beat 8 oz cream cheese and 1/2 cup powdered sugar on high speed for 2 minutes until fluffy. Add the cocoa powder and the cooled melted chocolate ganache, then continue mixing on high speed until the mixture is creamy. Set aside.
  5. Prepare Peanut Butter Pie Layer: In another mixing bowl, beat 16 oz cream cheese and 1 cup powdered sugar on high speed for 2 minutes. Add peanut butter and sour cream; mix on high speed until creamy. Set aside.
  6. Make Whipped Cream for Filling: In a chilled metal bowl with whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  7. Fold Whipped Cream into Batters: Divide the whipped cream in half. Gently fold half into the chocolate pie layer and half into the peanut butter pie layer using a rubber spatula, being careful not to deflate the mixture.
  8. Assemble the Pie: Spread the chocolate pie layer evenly over the chilled Oreo crust. Then spread the peanut butter pie layer evenly over the chocolate layer.
  9. Chill the Pie: Cover the assembled pie with foil and refrigerate for at least 6 hours or overnight to allow it to set properly.
  10. Prepare Peanut Butter Whipped Cream Topping: In a chilled metal bowl with whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Warm the peanut butter briefly in the microwave (about 15 seconds) and add it to the whipped cream. Beat on high speed until stiff peaks form.
  11. Decorate the Pie: Remove the springform ring carefully, keeping the pie on the base or transferring it to a serving platter. Spread the peanut butter whipped cream over the top of the pie and decorate with chopped peanut butter cups as desired.

Notes

  • Ensure cream cheese and sour cream are at room temperature to avoid lumps in the batter.
  • Use chilled heavy cream and a cold bowl for best whipped cream results.
  • The pie needs to chill for at least 6 hours for the layers to set fully; overnight chilling is ideal.
  • You can substitute Greek yogurt for sour cream for a slight tang and a healthier twist.
  • Be gentle when folding whipped cream into the batters to maintain a light, airy texture.

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