Chocolate Peanut Butter Pie
This chocolate peanut butter pie is the ultimate dessert for chocolate peanut butter lovers. It has four irresistible layers including a creamy peanut butter filling, a rich chocolate peanut butter ganache, an Oreo cookie crust and a delicious whipped cream topping.
Servings: 16 Servings
Cost: $10
Equipment
- Deep dish pie dish
Ingredients
Oreo Crust
- 24 Oreo cookies (about 2 cups cookie crumbs)
- 2 Tablespoons granulated sugar
- 4 Tablespoons salted butter (melted)
Chocolate Peanut Butter Ganache
- ½ cup heavy cream
- ¾ cup semisweet chocolate (chips, chopped chocolate, etc)
- ½ cup creamy peanut butter
Peanut Butter Filling
- 1 ½ cups heavy whipping cream
- 8 ounces cream cheese (softened)
- ¼ cup salted butter (softened)
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt
Whipped Cream
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Oreo Crust
- Preheat your oven to 350℉ (177℃).
- Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
- Transfer the Oreo crumbs to a large bowl.
- Add the granulated sugar and melted butter and stir until the mixture clumps together.
- Press the mixture into the bottom and up the sides of a 9-inch, deep dish round pie dish.
- Bake in the preheated oven for 8 minutes.
- Transfer to the freezer to cool.
Make the Chocolate Peanut Butter Layer
- While the crust is baking, heat the heavy cream until it beings to bubble but not boil.
- Whisk in chocolate and peanut butter until smooth.
- Let cool slightly.
- Pour into cooled crust and spread it around the bottom and up the sides.
- Transfer to the freezer (or outside on a cold day) to harden and chill completely.
Make the Whipped Cream Topping
- Make homemade whipped cream and pipe it onto the top of the peanut butter filling in your desired pattern or spread it evenly over the top of the pie.
Make the Peanut Butter Filling
- Once the crust and chocolate peanut butter layer are completely chilled, make the filling. (Or you can make it and store it in the refrigerator until the crust is chilled).
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream until stiff peaks form. Transfer to a small bowl and set aside in the refrigerator.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the cream cheese, butter and peanut butter together until smooth.
- Add powdered sugar, vanilla and sea salt and beat to combine.
- Gently beat in the whipped heavy cream on low speed until just incorporated. Be careful not to overmix.
Assemble the Oreo Pie
- Evenly spread the filling into the chilled Oreo crust.
- Decorate the top with homemade whipped cream
Chill & Serve
- Chill the pie for at least 4 hours, or overnight (preferred). (the crust softens as it sits so I prefer to let it chill overnight).
- Serve the pie chilled.
Video
Notes
Ingredient Substitution Notes
- Oreos. Any chocolate sandwich cookie will do - check out my Oreo pie crust recipe for suggestions. We use Double Stuf Oreos, but regular work well too.
- Salted butter. Unsalted butter works well in this recipe.
- Cream cheese. Full fat is the best choice.
- Creamy peanut butter. I suggest using a peanut butter that is solid at room temperature.
- Heavy whipping cream. since it is whipped, there is no substitute for the whipping cream in this recipe!
Nutrition
Serving: 1slice | Calories: 527kcal | Carbohydrates: 36g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 239mg | Potassium: 243mg | Fiber: 2g | Sugar: 28g | Vitamin A: 996IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 3mg