Chocolate Peanut Butter Pie
This easy no bake chocolate peanut butter pie will cure all the cravings with an Oreo crust, creamy peanut butter filling, and indulgent chocolate ganache.
A few tips:
1. Oreo crust – Use the back of a spoon or measuring cup to press the crumbs into the pie pan. Those simple tools help a lot! (And yes, leave the filling in the Oreos when you blend them into crumbs!)
2. Decorating – Pipe and decorate however you’d like! To achieve the swirled wreath look, use a Wilton 1M piping tip and move your hand in a circular motion, constantly moving around the pie. Garnish with Reeses and/or Oreo crumbs for a fully finished look.
3. Make ahead – This is an easy pie to make ahead of time. It freezes wonderfully. Assemble the pie, and place in the freezer unwrapped to allow the chocolate to set for about 30 minutes. Remove from freezer and wrap well in plastic wrap (and aluminum foil if it’s going to sit there longer than a week). I recommend piping the whipped cream the day of or night prior for maximum freshness.
4. Similar pies – If you love Oreo crusts, check out my Thin Mint Chocolate Cheesecake Pie.
Enjoy! Happy baking!
Chocolate Peanut Butter Pie
- 24 Oreos
- 4 TB butter, salted or unsalted is fine
- 1 cup creamy peanut butter
- 4 oz cream cheese, room temperature
- ½ cup powdered sugar
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Whipped Cream & Toppings
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Reeses crumbles and/or Oreo crumbs, optional
- Crust: In a food processor (or using a ziplock bag and rolling pin) blend or crush the Oreos into fine crumbs. Add the melted butter and mix until evenly combined. Press the crust into a greased springform pan or pie plate and gently smooth out, working the crumbs up the side. A spoon or the back of a measuring cup works great for this.
- For a crunchier crust, bake at 350°F for 8-10 minutes. For a normal crust, let it set in the freezer for about 15 minutes prior to filling.
- Filling: In a large bowl using a hand mixer, beat the peanut butter, cream cheese, powdered sugar, and vanilla together. In a separate bowl, beat the heavy cream starting on slow, and increasing the speed on high. Beat until stiff peaks form.
- Take about ⅓ of the whipped cream and using a spatula mix it together with the peanut butter mixture. You'll do this to help lighten up the peanut butter mixture so you can fold the remaining whipped cream in without deflating it too much. After you've mixed in ⅓ of the whipped cream, gently fold in the rest with the peanut butter mixture. Place the filling in the pie crust, spreading it out into an even layer with a spatula. Set aside in the fridge or freezer while you make the ganache.
- Ganache: Prepare a bowl with 1 cup chocolate chips. In a separate bowl or glass measuring cup, heat up the heavy cream in the microwave. Pour the hot cream over the chocolate chips. Cover and let it sit for a few minutes. Whisk together well until chocolate is completely melted and mixture is smooth. If the mixture seems too thick, you can add a dash more of heavy cream or put the mixture in the microwave for a few seconds more to help thin it out. Pour over the peanut butter layer, using a spatula to even out the chocolate. Put back in fridge or freezer to allow the chocolate to set. I like to let mine chill in the refrigerator for at least 2 hours before serving.
- Whipped Cream: Combine heavy cream, powdered sugar, and vanilla in a bowl or stand mixer. Beat the mixture starting on low, and increasing speed, beating until stiff peaks form. I used a Wilton 1M tip and piping bag to achieve the swirled piped look on this pie. I simply moved the tip in a slanted circular motion continually moving around the pie, then added pieces of Reeses and Oreos crumbs as a finish. Feel free to pipe and garnish how you'd like.