Description
This rich and creamy Peanut Butter Chocolate Pie features a crunchy Oreo cookie crust, a luscious peanut butter filling, and a smooth chocolate-peanut butter topping. Perfectly layered and chilled to set, this no-bake dessert is indulgent yet easy to make, combining the classic flavors of peanut butter and chocolate into a delightful pie.
Ingredients
Crust
- 25 Oreos
- 4 tablespoons unsalted butter, melted
- 1/16 teaspoon salt
Peanut Butter Filling
- 1 1/2 cups creamy peanut butter
- 8 tablespoons unsalted butter, room temperature
- 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
Instructions
- Prepare Crust: In a blender or food processor, blend whole Oreos until they are fine crumbs. Measure out 1 and 3/4 cups of Oreo crumbs and transfer to a bowl. Add the melted butter and a tiny pinch of salt, stirring until thick dough forms. Press the mixture firmly into the bottom and up the sides of a pie pan using the bottom of a cup. Place the crust in the freezer while preparing the filling.
- Mix Filling: In a large bowl, combine creamy peanut butter, room temperature butter, vanilla extract, powdered sugar, and salt. Using a mixer on low speed, beat until the mixture is fully combined and smooth. Avoid overbeating or using high speed to maintain the right texture. Use a spatula to spread the filling evenly over the chilled crust. Return the pie to the freezer while making the topping.
- Pour Topping: In a heat-proof bowl, combine the chocolate chips and peanut butter. Heat the heavy cream in the microwave for 30–60 seconds until hot but not boiling. Pour the hot cream over the chocolate mixture, cover the bowl with a sheet pan or pot lid, and let it sit for 5 minutes. Stir until smooth and pour this ganache over the peanut butter layer, spreading evenly. Chill the pie in the refrigerator for 1 to 3 hours until firm.
- Serve: To slice the pie, use a hot, sharp knife, warming it under hot water and drying it before cutting to make clean slices. Serve immediately and store leftovers in the fridge.
Notes
- For best results when mixing the filling, ensure the butter is at room temperature to blend smoothly with the peanut butter.
- Press the crust firmly to prevent crumbling when slicing.
- Microwave heating times may vary; heat the cream until hot but avoid boiling to keep the ganache silky.
- Chilling time can be adjusted but a minimum of one hour is recommended to allow the pie to set properly.
- Use a sharp knife for clean slices, warming and drying it between cuts helps maintain neat pieces.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
