Introduction

This Chocolate Peanut Butter Pie is a rich, creamy dessert that combines the perfect balance of sweet chocolate and smooth peanut butter. With a crunchy Oreo crust and silky ganache topping, it’s sure to impress any sweet tooth.

A round tart with three visible layers is shown on a white scalloped-edged plate. The bottom crust layer is dark brown and crumbly, forming a thick edge around the pie. The middle layer is a smooth, creamy tan filling, while the top layer is a thick, light brown chocolate spread with soft swirled texture. Two triangular slices have been cut, revealing the distinct layers. Crumbs are scattered on the plate around the tart. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreo Cookies
5 Tablespoons unsalted butter (melted)
6 ounce semi-sweet chocolate
3/4 cup heavy whipping cream
1 Tablespoon butter
1 package cream cheese, softened to room temperature (8 ounce)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1 cup Cool Whip, thawed (4 ounce)

Instructions

Step 1: Start by making the Oreo crust. Place the Oreos in a food processor and blend at high speed until finely chopped. Slowly pour in the melted butter while running the processor at low speed until the crumbs pull away from the edges.
Step 2: Press the cookie crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while preparing the rest of the pie.
Step 3: Make the chocolate ganache by placing the chocolate in a heat-proof bowl and setting aside.
Step 4: In a small saucepan, heat the heavy whipping cream and tablespoon of butter over medium-low heat until the butter melts and cream begins to simmer, but do not boil.
Step 5: Remove the cream from heat and pour it over the chopped chocolate. Let stand for 2 minutes, then stir until smooth. Refrigerate for about 30 minutes while making the filling.
Step 6: In a large bowl, beat together the cream cheese, peanut butter, and sugar with a mixer at medium speed until well combined.
Step 7: Fold in the thawed Cool Whip gently with a wooden spoon or spatula until just mixed. Spoon the filling into the frozen crust and smooth the top.
Step 8: Chill the pie in the refrigerator for 30 minutes. Once the ganache has thickened, pour it over the peanut butter filling. Smooth it out or create a swirl using the back of a spoon.
Step 9: Refrigerate the pie for at least 2 more hours or until set. Serve chilled and enjoy.

Tips & Variations

For a crunchier crust, use chocolate sandwich cookies with extra filling or add a handful of chopped nuts to the crust mixture.
Substitute natural peanut butter for a less sweet, more intense peanut flavor.
Add a sprinkle of sea salt on top of the ganache for a salty-sweet contrast.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the ganache and filling. When ready to serve, slice and let stand at room temperature for a few minutes for easier cutting.

How to Serve

A slice of pie is shown on a white plate with a white marbled texture surface. The pie has three main layers: the bottom is a dark, crumbly crust, the middle is a thick, creamy layer in light peanut butter color with a smooth texture, and the top is a thick, rich chocolate layer with a slightly wavy, textured surface. There are some crumbs around the slice on the plate. In the background, there is a white pie dish with rest of the pie, topped with the same smooth chocolate layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator. It actually tastes better after the flavors have melded together overnight.

Can I use a different crust?

Absolutely! A graham cracker crust or a traditional pastry crust can be used, but the Oreo crust adds a delicious chocolate flavor and firm texture that complements the filling well.