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Chocolate Peanut Butter Pie

Dive into the decadent world of Chocolate Peanut Butter Pie, a no-bake dessert that combines creamy peanut butter and rich chocolate in a luscious filling, all nestled within a crunchy Oreo crust. Perfect for peanut butter and chocolate lovers alike, this pie is the ultimate treat for any occasion. Its simplicity and exquisite flavor profile make it a favorite among dessert aficionados. Follow our easy instructions to create a dessert that’s bound to impress at your next gathering.

Ingredients

Scale
  • 25Oreo Cookies5 Tablespoonsunsalted butter, meltedFor the Ganache:6 ouncessemi-sweet chocolate¾ cupheavy whipping cream1 TablespoonbutterFor the Filling:1package (8 ounces) cream cheese, softened to room temperature¾ cupcreamy peanut butter⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • 5 Tablespoonsunsalted butter, meltedFor the Ganache:6 ouncessemi-sweet chocolate¾ cupheavy whipping cream1 TablespoonbutterFor the Filling:1package (8 ounces) cream cheese, softened to room temperature¾ cupcreamy peanut butter⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • 6 ouncessemi-sweet chocolate
  • ¾ cupheavy whipping cream1 TablespoonbutterFor the Filling:1package (8 ounces) cream cheese, softened to room temperature¾ cupcreamy peanut butter⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • 1 TablespoonbutterFor the Filling:1package (8 ounces) cream cheese, softened to room temperature¾ cupcreamy peanut butter⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • 1package (8 ounces) cream cheese, softened to room temperature
  • ¾ cupcreamy peanut butter⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • ⅓ cupgranulated sugar1 cup(4 ounces) Cool Whip, thawed
  • 1 cup(4 ounces) Cool Whip, thawed

Instructions

  1. Begin with the crust by blending Oreos in a food processor until finely chopped. Gradually add melted butter and press the mixture into the bottom and sides of a 9-inch pie plate. Freeze while preparing the filling.For the ganache, place chocolate in a heat-proof bowl. Heat the whipping cream and butter in a saucepan until it simmers. Pour over the chocolate, let stand for 2 minutes, then stir until smooth. Refrigerate for about 30 minutes.Beat cream cheese, peanut butter, and sugar for the filling until well-combined. Fold in the whipped topping and spoon into the crust. Smooth the top with a spatula.Chill the pie for 30 minutes, then pour the cooled ganache over the filling. Refrigerate for at least 2 more hours before serving.
  2. For the ganache, place chocolate in a heat-proof bowl. Heat the whipping cream and butter in a saucepan until it simmers. Pour over the chocolate, let stand for 2 minutes, then stir until smooth. Refrigerate for about 30 minutes.Beat cream cheese, peanut butter, and sugar for the filling until well-combined. Fold in the whipped topping and spoon into the crust. Smooth the top with a spatula.Chill the pie for 30 minutes, then pour the cooled ganache over the filling. Refrigerate for at least 2 more hours before serving.
  3. Beat cream cheese, peanut butter, and sugar for the filling until well-combined. Fold in the whipped topping and spoon into the crust. Smooth the top with a spatula.Chill the pie for 30 minutes, then pour the cooled ganache over the filling. Refrigerate for at least 2 more hours before serving.
  4. Chill the pie for 30 minutes, then pour the cooled ganache over the filling. Refrigerate for at least 2 more hours before serving.

Notes

For a cleaner slice, dip your knife in hot water before cutting.Substitute Cool Whip with homemade whipped cream for a richer taste.Store leftovers in the refrigerator, covered, for up to 4 days.
Substitute Cool Whip with homemade whipped cream for a richer taste.
Store leftovers in the refrigerator, covered, for up to 4 days.

  • Author: Chef Stella