Peanut butter lovers, this chocolate peanut butter pie is for you! A little bit like a giant peanut butter cup, this easy chilled pie recipe layers a fluffy peanut butter cream cheese filling into an Oreo crust, then tops it off with chocolate ganache and crunchy peanuts. How can you resist?!
Recipe Overview
Why you’ll love it: The classic chocolate and peanut butter combo in the form of a decadent no-bake pie recipe is a special dessert that everyone will be asking for.
How long it takes: 25 minutes to prep, plus 4 hours to chill
Equipment you’ll need: Food processor, pie plate, electric hand mixer
Servings: Because this pie is so rich, it will easily serve 10 to 12 people.
If you’ve ever wished for a giant, sliceable peanut butter cup, this chocolate peanut butter pie comes pretty darn close.
Instead of a standard sweetened peanut butter filling, I kick it up a notch by blending smooth peanut butter with cream cheese, powdered sugar, and dreamy whipped cream. The result is tangy like a peanut butter cheesecake, but also light, fluffy, and supremely creamy.
The airy filling is poured right into an Oreo crust—no baking needed, not even for the crust!—and then a layer of ganache is spread over the top. Here again, we’re straying from a traditional peanut butter cup, but I think we can all agree that rich, melt-in-your-mouth ganache is way better than regular chocolate.
This is a recipe that’s certain to be a hit!
Reasons to Love Chocolate Peanut Butter Pie
- A no-bake recipe. I love a creamy chilled pie but most recipes have a baked crust. This chocolate peanut butter pie is a true no-bake recipe because the Oreo crust doesn’t need to be baked.
- Everyone’s favorite duo. There’s a reason why peanut butter cups are everyone’s favorite candy, right?! That combination of peanut butter and chocolate is quite possibly (probably!) the best thing since sliced bread. (You’ll also love it in my buckeyes recipe, peanut butter chocolate banana milkshake, and peanut butter fudge brownies!)
- Serves a crowd. Because this pie is so rich and decadent, you can easily get 10 to 12 servings out of it. Needless to say, it’s also a crowd-pleaser!
- Make-and-freeze option. Chocolate peanut butter pie is fantastic for making ahead of time and freezing until you need it. It’s just as delicious frozen and thawed as it is freshly made.
I’ll get you started on the recipe here and give you extra tips but be sure to scroll down to the recipe card below for specifics.
Ingredients you’ll need
Ganache Topping
- Heavy Whipping Cream: Accept no substitutes! A lighter dairy product like half-and-half or whole milk won’t give you the best ganache. You’ll use this in the filling too.
- Semi-Sweet Chocolate: I recommend using a high quality chocolate bar (at least 70% cocoa) because it has less sugar and will melt more smoothly than semi-sweet chocolate chips.
Crust
- Oreos: Use regular Oreo cookies and avoid the Double Stuf variety, which will throw off the proportions of the crust due to the extra cream filling.
- Unsalted Butter: Melt the butter in a small saucepan or the microwave. Although it takes a bit longer, I usually prefer the stovetop method because it melts more evenly, without the risk of spattering.
Filling
- Cream Cheese: Use the full-fat blocks of cream cheese, not the tubs of whipped cream cheese.
- Creamy Peanut Butter: For this recipe, you’ll want to choose the regular shelf-stable peanut butter, not the natural kind that needs to be stirred before using.
- Powdered Sugar: Also known as confectioners’ sugar. Be sure to spoon the powdered sugar out of the container into a measuring cup, leveling it off. If you use the measuring cup to scoop the sugar, it compacts and you’ll get too much.
- Heavy Whipping Cream: Whipping the heavy cream until it’s fluffy gives the pie filling a lighter texture.
- Vanilla Extract: Vanilla doesn’t just add vanilla flavor; it also enhances the overall taste of a recipe.
Topping
- Cocktail (salted) Peanuts: The crunchy texture and salty flavor add the perfect contrast to the sweet, creamy filling. Keep reading for even more topping ideas.
Cooking Tip
Before you get started, place your mixing bowl and beaters or whisk attachment in the freezer. A cold bowl and whisk makes whipping heavy cream easier!
How to make Chocolate Peanut Butter Pie
Start with the ganache. Chop the chocolate bar into small pieces. Warm the heavy whipping cream in a small saucepan set over medium heat until it just reaches a simmer, then pour it over the chocolate. Let it set for a few minutes to give the warm cream a chance to melt the chocolate.
Stir the butter and cream gently with a spoon or rubber spatula until the mixture is smooth and velvety. Set it aside to cool while you work on the rest of the recipe. Note: Don’t refrigerate the ganache until you spread it on the pie.
Make the crust. Using a food processor, crush the Oreo cookies. Add the butter to the processor and continue to pulse until the butter and crumbs come together. Press the crust mixture into the bottom and up the sides of a deep dish pie plate.
Refrigerate the Oreo cookie pie crust while you make the filling to give it a chance to firm up.
Make the filling. Using an electric mixer, beat the cream cheese until it’s smooth. Add the peanut butter and mix until it’s fully combined. Turn the mixer to low and beat in 1 cup of powdered sugar.
Next, in a separate mixing bowl (the bowl that you chilled), whip the heavy cream until it reaches the soft peak stage. Add the vanilla and powdered sugar and continue to beat until stiff peaks form.
Fold the whipped cream into the peanut butter mixture just until it’s incorporated. Don’t stir the filling mixture too much; you don’t want to deflate the whipped cream.
Assemble the pie. Pour the peanut butter filling into the chilled pie crust. Smooth the top. Next, spread the chocolate ganache over the top of the pie. I like to leave a small border of peanut butter filling exposed for a sneak preview of what lies underneath.
Be sure to garnish with the chopped peanuts before the ganache hardens so they stick. As hard as it may be to wait, you need to refrigerate your luscious chocolate peanut butter for 4 hours or overnight so the pie will be firm enough to slice.
Cooking Tip
For a crisp crust, you can bake it in a 350ºF oven for 10 minutes. Cool the crust completely before adding the filling.
FAQs
An 8-ounce container of Cool Whip can be substituted for the whipped cream, vanilla, and 3 tablespoons of powdered sugar. There will be a slight different in texture because Cool Whip is stabilized and homemade whipped cream is not – it will be more sturdy and less fluffy.
Using a food processor will give you the best results, but you can use a high-speed blender to make the Oreo crumbs, make your own crumbs by placing the Oreos in a zip-top bag and crushing them with a rolling pin, or simply buy Oreo crumbs. Once you have the crumbs, transfer them to a bowl and stir in the melted butter.
Yes, you can use a store-bought Oreo crust, since they are smaller, you will have extra filling. You can freeze the extra in an airtight container to make no-churn ice cream, which is also made by combining a flavored base with whipped heavy cream.
How to make this Chocolate Peanut Butter Pie your own
- Make mini chocolate peanut butter pies. Press the crust into the cups of a greased (or lined) muffin tin, then divide the filling into the cups.
- Switch up the topping. Not a fan of nuts in your desserts? Chopped Butterfingers, Snickers bars, or peanut butter cups is fabulous, as is Reese’s Pieces. For that sweet-and-salty contrast, try broken pieces of pretzels instead.
- Use a graham cracker crust. Make a graham cracker crust instead of using Oreos. You’ll need 2 ¼ cups of graham cracker crumbs for a deep dish pie pan.
- Make it nut-free. Use sunflower seed butter instead of peanut butter and skip the peanut topping to make this chocolate peanut butter pie allergy-friendly.
- Make it gluten-free. Simply swap in gluten-free Oreos and this is a gluten-free chocolate peanut butter pie!
Make Ahead and Storage
Refrigerate: Keep the pie covered in the refrigerator for up to 4 days.
Freeze: For longer storage, cover the pie tightly with plastic wrap and place it in an airtight container or freezer bag for up to 1 month.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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A little bit like a giant peanut butter cup, this easy chilled pie recipe layers a fluffy peanut butter cream cheese filling into an Oreo crust, then tops it off with chocolate ganache and crunchy peanuts.
Instructions
For the ganache:
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Make the ganache first so it has a chance to cool before you add it to the pie. Chop chocolate bar and add to a medium bowl. It’s best to chop it finely so it melts quickly. Set aside.
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Heat ¾ cup heavy whipping cream in a small saucepan over medium heat until it just reaches a simmer. Do not heat it to boiling. Pour the cream over the chocolate and allow it to sit for 3 to 4 minutes.
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Gently stir the mixture with a spoon or slicone spatula until smooth. (Using a whisk may incorporate air and the ganache won’t be as smooth.) Allow the ganache to cool to room temperature while making the crust and filling. It will thicken as it cools.
For the crust:
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Add the Oreos to a food processor and pulse until the texture resembles coffee grounds. You should have about 2 ¼ cups of crumbs.
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Add the melted butter to the crumbs, pulsing until mixed.
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Using the bottom of a water glass or measuring cup, firmly press the cookie crumbs into the bottom and up the sides of a deep dish pie plate, as evenly as possible. Refrigerate the crust while making the filling.
For the filling:
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In a large mixing bowl, beat the softened cream cheese until smooth, 1 to 2 minutes. Add the peanut butter and mix until fully combined. On low speed, blend in 1 cup powdered sugar. Set aside.
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In a chilled mixing bowl, whip 1 ½ cups heavy whipping cream to soft peak stage. Add the vanilla and 3 tablespoons powdered sugar and beat to stiff peaks. Gently fold the whipping cream into the peanut butter mixture. Don’t overmix.
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Pour the filling into the pie crust and smooth the top.
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Spread the cooled ganache over the top of the pie, leaving a small border of peanut butter filling showing around the edge. Sprinkle immediately with chopped peanuts.
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Refrigerate for at least 4 hours or overnight. Cut into 10 to 12 slices to serve.
Notes
- If you prefer, buy Oreo cookie crumbs. You’ll need 2 ¼ cups of crumbs. You can also purchase an Oreo cookie crust but since they are smaller (not deep dish) you will have leftover filling.
- For a crunchier crust, bake the crust at 350 for 10 minutes. Cool the crust completely before adding the filling.
- Chilling the heavy cream, mixing bowl and beaters you’ll use to whip the cream will ensure good results.
- An 8-ounce container of thawed Cool Whip can be substituted for the whipping cream, vanilla extract, and 3 tablespoons powdered sugar. The filling will be more sturdy and less fluffy if you use Cool Whip.
- Storage and Freezing: Cover the pie with foil and refrigerate for up to 4 days. To freeze: Cover the pie tightly with foil and place in an airtight container or freezer bag. It will keep for up to 1 month. The frozen pie will thaw quickly; you’ll be able to slice it almost immediately.
Nutrition Information
Serving: 1slice, Calories: 740kcal, Carbohydrates: 55g, Protein: 15g, Fat: 54g, Saturated Fat: 25g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.3g, Cholesterol: 82mg, Sodium: 420mg, Potassium: 458mg, Fiber: 4g, Sugar: 39g, Vitamin A: 1018IU, Vitamin C: 0.3mg, Calcium: 150mg, Iron: 5mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.