Description
This No-Bake Chocolate Peanut Butter Pie is a rich and creamy dessert featuring a crunchy Oreo crust, a smooth peanut butter cream cheese filling, and a luscious chocolate peanut butter ganache topping. Perfect for peanut butter and chocolate lovers looking for an easy, indulgent treat without turning on the oven.
Ingredients
Scale
Crust
- 22 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups smooth peanut butter
- 1/2 cup powdered sugar
- 8 ounces Cool Whip
Chocolate Peanut Butter Ganache
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons peanut butter
- 1/2 cup heavy whipping cream
Peanut Butter Whipped Topping
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 4-5 Tablespoons heavy whipping cream
Instructions
- Prepare the Crust: Crush the 22 Oreo cookies into fine crumbs, either using a food processor or placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crushed Oreos with 5 tablespoons of melted unsalted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Peanut Butter Filling: Using a mixer, beat the softened cream cheese, 1 1/2 cups smooth peanut butter, and 1/2 cup powdered sugar together until smooth and creamy. Gently fold in the 8 ounces of Cool Whip until fully incorporated to create a light, fluffy filling. Spread this peanut butter filling evenly over the chilled Oreo crust, smoothing the top. Return the pie to the refrigerator to set while preparing the ganache.
- Prepare the Chocolate Peanut Butter Ganache: In a microwave-safe bowl, heat 1 cup of semi-sweet chocolate chips and 2 tablespoons peanut butter with 1/2 cup heavy whipping cream in 20 to 30 second intervals, stirring well between each until the mixture is smooth and glossy. Allow the ganache to cool slightly, then pour evenly over the peanut butter filling layer, gently spreading to cover the surface. Chill the pie to let the ganache set.
- Make the Peanut Butter Whipped Topping: Beat 1/2 cup unsalted softened butter, 1/4 cup peanut butter, and 1 teaspoon vanilla extract until creamy. Gradually add 1 cup powdered sugar, beating to combine. Add 4 to 5 tablespoons heavy whipping cream a tablespoon at a time, beating until fluffy and spreadable. Pipe or spread this peanut butter whipped topping on the pie for decoration. Chill the completed pie for at least 2 hours or until firm before serving.
Notes
- Use a solid crust pressing technique to ensure the Oreo crust holds together well.
- Cool the ganache to room temperature before pouring to prevent melting the filling.
- For extra texture, garnish with chopped peanuts or additional Oreos on top before serving.
- This pie can be made a day ahead and refrigerated for convenient serving.
- Keep the pie refrigerated to maintain structure and freshness.