Print

Chocolate Peanut Butter Pie

chocolate peanut butter pie - featured image
Print Recipe

This easy, no-bake chocolate peanut butter pie features a crunchy chocolate cookie crust, a creamy peanut butter filling, and a silky chocolate ganache topping. It’s the perfect make-ahead dessert for parties, potlucks, or any time you crave a sweet and salty treat.

Ingredients

Scale
  • 24 chocolate sandwich cookies (such as Oreos), finely crushed (about 240g)
  • 1/4 cup (60g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 3/4 cup (180g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) whipped topping (like Cool Whip), thawed (or 1 cup heavy cream whipped with 2 tbsp powdered sugar)
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • Optional: chopped roasted peanuts
  • Optional: mini peanut butter cups or chocolate curls
  • Optional: sea salt flakes

Instructions

  1. Finely crush the chocolate sandwich cookies in a food processor or by sealing them in a zip-top bag and crushing with a rolling pin.
  2. Mix the crushed cookies with melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the freezer for at least 15 minutes.
  4. In a large mixing bowl, beat softened cream cheese and peanut butter on medium speed until smooth and fluffy (about 2-3 minutes).
  5. Add powdered sugar and vanilla extract. Beat until fully combined and creamy.
  6. Gently fold in the whipped topping (or whipped cream) with a spatula until the filling is airy and spreadable.
  7. Spread the filling evenly into the chilled crust. Smooth the top and chill in the fridge while preparing the ganache.
  8. Place chocolate chips in a small heatproof bowl. Heat heavy cream until steaming (not boiling) and pour over the chocolate chips.
  9. Let sit for 1-2 minutes, then stir until the chocolate is melted and the ganache is glossy and smooth. Let cool for 5-10 minutes.
  10. Pour the ganache over the chilled peanut butter layer. Tilt the pie or use a spatula to spread evenly.
  11. Refrigerate the pie for at least 3 hours (preferably overnight) to set.
  12. Before serving, garnish with chopped peanuts, mini peanut butter cups, chocolate curls, or sea salt if desired.
  13. For clean slices, dip a sharp knife in hot water and wipe between cuts. Serve chilled.

Notes

For a gluten-free version, use gluten-free chocolate sandwich cookies. For dairy-free, use plant-based cream cheese, whipped topping, and coconut cream for the ganache. Chill the pie thoroughly for clean slices. Customize with different crusts or toppings as desired. The pie can be made ahead and even frozen (without garnishes).

Nutrition

Keywords: chocolate peanut butter pie, no bake dessert, easy pie recipe, party dessert, creamy peanut butter pie, chocolate ganache, potluck dessert, make ahead dessert

Find it online: https://blairrecipes.com/chocolate-peanut-butter-pie-recipe-easy-creamy-dessert-for-parties/