Chocolate Peanut Butter Pie

This chocolate peanut butter pie has a crunchy Oreo pie crust filled with a creamy peanut butter mousse, then topped with a layer of dark chocolate ganache and chopped peanut butter cups!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 6

Total Time 6 30

Servings slices

Calories 627kcal

Author Kyleigh Sage

Equipment

Ingredients

Oreo Crust

24 oreo cookies
4 tablespoons unsalted butter melted

Peanut Butter Filling

4 ounces cream cheese room temperature (substitute mascarpone)
¾ cup creamy peanut butter
½ cup powdered sugar divided
½ teaspoon vanilla extract
¼ teaspoon kosher salt
½ cup heavy whipping cream

Chocolate Ganache

4 ounces dark chocolate chopped
½ cup heavy whipping cream

Garnish

chocolate peanut butter cups roughly chopped

US Customary - Metric

Instructions

Oreo Crust

Preheat the oven to 350°F.
Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 8-12 minutes or until it's dried out.
Let the crust fully cool to room temperature before filling.

Peanut Butter Filling

In a large bowl, use a hand mixer to beat the softened cream cheese until smooth. Then add in the peanut butter and mix until fully combined.
Add in ¼ cup of the powdered sugar, vanilla extract, and salt and mix on high for 3-4 minutes or until the peanut butter mixture is light and fluffy.
In a separate bowl, beat together the heavy whipping cream and the remaining ¼ cup powdered sugar until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully combined.
Pour the peanut butter filling into the cooled pie crust and smooth into an even layer.
Chill in the fridge for at least 4 hours (overnight is even better) or until fully set.

Chocolate Ganache

Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Pour the dark chocolate ganache over the chilled peanut butter layer and smooth into an even layer.
Chill in the fridge for at least 2 hours or until the chocolate is fully set.
If desired, garnish the chocolate peanut butter pie with chopped peanut butter cups before serving.

Notes

Store covered in the fridge for up to 3 days. Make sure to keep the pie refrigerated because it will begin to melt if left out for too long.

Nutrition