Chocolate Peanut Butter Pie Recipe

Introduction

This Chocolate Peanut Butter Pie combines rich chocolate, creamy peanut butter, and a crunchy Oreo crust for an irresistible dessert. Perfect for special occasions or anytime you want to impress with a no-bake treat.

Ingredients

• 25 Oreos (whole)
• 5 TBSP unsalted butter (melted)
• 6 oz cream cheese (room temperature)
• 2 TBSP unsweetened cocoa powder
• 1/2 cup white granulated sugar
• 1/3 cup sour cream (room temperature or Greek yogurt)
• 1 tsp pure vanilla extract
• 3.5 oz chocolate bar (melted, such as Lindt 72%)
• 10 oz cream cheese (room temperature)
• 1/4 cup white granulated sugar
• 3/4 cup creamy peanut butter
• 1 tsp pure vanilla extract
• 1/4 cup sour cream (room temperature or Greek yogurt)
• 2 cups heavy cream (cold)
• 1/2 cup powdered sugar
• 1/4 cup peanut butter (melted)
• Peanut butter cups (for decoration)

Instructions

1. Step 1: Spray a 9-inch pie pan lightly with nonstick baking spray and set aside.
2. Step 2: Using a blender or food processor, blend the Oreos into fine crumbs. Mix in the melted butter until well combined.
3. Step 3: Press the Oreo crumb mixture into the bottom and halfway up the sides of the pie pan. Use your hands and the bottom of a measuring cup to compact it firmly.
4. Step 4: Place the crust in the freezer to set while preparing the fillings.
5. Step 5: For the chocolate pie layer, beat 6 oz cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth.
6. Step 6: Add vanilla extract, sour cream, and melted chocolate to the cream cheese mixture. Mix on medium speed until combined. Set aside.
7. Step 7: For the peanut butter layer, beat 10 oz cream cheese and sugar on high speed for 2 minutes until fluffy.
8. Step 8: Add peanut butter, vanilla extract, and sour cream. Mix on medium speed until smooth.
9. Step 9: In a separate chilled metal bowl, beat cold heavy cream and powdered sugar on high speed until stiff peaks form.
10. Step 10: Divide the whipped cream in half and gently fold one half into the chocolate mixture and the other half into the peanut butter mixture. Be gentle to keep the air in.
11. Step 11: Spread the chocolate filling evenly over the crust, then spread the peanut butter filling on top of the chocolate layer.
12. Step 12: Drizzle the melted peanut butter over the peanut butter layer and use a butter knife to swirl it into the pie for a marbled effect.
13. Step 13: Cover the pie with foil and chill in the refrigerator for at least 6 hours or overnight to set.
14. Step 14: Once chilled, decorate with peanut butter cups. Keep refrigerated until ready to serve.

Tips & Variations

• For a crunchier crust, toast the Oreo crumbs slightly before mixing with butter.
• Try using crunchy peanut butter for added texture in the peanut butter layer.
• Substitute Greek yogurt for sour cream to lighten the filling without losing creaminess.
• If you want a sweeter chocolate layer, use milk chocolate instead of dark chocolate.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain texture. If leftover, cover tightly and reheat is not recommended as this is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

You can use gluten-free chocolate sandwich cookies instead of Oreos to make the crust gluten-free.

Can I prepare this pie ahead of time?

Yes, this pie is perfect for making a day in advance. Just keep it refrigerated and add the peanut butter cup decoration just before serving for best presentation.

Chocolate Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

A decadent and creamy Chocolate Peanut Butter Pie featuring a crunchy Oreo crust layered with rich chocolate and smooth peanut butter fillings, topped with whipped cream and peanut butter swirls. This no-bake dessert is perfect for chocolate and peanut butter lovers looking for a luscious treat that chills to perfection.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 25 Oreos (whole)
• 5 TBSP Unsalted butter (melted)

Chocolate Pie Filling

• 6 oz Cream cheese (room temperature)
• 2 TBSP Unsweetened cocoa powder
• 1/2 cup White granulated sugar
• 1/3 cup Sour cream (room temperature or Greek yogurt)
• 1 tsp Pure vanilla extract
• 3.5 oz Chocolate bar (melted, e.g., Lindt 72%)

Peanut Butter Pie Filling

• 10 oz Cream cheese (room temperature)
• 1/4 cup White granulated sugar
• 3/4 cup Peanut butter (creamy)
• 1 tsp Pure vanilla extract
• 1/4 cup Sour cream (room temperature or Greek yogurt)

Whipped Cream Topping

• 2 cups Heavy cream (cold)
• 1/2 cup Powdered sugar

Finishing Touches

• 1/4 cup Peanut butter (melted)
• Peanut butter cups (for decoration)

Instructions

1. Prepare Oreo Crust: Spray a 9-inch ceramic pie pan with a baking nonstick spray and set aside.
2. Blend Oreos: Using a blender, pulse the Oreos into fine crumbs. Add melted butter and mix until combined.
3. Press Crust: Pour the Oreo crumb mixture into the prepared pie pan. Use your hands to press the crumbs halfway up the sides, then use a measuring cup bottom to compact the base firmly.
4. Freeze Crust: Place the pie crust in the freezer to set while preparing the fillings.
5. Mix Chocolate Filling: In a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and fluffy.
6. Combine Chocolate Ingredients: Add vanilla extract, sour cream, and melted chocolate to the chocolate mixture. Mix on medium speed until fully incorporated. Set aside.
7. Mix Peanut Butter Filling: In a separate bowl, beat cream cheese and sugar on high speed for 2 minutes. Add peanut butter, vanilla, and sour cream, then mix on medium speed until smooth.
8. Whip Cream: Using a metal bowl and whisk attachment, whip the cold heavy cream with powdered sugar on high speed until stiff peaks form.
9. Fold Whipped Cream: Gently fold half of the whipped cream into the chocolate filling and the other half into the peanut butter filling separately using a rubber spatula, being careful to maintain airiness.
10. Assemble Pie: Spread the chocolate filling evenly over the frozen crust. Spread the peanut butter filling on top of the chocolate layer. Drizzle melted peanut butter on top and use a butter knife to swirl it in creatively.
11. Chill Pie: Cover the pie with foil and refrigerate for at least 6 hours or overnight to set.
12. Decorate and Serve: Once chilled and firm, decorate the top with peanut butter cups. Keep the pie cold until serving.

Notes

• Using room temperature cream cheese and sour cream helps ensure smooth, lump-free filling.
• Melt chocolate carefully in a double boiler or microwave in short bursts to prevent burning.
• Folding whipped cream gently into fillings maintains a light, airy texture.
• Chilling the crust before adding fillings helps keep the pie firm and prevents sogginess.
• This pie is best served cold and can be stored covered in the refrigerator for up to 3 days.
• For a lighter option, Greek yogurt can be substituted for sour cream.

Keywords: Chocolate Peanut Butter Pie, Oreo crust, no-bake pie, creamy chocolate pie, peanut butter dessert, whipped cream pie, easy dessert