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Chocolate Peanut Butter Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/chocolate-peanut-butter-pie-recipe/