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Chocolate Peanut Butter Pie Recipe

Chocolate Peanut Butter Pie

iamwinfred
This Chocolate Peanut Butter Pie is the ultimate no-bake dessert for fans of the classic chocolate and peanut butter combo. With a crunchy chocolate cookie crust, silky peanut butter filling, and glossy chocolate ganache topping, every slice delivers layers of rich, creamy, decadent flavor. It's easy to make ahead, requires no oven, and looks impressive enough for any occasion.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 520 kcal

Equipment

  • 9-inch pie pan
  • Food processor or rolling pin and zip-top bag for crushing cookies
  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Microwave-safe bowl
  • Measuring cups and spoons
  • Offset spatula (optional, for smooth spreading)

Ingredients
  

For the Crust

  • 2 cups chocolate cookie crumbs like Oreos, about 24 cookies
  • 6 tablespoons butter melted

For the Filling

  • 1 1/2 cups creamy peanut butter
  • 8 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

For the Topping

  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
  • mini peanut butter cups for garnish

Instructions
 

  • Remove filling from chocolate sandwich cookies if using Oreos, or use pre-crushed chocolate cookie crumbs. Pulse cookies in a food processor until fine and even, resembling wet sand.
  • Transfer cookie crumbs to a medium bowl. Pour melted butter over crumbs and mix with a fork until evenly moistened and the mixture holds together when pressed.
  • Press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup or glass to pack tightly. Chill in the refrigerator while preparing the filling.
  • In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and fluffy.
  • Add peanut butter to the cream cheese and continue beating for another minute until well combined and creamy.
  • Gradually add powdered sugar, about half a cup at a time, beating well after each addition. Add vanilla extract and mix until incorporated.
  • In a separate bowl, whip heavy cream with clean beaters on high speed until stiff peaks form, about 3-4 minutes.
  • Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula in a circular motion. Fold in remaining whipped cream in two additions, being careful not to deflate. Filling should be light, fluffy, and smooth.
  • Remove chilled crust from refrigerator. Pour peanut butter filling into prepared crust and spread evenly with a rubber spatula or offset spatula, reaching all edges.
  • Smooth the top as much as possible. Tap the pie pan gently on the counter a few times to release air bubbles. Return to refrigerator and chill for at least 2 hours, or until filling is firm to the touch.
  • Place chocolate chips in a medium, microwave-safe bowl. Heat heavy cream in the microwave for about 60-90 seconds until steaming and just begins to bubble around the edges. Pour hot cream over chocolate chips.
  • Let mixture sit undisturbed for 2 minutes. Whisk slowly from the center outward until chocolate is completely melted and ganache is smooth and glossy. Microwave in 10-second intervals if needed. Let cool for about 10 minutes until still pourable but slightly thickened.
  • Remove chilled pie from refrigerator. Pour ganache over the center of the pie and spread gently to the edges with an offset spatula or the back of a spoon, being careful not to disturb the peanut butter layer. Work quickly before ganache sets.
  • While ganache is still soft, arrange mini peanut butter cups around the edge or in a decorative pattern on top. Optionally drizzle melted peanut butter over the ganache. Return pie to refrigerator and chill for at least 2 more hours, or until ganache is set.

Notes

  • Use room temperature cream cheese to avoid lumps in the filling.
  • Don't skip the chilling time; each layer needs to set properly for clean slices.
  • Whip the cream only until stiff peaks form; overwhipped cream will become grainy.
  • Fold gently when combining whipped cream with the peanut butter mixture to keep the filling airy.
  • Cool the ganache slightly before pouring; if too hot, it will melt into the filling layer.
  • Use a hot knife for slicing: run your knife under hot water and wipe dry between cuts for clean, professional slices.
  • Press the crust firmly so it won't crumble when slicing.
  • Choose quality chocolate for the ganache since it's the star of the topping.
  • Storage: Cover tightly and refrigerate for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Make-ahead: This pie is actually better when made a day ahead; flavors meld and everything sets up perfectly overnight.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 45gProtein: 10gFat: 36gSaturated Fat: 16gCholesterol: 65mgSodium: 280mgFiber: 3gSugar: 35g
Keyword chocolate ganache pie, chocolate peanut butter pie, easy no bake dessert, no bake pie, peanut butter dessert
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