Description
This decadent Chocolate Peanut Butter Pie features a crunchy Oreo cookie crust, a creamy peanut butter filling whipped to perfection, and a rich dark chocolate ganache topping. Chilled for hours to set beautifully, this pie is an irresistible dessert perfect for peanut butter and chocolate lovers alike.
Ingredients
Crust
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted
Peanut Butter Filling
- 4 ounces cream cheese, room temperature (substitute mascarpone if desired)
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar, divided
- 1/2 teaspoon vanilla paste
- 1/4 teaspoon kosher salt
- 1/2 cup heavy whipping cream
Chocolate Ganache
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy whipping cream
Garnish
- Chocolate peanut butter cups, roughly chopped (optional)
Instructions
- Prepare the Oreo Crust: Preheat the oven to 350°F. Place the Oreo cookies, including the filling, into a food processor and pulse until finely ground, about 2 cups of crumbs. In a large bowl, mix the cookie crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a pie pan, compacting tightly using the bottom of a flat measuring cup. Bake for 8-12 minutes until the crust is dried out. Remove from oven and allow to cool completely at room temperature.
- Make the Peanut Butter Filling: Using a hand mixer, beat the softened cream cheese in a large bowl until smooth. Add the peanut butter and mix thoroughly until combined. Incorporate 1/4 cup of powdered sugar, vanilla paste, and kosher salt, then beat on high for 3-4 minutes until the mixture is light and fluffy. In a separate bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully blended.
- Assemble and Chill the Filling: Pour the peanut butter filling into the cooled Oreo crust and smooth the surface evenly. Refrigerate for at least 4 hours, preferably overnight, to allow the filling to fully set.
- Prepare the Chocolate Ganache: Chop the dark chocolate finely and place it in a heatproof bowl. Heat the heavy cream in a microwave-safe container for 1-2 minutes until hot but not boiling. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir gently with a spatula until the chocolate is fully melted and the ganache is smooth and glossy.
- Top and Final Chill: Pour the ganache evenly over the chilled peanut butter layer, smoothing it into a uniform layer. Refrigerate the pie for at least 2 hours until the ganache is completely set. Before serving, optionally garnish the pie with roughly chopped chocolate peanut butter cups.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- For a stronger chocolate flavor, use a high-quality dark chocolate with at least 60% cocoa.
- Press the crust firmly to avoid crumbling when serving.
- Overnight chilling helps the pie set perfectly and improves flavor melding.
- This pie is best served cold and makes a great make-ahead dessert for parties and holidays.
