Description
This decadent Chocolate Peanut Butter Pie features a rich Oreo crust, a smooth chocolate layer, and a creamy peanut butter layer, all no-bake. It is beautifully swirled with melted peanut butter on top and garnished with peanut butter cups, making it a perfect indulgent dessert for any occasion.
Ingredients
Oreo Crust
- 25 Oreos, whole
- 5 TBSP Unsalted butter, melted
Chocolate Pie
- 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 (I used Lindt 72%)
Peanut Butter Pie
- 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
- 2 cups Heavy cream, cold
- 1/2 cup Powdered sugar
- 1/4 cup Peanut butter, melted
- Peanut butter cups, for decoration
Instructions
- Prepare Oreo Crust: Spray a 9-inch ceramic pie pan with nonstick spray and set aside. Blend the 25 whole Oreos into fine crumbs using a blender. Mix in the 5 tablespoons of melted unsalted butter until combined. Press the crumbs firmly into the pie pan, extending halfway up the sides. Use the bottom of a measuring cup to compact the crust on the bottom. Place the crust in the freezer to set while preparing the fillings.
- Make Chocolate Pie Layer: Using a mixer, beat the 6 ounces of cream cheese, 1/2 cup granulated sugar, and 2 tablespoons cocoa powder on high speed for 2 minutes until smooth. Add in 1 teaspoon vanilla extract, 1/3 cup sour cream or Greek yogurt, and the melted 3.5-ounce chocolate bar. Mix on medium speed until fully combined. Set aside.
- Make Peanut Butter Pie Layer: In a separate bowl, beat 10 ounces cream cheese and 1/4 cup granulated sugar on high speed for 2 minutes until creamy. Add 3/4 cup creamy peanut butter, 1 teaspoon vanilla extract, and 1/4 cup sour cream or Greek yogurt. Mix on medium speed until well combined.
- Whip Heavy Cream: In a metal bowl with a whisk attachment, beat 2 cups cold heavy cream and 1/2 cup powdered sugar on high speed until stiff peaks form. Gently fold half of the whipped cream into the chocolate pie mixture and the other half into the peanut butter pie mixture using a rubber spatula. Fold carefully to maintain the airiness of the mixture.
- Assemble Pie: Spread the chocolate pie layer evenly over the chilled Oreo crust. Then spread the peanut butter pie layer evenly on top of the chocolate layer. Drizzle the 1/4 cup melted peanut butter over the peanut butter layer and use a butter knife to create swirls.
- Chill Pie: Cover the assembled pie with foil and refrigerate for at least 6 hours or overnight to fully set.
- Decorate and Serve: Once chilled and set, garnish the top with peanut butter cups. Keep the pie cold until ready to serve.
Notes
- Use room temperature cream cheese and sour cream/Greek yogurt for smooth mixing without lumps.
- Ensure heavy cream is very cold before whipping for best results.
- Press the crust firmly to ensure it holds together after chilling.
- Swirling the melted peanut butter on top adds visual appeal and extra flavor.
- Keep the pie refrigerated to maintain its texture and prevent melting.
- For a dairy-free variation, substitute ingredients with vegan alternatives, but note texture may differ.
