Chocolate Peanut Butter Pie
A decadent no-bake dessert featuring a chocolate cookie crust filled with silky peanut butter cream and topped with rich chocolate ganache. Perfect for special occasions or whenever chocolate-peanut butter cravings strike.
Ingredients
- 24 chocolate sandwich cookies like Oreos, finely crushed
- 5 tablespoons unsalted butter melted
- 1 cup smooth peanut butter not natural style
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream for ganache
- Optional garnishes: chopped peanut butter cups crushed peanuts, sea salt
Instructions
- Prepare the crust by combining crushed chocolate cookies and melted butter in a bowl until the mixture resembles wet sand. Press firmly into a 9-inch pie pan, creating an even layer on the bottom and up the sides. Refrigerate while preparing the filling.
- Make the peanut butter filling by beating cream cheese and peanut butter with an electric mixer until smooth and fully incorporated, about 2 minutes. Add powdered sugar and vanilla, then continue beating until the mixture is light and fluffy.
- Whip the heavy cream in a separate bowl until stiff peaks form. This usually takes 3-4 minutes on medium-high speed. The cream should hold its shape when you lift the beaters.
- Fold the whipped cream into the peanut butter mixture using a spatula with gentle, sweeping motions. Continue folding until no white streaks remain, being careful not to deflate the mixture.
- Transfer the filling to the prepared crust, spreading it evenly with a spatula. Smooth the top and refrigerate while preparing the ganache.
- Make the chocolate ganache by placing chocolate chips in a heat-proof bowl. Heat 1/3 cup heavy cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy.
- Pour the ganache over the peanut butter layer, tilting the pie to create an even coating. If adding toppings, sprinkle them on while the ganache is still wet.
- Refrigerate the pie for at least 4 hours or overnight until completely set and chilled through. This waiting period is crucial for perfect slicing and flavor development.
Notes
- For the crispest crust, chill it for 20 minutes before adding the filling.
- Use conventional creamy peanut butter (like Jif or Skippy) rather than natural peanut butter, which can separate and create an oily texture.
- The pie can be made up to 2 days ahead and stored covered in the refrigerator.
- For cleaner slices, dip your knife in hot water and wipe dry between cuts.
- If you’re short on time, you can use a pre-made chocolate cookie crust from the store.