Chocolate peanut butter pie is deliciously indulgent. With an oreo crust, peanut butter cheesecake filling, and chocolate ganache topping – this dessert will impress even the most seasoned chocolate lovers.
This chocolate dessert is no bake, and freezes super well. We always keep an extra chocolate peanut butter pie in the freezer for last minute get togethers!
Why We Love It
Chocolate and peanut butter just… go together. The creamy peanut butter cheesecake layer is super simple thanks to whipped topping.
The Oreo crust adds a sweet crunch, and velvety chocolate ganache just brings the whole thing together perfectly.
Adding chopped peanut butter cups on top makes for a pretty presentation, too!
This pie is a classic, and always impresses when we’re asked to bring a dessert to a dinner party.
How To Make Chocolate Peanut Butter Pie
There are 3 steps to making the perfect chocolate peanut butter pie:
- Crust: Crush Oreos in a food processor. Add melted butter. Pour into greased pie dish. Press until even and smooth.
- Filling: In a stand mixer or using a hand mixer, combine cream cheese, whipped topping, peanut butter, vanilla, and sugar. Pour into prepared crust. Chill while ganache is made.
- Ganache: Heat heavy cream over medium heat until hot but not boiling. Pour over chocolate. Whisk until completely combined. Cool for 15 minutes. Pour over peanut butter layer.
From there, you can add some Reese’s, peanut butter chocolate chips, or anything you’d like to dress up the top of the pie!
Tips and Substitutions
- Use a cup to press the Oreo mixture into the pie plate, and don’t forget to grease it with cooking spray or butter first!
- A stand mixer makes quick work of the peanut butter layer. To prevent lumps, make sure the cream cheese is room temperature.
- When making the ganache, the heavy cream should be almost bubbling but not quite. If it’s too hot, it’ll scald the chocolate. This causes it to sweat once it’s chilled. If it’s too cold, you’ll get a lumpy ganache.
- Put the pie in the fridge while you make each layer. It will help everything set a little faster.
- We enjoy this pie refrigerated, but it can be served frozen. It’s almost like a chocolate peanut butter ice cream cake if you freeze it.
- Chop the peanut butter cups in different sizes. We like to add larger ones on the outside, and smaller ones towards the center.
- Chill the pie for at least 2 hours before serving to ensure the ganache has set completely and the peanut butter layer is cooled.
Chocolate peanut butter pie needs to be refrigerated. It will last for up to 5 days in the fridge.
To freeze, just pop it in the freezer once set for up to 6 months, covered with plastic wrap.
You can serve this pie frozen, which makes for a great summer treat.
Alternatively, just pop it in the fridge the morning before you plan to enjoy it.
More Recipes For Chocolate Lovers
- Dark Chocolate Guinness Brownies
- Mexican Hot Chocolate
- Pink Chocolate Covered Strawberries
- Hot Chocolate Mix
- Classic Hot Chocolate
Chocolate Peanut Butter Pie
- 1 box Oreo cookies
- ⅓ cup butter melted
- 1 cup peanut butter smooth
- 8 ounces cream cheese room temperature
- 1 tablespoon vanilla
- ½ cup granulated sugar
- 1 container whipped topping
- 1 ½ cups milk chocolate chopped
- ½ cup heavy cream
- 4 packages peanut butter cups garnish, chopped
- Add cookies to a food processor. Pulse until they are smooth crumbs. Pour in butter. Pulse until combined. Pour mixture into a greased 9" pie dish. With the back of a cup, press until 1/4" thick, around the bottom and sides of the dish. Set aside.
- In a stand mixer or using an electric mixture, combine peanut butter, cream cheese, vanilla, sugar, and whipped topping until smooth. Spoon into prepared pie crust and smooth. Chill while ganache is made.
- Heat cream over medium heat until steaming, but not boiling. Place chocolate in a heat safe bowl. Once cream is hot, pour over chocolate. Whisk constantly until smooth. Allow mixture to cool for 5 minutes.
- Pour ganache over pie. Working quickly so it doesn't set, add chopped peanut butter cups. Largest on the outside, working inwards with smaller pieces.
- Cover, and chill for at least 2 hours before serving.
Pin it for later: