Chocolate Peanut Butter Pie – A no-bake pie made of fluffy peanut butter cream cheese filling topped with milk chocolate ganache, all in an Oreo cookie crust.
Today, we continue the no-bake dessert trend. But this time, I’ve got a cool no-bake treat that is sure to cool you down during these insanely hot days, while also satisfying that sweet tooth. It’s a recipe for my Chocolate Peanut Butter Pie and it’s sure to knock your socks off.
Peanut butter pie has become one of my favorite pies of all time. Anytime you can take a bold flavor (like peanut butter) and tame it by combining it with cream cheese and whipped cream, it takes that flavor to a whole other level. It becomes almost addictive. Add in an Oreo cookie crust and a layer of milk chocolate ganache, and you have an irresistible treat for all to enjoy.
Without further ado, here’s my Chocolate Peanut Butter Pie!
Making this pie
The great thing about a no-bake pie is that it is relatively few ingredients and steps. The entire process can be summarized in four steps:
- Make the Oreo crust
- Whip the cream
- Make peanut butter filling and fold with whipped cream
- Top with chocolate ganache
Making the crust
The crust is made of crushed Oreos and melted butter. They’re combined and then pressed into a pie dish. Make sure to press the crust firmly into the pan and up the sides. Also, you’ll want to make sure to spread the crumbs evenly across the pie so that the bottom crust isn’t too thick.
The crust is baked for 8 minutes to seal it together. If you want to make this a true- no-bake dessert, you can purchase the crust already made.
Making the filling
The filling is a smooth, fluffy texture – almost like a mousse but a little thicker. This texture comes from the thick peanut butter and cream cheese, which is folded into fluffy whipped cream. It’s then spooned and leveled into the cooled cookie crust. Next, the pie needs to chill completely for a few hours.
Finishing off the pie
Once the pie is chilled, it’s topped with a homemade milk chocolate ganache. It’s made of just hot cream and milk chocolate chips that gets mixed together until lusciously smooth and shiny.
The ganache is smoothed over the top of the pie in a thin layer. Then, the pie is left to chill again until the chocolate firms up.
Serve up the finished pie with a dollop of freshly whipped cream.
Tips & Tricks
- Traditional pie dish ONLY. I have two pie dishes – a traditional pie dish and a deep dish pie dish. This recipe is designed for a traditional pie dish because you won’t have enough crust for a deep dish.
- Pressing the crust. Make sure the crust is firmly pressed into the pie dish. This ensures the crust stays intact when cutting slices later on.
- Use creamy peanut butter. Don’t use natural or homemade peanut butter for this recipe. It has a different consistency than creamy peanut butter so results may vary.
- Fold by hand. As much as I love a mixer, this is one step you want to do without one. Folding by hand is imperative to ensure the whipped cream doesn’t deflate.
Chocolate Peanut Butter Pie
- 1 14-ounce package Oreo cookies
- 4 tablespoons butter melted
- 8 ounces cream cheese softened
- ¾ cup heavy whipping cream divided
- ½ tablespoon granulated sugar
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 4 ounces milk chocolate chips
- Preheat oven to 350 degrees. Spray standard pie dish (not a deep dish pie dish) with nonstick spray. Set aside.
- Process Oreo cookies until they turn into fine crumbs. Measure out 2 cups. Discard the rest of the crumbs. Add melted butter to 2 cups of crumbs and stir together until combined. Place into prepared pie dish. Using your fingers, press crumbs firmly into an even layer in the pie dish and up the sides. Bake in preheated oven for 8 minutes. Remove from oven and let it cool completely.
- Add ½ cup heavy cream and granulated sugar to a bowl fitted for a stand mixer. With the whisk attachment, beat cream until stiff peaks form. Remove whipped cream and place into a small bowl. Add cream cheese, peanut butter, and powdered sugar to bowl. Using a paddle attachment, mix ingredients until combined.
- Gently fold whipped cream into the peanut butter mixture so it doesn't deflate. Stop when white streaks of cream are no longer present. Spread mixture into cooled pie crust. Smooth the top into a flat, even layer. Place in refrigerator to chill for at least 2 hours.
- Make milk chocolate ganache by first heating up cream to a scalding level (right before boiling point). Pour hot cream over milk chocolate and let sit for 8 minutes. Stir together to combine into a shiny ganache. Pour over pie until you reach desired thickness on top. I like a thin layer, but lay it on thick if you want all the chocolate! Chill until chocolate firms up, about 1 hour. Cut and serve.