Super Easy No Bake Chocolate Peanut Butter Pie made with only 7 ingredients! Oreo Cookie Crust layered with a peanut butter filling and chocolate ganache!
Chocolate Peanut Butter Pie
This Chocolate Peanut Butter Pie is amazingly decadent and rich. You can never go wrong with peanut butter and chocolate. Best of all this recipe comes together in minutes! It’s no bake and can be made in 20 minutes or less with only 7 ingredients! This is the perfect dessert to serve for Valentines day or for a special occasion.
The first layer of this pie is the Oreo cookie crust. The crust is made with crushed up Oreo’s and melted butter that’s it! It’s super simple, buttery and loaded with chocolate flavor. The second layer is a creamy peanut butter filling. The final layer is a homemade chocolate ganache that is irresistible! Here’s what you’ll need to make this peanut butter pie:
Ingredients for Chocolate Peanut Butter Pie
- Oreo’s: I used regular chocolate Oreo’s however peanut butter stuffed Oreo’s would be amazing in this! You could also use chocolate wafers instead of the sandwich cookies.
- Unsalted butter
- Creamy peanut butter
- Powdered sugar
- Vanilla extract
- Semi sweet chocolate chips: For a richer and more decadent ganache try substituting some of the semi sweet chocolate chips for dark chocolate.
- Heavy whipping cream
How to make Chocolate Peanut Butter Pie
- Oreo Crust (Layer 1): Add Oreos to a food processor and pulse until you have fine crumbs. Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl). Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.
- Peanut Butter Filling (Layer 2): In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth. Add in powdered sugar and vanilla and beat on low speed until incorporated. Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.
- Chocolate Ganache: (Layer 3): Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the peanut butter layer. Place back in the refrigerator for at least 1 hours to set.
- Enjoy! Once the pie is cool slice with a warm knife! Store leftovers in the refrigerator for 3-4 days!
Optional Toppings
- Crushed up Reese’s cups
- Reese’s Pieces
- Whipped cream
- Salted peanuts
Can these be made into mini pies?
Yes! Simply pour the crust, filling and ganache into a muffin or cupcake tin lined with cupcake liners.
Can this be made ahead of time?
Yes! This is a great make ahead dessert. You can make this Oreo peanut butter pie up to 3 days in advance. Just store in the refrigerator in an airtight container. This pie also freezes really well and can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving and enjoy!
Can I use natural peanut butter in this recipe?
I suggest using regular creamy or chunky peanut butter. Almond, cashew or other nut butters are not recommended. They tend to separate and can make the pie greasy.
Here are more delicious dessert recipes to try!
Chocolate Peanut Butter Pie
Super Easy No Bake Chocolate Peanut Butter Pie. Oreo Cookie Crust layered with a peanut butter filling and chocolate ganache!
Oreo Crust
- 20 Oreos (about 3/4 of a full package)
- 5 Tablespoons unsalted butter (melted)
Peanut Butter Filling
- 1 1/2 cups creamy peanut butter
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy whipping cream
Oreo Crust
- Add Oreos to a food processor and pulse until you have fine crumbs.
- Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
- Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.
Peanut Butter Filling
- In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
- Add in powdered sugar and vanilla and beat on low speed until incorporated.
- Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.
Chocolate Ganache
- Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
- Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
- Place back in the refrigerator for at least 1 hours to set.
Originally published Aug 16, 2016
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