Chocolate Peanut Butter Pie Recipe
A rich and creamy no-bake Chocolate Peanut Butter Pie featuring a crunchy Oreo crust, layered chocolate cream cheese filling, and a smooth peanut butter cream topping, perfect for dessert lovers craving a decadent treat.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Oreo Crust
- 25 whole Oreos
- 5 tablespoons unsalted butter, melted
Chocolate Pie
- 6 ounces cream cheese, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup white granulated sugar
- 1/3 cup sour cream or Greek yogurt, room temperature
- 1 teaspoon pure vanilla extract
- 3.5 ounces chocolate bar, melted (I used Lindt 72%)
Peanut Butter Pie
- 10 ounces cream cheese, room temperature
- 1/4 cup white granulated sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or Greek yogurt, room temperature
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1/4 cup peanut butter, melted
- Peanut butter cups, for decoration
Instructions
- Prepare the Oreo Crust: Use a 9-inch pie pan (ceramic preferred) and spray it with nonstick baking spray. Set aside. Blend 25 Oreos in a blender until fine crumbs form, then add 5 tablespoons melted unsalted butter and mix well. Pour the crumbs into the pie pan and press them evenly across the bottom and halfway up the sides. Use the bottom of a measuring cup to compact the crust firmly. Place the crust in the freezer to set while preparing the fillings.
- Make the Chocolate Pie Filling: In a mixer, beat 6 ounces cream cheese, 1/2 cup sugar, and 2 tablespoons unsweetened cocoa powder on high speed for 2 minutes until smooth. Then add 1 teaspoon vanilla extract, 1/3 cup sour cream, and 3.5 ounces melted chocolate. Mix on medium speed until fully combined. Set aside for layering.
- Prepare the Peanut Butter Pie Filling: Using a mixer, beat 10 ounces cream cheese and 1/4 cup sugar on high speed for 2 minutes until smooth. Add 3/4 cup creamy peanut butter, 1 teaspoon vanilla extract, and 1/4 cup sour cream. Mix on medium speed until combined well.
- Whip the Cream: In a metal bowl with whisk attachment, beat 2 cups cold heavy cream and 1/2 cup powdered sugar on high speed until stiff peaks form.
- Fold Whipped Cream into Fillings: Divide the whipped cream in half. Gently fold one half into the chocolate pie filling and the other half into the peanut butter pie filling. Use a rubber spatula and fold carefully to maintain airiness. This process should take a few minutes for each.
- Assemble the Pie: Spread the chocolate pie filling evenly over the chilled Oreo crust. Then spread the peanut butter pie filling evenly on top of the chocolate layer. Drizzle 1/4 cup melted peanut butter over the top and use a butter knife to swirl it into the peanut butter filling.
- Chill the Pie: Cover the pie with foil and refrigerate for at least 6 hours or overnight to allow it to set properly.
- Decorate and Serve: Once chilled and set, top the pie with peanut butter cups for decoration. Keep the pie refrigerated until ready to serve to maintain texture and freshness.
Notes
- Room temperature cream cheese and sour cream help achieve a smooth batter without lumps.
- Using a high-quality dark chocolate like Lindt 72% enhances the chocolate flavor in the filling.
- Freezing or chilling the crust before adding the filling ensures the crust stays firm and prevents sogginess.
- Gently folding the whipped cream maintains the light and airy texture essential for the pie’s creaminess.
- The peanut butter drizzle can be warmed slightly to make swirling easier but avoid overheating to prevent breaking.
- For a crunchier crust, add some finely chopped nuts to the Oreo crumbs before pressing into the pan.
- If you prefer a sweeter pie, adjust the sugar quantities slightly to taste.
- Leftover pie can be stored covered in the refrigerator for up to 3 days for best freshness.
Find it online: https://cravedishes.com/chocolate-peanut-butter-pie-recipe/
