Chocolate Peanut Butter Pie

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!

No Bake Oreo Chocolate Peanut Butter Pie | chefsavvy.com

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

Peanut Butter Pie | chefsavvy.com

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!

No Bake Chocolate Peanut Butter Pie | chefsavvy.com

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.

Chocolate Peanut Butter Pie | chefsavvy.com

Here are more delicious dessert recipes to try!

Chocolate Peanut Butter Pie

5 from 8 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Super Easy No Bake Chocolate Peanut Butter Pie. Oreo Cookie Crust layered with a peanut butter filling and chocolate ganache!

Ingredients

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

Instructions

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.

Recipe Notes

Adapted from Kevin & Amanda

Nutrition Facts
Chocolate Peanut Butter Pie
Amount Per Serving
Calories 853.79 Calories from Fat 585
% Daily Value*
Fat 65.05g100%
Saturated Fat 27.58g172%
Cholesterol 71.05mg24%
Sodium 488.89mg21%
Potassium 543.14mg16%
Carbohydrates 58.67g20%
Fiber 5.78g24%
Sugar 40.12g45%
Protein 16.7g33%
Vitamin A 803.12IU16%
Calcium 58.25mg6%
Iron 5.01mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate Ganache, Chocolate Peanut Butter Pie, Easy No Bake Desserts, Oreo Crust, Summer Recipes

Originally published Aug 16, 2016

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Comments - page 1/5

  • johanna Lilley

    For those who dont have a food processor does anyone have any suggestions for how to crush up the cookies?

  • Hi Johanna,

    Before I had a food processor I would put the cookies in a large Ziploc bag and crush them with a rolling pin or the bottom of a drinking glass.

    I hope this helps! Thank you!

    Kelley

  • Lily ward

    On the Oreo cookie crust, do you remove the filling of the cookie and then grind the cookie or just is the whole cookie

  • Hi Denise,

    I think this should freeze fine. I would thaw in the fridge overnight before serving.

    Thanks!

    Kelley

  • Taylor

    I made this tonight, and it was really good! One big change i made though was i added a few dollops of cool whip to the peanut butter mixture. When i tried it as it was according to the recipe, it was just far too peanut buttery sweet/rich for my taste so i added some whip and ta-da! Perrrrfect for my family thank you for the idea.

  • Vici

    Works great with just ready-made graham crax crust. Cook in 350 degree oven for 10 minutes. Can cut back on powdered sugar and sub some Splenda if calories matter. However if you care about calories you probably won’t be making this. The Splenda keeps your p.b. mix from being as fluffy.

  • Reid

    Just so you know, I made this and I did a little less of the pb mixture and a little more of the chocolate mix and it was perfect… but I did do it with a gram cracker crust

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