Chocolate Peanut Butter Pie (No Bake)
A little bit like a giant peanut butter cup, this easy chilled pie recipe layers a fluffy peanut butter cream cheese filling into an Oreo crust, then tops it off with chocolate ganache and crunchy peanuts.
Servings: 10 servings
Ingredients
Ganache Topping:
- 6 ounces semi-sweet chocolate bar (at least 70% cocoa)
- ¾ cup heavy whipping cream
Crust:
- 25 Oreos (see note)
- 6 tablespoons unsalted butter, melted
Filling:
- 8 ounces cream cheese, softened to room temperature
- 1 cup creamy peanut butter (not natural peanut butter)
- 1 cup + 3 tablespoons powdered sugar, divided (spoon powdered sugar into measuring cup so it doesn't pack down)
- 1 ½ cups heavy whipping cream, chilled
- 1 ½ teaspoons pure vanilla extract
Topping:
- ¼ cup chopped cocktail (salted) peanuts for garnish
Instructions
For the ganache:
- Make the ganache first so it has a chance to cool before you add it to the pie. Chop chocolate bar and add to a medium bowl. It's best to chop it finely so it melts quickly. Set aside.6 ounces semi-sweet chocolate bar
- Heat ¾ cup heavy whipping cream in a small saucepan over medium heat until it just reaches a simmer. Do not heat it to boiling. Pour the cream over the chocolate and allow it to sit for 3 to 4 minutes.¾ cup heavy whipping cream
- Gently stir the mixture with a spoon or slicone spatula until smooth. (Using a whisk may incorporate air and the ganache won't be as smooth.) Allow the ganache to cool to room temperature while making the crust and filling. It will thicken as it cools.
For the crust:
- Add the Oreos to a food processor and pulse until the texture resembles coffee grounds. You should have about 2 ¼ cups of crumbs.25 Oreos
- Add the melted butter to the crumbs, pulsing until mixed.6 tablespoons unsalted butter, melted
- Using the bottom of a water glass or measuring cup, firmly press the cookie crumbs into the bottom and up the sides of a deep dish pie plate, as evenly as possible. Refrigerate the crust while making the filling (see note).
For the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth, 1 to 2 minutes. Add the peanut butter and mix until fully combined. On low speed, blend in 1 cup powdered sugar. Set aside.8 ounces cream cheese, softened to room temperature, 1 cup creamy peanut butter, 1 cup + 3 tablespoons powdered sugar, divided
- In a chilled mixing bowl, whip 1 ½ cups heavy whipping cream to soft peak stage. Add the vanilla and 3 tablespoons powdered sugar and beat to stiff peaks. Gently fold the whipping cream into the peanut butter mixture. Don’t overmix.1 ½ cups heavy whipping cream, chilled, 1 ½ teaspoons pure vanilla extract
- Scrape the filling into the pie crust and smooth the top.
- Spread the cooled ganache over the top of the pie, leaving a small border of peanut butter filling showing around the edge. Sprinkle immediately with chopped peanuts.¼ cup chopped cocktail (salted) peanuts for garnish
- Refrigerate for at least 4 hours or overnight. Cut into 10 to 12 slices to serve.
Notes
- Crust options: If you prefer, buy Oreo cookie crumbs. You'll need 2 ¼ cups of crumbs. You can also purchase an Oreo cookie crust but since they are smaller (not deep dish) you will have leftover filling.
- Baking the crust: For a crunchier crust, bake the crust at 350 for 10 minutes. Cool the crust completely before adding the filling.
- Chilling the heavy cream, mixing bowl and beaters you'll use to whip the cream will ensure good results.
- Using whipped topping: An 8-ounce container of thawed whipped topping (such as Cool Whip) can be substituted for the whipping cream, vanilla extract, and 3 tablespoons powdered sugar. The filling will be more sturdy and less fluffy if you use Cool Whip.
- Storage and Freezing: Cover the pie with foil and refrigerate for up to 4 days. To freeze: Cover the pie tightly with foil and place in an airtight container or freezer bag. It will keep for up to 1 month. The frozen pie will thaw quickly; you'll be able to slice it almost immediately.
Nutrition
Serving: 1slice | Calories: 740kcal | Carbohydrates: 55g | Protein: 15g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 420mg | Potassium: 458mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1018IU | Vitamin C: 0.3mg | Calcium: 150mg | Iron: 5mg
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