Chocolate Peanut Butter Pie
Decadent Chocolate Peanut Butter Pie Recipe
If you’re a fan of indulgent desserts, then this Chocolate Peanut Butter Pie is an absolute must-try! Combining the rich flavors of chocolate, creamy peanut butter, and a crunchy Oreo crust, this pie is the ultimate treat for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, this pie is sure to impress your family and friends.
Why Make This Recipe
There are plenty of reasons to whip up this Chocolate Peanut Butter Pie! First and foremost, it’s incredibly delicious. The smooth combination of chocolate and peanut butter creates a flavor that is hard to resist. Additionally, it has a beautiful presentation, making it perfect for any dessert table. This pie is also easy to make, requiring minimal cooking skills. Plus, it’s a fantastic way to enjoy a no-bake dessert that cools down beautifully in the refrigerator.
How to Make Chocolate Peanut Butter Pie
Follow these simple steps to create your very own Chocolate Peanut Butter Pie that will have everyone asking for seconds!
Ingredients
- 25 Oreos (the whole Oreo)
- 5 TBSP unsalted butter (melted)
- 6 oz cream cheese (room temperature)
- 2 TBSP unsweetened cocoa powder
- 1/2 cup white granulated sugar
- 1/3 cup sour cream (room temperature or Greek yogurt)
- 1 tsp pure vanilla extract
- 3.5 oz chocolate bar (melted; I used Lindt 72%)
- 10 oz cream cheese (room temperature)
- 1/4 cup white granulated sugar
- 3/4 cup peanut butter (creamy)
- 1 tsp pure vanilla extract
- 1/4 cup sour cream (room temperature or Greek yogurt)
- 2 cups heavy cream (cold)
- 1/2 cup powdered sugar
- 1/4 cup peanut butter (melted)
- Peanut butter cups (for decoration)
Directions
-
Prepare the Oreo Crust:
- Crush the 25 Oreos into fine crumbs using a food processor or a plastic bag with a rolling pin.
- In a bowl, mix the Oreo crumbs with the melted butter until fully combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 15 minutes to set.
-
Make the Chocolate Filling:
- In a mixing bowl, beat 6 oz cream cheese until smooth.
- Add cocoa powder, 1/2 cup sugar, sour cream, and vanilla extract. Mix until blended.
- Stir in the melted chocolate until the mixture is well combined. Set aside.
-
Prepare the Peanut Butter Layer:
- In another bowl, beat 10 oz cream cheese until smooth.
- Add 1/4 cup sugar, peanut butter, vanilla extract, and sour cream. Mix until creamy and smooth.
-
Whip the Cream:
- In a separate bowl, whip the cold heavy cream until soft peaks form. Gradually add powdered sugar and whip until stiff peaks form.
-
Assemble the Pie:
- Fold half of the whipped cream into the chocolate filling until incorporated.
- Spread the chocolate layer over the Oreo crust.
- Next, fold the remaining whipped cream into the peanut butter mixture.
- Spoon the peanut butter layer over the chocolate layer and smooth out the top.
-
Chill:
- Refrigerate the pie for at least 4 hours or overnight to set properly.
-
Decoration:
- Before serving, drizzle melted peanut butter on top and garnish with crushed peanut butter cups for a beautiful finish.
How to Serve Chocolate Peanut Butter Pie
To serve, slice the pie into generous wedges and plate beautifully. You can also add a dollop of whipped cream on top for added flair. Pair it with a scoop of vanilla ice cream for a truly decadent dessert experience!
How to Store Chocolate Peanut Butter Pie
Keep any leftover pie covered in the refrigerator for up to 3 days. This dessert can be frozen for up to 2 months, but make sure to wrap it tightly to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Tips to Make Chocolate Peanut Butter Pie
- Ensure all dairy ingredients are at room temperature for easier mixing.
- You can use gluten-free Oreos if you have dietary restrictions.
- For an extra chocolatey twist, drizzle chocolate ganache on top just before serving.
Variations
- Substitute the creamy peanut butter with crunchy peanut butter for added texture.
- For a lighter version, use reduced-fat cream cheese and Greek yogurt.
- Swap the Oreo crust for a graham cracker crust for a different flavor profile.
FAQs
Q1: Can I use natural peanut butter?
A: Yes, you can use natural peanut butter, but make sure it’s creamy for the best results.
Q2: How do I prevent the crust from getting soggy?
A: Make sure to press the crust firmly and refrigerate it for at least 15 minutes before filling it.
Q3: Is this pie suitable for freezing?
A: Yes, this pie can be frozen, but it’s best enjoyed fresh. Ensure proper wrapping to maintain quality in the freezer.
Indulge in the delightful combination of chocolate and peanut butter with this simple yet satisfying Chocolate Peanut Butter Pie! Enjoy every slice!
Chocolate Peanut Butter Pie
Ingredients
For the Oreo Crust
- 25 pieces Oreos (the whole Oreo)
- 5 TBSP unsalted butter (melted)
For the Chocolate Filling
- 6 oz cream cheese (room temperature)
- 2 TBSP unsweetened cocoa powder
- 1/2 cup white granulated sugar
- 1/3 cup sour cream (room temperature or Greek yogurt)
- 1 tsp pure vanilla extract
- 3.5 oz chocolate bar (melted; I used Lindt 72%)
For the Peanut Butter Layer
- 10 oz cream cheese (room temperature)
- 1/4 cup white granulated sugar
- 3/4 cup peanut butter (creamy)
- 1 tsp pure vanilla extract
- 1/4 cup sour cream (room temperature or Greek yogurt)
For the Whipped Cream
- 2 cups heavy cream (cold)
- 1/2 cup powdered sugar
For Decoration
- 1/4 cup peanut butter (melted)
- Peanut butter cups (for decoration)
Instructions
Prepare the Oreo Crust
- Crush the 25 Oreos into fine crumbs using a food processor or a plastic bag with a rolling pin.
- In a bowl, mix the Oreo crumbs with the melted butter until fully combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 15 minutes to set.
Make the Chocolate Filling
- In a mixing bowl, beat 6 oz cream cheese until smooth.
- Add cocoa powder, 1/2 cup sugar, sour cream, and vanilla extract. Mix until blended.
- Stir in the melted chocolate until the mixture is well combined. Set aside.
Prepare the Peanut Butter Layer
- In another bowl, beat 10 oz cream cheese until smooth.
- Add 1/4 cup sugar, peanut butter, vanilla extract, and sour cream. Mix until creamy and smooth.
Whip the Cream
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Gradually add powdered sugar and whip until stiff peaks form.
Assemble the Pie
- Fold half of the whipped cream into the chocolate filling until incorporated.
- Spread the chocolate layer over the Oreo crust.
- Fold the remaining whipped cream into the peanut butter mixture.
- Spoon the peanut butter layer over the chocolate layer and smooth out the top.
Chill
- Refrigerate the pie for at least 4 hours or overnight to set properly.
Decoration
- Before serving, drizzle melted peanut butter on top and garnish with crushed peanut butter cups for a beautiful finish.
