Peanut Butter Chocolate Pie – A no bake combination of peanut butter, chocolate ganache, and Oreo crust for dessert lovers.
I debated calling this a pie, because I am no pie lover, but this Peanut Butter Chocolate Pie isn’t like any normal pie! It has a crunchy oreo crust, with a creamy peanut butter filling, topped with a dark chocolate ganache, and lastly sprinkled with some flakey salt! This is perfect combo for you chocolate peanut butter lovers!
- Chocolate Peanut Butter Marshmallow Cake
- The Best Peanut Butter Oreo Cookies
- Easy One Bowl Peanut Butter Oreo Bars
Why You Should Make Peanut Butter Chocolate Pie
- No Bake: No need for an oven; you can make this in NO time!
- Oreo, Chocolate, Peanut Butter: The best of the best trio of flavors.
- Thanksgiving Winner: A crowd-pleasing dessert that will have EVERYONE talking about!
- Few Ingredients: You won’t need a long shopping list; it’s simple and straightforward to make!
Grocery Store List – Peanut Butter Chocolate Pie
Additionally, I have provided some key ingredients for Peanut Butter Chocolate Pie that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Oreo Cookies: The Oreo’s make up the crust! You can buy a regular size, but I bought the family size to have extra to garnish the top!
- Unsalted Butter: Melted and mixed with the Oreo crumbs. You can use unsalted or salted!
- Creamy Peanut Butter: Make sure you use a creamy peanut butter. I like jif or the Walmart off brand!
- Powdered Sugar: No need to sift, just pour and mix!
- Semi-Sweet Chocolate Chips: I opted for a semi sweet to really balance the peanut butter and oreo flavor! You can use semi or dark! Milk chocolate might be too sweet!
- Heavy Cream: To create the smooth and glossy ganache, heavy cream provides a creamy, rich texture, which melds wonderfully with the chocolate.
- Flaky Salt: As a finishing touch, a pinch of flaky salt on the ganache! Here is my favorite brand
Tips For Baking – Peanut Butter Chocolate Pie
Here, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below
- Choose high-quality ingredients.
- Crush Oreo cookies finely for the crust by using a blender or a food processor!
- Press the crust evenly by using a flat surface or the back of your hand!
- Use room temperature butter and peanut butter for a creamy filling.
- Gradually mix the ganache for a smooth finish.
- Don’t skip the flaky salt on top for a balanced flavor.
- Chill the pie for at least two hours.
- Use a hot, clean knife for clean slices.
What’s In Molly’s Kitchen?
Next, I have listed all the tools you I have a totally recommend to use in you kitchen!
- Food Processor or Blender: For crushing the Oreo cookies into fine crumbs for the crust.
- Medium-Sized Bowl: To mix the Oreo cookie crumbs with melted butter for the crust.
- Tart Pan with Removable Bottom: For shaping and presenting your pie.
- Hand Mixer: To cream the butter and blend the filling ingredients for a smooth and creamy texture.
- Rubber Spatula: For scraping down the sides of the mixing bowl and assisting in ingredient incorporation.
- Microwave-Safe Bowl: To heat the cream for the ganache.
- Spoon or Small Offset Spatula: For spreading the ganache evenly over the pie.
Frequently Asked Questions – Peanut Butter Chocolate Pie
Lastly, here are some questions you might have in regards to making this recipe! If you have anymore questions please feel free to leave a comment below!
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter may alter the texture and consistency of the filling, so creamy peanut butter is the preferred choice.
How long does the pie need to chill in the refrigerator?
Chilling for at least two hours is recommended, but longer chilling time (2-3 hours or overnight) can enhance the pie’s flavor.
Can I make this pie in advance?
Yes, you can prepare the pie a day in advance and store it in the refrigerator until you’re ready to serve.
Storing and freezing
To store your Peanut Butter Chocolate Pie, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to a few days to maintain its freshness and flavor. For longer storage, you can freeze it, but be aware that the texture may slightly change upon thawing.
Freezing – Peanut Butter Chocolate Pie
To freeze your Peanut Butter Chocolate Pie, first ensure it’s well-chilled in the refrigerator. Then, wrap it tightly in plastic wrap to prevent freezer burn and place it in an airtight container or a freezer-safe bag. Label it with the date and store it in the freezer for up to 2-3 months. When ready to enjoy, allow it to thaw in the refrigerator before serving.
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Recipe
Peanut Butter Chocolate Pie
Ingredients
For The Crust:
- 2 cups of finely crushed Oreo cookies about 32 cookies
- ½ cup unsalted butter melted
- A pinch of salt
For The Filling:
- 1 ½ cups of creamy Skippy peanut butter
- 1 cup unsalted butter room temperature
- ¾ cup powdered sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- A pinch of flaky salt for garnish
Instructions
For the Crust:
- Finely crush the Oreo cookies with a food processor or blender to create fine crumbs.
- In a medium-sized bowl, combine the Oreo crumbs, melted butter, and a pinch of salt until well mixed.
- Using your hand or a flat bottomed cup, press this mixture into the bottom and sides of a tart pan with a removable bottom.
- Freeze the crust for at least 10 minutes to set. While the crust is in the freezer, make the filling
For the Filling:
- Using a eletric hand mixer, cream the unsalted butter on high speed until it becomes light and fluffy (about 2 minutes).
- Scrape down the sides of the bowl, add the creamy peanut butter, and beat on medium-high speed until the mixture is light and fluffy, and the volume has increased.
- Add the powdered sugar, salt, cinnamon and mix on medium until fully combined.
- Pour the filling into the chilled cookie crust, and using the back of a spoon, spread it evenly.
- Place the pie back into the freezer while you prepare the ganache.
For the Ganache Topping:
- Heat the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
- Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
- Stir until everything melts and the mixture is smooth.
- Spread the chocolate ganache evenly over the cooled peanut butter filling using the back of a spoon or a small offset spatula.
- Sprinkle a pinch of flaky salt over the ganache for a finishing touch.
- Cover and refrigerate for at least 2 hour or until ready to serve.
Michelle Thompson says
Uber tasty! Easy to make, beautiful presentation. I took this to a pie party and it was a hit!
Jamie Murphy says
This was a huge hit and very easy! I will definitely be making this one again!