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Chocolate Peanut Butter Pie

A delicious and indulgent pie that combines the rich flavors of chocolate and creamy peanut butter, set in a crunchy Oreo crust. Perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 25 pieces Oreo Cookies Finely crushed for crust
  • 5 Tablespoons unsalted butter, melted
Ganache
  • 6 ounces semi-sweet chocolate Finely chopped
  • 3/4 cup heavy whipping cream
  • 1 Tablespoon butter For ganache
Filling
  • 8 ounces cream cheese, softened At room temperature
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1 cup Cool Whip, thawed

Method
 

Prepare the Crust
  1. Blend the Oreo Cookies at high speed in a food processor until they become finely chopped crumbs.
  2. Gradually add the melted butter while blending at low speed until crumbs cling together.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie plate and freeze.
Make the Ganache
  1. Place chopped chocolate in a heat-proof bowl.
  2. In a saucepan, combine cream and 1 tablespoon of butter over medium-low heat until butter melts and cream simmers.
  3. Pour the warm mixture over chocolate and let stand for 2 minutes, then stir until smooth and glossy.
  4. Refrigerate for about 30 minutes.
Prepare the Filling
  1. In a bowl, combine softened cream cheese, peanut butter, and sugar. Beat until smooth.
  2. Fold in thawed Cool Whip and spoon into the frozen crust. Smooth the top.
Assemble the Pie
  1. Chill the pie in the refrigerator for 30 minutes.
  2. Pour the cooled ganache over the peanut butter filling and smooth it out.
Chill and Serve
  1. Let the pie chill in the refrigerator for at least 2 hours before serving.

Notes

For best results, use shelf-stable peanut butter and cover with plastic wrap when storing. The pie can be preserved in the refrigerator for up to 5 days or in the freezer for 2 months.