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Chocolate Peanut Butter Pie Recipe
Ben Carraoli

Chocolate Peanut Butter Pie Recipe

I have to admit, this Chocolate Peanut Butter Pie has become my go-to dessert for any occasion. The combination of creamy peanut butter and rich chocolate is simply divine, and it's surprisingly easy to put together.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Calories: 450
Ingredients Method

Ingredients
  

  • For the Oreo Crust:
  • 25 Oreos: Use the whole cookie for a rich dark, and crunchy base.
  • 5 TBSP Unsalted butter melted: This is the glue that holds your crust together, adding a rich, buttery flavor.
  • For the Chocolate Layer:
  • 6 oz Cream cheese room temperature: Ensure it's softened to prevent lumps and achieve a silky-smooth texture.
  • 2 TBSP Unsweetened cocoa powder: Provides a deep intense chocolate flavor that isn't overly sweet.
  • 1/2 cup White granulated sugar: Balances the bitterness of the cocoa powder.
  • 1/3 cup Sour cream room temperature: Adds a slight tang and moisture, making the layer incredibly creamy.
  • 1 tsp Pure vanilla extract: Enhances the chocolate notes.
  • 3.5 oz Chocolate bar melted: I recommend a 70% or higher dark chocolate for a truly rich ganache.
  • For the Peanut Butter Filling:
  • 10 oz Cream cheese room temperature: The base of the filling, making it rich and stable.
  • 1/4 cup White granulated sugar: Sweetens the filling just enough without overpowering the peanut butter.
  • 3/4 cup Creamy peanut butter: Use a standard commercial brand for the best consistency.
  • 1 tsp Pure vanilla extract: Complements the peanut butter flavor.
  • 1/4 cup Sour cream room temperature: Creates a tangy, smooth texture.
  • 2 cups Heavy cream cold: Whipped to create a light, airy mousse-like filling.
  • 1/2 cup Powdered sugar: Helps stabilize the whipped cream and adds sweetness.
  • 1/4 cup Peanut butter melted: For drizzling and decoration.
  • Peanut butter cups for decoration: Chopped and sprinkled on top for a classic finishing touch.

Method
 

  1. First, preheat your oven to 325°F (165°C). Place the whole Oreos in a food processor and pulse until they become fine crumbs. Pour in the melted butter and mix until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie dish. Bake for 15 minutes, then let it cool completely.
  2. In a medium bowl, beat the room temperature cream cheese until it's completely smooth. Add the cocoa powder, sugar, sour cream, and vanilla extract, mixing until well combined. Gently stir in the melted dark chocolate until the mixture is uniform and glossy. Pour this decadent chocolate layer evenly over your cooled Oreo crust and set it aside.
  3. In a large bowl using a mixer, beat the cream cheese and sugar until fluffy. Add the creamy peanut butter, vanilla extract, and sour cream, mixing until smooth. In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain, creating a light and airy mousse.
  4. Carefully spoon the peanut butter mousse on top of the chocolate layer, spreading it into an even layer. For a final touch, drizzle melted peanut butter over the top and sprinkle with chopped peanut butter cups. Cover the pie and refrigerate for at least 3 hours, or preferably overnight, to allow it to set completely before slicing and serving.