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Chocolate Peanut Butter Pie

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This easy, no-bake chocolate peanut butter pie features a creamy peanut butter filling in a crisp chocolate cookie crust, topped with silky chocolate ganache. It’s a decadent, crowd-pleasing dessert perfect for parties or family gatherings.

Ingredients

Scale
  • 24 chocolate sandwich cookies (Oreos or similar), finely crushed (about 240g)
  • 1/4 cup (60g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 3/4 cup (180g) creamy peanut butter
  • 3/4 cup (180ml) heavy whipping cream
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt (optional, for filling)
  • 3/4 cup (135g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream (for ganache)
  • Pinch of salt (optional, for ganache)
  • Whipped cream (optional, for topping)
  • Chopped peanuts (optional, for topping)
  • Extra chocolate shavings (optional, for topping)
  • Mini peanut butter cups (optional, for topping)

Instructions

  1. Make the chocolate cookie crust: Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a zip-top bag with a rolling pin. Mix crumbs with melted butter until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the fridge while preparing the filling.
  2. Prepare the peanut butter filling: In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, creamy peanut butter, and vanilla extract; beat until fluffy and fully combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture in batches until smooth and light.
  3. Fill the crust: Spoon the peanut butter filling into the chilled crust. Spread evenly with a spatula, smoothing the top. Chill the pie while making the ganache.
  4. Make the chocolate ganache topping: Heat heavy cream in a small saucepan until steaming but not boiling. Pour over semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until glossy and smooth. Add a pinch of salt if desired.
  5. Top the pie: Pour ganache over the peanut butter layer. Tilt the pie plate gently to spread, or use an offset spatula for a neat finish. Add optional toppings like chopped peanuts, mini peanut butter cups, or chocolate shavings.
  6. Chill and serve: Refrigerate the pie for at least 3 hours, or until set. For best results, chill overnight. Slice with a warm knife for clean cuts. Store leftovers covered in the fridge for up to 4 days.

Notes

For a gluten-free version, use gluten-free chocolate sandwich cookies. For dairy-free or vegan, substitute coconut cream and vegan cream cheese. Chill the pie thoroughly for clean slices. If the crust is too dry, add more melted butter; if too wet, add extra cookie crumbs. For best results, measure ingredients by weight. Pie can be made a day ahead and keeps well in the fridge.

Nutrition

Keywords: chocolate peanut butter pie, no bake dessert, party dessert, easy pie, peanut butter pie, chocolate pie, potluck dessert, creamy pie, ganache pie, family dessert

Find it online: https://magnetmeal.com/chocolate-peanut-butter-pie-recipe-easy-homemade-dessert-for-parties/