Chocolate Peanut Butter Pie
This no-bake chocolate peanut butter pie features a rich peanut butter filling without any cream cheese, an Oreo crust, and a silky-smooth dark chocolate ganache top. It’s one of the best pie recipes you’ll ever try!
Table of Contents
This recipe skips the cream cheese filler to let the peanut butter flavor shine. With nearly two cups of peanut butter in the filling, the Oreo crumb crust and dark chocolate ganache are the perfect complement to the star of the pie – peanut butter.
Love the combination of peanut butter and chocolate? Then you’ll definitely want to try my recipes for peanut butter fudge, homemade peanut butter cups, and soft peanut butter cookies. They’re all about that irresistible flavor duo, just like this pie.
You cannot cut ANY corners with this family recipe. If you want peanut butter pie as it was meant to be, you have to follow the instructions exactly. You will need real heavy whipping cream, quality dark chocolate, real butter, coconut cream, and natural peanut butter. If your peanut butter jar includes extra oils, sugar, or molasses in the ingredient list, it will lack the robust taste of peanuts and will not work in this pie. You have to buy the peanut butter containing only peanuts and salt. Trust me 😉
Why I Love This Recipe
- Classic Flavors: This pie combines the timeless duo of chocolate and peanut butter in a rich and creamy dessert that’s always a hit.
- Family Favorite: This recipe has been a go-to in my family for years. It’s a classic dessert that’s perfect for any occasion, and it always gets rave reviews.
- Great for Holidays: While it may not be the traditional pumpkin pie, this chocolate peanut butter pie is a holiday must-have. It’s the perfect sweet ending to any festive meal.
- No Bake Recipe: The best part about this pie is that you can make it without even turning on the oven!
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Key Ingredients
- Oreo Cookies: These will be used to make the crust of the pie. We’ll crush them into fine crumbs and combine them with butter for a rich, chocolatey base.
- Butter: We’ll use this to bind the Oreo cookie crumbs together, giving our pie crust a buttery, delicious flavor.
- Natural Creamy Peanut Butter: It’s important to use a natural peanut butter that contains only peanuts and salt. This will give the pie a rich, authentic peanut flavor. If your peanut butter jar includes extra oils, sugar, or molasses in the ingredient list, it will lack the robust, authentic peanut flavor and will not work in this pie.
- Powdered Sugar: We’ll add this to the peanut butter to sweeten it and give it a creamy texture.
- Heavy Whipping Cream: This will be whipped and folded into the peanut butter mixture to give the pie a light, airy texture.
- Dark Chocolate Chips: We’ll melt these with coconut milk to make a smooth, decadently rich chocolate ganache for the top of the pie.
- Full-Fat Coconut Milk: When chilled, the coconut milk separates, and the thick, creamy part is used to make the chocolate ganache.
Equipment
- Food Processor or Blender – You’ll need this to crush the Oreo cookies and blend them with melted butter to make the crust.
- Handheld or Stand Mixer – This is essential for combining the butter, peanut butter, and powdered sugar, as well as for blending the heavy whipping cream.
- 10-inch Pie Pan – This is where you’ll press the Oreo crumb mixture to form the crust.
How to Make Chocolate Peanut Butter Pie
Preparation
Start by gathering all your ingredients so that you have all of them at hand as you’re making the pie. It’s a super easy pie to make so this can make the process even smoother!
Step 1 – Make the Oreo Crust
In a food processor, blend Oreo cookies and melted butter. Then, press this mixture into a pie pan and chill in the refrigerator until it hardens.
Step 2 – Prepare the Peanut Butter Filling
Using a mixer, blend room-temperature butter, natural peanut butter, and powdered sugar. In a separate bowl, whisk heavy whipping cream until it forms stiff peaks. Fold it into the peanut butter mixture.
Step 3 – Assemble the Pie
Take the Oreo crust out of the refrigerator and spread the peanut butter and cream mixture on top. Chill the pie to let it set.
Step 4 – Make the Chocolate Sauce
In a pan, melt the chocolate chips and coconut cream. Once smooth, pour this chocolate sauce over the peanut butter filling.
Step 5 – Chill the Pie
Put the pie back in the refrigerator and chill for at least 4 hours, until it is set. You can also freeze the pie for long-term storage.
Expert Tip
When making the chocolate peanut butter pie, make sure to use natural creamy peanut butter that contains only peanuts and salt. This will give your pie a rich, authentic peanut butter flavor without any added sugars or preservatives which can dull the rich peanut butter flavor.
Recipe Variations
- Crust: Instead of using Oreo cookies for the crust, try using chocolate graham crackers for a slightly different flavor.
- Peanut Butter: If you’re a fan of crunchy peanut butter, feel free to use that in the filling for some added texture.
- Chocolate: While the recipe calls for dark chocolate, you can also use milk chocolate if you prefer a sweeter flavor.
What to Serve With
- For a decadently delicious dessert, serve this chocolate peanut butter pie with a scoop of vanilla ice cream. The creamy, cold ice cream is the perfect contrast to the rich, chocolatey pie.
- If you’re a fan of coffee, pair this pie with a cup of your favorite brew. The slight bitterness of the coffee helps balance out the sweetness of the pie, making for a well-rounded, satisfying treat.
- For a fun, kid-friendly dessert, cut the pie into smaller, bite-sized squares and serve it with a tall glass of cold milk. The milk’s creamy, mild flavor is a great match for the pie, and the kids will love the cute, little servings.
Make Ahead Instructions
Because this pie is chilled, you can make it the day before and keep it chilled until ready to serve! It also can be frozen for up to 3 months ahead of time. Wrap well with plastic wrap and place in an extra large plastic bag. When ready to thaw, let thaw in the refrigerator for 24 hours.
Recipe FAQs
For this recipe, the best way to crush the Oreo cookies is to use a food processor or a blender. This will help you get a fine, even crumb. If you don’t have a food processor or blender, you can also put the cookies in a zip-top bag and crush them with a rolling pin.
Yes, if you’re not a fan of Oreo cookies, you can use a different type of chocolate sandwich cookie. You can also use graham crackers or a pre-made Oreo crust from the store.
Storing and Reheating
- Storing: Once you’ve enjoyed a slice (or two) of this delicious pie, you can store any leftovers in the refrigerator. Simply cover the pie with plastic wrap or aluminum foil to keep it fresh. It will keep well in the fridge for up to 3 days.
- Freezing: If you want to make this pie ahead of time, you can easily freeze it. After it has completely cooled, wrap it in a layer of plastic wrap and then aluminum foil. It can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen pie, let it thaw in the refrigerator. This will take about 24 hours.
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Serving Size
- What to Expect: This chocolate peanut butter pie recipe yields a delicious dessert that can serve up to 12 people.
- How to Scale: If you’re planning to serve more than 12, you can easily double the recipe and follow the instructions as directed. Just make sure your food processor is large enough to accommodate the increased quantity of the crust ingredients. If not, you can process it in two batches and then combine them.
Chocolate Peanut Butter Pie
Ingredients
- 14.3 oz package of Oreo cookies original
- 1 1/4 Cup salted butter divided
- 1 3/4 Cup natural creamy peanut butter only peanuts and salt in the ingredients
- 1 Cup + 2 Tablespoons powdered sugar
- 8 oz. heavy whipping cream
- 1 Cup dark chocolate chips
- 14 oz. full fat coconut milk chilled
Instructions
- In a food processor or blender, blend the entire package of Oreo cookies and ¾ cup melted butter. Press down the Oreo crumb mixture into a 10 inch pie pan and then put it in the refrigerator for one hour to harden.
- Using a hand held or stand mixer, blend together 1 cup of room temperature butter, natural peanut butter (only peanuts and salt!), and powdered sugar. Set aside.
- Add heavy whipping cream to your blender and blend on medium speed until soft peaks form. Using a spatula, fold your whipped cream into the peanut butter mixture.
- Remove the Oreo crust from the refrigerator and spread your peanut butter and cream mixture on top. Then put the pie back into the refrigerator for one hour to set up more.
- In a heavy bottom pan on low heat, combine the chocolate chips and coconut cream (top layer of chilled coconut milk in a can). Stir the chocolate and coconut together until it is melted and smooth. Pour the sauce over the chilled peanut butter filling.
- Chill the pie for an additional 4 hours or until set. For long term storage, freeze up to 6 months.
Notes
Nutrition
This recipe was originally published in 2018. The post has been updated to provide more detailed information. The recipe remains the same.
This is one of those recipes that takes time to make – but it’s so worth it! Rich, creamy and so, so good. Definitely a keeper for a special dessert.
Thanks, Lynette!! So glad you enjoyed it! 🙂