Indulgent Chocolate Peanut Butter Pie
A rich and creamy dessert combining chocolate and peanut butter with a crunchy Oreo crust.
Servings: 8 servings
Equipment
- Pie Dish
- Mixing Bowl
- Saucepan
Ingredients
Crust
- 25 cookies Oreo Cookies Crushed
- 5 tablespoons Unsalted Butter Melted
Filling
- 6 ounces Semi-Sweet Chocolate Chopped
- 1 cup Heavy Whipping Cream
- 1 tablespoon Butter
- 8 ounces Cream Cheese Softened
- 1 cup Creamy Peanut Butter
- 1 cup Granulated Sugar
- 1 cup Cool Whip Thawed or homemade
Instructions
- Prepare the Oreo Crust: Crush the 25 Oreo cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press this mixture firmly into the bottom of a pie dish to form your crust. Place it in the refrigerator to set while you prepare the filling.
- Make the Chocolate Ganache: In a small saucepan, heat the 6 ounces of semi-sweet chocolate and 1 cup of heavy whipping cream over medium heat, stirring constantly until the chocolate is completely melted and smooth. Remove from heat and let cool.
- Prepare the Peanut Butter Layer: In a large mixing bowl, beat together the softened cream cheese, 1 cup of creamy peanut butter, and 1 cup of granulated sugar until creamy and smooth.
- Fold in the Cool Whip: Gently fold in the Cool Whip to the peanut butter mixture, creating a light and fluffy filling.
- Assemble the Pie: Spread the peanut butter filling evenly over the prepared Oreo crust, smoothing the top with a spatula. Then, pour the cooled chocolate ganache over the peanut butter layer, spreading it out to cover completely.
- Chill the Pie: Refrigerate the pie for at least 4 hours (or overnight) to let it set properly.
- Serve: Once set, slice the pie, and enjoy a sweet indulgence!
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freezes well for up to a month.