Sometimes, I just have to have sugar! I know it’s bad for me…but life would be boring if I didn’t enjoy some of my favorite foods. Oreos and peanut butter are two of my favorites! So when we have company over, I like to splurge and have desserts that I don’t usually indulge in eating. Just for the evening. 🙂 Chocolate Peanut Butter Pie is one of those desserts that’s great for company because it’s rich, easy, and usually, there aren’t any leftovers to ruin my diet the next day!
Chocolate Peanut Butter Pie Recipe…
Since this recipe takes minimal ingredients, you’ll have a satisfying dessert ready in a short time. The hardest part is waiting the 8 hours it sets up in the refrigerator! If you’d rather have a frozen pie, this recipe works for that, too. You choose…fluffy or frozen! 🙂
Chocolate Peanut Butter Pie is also great if you’d like to feed a crowd. The last time I made this, I actually doubled the recipe and split it between two pie pans. It didn’t take any extra time, but being able to make sure I had enough dessert for everyone gave me a lot of peace of mind. (I did have leftovers that I divided up and froze for later…yippee for me!)
The Process…
I use a food processor to make the cookie crumbs for the crust, though you could simply use a rolling pin and plastic ziptop gallon baggie. I just like the ease of my food processor. In my kitchen, it’s one of my work horses!
For new cooks, whipping the cream might be the trickiest part of this recipe. If you’ll notice in the picture below, stiff peaks means that the whipping cream will stand off the beaters and not droop. If you get droopy whipped cream, try beating it a little longer until it looks like this.
Folding the whipping cream into the peanut butter/cream cheese filling can also be tricky. The goal is to keep the air in the whipped cream while folding all the ingredients together. I like to split my whipping cream into thirds. I fold one-third in a little more forcefully to “loosen” up the mixture. Then, I take much more care folding in the next third. Finally, I add the last third of the whipped cream, being sure that all the ingredients are mixed together well. It should look like the pie filling below.
Finally, after a few hours in the refrigerator, I make the ganache and add it to the top of the pie. Why don’t I do it as soon as I put the filling in the crust? I want the filling to cool and set prior to my adding a warm chocolate topping. I fear melting! 🙂
Few things make me as happy as homemade dessert! I don’t make sweets very often because I know it’s my weakness. However, indulging in a piece of Chocolate Peanut Butter Pie with friends makes life so much more enjoyable!
Chocolate Peanut Butter Pie
Notes
If serving pie frozen, remove from the freezer a few minutes prior to cutting. One could use a purchased Oreo crust, though I wouldn't recommend it. 🙂
Ingredients
For Crust
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
For Pie
- 1/2 cup heavy whipping cream
- 2 Tablespoons confectioner's sugar
- 8 oz. cream cheese
- 1 cup crunchy peanut butter
- 14 oz. can sweetened condensed milk
For Ganache
- 1/2 cup bittersweet chocolate chips
- 6 Tablespoons heavy whipping cream
Instructions
For Crust
- Crush cookies in bag with a rolling pin or in the bowl of a food processor. Make sure to create fine crumbs with no large chunks of cookie remaining.
- Mix together crumbs and melted butter. Pat into a pie plate and bake in a preheated 350 F oven for 10 minutes. Cool completely.
For Pie
- In a large mixing bowl, beat 1/2 cup whipping cream until soft peaks form. Sprinkle in confectioner's sugar and beat until stiff peaks form. (Be careful not to overbeat and create butter!)
- In a separate mixing bowl, beat cream cheese until soft. Add in peanut butter and sweetened condensed milk. Beat until mixture is thoroughly blended.
- Gently fold 1/3 of whipped cream mixture into cream cheese/peanut butter mixture. Add 1/2 of the remaining whipped cream mixture, again folding in gently. Add remaining whipped cream mixture, and fold all together so that pie filling remains fluffy yet all ingredients are evenly incorporated.
- Scrape into cool pie shell and refrigerate before serving at least eight hours or freeze until hardened.
For Ganache
- In a two cup liquid measuring cup, microwave 6 T. of heavy cream on high for one minute until boiling.
- Add 1/2 cup chocolate chips and stir until mixture is smooth and chips are completely melted.
- Allow mixture to cool slightly. Using a plastic baggie, add ganache to bag, snip corner, and drizzle over pie that has been refrigerated at least 2-3 hours.
- Return pie to the refrigerator or freezer until serving time.
I’d love for you to try my Chocolate Peanut Butter Pie and let me know what you think. Do you like it better fluffy or frozen? If you’re interested in similar recipes, you may like to try my Coconut Cream Pie (my ABSOLUTE FAVORITE), Old Fashioned Sugar Cream Pie, or for April Fool’s Day, my April Fool’s Apple Pie. Enjoy! 🙂
If you’d like to see what products I used to create my Chocolate Peanut Butter Pie, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
