Chocolate Peanut Butter Pie

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5 from 1 vote

Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie is the best ultra-creamy summer dessert for chocolate and peanut butter lovers!

Course Baking, Dessert, Snack

Cuisine American, Dessert, Ice Cream, Summer, Sweet

Keyword chocolate peanut butter pie, peanut butter pie

Prep Time 25

Chilling Time 2

Total Time 2 25

Servings servings

Calories 397kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the crust:

1 1/3 cup Oreo crumbs
5 tablespoons melted butter

For the filling:

16 ounces full-fat cream cheese at room temperature (approximately 440 grams)
1 cup powdered sugar (sifted to remove any lumps)
3/4 cup smooth peanut butter
1 1/2 cup whipped cream (about 3/4 cup liquid heavy cream, whipped to stiff peaks) or use whipped topping

For garnish

US Customary - Metric

Instructions

Combine the Oreo cookie crumbs and the melted butter in a medium bowl with a fork. Pour the mixture into a 9-inch pie pan and press into the bottom to form a crust. Press some of the mixture up the sides, if desired, as well.
Set the crust aside in the fridge to chill while you make the filling.
In a large bowl, whip the cream cheese with a hand mixer until nice and creamy.
Add the powdered sugar a little at a time, mixing well until it's completely integrated.
Whip in the peanut butter, scraping down the sides of the bowl to make sure everything is evenly incorporated.
Gently fold in the whipped cream (be sure to whip it to stiff peaks first!) with a rubber spatula.
Dollop the mixture into the pie pan over the Oreo crust and smooth it out as best you can.
Place in the freezer for 2 hours or overnight.
Remove from the freezer for 20 minutes before slicing and serving.
Add some chocolate sauce on top of the pie, along with some melted peanut butter, and crushed Oreo cookies, or any other candy of your choice.
Slice with a hot knife for nice clean slices.

Video

Notes

Recipe Substitutions

If you'd prefer to use whipped topping in this recipe instead of full-fat whipped cream, simply use the same amount of whipped topping and reduce the powdered sugar to 1/2 cup.

Storage and Make-Ahead Instructions

This recipe can be made several days ahead of time and stored in the freezer. Simply remove from the freezer 20 minutes before slicing and serving as the recipe directs.

Nutrition