No Bake Chocolate Peanut Butter Pie
This easy to make chocolate peanut butter pie has an Oreo cookie crust, a no bake peanut butter pie filling, and chocolate peanut butter cups on top.
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Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
Ingredients
Crust
- 30 Oreos or chocolate sandwich cookies
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 4 oz block cream cheese, softened to room temperature
- ⅔ cup powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup creamy peanut butter
- 1 cup cold heavy whipping cream
- chocolate peanut butter cups and mini chocolate chips, for decorating
Instructions
Crust
- Lightly spray a 9-inch tart pan or pie pan with non-stick baking spray.
- Scrape the filling out of the chocolate sandwich cookies - you won't be using the filling.
- With a food processor, pulse the chocolate cookies into fine crumbs. Combine the cookie crumbs, salt and butter, until moist and crumbly.
- Press the crumbs evenly against the bottom and up the sides of your pan.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla and salt for several minutes until smooth.
- Add the peanut butter, and beat for one minute until well combined. The mixture will look thick and crumbly, similar to cookie dough.
- Separately, use an electric mixer to whip the cold heavy whipping cream until soft, fluffy peaks form that hold their shape.
- Add 1/3 of the whipped cream to the peanut butter mixture. Beat the filling on medium speed until smooth. Scrape the bowl down, and beat in another 1/3 of the whipped cream. Scrape the bowl down and beat in the remaining 1/3 of the whipped cream for a smooth, creamy, fluffy filling.
- Spread the filling evenly into the chocolate crust. Decorate your pie with chocolate peanut butter cups, mini chocolate chips, shaved/chopped chocolate or chocolate curls.
- Refrigerate for 3-4 hours before slicing.
Notes
Keep the leftover pie refrigerated in an airtight container for up to 3 days.
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