Chocolate Peanut Butter Pie Recipe features a simple Oreo crust, a rich and creamy peanut butter filling, and a smooth chocolate topping. This no-bake pie is easy to assemble and makes an impressive dessert for gatherings or a cozy night in.
author’s note
My Favorite Candy Turned Pie
Peanut butter cups were a childhood favorite, and this pie captures that same beloved flavor in a more grown-up dessert. The filling mimics the creamy center of a peanut butter cup while the Oreo crust provides a chocolatey base. A glossy chocolate ganache on top finishes the pie and gives it an elegant look without any baking required.
This recipe is approachable for bakers of all levels: the components come together quickly, chill to set, and slice neatly when you’re ready to serve. It’s a dependable option for potlucks, holidays, or whenever you want a rich, satisfying sweet treat.
Ingredients In This Chocolate Peanut Butter Pie Recipe
| Ingredient | Notes |
|---|---|
| Oreos | Use whole cookies, filling included. Regular Oreos are recommended for the best texture. |
| Butter & salt | Unsalted butter allows you to control the salt level. Melted butter binds the crust. |
| Creamy peanut butter | Shelf-stable creamy peanut butter like Skippy or Jif works well; natural peanut butter can separate and affect texture. |
| Powdered sugar & vanilla | Sift powdered sugar if clumpy to keep the filling silky. |
| Chocolate chips & heavy cream | Semi-sweet or milk chocolate chips melt into a smooth ganache; use the option you prefer for sweetness level. |
Chocolate Peanut Butter Pie Recipe Steps
- Make the crust: Crush the cookies into fine crumbs, combine with melted butter and a pinch of salt, then press firmly into a 9-inch pie pan.
- Chill the crust: Freeze or refrigerate the crust briefly so it firms up while you prepare the filling.
- Prepare the filling: Beat the peanut butter, softened butter, powdered sugar, vanilla, and a small pinch of salt on low speed until smooth and fully combined. Spread the filling evenly into the chilled crust.
- Make the topping: Warm the heavy cream, pour over chocolate chips and peanut butter in a heatproof bowl, cover and let sit for several minutes, then stir until smooth. Pour the ganache over the filling and smooth the surface.
- Chill and serve: Refrigerate until the pie is firm, ideally 1–3 hours. Slice with a hot, clean knife for neat pieces.
Shortcuts
Make It Faster!
- Use a store-bought Oreo crust to skip crushing cookies and pressing the crust.
- Skip the ganache and top the pie with chopped peanut butter candies or a simple drizzle of melted chocolate for a quicker finish.
Reader’s Notes & Tips
Chocolate Peanut Butter Pie Recipe Tips
- Choose good-quality chocolate for the topping to ensure a smooth, flavorful ganache with a nice sheen.
- If the ganache isn’t perfectly glossy, garnish with chocolate curls, chopped peanuts, or chopped peanut butter candies to add texture and visual appeal.
- Let butter sit at room temperature about an hour before starting so it softens evenly without melting. Soft butter makes the filling creamy and easier to blend.
- Use a hot, sharp knife wiped dry between slices to achieve clean, professional-looking pieces.
Storage
Leftovers?
Store the pie covered in the refrigerator for up to five days. For longer storage, wrap tightly and freeze for up to one month. Thaw frozen slices in the refrigerator before serving for best texture.
More Chocolate And Peanut Butter
Desserts
Peanut Butter Crunch Candy
Desserts
Peanut Butter Brownie Bites
Snacks
Chocolate Peanut Butter Snack Mix
Desserts
Scotcheroos Recipe
Saved
Pin
Chocolate Peanut Butter Pie Recipe
Equipment
- Pie pan — 9-inch
- Blender or food processor
- Stand mixer or hand mixer
Ingredients
- 25 Oreos (regular, not double-stuffed)
- 4 tablespoons unsalted butter, melted
- 1/16 teaspoon salt
- 1 1/2 cups creamy peanut butter
- 8 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 1 cup milk chocolate chips (or semi-sweet)
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy cream
Instructions
- Crush the cookies: In a blender or food processor, pulse whole Oreos into fine crumbs. Measure about 1-3/4 cups of crumbs, then transfer to a bowl. Stir in the melted butter and salt until the mixture resembles a thick, slightly damp dough. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie pan. Use the flat bottom of a measuring cup to compact the crust for an even surface. Freeze the crust while you prepare the filling so it firms quickly.
- Make the filling: In a large bowl, combine the peanut butter, softened butter, vanilla extract, powdered sugar, and salt. Beat on low speed with a stand mixer or hand mixer until smooth and well combined. Avoid high speed which can over-whip and change the texture. Spread the filling over the chilled crust, smoothing the top into an even layer. Place back in the freezer briefly while you make the ganache.
- Prepare the topping: Place chocolate chips and two tablespoons peanut butter in a heatproof bowl. Warm the heavy cream in a microwave-safe container for 30–60 seconds until hot but not boiling. Pour the hot cream over the chocolate and peanut butter, cover the bowl for five minutes to allow melting, then stir gently until glossy and smooth. If needed, warm briefly and stir to finish. Pour the ganache over the peanut butter layer and spread evenly.
- Chill and slice: Refrigerate the assembled pie until the filling and topping are firm, about 1–3 hours. For clean slices, run a sharp knife under hot water, dry it, and slice the pie, wiping the blade between cuts if necessary. Serve chilled and return leftovers to the refrigerator.
Recipe Notes
Note 1: If you need softened butter quickly, cut it into small pieces and let it sit at room temperature for 10–15 minutes, or microwave on low power in short bursts until softened but not melted.
Storage: Keep the pie covered in the refrigerator for up to five days. For longer storage, wrap well and freeze for up to one month. Thaw frozen slices in the fridge before serving.
Nutrition
Serving: 1 serving | Calories: 685 kcal | Carbohydrates: 70 g | Protein: 7 g | Fat: 44 g
Nutrition information is an estimate and should be used as an approximation.