If y’all love salty peanut butter and rich chocolate, you’re going to flip for my ultra-decadent Chocolate Peanut Butter Pie. Boasting an Oreo cookie crust, a thick layer of chocolate peanut butter ganache, luscious peanut butter cream cheese filling, lightly sweetened whipped cream, and crunchy peanuts, this chocolate peanut butter mousse pie is one for the ages.
Do you love the combination of salty and sweet? Rich and creamy? Peanut butter and chocolate? If so, you’ve come to the right place. I made the most EPIC chocolate peanut butter cream pie for Father's Day. It was not healthy by any stretch of the imagination, but boy oh boy. It was GOOD. Like, my father-in-law went back for 4ths kinda good.
It started with a super buttery Oreo crust. I layered on some silky chocolate peanut butter ganache. Then I sprinkled in some whole roasted salted peanuts for crunch. I added a layer of creamy, dreamy peanut butter cream cheese mousse. And added more peanut butter chocolate ganache before finishing it with lightly sweetened whipped cream and more salted peanuts.
Like I said. EPIC. Arguably the best part? I had enough of that peanut butter chocolate ganache leftover to bottle up and give as a Father's Day gift. One for Pat, and one for me. Because I deserve a gift after all that toiling away in the kitchen, right?
You better believe I'll be heating up that salty-sweet, chocolatey goodness tonight and drenching my ice cream in it. Or just eating it straight from the jar, because I'm impatient and that ganache is anything but virtuous. 🤷🏼♀️
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Why You’ll Love This Chocolate Peanut Butter Pie Recipe
My peanut butter pie with Oreo crust is about as indulgent as they come. I mean, 5 whole layers of creamy, chocolatey, peanut-buttery goodness all in one slice?!? YUM. It is decidedly NOT diet food 😂but it IS worth every single calorie.
Aside from being supremely decadent, though, this peanut butter pie with chocolate ganache is also:
- Made With Only 11 Ingredients - And most of them are pantry staples!
- Almost No-Bake - Aside from baking the Oreo cookie crust for a measly 10 minutes, there is exactly zero oven time involved in making this easy peanut butter pie.
- Customizable - Whether you’re vegan, dairy-free, gluten-free, or nut-free, I’ve got a variation that’ll work for you! Jump below to the “optional variations” section for all the deets on how to make this peanut butter chocolate pie recipe your own.
- Perfect For Celebrations - Trust me: nothing says “party!” quite so well as this dreamy chocolate peanut butter ganache pie. 🎉 🥳
- Makes Extra (Giftable!) Chocolate Peanut Butter Ganache - While you might want to squirrel away all that extra salty-sweet goodness for yourself, my peanut butter ganache recipe makes enough extra for roughly two 8-oz containers. Sharing is caring, but hoarding an extra jar for the next time PMS hits? Why, that’s plain strategic. 😆
Ingredients & Substitutions
As promised, you only need a few easy-to-find ingredients to make this recipe for chocolate peanut butter pie Oreo tastiness. Here’s what to grab:
- Oreos - While I’m usually all for swapping in generic brands to cut back on costs, Oreos reign supreme in the world of chocolate sandwich cookies. That said, you’re welcome to use any chocolate (or peanut butter!) sandwich cookies you like.
- Butter - I use salted butter 99% of the time because it tastes great plain and has a longer shelf life. If you use unsalted butter, consider adding ¼ - ½ teaspoon of kosher salt to the crust to help amp up the flavor.
- Creamy Peanut Butter - Sorry, y’all. Now’s not the time for the healthy all-natural, just peanuts and salt stuff. Grab a jar of shelf-stable, no-stir, slightly sweetened peanut butter to make sure your mousse doesn’t split.
- Chocolate Chips - Guittard is my preference, but any semi-sweet or dark chocolate chips that you like will work beautifully.
- Heavy Cream - You’ll need the kind that you can whip to stiff peaks. If dairy is a no-no in your household, consider using a vegan alternative like Califia or Silk.
- Cream Cheese - If you want to lighten things up a bit, please — don’t reach for the additive-laden abomination that is fat-free cream cheese! Instead, reach for Neufchatel. Vegan cream cheese will also do the trick!
- Brown Sugar - The slight molasses flavor of light or dark brown sugar mingles perfectly with the peanut butter. You’re also welcome to use less refined brown sugars like muscovado, piloncillo, or jaggery.
- Vanilla Extract - For added warmth and depth. You can also use equal amounts of vanilla paste or vanilla powder, or swap in half as much ground vanilla bean.
- Powdered Sugar - This is an essential ingredient for getting perfectly smooth peanut butter cream cheese mousse. If you’re fresh out, make your own using granulated sugar and cornstarch or potato starch.
- Roasted Salted Peanuts - For adding that extra crunchy, salty kick.
- Kosher Salt - Because salty sweets are where it’s at. If you swap in a different variety (e.g. sea salt) refer to a conversion chart for proper measurement.
How To Make Peanut Butter Pie With Oreo Crust
While there are several components for this chocolate peanut butter cream pie, none of them are difficult. You’re also welcome to make the ganache up to a week in advance and the Oreo crust up to a day in advance if you want to break things up into smaller tasks.
Oreo Cookie Crust
Step 1: Melt butter. In the bowl of a food processor equipped with the blade, process chocolate sandwich cookies until they are fine crumbs. With the machine on, slowly drizzle in melted butter.
Step 2: Bake at 350F for 10 minutes and set aside to cool to room temperature.
MAKE-AHEAD NOTE: The baked Oreo crust can be covered and kept at room temp for a day, or wrapped well and frozen for up to a month in advance.
Chocolate Peanut Butter Ganache
Step 1: Melt Chocolate. Empty chocolate chips into a medium-sized bowl. Add 4 oz peanut butter and 1 teaspoon kosher salt. Heat 1 C Heavy Cream to a simmer (about 1 minute in the microwave). Pour cream over chocolate and peanut butter.
Step 2: Whisk. Wait five minutes for chocolate to melt, then whisk until smooth. Set aside to cool.
MAKE-AHEAD NOTE: The chocolate peanut butter ganache will last in the fridge for upwards of 3 weeks total, so feel free to make it up to a week or two ahead of assembling the chocolate and peanut butter pie.
Peanut Butter Mousse
Step 1: Cream together cream cheese and remaining peanut butter.
Step 2: Add brown sugar, vanilla, 1 teaspoon kosher salt. Scrape down sides of bowl and mix again.
Step 3: Add 1 ½ C Heavy Cream. Mix on high until fully incorporated and fluffy.
Assemble!
Step 1: Layer. Add roughly 1 C ganache to the bottom of the cooled pie shell, spreading evenly. Sprinkle all but about 20 peanuts on top of the ganache. Pour filling over top, spread evenly and refrigerate for at least five hours, or up to overnight.
Step 2: Whip remaining heavy cream to stiff peaks. Add remaining 1 tablespoon vanilla extract and powdered sugar. Whip again until stiff, right before it turns to butter.
Step 3: Heat ¼ C ganache to a pourable consistency. Using a fork, drizzle all over top of pie.
Step 4: Decorate. Pipe or spread whipped cream in desired decoration. Finish with remaining peanuts.
Step 5: Serve. Keep the assembled chocolate peanut butter ganache cream pie refrigerated until ready to eat. Then prepare to lose your mind in the salty-sweet perfection of your creation.
Optional Variations & Dietary Adaptations
- Vegan Chocolate Peanut Butter Pie - Making this peanut butter pie vegan is as simple as swapping in plant-based butter, heavy whipping cream, and cream cheese, and double-checking that your chocolate is vegan. In case you were wondering, Oreos are vegan-friendly!
- Gluten-Free - Make this rich n’ dreamy peanut butter pie with Oreo crust safe for your celiac buddies by swapping in gluten-free chocolate sandwich cookies.
- Mini Peanut Butter Pies - Rather than making one giant format Reese’s pie, consider using individual-sized pie pans to spread the love (or help pace yourself 😂). Remember, this chocolate peanut butter pie can be frozen for up to 3 months if you leave the whipped cream garnish off!
Expert Tips
- Consider using a dry measuring cup to help press the crust into the pan. While your fingers totally work, I find that the wider surface area of the dry measure cups helps me make the crust more evenly thick throughout.
- Scrape the bowl! There’s nothing worse than starting to assemble your pie and discovering a whole world of unwhipped cream cheese chunks at the bottom.
- Whip It Real Good. Make sure you whip your cream to stiff peaks, but be careful not to over-whip it or you might end up with butter.
Frequently Asked Questions
So long as you hold off on adding the whipped cream garnish, my chocolate peanut butter Oreo pie is an excellent candidate for freezing! (You can also swap in a freezer-stable frosting like buttercream or frozen whipped topping if you want to freeze the whole garnished pie.)
To freeze, wrap very well in multiple layers of plastic wrap to ward off freezer burn, then freeze for up to 3 months. To serve, defrost overnight in the fridge, then slice and serve!
My recipe makes enough pie crust mixture for a deep-dish 9-inch pie pan.
If you like chocolate and you like peanut butter, that’s a HELL YES!
If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!
Peanut Butter Pie with Oreo Crust & Chocolate Peanut Butter Ganache
Ingredients
- 25 Chocolate Sandwich Cookies
- 6 Tbsp Butter melted
- 16 oz Creamy Peanut Butter (not the natural kind) divided
- 1 bag Chocolate Chips preferably Guittard
- 1 quart Heavy Cream divided
- 8 oz Cream Cheese softened
- 1 ¼ C Brown Sugar
- 2 teaspoon Kosher Salt divided
- 2 tablespoon Vanilla Extract divided
- ¼ C Powdered Sugar
- ½ C Roasted Salted Peanuts
Instructions
- Melt butter. In the bowl of a food processor equipped with the blade, process chocolate sandwich cookies until they are fine crumbs. With the machine on, slowly drizzle in melted butter.Bake at 350F for 10 minutes and set aside to cool.
- Empty chocolate chips into a medium sized bowl. Add 4 oz peanut butter and 1 teaspoon kosher salt. Heat 1 C Heavy Cream to a simmer (about 1 minute in the microwave). Pour cream over chocolate and peanut butter. Wait five minutes for chocolate to melt, then whisk until smooth. Set aside to cool.
- Cream together cream cheese and remaining peanut butter. Add brown sugar, vanilla, 1 teaspoon kosher salt. Scrape down sides of bowl and mix again. Add 1 ½ C Heavy Cream. Mix on high until fully incorporated and fluffy.
- Add roughly 1 C ganache to bottom of pie shell, spreading evenly. Sprinkle all but about 20 peanuts on top of ganache. Pour filling over top, spread evenly and refrigerate for at least five hours, or up to overnight.
- Whip remaining heavy cream to stiff peaks. Add remaining 1 tablespoon vanilla extract and powdered sugar. Whip again until stiff, right before it turns to butter.Heat ¼ C ganache to a pourable consistency. Using a fork, drizzle all over top of pie.Pipe or spread whipped cream in desired decoration. Finish with remaining peanuts. Keep refrigerated until ready to eat. Then prepare to lose your mind in the salty sweet perfection of your creation.
Notes
- Vegan Chocolate Peanut Butter Pie - Making this peanut butter pie vegan is as simple as swapping in plant-based butter, heavy whipping cream, and cream cheese, and double-checking that your chocolate is vegan. In case you were wondering, Oreos are vegan-friendly!
- Gluten-Free - Make this rich n’ dreamy peanut butter pie with Oreo crust safe for your celiac buddies by swapping in gluten-free chocolate sandwich cookies.
- Mini Peanut Butter Pies - Rather than making one giant format Reese’s pie, consider using individual-sized pie pans to spread the love (or help pace yourself 😂). Remember, this chocolate peanut butter pie can be frozen for up to 3 months if you leave the whipped cream garnish off!
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