Chocolate Peanut Butter Pie
A delicious no-bake dessert that combines chocolate and creamy peanut butter, perfect for any occasion.
Ingredients
For the Crust
- 16 pieces Oreos, crushed Use regular Oreos for the crust.
- 2 tablespoons unsalted butter, melted Melt the butter before mixing.
- 1 dash salt
For the Filling
- 4 ounces cream cheese, room temperature Ensure the cream cheese is softened for mixing.
- ¾ cup creamy peanut butter Can substitute with crunchy peanut butter for texture.
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed Ensure the whipped topping is fully thawed.
For the Ganache
- ½ cup semi-sweet or milk chocolate chips Use your choice of chocolate based on preference.
- ⅓ cup heavy cream Heat until warm before adding chocolate.
Instructions
Preparation of Crust
- In a bowl, combine crushed Oreos, melted butter, and a dash of salt.
- Press the mixture into the bottom of a 9-inch pie pan to form the crust.
- Place the crust in the refrigerator to set while you prepare the filling.
Preparation of Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the creamy peanut butter, powdered sugar, and vanilla extract. Mix until well combined.
- Gently fold in the whipped topping until fully incorporated.
- Pour the filling into the prepared Oreo crust and smooth the top.
Preparation of Ganache
- In a small saucepan, heat the heavy cream over medium heat until warm.
- Add the chocolate chips to the cream and stir until melted and smooth.
- Pour the chocolate ganache over the pie, spreading it evenly.
Final Steps
- Refrigerate the pie for at least 4 hours or until set.
Notes
Store any leftover pie in an airtight container in the refrigerator for 4-5 days. For longer storage, freeze wrapped tightly in plastic wrap for up to 2 months.