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Peanut Butter Chocolate Cream Pie

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

A decadent no-bake pie featuring a creamy peanut butter filling nestled in an Oreo cookie crust, topped with a rich chocolate ganache and garnished with chopped peanuts.

Ingredients

Units Scale

For the Crust:

  • 25 Oreo cookies
  • 6 tablespoons unsalted butter, melted

For the Peanut Butter Filling:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, chilled

For the Chocolate Ganache:

  • 6 ounces semi-sweet chocolate, chopped
  • 3/4 cup heavy whipping cream

For Garnish:

  • 1/4 cup chopped salted peanuts

Instructions

 

  1. Prepare the Crust:
    • Place the Oreo cookies in a food processor and pulse until fine crumbs form.
    • In a medium bowl, combine the cookie crumbs and melted butter, mixing until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
    • Refrigerate the crust while preparing the filling.
  2. Make the Peanut Butter Filling:
    • In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
    • Add the powdered sugar and vanilla extract, mixing until well combined.
    • In a separate bowl, whip the chilled heavy whipping cream to stiff peaks.
    • Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
    • Spread the filling evenly into the prepared crust, smoothing the top with a spatula.
    • Refrigerate the pie for at least 30 minutes to set.
  3. Prepare the Chocolate Ganache:
    • Place the chopped semi-sweet chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chopped chocolate, allowing it to sit for 2-3 minutes.
    • Stir the mixture until the chocolate is fully melted and the ganache is smooth.
    • Allow the ganache to cool slightly before pouring.
  4. Assemble the Pie:
    • Pour the slightly cooled ganache over the peanut butter filling, spreading it evenly to cover the top.
    • Sprinkle the chopped salted peanuts over the ganache for garnish.
    • Refrigerate the pie for at least 2 hours, or until fully set, before serving.

Notes

 

  • Storage: Cover and refrigerate any leftovers for up to 3 days.
  • Peanut Butter: For best results, use regular creamy peanut butter; natural varieties may affect the texture.
  • Whipped Topping Alternative: Store-bought whipped topping can be used in place of homemade whipped cream if desired.

Find it online: https://recipe.ukfinda.com/peanut-butter-chocolate-cream-pie/