Smooth and creamy peanut butter filling AND chocolate filling nestled in a crispy chocolate cookie crust!
Peanut butter and chocolate go together like Lucy and Ethel or Beavis and Butthead. They’re definitely a dynamic duo in the culinary world, and I don’t see how anyone could dislike this delectable pairing.
Although I’ve made my fair share of chocolate pies and peanut butter pies, surprisingly, I still had yet to combine these two beloved flavors into one heavenly pie. So today, I’m bringing you my recipe for the most delightful Chocolate Peanut Butter Pie!
With dreamy creamy layers of both peanut butter AND chocolate filling, your tastebuds are bound to fall madly in bliss with this pie. Not only does it contain the perfect ratio of chocolate and peanut butter, but the creamy layers pair so well with the crisp dark chocolatey crust. This Chocolate Peanut Butter Pie has so many delicious elements wrapped up into one sinful bite.
Why You’ll Love This Pie
Deliciousness in Every Bite: There’s really no denying the heavenly combo of peanut butter and chocolate, and it’s incredibly evident in this pie.
Perfect for a Gathering: This recipe makes for a rather tall pie, which means it would be perfect to share at any kind of gathering.
Easy to Make: With an easy peasy cookie crust, and no-bake fillings, this pie is a snap to make.
Great to Make Ahead: Due to the fact that this pie requires at least 4 hours to set up, it’s the perfect dessert to make ahead of time. It’s great all year round, but even better for those busier holidays when you’re short on time.
How To Make This Pie
Start with the Crust: Crush 22 regular Oreos either in a food processor or in a ziplock bag with a rolling pin. Transfer the crushed Oreos to a large bowl and add 4 Tablespoons of melted butter. Toss everything together until you get a nice evenly moistened crumb mixture. Press the crumb mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake in a preheated 350ºF oven for 10 minutes. Remove and allow to cool completely.
Make the Whipped Cream: To cut down on the number of steps, I found it best to make one batch of whipped cream to use for both the chocolate filling and the peanut butter filling. Just pour 1-1/4 cups heavy cream into the chilled bowl of a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form, then transfer whipped cream to another bowl. Refrigerate while you make the fillings.
Make the Chocolate Filling: Place 6 ounces of cream cheese into a large mixing bowl, and beat until smooth and creamy. Mix in 1 teaspoon of vanilla.
Place 4 ounces of chocolate chips and 1/4 cup of heavy cream into a medium bowl. Melt in the microwave, stopping and stirring every 15 seconds until mixture is completely smooth. Add this melted chocolate mixture to the cream cheese mixture, beating everything together until completely combined. Using a rubber spatula, fold in a heaping cup of whipped cream. Transfer filling to the pie crust, and smooth out evenly.
Make the Peanut Butter Filling: In a large mixing bowl, beat 6 ounces cream cheese, 1/3 cup powdered sugar, and 1 teaspoon of vanilla until smooth. Add 3/4 cup creamy peanut butter, and continue beating until just combined. You don’t want to over-beat the mixture at this point or it’ll separate. Stir in 3/4 cup of the whipped cream to lighten the mixture. Then use a rubber spatula to gently fold in the remaining 3/4 cup whipped cream. Spread peanut butter filling evenly on top of the chocolate layer. Refrigerate for at least 4 hours, but preferable overnight.
Decorate the Pie: To decorate, I just made up a batch of whipped cream by beating 3/4 cup heavy cream, 1 teaspoon of vanilla, and 1/3 cup powdered sugar until thick and fluffy. Then I transferred the whipped cream to a large pastry bag fitted with a star tip. Using a swirling motion along the edges of the pie, I piped the whipped cream on top.
Tips for the BEST Chocolate Peanut Butter Pie
Use creamy peanut butter: Although I’m a HUGE crunchy peanut butter fan, this pie is best when made with creamy peanut butter. It keeps the filling extra smooth, creamy, and velvety.
Chill the pie thoroughly: This pie requires at least 4 hours of chill time in the refrigerator to allow all of the layers to set up properly. However, I prefer to make this pie the night before, so that it’s had plenty of time to chill and firm up by the time it’s ready to serve.
Freeze leftovers (if there’s ANY): This pie freezes INCREDIBLY well. If you have any pie leftover, I recommend slicing it into pieces, placing them onto a plate and freezing until solid. Remove the pie slices, wrap them individually in plastic wrap, then store in the freezer for up to 6 months. Whenever you have a hankering for something sweet, just pull a slice out of the refrigerator, unwrap it, and allow it to thaw at room temperature.
How do I make this Gluten-Free?
Simple! Just substitute the Oreos with gluten-free Oreos! The rest of the ingredients are naturally gluten-free. Just make sure to check the packaging for the peanut butter and chocolate, if you’re unsure.
Chocolate Peanut Butter Cream Pie
Ingredients
Crust:
- 22 Oreos
- 4 Tablespoons butter, melted
Whipped Cream (for both fillings):
- 1 ¼ cups heavy cream
Chocolate Filling:
- 6 ounces cream cheese, softened
- 1 teaspoon vanilla
- 4 ounces semi-sweet chocolate, chips or chopped
- ¼ cup heavy cream
- 1 heaping cup whipped cream (from recipe above)
Peanut Butter Filling:
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ¾ cup creamy peanut butter
- 1 ½ cups whipped cream (from recipe above)
Whipped Cream (for decorating):
- ¾ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Crust:
- Preheat the oven to 350ºF, and grease a 9-inch pie plate with nonstick cooking spray or butter.
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pie plate. Bake in the oven for 10 minutes. Remove from the oven and let cool completely before filling.
Make the Whipped Cream (for the fillings):
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Refrigerate while you work on the filling.
Make the Chocolate Filling:
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and creamy. Stir in the vanilla.
- In a separate bowl, combine the chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
- Pour the melted chocolate into the mixer with the cream cheese mixture and beat until combined. Using a rubber spatula, fold in a heaping cup of the whipped cream. Pour chocolate filling into the pie crust and smooth out evenly.
Make the Peanut Butter Filling:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and vanilla together until smooth and creamy. Beat in the peanut butter until combined. Stir in 3/4 cup of the whipped cream until just combined. Remove the bowl from the mixer, then fold in the remaining 3/4 cup of whipped cream until light and fluffy.
- Spread peanut butter filling evenly on top of the chocolate filling. Refrigerate for at least 4 hours, preferably overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peaks form.
- Transfer whipped cream to a pastry bag fitted with a star tip. Pipe a border of whipped cream along the edges of the pie. Serve and enjoy!