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Chocolate Peanut Butter Cream Pie

Smooth and creamy peanut butter filling AND chocolate filling nestled in a crispy chocolate cookie crust!
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Prep Time 1 hour 30 minutes
Chill time 4 hours
Course Dessert
Cuisine American
Servings 8 Slices

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!