Indulge in this ultra-creamy Chocolate Peanut Butter Pie, a no-bake dessert that combines a rich Oreo crust with a smooth peanut butter and cream cheese filling.
The luscious texture is enhanced by whipped topping, giving every bite a melt-in-your-mouth experience.
Packed with protein from peanut butter and cream cheese, and a hint of fiber from the chocolate crust, it’s a satisfying yet easy-to-make treat.
Quick to assemble and perfect for make-ahead dessert, it’s ideal for potlucks, family gatherings, or anytime indulgence.
Chocolate Peanut Butter Pie
Equipment
- 1 food processor or blender
- 1 medium bowl
- 1 Stand Mixer or Hand Mixer
- 1 9-inch pie plate
- 1 spatula or knife for spreading
- Measuring cups and spoons
Ingredients
For the Crust:
- 25 chocolate sandwich cookies such as Oreos
- 5 tablespoons salted butter melted
- For the Filling:
- 1 cup creamy peanut butter
- 1 8-ounce package cream cheese, softened
- 1 ¼ cups powdered sugar
- 8 ounces whipped topping such as Cool Whip, thawed
Instructions
- Preheat the Oven and Prepare Pie Plate: Start by preheating your oven to 350°F (175°C). While the oven is heating, take a 9-inch pie plate and have it ready. This step ensures the crust bakes evenly without delay, allowing the filling to be prepared while the crust sets. Proper preparation also prevents sticking and makes it easier to serve clean slices later.
- Crush the Chocolate Sandwich Cookies: Place 25 chocolate sandwich cookies in the bowl of a food processor. Pulse for about 1 minute, or until the cookies are finely ground into uniform crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground. The fine texture of the crumbs ensures the crust holds together and creates a smooth, even base for the pie.
- Combine Crumbs with Melted Butter: Transfer the crushed cookies into a medium mixing bowl. Pour 5 tablespoons of melted salted butter over the cookie crumbs. Using a fork or spatula, stir until the butter is fully incorporated and the mixture resembles wet sand.This evenly coats the crumbs, allowing them to stick together and form a firm, cohesive crust once baked.
- Press the Crust into the Pie Plate: Pour the cookie-butter mixture into the prepared pie plateUsing the back of a spoon or your fingers, press the mixture firmly and evenly into the bottom and up the sides of the plate. Ensure the crust is compact to prevent crumbling when sliced, but avoid pressing too hard, which can make the base too dense.
- Bake the Crust: Place the pie plate in the preheated oven and bake for 5–7 minutes, just until the crust sets. This short bake time is enough to firm the crust without over-baking. Remove the crust from the oven and allow it to cool completely at room temperature. Cooling prevents the filling from melting the crust when added.
- Prepare the Peanut Butter Filling: In the bowl of a stand mixer fitted with the whisk attachment, add 1 cup creamy peanut butter and 8 ounces softened cream cheese. Beat on medium speed until the mixture is completely smooth, with no lumps remaining. The goal is a creamy, uniform base that will blend easily with the powdered sugar and whipped topping.
- Incorporate Powdered Sugar: Add 1 ¼ cups powdered sugar to the peanut butter and cream cheese mixture. Beat again until fully combined and smooth, scraping the sides of the bowl with a spatula as needed. Powdered sugar sweetens the filling evenly and contributes to a silky, creamy texture.
- Fold in Whipped Topping: Gently fold 8 ounces of thawed whipped topping (such as Cool Whip) into the peanut butter mixture using a spatula. Mix just until incorporated, maintaining a light and airy texture. Avoid overmixing, which can deflate the whipped topping and result in a denser filling. The whipped topping gives the pie its signature smooth, fluffy consistency.
- Fill the Pie Crust: Pour the prepared peanut butter filling into the cooled Oreo crust. Use a spatula or knife to spread evenly and smooth the top. Take care to fill to the edges without spilling over. This creates a visually appealing, uniform layer that will hold its shape when sliced.
- Chill and Set: Place the pie in the refrigerator and chill for at least 4 hours, or until fully set. Chilling allows the filling to firm up and develop its creamy texture. The pie can also be made a day ahead, making it perfect for potlucks or gatherings.
- Serve and Garnish: Once set, slice the pie into 8 servings using a sharp knife. Optional garnishes include a drizzle of chocolate, a sprinkling of crushed Oreos, or chopped peanut butter cups. Serve chilled for the best creamy, melt-in-your-mouth experience.
Notes
- This pie is no-bake once the crust is baked, making it quick and easy to assemble.
- Use creamy peanut butter for the smoothest filling; avoid natural peanut butter, which can separate.
- Chilling the pie for at least 4 hours is essential for proper set and creamy texture.
- A homemade Oreo crust tastes richer, but a store-bought Oreo crust works in a pinch.
- Optional toppings include chocolate drizzle, chopped peanut butter cups, or crushed Oreos for added texture.
- Use a sharp knife when slicing for clean, neat pieces.
- This dessert is perfect for make-ahead occasions, potlucks, and family gatherings.
Chef’s Secrets To Smooth Filling
The key to a silky Chocolate Peanut Butter Pie is in the mixing order and temperature.
Beat the cream cheese and peanut butter until completely smooth before adding powdered sugar; this ensures no lumps remain.
Gently fold in the whipped topping at the end to maintain a light, airy texture.
Avoid overmixing, which can deflate the filling.
Using a well-cooled Oreo crust prevents the filling from becoming too soft or runny, giving the pie a perfect structure for clean slicing.
Serving Suggestions For Elegant Dessert
Serve this pie chilled, straight from the refrigerator, for a creamy, indulgent treat.
Cut into small slices due to its richness, and consider pairing with fresh berries or a light fruit salad to balance sweetness.
For special occasions, add a drizzle of chocolate ganache, a sprinkle of crushed Oreos, or a few peanut butter cups on top.
This pie also pairs beautifully with coffee, milk, or hot chocolate, making it a versatile dessert for casual or celebratory settings.
Storage Tips To Keep Pie Fresh
Store the pie in the refrigerator, tightly covered with plastic wrap or in a pie container.
It will stay fresh for up to 5 days, though its creamy texture is best within the first 2–3 days.
For longer storage, wrap the pie tightly and freeze for up to one month; thaw overnight in the refrigerator before serving.
Avoid leaving the pie at room temperature for extended periods due to the cream cheese and whipped topping, which require refrigeration.
Frequently Asked Questions About Pie
1. Can I use a store-bought Oreo crust?
Yes! Store-bought crusts are convenient and save time. Homemade crusts taste richer and have a firmer texture, but either option works perfectly.
2. What type of peanut butter should I use?
Stick with creamy peanut butter for a smooth, even filling. Avoid natural peanut butter that separates, as it can affect texture and consistency.
3. Can I make this pie ahead of time?
Absolutely! This pie is perfect for make-ahead desserts. Assemble the pie, cover it, and chill in the refrigerator for several hours or overnight before serving.
4. Can I add toppings to the pie?
Yes! Optional toppings include chocolate drizzle, crushed Oreos, chopped peanut butter cups, or even a few chocolate shavings. These add texture and visual appeal without affecting the creamy filling.
5. Can I freeze this pie?
Yes. Wrap the pie tightly in plastic wrap or foil and freeze for up to one month. Thaw in the refrigerator overnight before serving for best results.
