Go Back
–+ servings

Peanut Butter Chocolate Pie with Oreo Crust

This chilled peanut butter pie combines a crisp Oreo base with a light, creamy peanut butter filling and a thick layer of chocolate ganache. Whipped cream, chopped peanuts, and Reese’s Pieces can be added before serving for extra texture and a finished look. Most of the recipe is no-bake, with only the crust requiring a short trip to the oven.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Chocolate Pie with Oreo Crust, Peanut Butter Pie with Oreo Crust
Prep Time: 1 hour
Cook Time: 10 minutes
Chilling Time: 5 hours 50 minutes
Total Time: 7 hours
Servings: 1 9-inch pie

Ingredients

Oreo Crust

  • 22 whole Oreo cookies (250g; regular, not Double Stuf)
  • 5 tbsp (71g) unsalted butter, melted

Ganache

  • 3/4 cup (180ml) heavy cream
  • 6 ounces (170g) semi-sweet chocolate, finely chopped

Peanut Butter Filling

  • 1 cup (240ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1 1/2 cups (375g) creamy peanut butter
  • 3/4 cup (90g) confectioners’ sugar
  • 1 tsp pure vanilla extract

Optional Toppings For Serving

  • Whipped Cream
  • 1/4 cup (50g) Reese’s Pieces, crushed
  • 1/4 cup (30g) chopped peanuts

Instructions

  • Heat the oven to 350°F (177°C).
  • Prepare the crust. Add all 22 Oreos, including the cream centers, to a food processor or blender and process until finely ground. You should end up with about 2 packed cups of crumbs, or 250g. Transfer the crumbs to a large bowl, pour in the melted butter, and stir until evenly combined. Break up any larger pieces that remain. Press the mixture firmly across the bottom and up the sides of an ungreased 9-inch pie dish, creating a compact and substantial crust. Bake for 10 minutes, then set aside to cool while you continue with the recipe.
  • Prepare the ganache. Put the finely chopped chocolate in a medium heat-safe bowl. Warm the heavy cream in a small saucepan over medium heat, stirring from time to time. As soon as the cream reaches a simmer, take it off the heat and pour it over the chocolate. Leave the mixture undisturbed for 2–3 minutes, then stir gently until completely smooth. Keep the ganache at room temperature so it can cool slightly and begin to thicken.
  • Prepare the filling. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to another bowl and set it aside. In the same mixing bowl, with no need to wash it first, beat the cream cheese on medium-high speed until smooth. Add the peanut butter, confectioners’ sugar, and vanilla extract and beat until fully combined. The mixture will be thick. Gently fold in the whipped cream until the filling is smooth, taking care not to knock too much air out of it.
  • Spoon the peanut butter filling into the cooled Oreo crust and spread it into an even layer.
  • Pour or spread the slightly thickened chocolate ganache over the peanut butter filling.
  • If you are not planning to finish the pie with whipped cream, you may sprinkle the chopped peanuts and/or crushed Reese’s Pieces over the ganache while it is still soft so they adhere. If you are using whipped cream, leave the toppings off for now and add them later.
  • Refrigerate the pie for at least 6 hours and for up to 48 hours. If it will be refrigerated for more than 24 hours, cover it loosely.
  • Before serving, decorate the pie with whipped cream if desired. Add the crushed Reese’s Pieces and chopped peanuts over the whipped cream.
  • Cut into slices and serve cold. Cover any remaining pie and refrigerate for up to 5 days.

Notes

Recipe Notes

  • Peanut Butter: Use conventional creamy peanut butter, such as Jif or Skippy. Natural or oily peanut butter can separate and make the filling greasy.
  • Cream Cheese: Use full-fat brick-style cream cheese and let it soften to room temperature before mixing. This helps create a smooth filling without lumps.
  • Heavy Cream: Keep the heavy cream for the peanut butter filling cold until you're ready to whip it. Cold cream will whip more easily and hold its shape better.
  • Chocolate: Finely chop the semi-sweet chocolate so the hot cream can melt it evenly. Let the finished ganache cool slightly before spreading it over the filling.
  • Chilling: Refrigerate the assembled pie for at least 6 hours. This step is important for helping the filling and ganache set so the pie slices cleanly.
  • Make Ahead: The crust and ganache can be prepared a day ahead and refrigerated separately, tightly covered. The assembled pie can be refrigerated for up to 48 hours.
  • Freezing: Freeze the pie for up to 3 months. Enjoy it frozen or thaw it overnight in the refrigerator before serving.
  • Storage: Cover leftover pie and refrigerate for up to 5 days.
  • Toppings: If using whipped cream, wait until serving to add it along with the Reese’s Pieces and chopped peanuts. If skipping the whipped cream, the peanuts and candy can be added directly to the wet ganache before chilling.
Assuming the 9-inch pie is cut into 10 servings and excluding the optional whipped cream, Reese’s Pieces, and chopped peanuts:

Nutrition

Calories: 744kcal | Carbohydrates: 48g | Protein: 14g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 98mg | Sodium: 339mg | Potassium: 429mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1063IU | Vitamin C: <1mg | Calcium: 82mg | Iron: 3mg
Nutrition is an estimate and will vary depending on the brands of Oreos, peanut butter, chocolate, cream cheese, and other ingredients used.
Save