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    Home » Recipes » Desserts

    Chocolate Peanut Butter Pie

    Published: Jun 16, 2021 · Modified: Apr 14, 2022 by Cassidy Reeser · This post may contain affiliate links.

    62 shares
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    Rich and creamy peanut butter cream cheese filling combine with chocolate whipped cream and a 2 ingredient oreo crust in this simple but decadent no bake chocolate peanut butter pie!

    White pie server lifting a piece of oreo peanut butter pie out of the dish
    Table of Contents hide
    1 Recipe features
    2 Ingredients
    3 Oreo crust instructions
    4 Chocolate peanut butter filling
    5 Expert tips
    6 Recipe FAQ
    7 Looking for more desserts?
    8 Chocolate Peanut Butter Pie

    Chocolate peanut butter pie is a rich no-bake dessert that's made with a fluffy peanut butter and cream cheese filling. In case an Oreo crust wasn't enough, we're adding chocolate whipped cream to make this a double chocolate peanut butter pie!

    Add a drizzle of melted chocolate on top and you're set for an indulgently delicious summer dessert.

    Recipe features

    • Rich, chocolatey, and beyond creamy
    • No baking required!
    • Made with a 2 ingredient Oreo cookie crust
    • Can be made in advance and frozen

    Just like my double chocolate chip cookies, this peanut butter pie packs a super chocolatey punch. If you love chocolate, this recipe is for you!

    I love sharing lightened up and vegan versions of classic recipes, but we are sticking with mostly classic peanut butter pie ingredients for this recipe.

    The main difference is that we are using homemade whipped cream in place of cool whip. But don't be intimidated: whipped cream is surprisingly easy to make, especially if you have a stand mixer.

    Ingredients

    Labeled ingredients used to make peanut butter pie
    • Chocolate whipped cream is made using heavy whipping cream combined with cocoa powder and powdered sugar. Choose cream labeled heavy whipping cream, not just heavy cream.
    • Peanut butter: Peanut butter pie actually works best with classic peanut butter, not the natural kind. This is because the oil separation in natural peanut butters can cause problems with the pie texture. In the video I use Jif "natural" peanut butter but I don't consider this a true natural peanut butter because it contains more than just peanuts and oil and the oil and peanuts don't separate.
    • Cream cheese: I haven't tried this with a reduced fat cream cheese but I do think it would work.
    • Oreos and butter make the oreo pie crust. You can use a store bought oreo crust or graham cracker crust if you want to cut down on prep time.

    Oreo crust instructions

    Pulsed oreos in food processor and oreo crust in red pie dish

    Add 24 Oreos (that's half of a family-sized package) to a food processor (this is the one that I use).

    Pulse until the Oreos are broken down into crumbs. Transfer to a medium bowl with 4 tablespoons melted butter.

    Mix together butter and oreos with a fork until mostly combined. Transfer to a 9" pie plate and pat into an even layer on the bottom and up the sides of the dish to form a crust.

    Refrigerate for at least 15 minutes before using to allow the oreos and butter to firm up.

    Don't have a food processor? Add the oreos to a ziploc bag. Roll a rolling pin or jar of tomato sauce to break down the Oreo crumbs as best as you can.

    Chocolate peanut butter filling

    Making the whipped cream

    Whipped cream with soft peaks in a metal mixing bowl

    In a stand mixer with the whisk attachment, add 1 cup of heavy whipping cream. Whip on medium-high speed until you reach soft peaks, about 1.5 to 2 minutes. You can tell it is soft peaks because the cream will mostly stand up but will droop over a little at the top.

    I use a very old Kitchenaid stand mixer but I've used newer models a lot and, of course, a new stand mixer works if you don't have your grandma's old mixer.

    Sift in the powdered sugar and cocoa powder. The corn starch in powdered sugar acts as a stabilizer for the whipped cream.

    Chocolate whipped cream in a silver bowl

    Continue whisking on medium-high speed until you reach stiff peaks. The whipped cream will hold its shape when lifted up but will still be light and fluffy. Gently transfer whipped cream to a bowl and place in the fridge until ready to use.

    Don't have a stand mixer? You can use a hand mixer with a whisk attachment but it will take a little longer. You can also whisk by hand but it will take some elbow grease.

    Making the filling

    To the same bowl you used to make the whipped cream, add the cream cheese and peanut butter. You don't need to clean out the bowl between steps.

    Cream together on medium speed, scraping down the sides as needed.

    Overhead view of mixing bowl filled with peanut butter filling and white spatula

    Once combined, add the powdered sugar, whisking with the mixer until fully combined (image above).

    Chocolate filling and spatula in a silver bowl

    Use a spatula to fold in the chocolate whipped cream until well combined. Be gentle when folding in the whipped cream.

    Assembling the pie

    Overhead view of red pie dish filled with chocolate filling

    Remove the chilled pie crust from the fridge. Add the filling to the center of the pie, spreading outward to the edges with a spatula until smooth.

    Cover and let chill in the fridge for at least 4 hours before serving. You can also put it in the freezer for an hour if you're short on time.

    Expert tips

    • Softened cream cheese: I set the cream cheese out an hour before I plan to use it to allow it to soften. If you forget to set the cream cheese out in advance, just slice it into a few pieces and pop in the microwave for 30 seconds to soften (don't melt it!).
    • Toppings: Feel free to go to town with toppings like more crushed Oreos, melted chocolate, chocolate chips, peanut butter cups, etc... I'll just warn you that this is already a very rich pie!
    • Cocoa powder filling: Two tablespoons cocoa powder makes a lightly chocolate-y flavor. Increase to 3 tablespoons for a more significant impact.

    Recipe FAQ

    Can I make this without the cocoa powder?

    Yes! If you want a more traditional peanut butter pie recipe just omit the cocoa powder from the whipped cream and skip the chocolate drizzle on top.

    How long does this keep?

    It is best served within 1-2 days but will keep for 3-4 days. For best quality, keep covered while in the fridge.

    Can I freeze peanut butter pie?

    Yes, it freezes really well for up to 3 months. Make sure to cover it tightly with a lid or foil for best quality. It will thaw quickly when you remove it from the freezer but is really delicious eaten while still frozen.

    Can I use a premade pie crust?

    Definitely! Any 9 inch pie crust works but I think oreo and graham crackers crusts taste best.

    Can I use double stuff Oreos?

    I haven't tried using double stuff Oreos but if should work if you use less butter. Start with 2 tablespoons melted butter and add 1 tablespoon at a time until its holding together.

    Side view of the side of pie where a slice was removed

    Looking for more desserts?

    • Oatmeal Chocolate Chip Cookies
    • Peach Crumb Bars
    • Classic Molasses Crinkle Cookies
    • Chocolate Crinkle Cookies

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of chocolate drizzle pie in a red pie pan
    Print Recipe
    5 from 5 votes

    Chocolate Peanut Butter Pie

    Classic peanut butter pie gets a twist with homemade chocolate whipped cream and a 2 ingredient oreo crust.
    Prep Time25 mins
    Chill Time4 hrs
    Total Time4 hrs 25 mins
    Servings: 16 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Oreo Crust

    • 24 oreo cookies
    • 4 tablespoons melted butter

    Peanut Butter Filling

    • 1 cup heavy whipping cream see note #1
    • 2 tablespoons powdered sugar
    • 2 tablespoons cocoa powder
    • 8 ounces cream cheese softened at room temperature
    • 1 cup peanut butter
    • ¾ cup powdered sugar
    • 2 ounces baking chocolate optional

    Instructions

    Oreo Crust

    • Add oreos to a food processor. Pulse until the oreos are broken down into crumbs. Transfer to a medium bowl with 4 tablespoons melted butter.
    • Stir together butter and oreos with a fork until mostly combined. Transfer to a 9" pie plate and pat into an even layer on the bottom and up the sides of the dish to form a crust. Refrigerate for at least 15 minutes before using to allow the oreos and butter to firm up.

    Filling

    • In a stand mixer with the whisk attachment, add 1 cup of heavy whipping cream. Whip on medium-high speed until you reach soft peaks, about 1.5 to 2 minutes. (Soft peaks: the cream can mostly stand up on its own but falls over at the top).
    • Stop the mixer and sift in the 2 tablespoons powdered sugar and cocoa powder. Continue whisking on medium-high speed until you reach stiff peaks. The whipped cream will hold its shape when lifted up but still be light and fluffy. Gently transfer whipped cream to a bowl and place in the fridge until ready to use.
    • To the same bowl you used to make the whipped cream, add the cream cheese and peanut butter. You don't need to clean out the bowl between steps. Cream together on medium speed until smooth and fluffy, scraping down the sides as needed.
    • Add the remaining ¾ cup powdered sugar and mix until well combined.
    • Once combined, use a spatula to fold in the chocolate whipped cream. Remove the chilled pie crust from the fridge. Add the filling to the center of the pie, spreading outward to the edges with a spatula until smooth.
    • Optional: To melt the chocolate, add one inch of water to a small to medium sauce pot over medium heat. Once simmering, place a heat safe bowl on top to make a hot water bath. Add the chocolate to the glass bowl. Stir until melted.
    • Use a spatula to drizzle chocolate across the top of the pie (optional). Cover and let chill in the fridge for at least 4 hours or freeze for 1 hour before serving.

    Video

    Notes

    1. Heavy whipping cream works better for whipped cream than heavy cream because it's higher in fat.
    2. Peanut butter: Choose a traditional peanut butter (one that doesn't have oil separation). The oil separation in natural peanut butter can affect the texture of the pie.
    3. Storage: For best quality serve within 1-2 days. Keeps for up to 3-4 days.
    4. Freezing instructions: This pie freezes well for up to 3 months. Cover tightly with a lid or foil before freezing. When ready to eat it will thaw quickly at room temp but is delicious eaten frozen.
    Thumbnail for youtube video showing chocolate pie
    Check out my YouTube video above where I share step by step instructions on how to make chocolate peanut butter pie.

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    Calories: 349kcalCarbohydrates: 26gProtein: 6gFat: 26gSaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 234mgPotassium: 195mgFiber: 2gSugar: 18gVitamin A: 497IUVitamin C: 1mgCalcium: 37mgIron: 2mg

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    62 shares

    Reader Interactions

    Comments

    1. fat tiger ready-to-eat momos

      June 28, 2021 at 8:53 am

      loved it.

      Reply
      • Cassidy Reeser

        June 28, 2021 at 10:57 am

        Thank you!

        Reply
    2. Stacey

      June 20, 2021 at 3:45 pm

      Delicious! It works very well when you want to make it a day in advance since it seems even creamier the next day.

      Reply
      • Cassidy Reeser

        June 21, 2021 at 12:02 pm

        Thanks for the review! It is definitely good leftover 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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