Chocolate Peanut Butter Pie

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

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

What you'll need

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.

• 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.

Making the oreo crust

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.

Filling instructions

Making the whipped cream

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.

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.

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

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

Assembling the pie

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.

Recipe FAQ and 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.

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