Chocolate Peanut Butter Pie
This no-bake Chocolate Peanut Butter Pie begins with an oreo cookie crust that is then loaded with a creamy peanut butter cream cheese filling and topped with loads of peanut butter cups and chocolate ganache. It's quick, easy, and no oven required!
- 1 package (36) Oreos
- 6 tbsp butter melted
Peanut Butter Cream Cheese Filling:
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 container cool whip
- 1/2 tsp pure vanilla extract
- 1 1/2 cups chocolate chips (I used semisweet)
- 1/2 cup heavy cream
- 1 7.6 oz bag mini reese’s peanut butter cups
Make the chocolate ganache:
In a small microwave safe bowl, add the chocolate chips and cream.
Microwave on high for about 1 minute or until the cream is just warm enough to melt the chocolate.
Stir until chocolate chips are completely melted and the ganache is smooth.
Make the oreo crust:
Pulse the oreos in a food processor until fine crumbs form (or place in a ziplock bag and crush).
Transfer to a medium bowl.
Add the melted butter and stir well.
Press the oreo mixture into the bottom and up the sides of a deep dish pie pan.
Make the peanut butter filling:
In a medium bowl beat the peanut butter, cream cheese, vanilla, and cool whip on medium speed with a hand held mixer until light and fluffy.
Spread evenly over the oreo crust.
Pour the ganache over the top of the peanut butter filling and spread evenly.
Cut each mini peanut butter cup into fourths (or throw them in the food processor and give a few pulses).
Sprinkle over top of the ganache.
This recipe will make one huge deep dish pie or can be divided to make 2 regular size pies. Make one now and freeze the other for later. To freeze: wrap the pie well in freezer wrap and place in freezer for up to 3 months. To defrost: transfer the pie to the refrigerator overnight (at least 18 hours).
Store pie in the refrigerator for up to one week.