Oreo cookie crust layered with creamy peanut butter and rich chocolate fillings, topped with fresh whipped cream.
If you like peanut butter and chocolate, this pie will not disappoint. With its light, creamy fillings and Oreo crust, it tastes like a giant peanut butter cup. Only better!
This recipe is pretty easy. It does have a lot of steps, and your mixer will definitely earn its place on the countertop! But if you follow the steps in sequence, then making this pie doesn’t get overwhelming or take up too much time.
To save some extra time, melt the chocolate and start heating the egg while the crust is baking. This will give everything a chance to cool while making the peanut butter filling. You can also refrigerate your fillings for a short time if a step is taking longer than expected. But after an hour, they will begin to set, making them difficult to spread into the crust.
For the garnish, I shaved chocolate. There are a couple of ways to do this. One, take cold chocolate and grate it with a box grater. Or, let the chocolate set out until the chill comes off but not yet room temperature. Then, shave the chocolate using a vegetable peeler. If the temperature is right, the chocolate will curl. Too cold, the chocolate will break. Too hot, it will clump.
Chocolate Peanut Butter Pie
Ingredients
Crust
- 20 oreo
- 4 tbsp butter melted
Peanut Butter Filling
- 4 ounces cream cheese softened
- 3/4 cup creamy peanut butter
- 6 tbsp powdered sugar
- 6 tbsp cream
- 1/2 tsp vanilla
Chocolate Filling
- 6 1/2 tbsp cream
- 6 1/2 tbsp butter room temperature
- 6 1/2 tbsp sugar divided
- 1 egg extra large
- 3 1/2 ounces semi-sweet chocolate plus more for garnish
- 1/2 tsp vanilla
Whipped Cream
- 1 cup cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla
- 2 tbsp peanuts toasted and chopped
Instructions
Crust
- Preheat the oven to 350 degrees. Chop the oreos in a food processor until fine. Drizzle in the melted butter and mix until the crumbs starts to clump. Press them into a 9 inch pie pan and bake for 10-12 minutes. Remove from oven and cool completely before filling.
Peanut Butter Filling
- Whip the cream until stiff peaks form and refrigerate. Whip the cream cheese, peanut butter, sugar, and vanilla until light and fluffy. Fold the whipped cream into the peanut butter mixture and spread evenly into the pie crust. Refrigerate while working on the chocolate filling.
Chocolate Filling
- Melt the chocolate over a double boiler and set aside. Whip the egg and 3 tbsp of sugar together and place over a double boiler. Slowly bring the egg mixture to 160 degrees whisking frequently. Remove from the double boiler and cool to 100 degrees before mixing in the melted chocolate. Set aside until cooled to room temperature.
- Whip the cream to stiff peaks and refrigerate. Whip the butter with the remaining 3 1/2 tbsp of sugar until fluffy. Fold in the cooled chocolate mixture. Then fold in the whipped cream. Spread the chocolate filling over the peanut butter filling and refrigerate for 4 hours to set.
Whipped Cream
- Whip the cream with the sugar and vanilla until stiff peaks form. Spread the cream over the chocolate filling. Garnish with toasted peanuts and shaved chocolate.
