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–+ servings
Chocolate Peanut Butter Pie

Irresistible Chocolate Peanut Butter Pie You’ll Love to Make

This Chocolate Peanut Butter Pie combines rich chocolate and creamy peanut butter on a crunchy Oreo crust, making it a must-try dessert.
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Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Oreo Cookies Can use gluten-free cookies for a gluten-free option.
  • 4 tablespoons Unsalted Butter Melt before mixing with the cookie crumbs.
For the Filling
  • 8 ounces Cream Cheese Can substitute with mascarpone for a lighter touch.
  • 1 cup Peanut Butter Optional to use almond butter or any nut butter for variation.
  • 1 cup Powdered Sugar Adjust the amount for your preferred sweetness.
  • 2 cups Cool Whip Heavy cream whipped to soft peaks can be a good substitute.
  • 1 box Chocolate Pudding Mix Ensure it's instant pudding for this no-bake recipe.
  • 2 cups Milk Any milk or dairy alternative can work just fine.
For the Topping
  • Peanut Butter Cups Optional but highly recommended for an extra burst of flavor.

Equipment

  • Food Processor
  • mixing bowl
  • 9-inch pie dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Start by crushing 2 cups of Oreo cookies in a food processor until they resemble fine crumbs.
  2. Melt 4 tablespoons of unsalted butter in the microwave, then mix it with the cookie crumbs in a large bowl until combined.
  3. Press this mixture evenly into the bottom of a 9-inch pie dish, ensuring it's packed tightly.
  4. Refrigerate for at least 30 minutes to firm up the crust.
  5. In a mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of creamy peanut butter until the mixture is smooth and well combined.
  6. Gradually add in 1 cup of powdered sugar, mixing until fully incorporated.
  7. Gently fold in 2 cups of Cool Whip until the filling is light and fluffy.
  8. Spread half of the peanut butter filling over the chilled Oreo crust.
  9. In a separate bowl, prepare 1 box of instant chocolate pudding mix with 2 cups of milk according to package instructions, whisking until thickened.
  10. Carefully pour this chocolate layer over the peanut butter filling, then top with the remaining peanut butter filling.
  11. Smooth the top for an inviting finish.
  12. Place your assembled Chocolate Peanut Butter Pie in the refrigerator for at least 6 hours or overnight.
  13. Decorate the top with additional swirls of peanut butter and sprinkle chopped peanut butter cups before serving.
  14. Cut into slices and serve straight from the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best experience, ensure you chill the pie thoroughly for at least 6 hours and serve it cold.

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