Chocolate Peanut Butter Pie

I was invited to a family get together and was asked to bring something sweet. I needed a quick and easy dessert, but it had to be one both kids and adults would love. For me, chocolate and peanut butter was the obvious choice! This recipe from Kevin and Amanda for Chocolate Peanut Butter Pie has been on my ‘to try’ list for quite a while. This was the perfect opportunity to finally give it a whirl.

Peanut butter cups and Oreos are two of my favorites, and this recipe combines the flavors of both. It uses only a few basic ingredients, but the result is a rich and decadent dessert that can be whipped up in no time. Since it needs to be refrigerated before serving, t’s also the perfect make-ahead dessert which makes it super convenient! Just make it the day before and pop it in the fridge for an effortless, crowd-pleasing dessert!

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It all starts with a delicious Oreo cookie base. You simply throw a package of Oreos in the food processor (no one will miss a cookie or two, right???) and mix them with melted butter for a deep, dark crust. The filling is a combination of peanut butter, powdered sugar, and butter—a familiar and delicious combination for us here in Ohio who grew up eating Buckeyes

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And as if this deliciousness isn’t enough, you top it off with a combination of melted chocolate and peanut butter. I totally licked the spoon and am surprised any of it actually made it on top of the pie!

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This Chocolate Peanut Butter Pie tastes exactly like you imagine it would, just like a big peanut butter cup! It would be great with some add-ins like Reese’s pieces, peanuts (you could use crunchy peanut butter), or you could even top it with white chocolate for those white chocolate peanut butter cup fans out there. There are so many possibilities, but it’s delicious just as it is.

Chocolate Peanut Butter Pie

Adapted from Kevin and Amanda

Cookie crust:

1 package or Oreo cookies (about 36 cookies, or 34 after a snack!)

8 Tbs (1 stick) melted butter

Pie filling:

1 1/2 cups creamy peanut butter

1 cup powdered sugar

8 Tbs (1 stick) softened butter

Topping:

1 cup chocolate chips

2 Tbs creamy peanut butter

1/2 cup heavy whipping cream

To make the crust:

Using a food processor, finely crush the Oreos. Pour in 1 stick of melted butter and pulse until combined. Press cookie crumbs into a pie plate or tart pan. Freeze crust until set, about 10 minutes.

To make the filling:

Using a stand mixer, combine softened butter, peanut butter, and powdered sugar and beat on low speed until creamy and fully combined. Spread the mixture over the crust in an even layer. Place it in the freezer to set while you make the topping.

To finish the pie:

Place the chocolate chips and 2 Tbs peanut butter into a glass or heat-proof bowl. Heat heavy cream on the stove top over medium-high heat until it simmers, or place in a microwave safe bowl or measuring cup to heat. Keep an eye on the heavy cream so that it doesn’t boil over.

Pour the heated cream over the chocolate chips and peanut butter and let sit for about 5 minutes until it begins to melt. Whisk the mixture until smooth.

Pour the melted chocolate over the pie, spreading it into a smooth, even layer. I like to leave a bit of the peanut butter showing around the edges. Refrigerate the pie for at least 1 hour, or until ready to serve.