Chocolate Peanut Butter Pie Recipe has a simple Oreo crust, creamy peanut butter filling, and fudgy chocolate topping. No baking needed!
author’s note
My Favorite Candy Turned Pie
Growing up, peanut butter cups were easily one of my favorite candies, and honestly, I still love them. But as an adult, I’ll almost always pick dessert over candy, especially when a chocolate peanut butter craving gives me an excuse to make something fun.
This pie tastes like a fancier peanut butter cup in the best way. The peanut butter filling is rich, creamy, and so similar to the center of a peanut butter cup. The Oreo crust adds the best chocolatey base, and the topping is more like a smooth ganache than a thin chocolate shell.
Everything works so well together, and the best part is there’s no baking! This Chocolate Peanut Butter Pie Recipe is quick to make, easy to chill, and slices into beautiful pieces.
Ingredients In This Chocolate Peanut Butter Pie Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Oreos | Use the whole cookie, filling included, and stick with regular Oreos, not Double Stuf. |
| Butter & salt | I like using unsalted butter and adding the salt myself so I can control exactly how salty the pie tastes. |
| Creamy peanut butter | Use shelf-stable creamy peanut butter like Skippy or Jif. Natural peanut butter can make the filling oily or loose. |
| Powdered sugar & vanilla | Sift the powdered sugar if it’s clumpy so the filling stays smooth. |
| Chocolate chips & heavy cream | Use semi-sweet chocolate if you want this Chocolate Peanut Butter Pie Recipe to be less sweet. |
Chocolate Peanut Butter Pie Recipe Steps
- Make Crust: Crush the cookies into crumbs, mix with butter, and press into a pie pan.
- Chill Crust: Place the crust in the freezer while you make the filling.
- Make Filling: Beat the filling ingredients until smooth, then spread over the crust.
- Add Topping: Pour over filling and smooth evenly.
- Chill & Serve: Refrigerate until firm, then slice with a hot, sharp knife.
Shortcuts
Make It Faster!
- Use a store-bought Oreo crust to save time.
- Skip the ganache and top with chopped peanut butter candies for a faster option.
Reader’s Notes & Tips
Chocolate Peanut Butter Pie Recipe Tips
- Use good-quality milk chocolate for the smoothest and most flavorful topping.
- If the topping isn’t perfectly glossy, add chocolate curls, chopped peanuts, or chopped Reese’s cups.
- Set butter out about 1 hour before starting. It should be soft, but not melty.
Storage
Leftovers?
Store chocolate peanut butter pie covered in the fridge for up to 5 days, or wrap and freeze for up to 1 month. Thaw in the fridge before serving.
More Chocolate And Peanut Butter:
Chocolate Peanut Butter Pie Recipe
Video
Equipment
- Pie pan 9-inch
- Blender or food processor
- Stand mixer or hand mixer
Ingredients
- 25 Oreos regular, not double-stuffed
- 4 tablespoons unsalted butter melted
- 1/16 teaspoon salt
- 1-1/2 cups creamy peanut butter like Skippy
- 8 tablespoons unsalted butter room temperature, see note 1
- 1-1/2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 1 cup milk chocolate chips or semi-sweet
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy cream
Instructions
- In a blender or food processor, blend whole Oreos into fine crumbs. Measure to make sure you have 1-3/4 cups, then add to a bowl. Add in the melted butter and salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a flat measuring cup to press the crust firmly into the bottom of the pan and up the sides. Place the crust in the freezer while preparing the filling.
- In a large bowl, combine all the peanut butter filling ingredients. Beat on low speed until smooth and fully combined. Don’t overmix or beat on high speed. Transfer the filling to the crust and smooth it into an even layer. Place in the freezer while making the topping.
- Add chocolate chips and peanut butter to a heat-proof bowl. Heat the heavy cream for 30–60 seconds, until hot but not boiling. Pour the cream over the chocolate and peanut butter, cover, and let sit for 5 minutes. Stir until smooth. Pour over the peanut butter layer and gently smooth into an even layer. Refrigerate until firm, about 1–3 hours.
- Use a hot, sharp knife to slice the pie, running it under hot water and drying it with a towel first. Serve and return any leftovers to the fridge.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
