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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie starts with a simple Oreo cookie crust and is filled with a luscious and sweet peanut butter filling. To finish things off, we have a simple chocolate ganache on top -- no baking required for this recipe!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Chocolate Peanut Butter Pie
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -12 servings
Calories 685kcal
Cost $8.12


  • 9-inch pie tin



  • 1-3/4 cups Oreo cookie crumbs (~24-25 Oreos)
  • 4 tablespoons unsalted butter, melted
  • Tiny pinch fine sea salt


  • 1-1/2 cups creamy peanut butter (we like Skippy)
  • 8 tablespoons unsalted butter, at room temperature (Note 1)
  • 1/2 tablespoon vanilla extract
  • 1 cup powdered sugar
  • 1/8 teaspoon fine sea salt


  • 1 cup milk or semi-sweet chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1/2 cup heavy whipping cream


  • CRUST: in a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs then transfer the crumbs to a bowl. Add in the melted (and slightly cooled) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a 1/4-cup 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.
  • PEANUT BUTTER FILLING. In a large bowl, combine all the peanut butter filling ingredients. Using a mixer, beat on low speed until mixture is completely combined and smooth. Don't over-beat or beat at a high speed! Use a spatula to transfer the filling into the crust and smooth in one even layer. Place in the freezer while preparing the topping.
  • TOPPING: Add chocolate chips and peanut butter into a heat-proof bowl. Add the heavy cream to a microwave-safe container (I use a glass liquid measuring cup) and microwave for 30 seconds to one minute or until very hot, but not boiling. Pour over chocolate chips and peanut butter. Cover the mixture with a sheet pan or pot lid and let stand for 5 minutes. Then use a spoon to stir until chocolate is completely smooth. Pour this mixture over the peanut butter layer and gently smooth in one even layer. Place pie in the fridge and chill until firm and set up about 1-3 hours.
  • SERVING: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Serve and return any leftovers (covered tightly) to the fridge.


Note 1: Butter: Room temperature butter should make an indent when pressed by a finger (the finger shouldn't sink into the butter or slide around). To get this perfect consistency, set out the butter about an hour before making this recipe. If you need room temperature butter quicker, here are a few ways to soften butter quickly


Serving: 1serving | Calories: 685kcal | Carbohydrates: 70g | Protein: 7g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 308mg | Potassium: 219mg | Fiber: 2g | Sugar: 55g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4mg