Print

Creamy Chocolate Peanut Butter Cream Pie with Oreo Crust

creamy chocolate peanut butter cream pie - featured image
Print Recipe

This decadent cream pie features a crunchy Oreo crust, a silky peanut butter cream filling, and a glossy chocolate ganache topping. It’s quick to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 24 Oreo cookies (crushed, about 250g)
  • 1/4 cup unsalted butter, melted
  • Pinch of salt (optional)
  • 1 cup creamy peanut butter
  • 4 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 1/4 cups heavy whipping cream
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 6 oz semi-sweet chocolate, chopped (or chips)
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter
  • Crushed peanuts (optional garnish)
  • Mini Oreos or Oreo crumbs (optional garnish)
  • Chocolate curls or shavings (optional garnish)
  • Whipped cream rosettes (optional garnish)

Instructions

  1. Add Oreo cookies to a food processor and pulse until fine crumbs form, or crush in a zip-top bag with a rolling pin.
  2. Pour crumbs into a medium bowl. Add melted butter and a pinch of salt. Stir until well combined.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use a flat-bottomed glass for an even layer.
  4. Chill crust in the freezer for 15 minutes while you prepare the filling.
  5. In a large bowl, beat softened cream cheese until smooth. Add peanut butter and powdered sugar. Beat until fully blended.
  6. Add vanilla extract and a pinch of salt. Beat another 30 seconds.
  7. In a separate bowl, whip heavy cream to stiff peaks using a hand mixer (about 2-3 minutes).
  8. Gently fold whipped cream into the peanut butter mixture using a rubber spatula until smooth and creamy.
  9. Spread peanut butter cream filling evenly into the chilled Oreo crust. Smooth the top with an offset spatula.
  10. Refrigerate for 30 minutes while you make the ganache.
  11. In a small saucepan, heat heavy cream until just beginning to simmer (do not boil).
  12. Remove from heat and add semi-sweet chocolate and unsalted butter. Let sit for 2 minutes, then stir until smooth and glossy.
  13. Cool ganache for 5 minutes.
  14. Pour cooled ganache over the peanut butter filling. Tilt the pie plate to evenly coat the top, or use a spatula to spread.
  15. Sprinkle with optional garnishes (crushed peanuts, mini Oreos, chocolate curls).
  16. Chill pie in the refrigerator at least 3 hours (overnight is even better) until fully set.
  17. Slice with a sharp knife (run under hot water for clean cuts) and serve chilled.

Notes

For gluten-free, use gluten-free chocolate sandwich cookies. For dairy-free, substitute coconut cream and vegan cream cheese. Chill ingredients and equipment for best results. Let pie sit at room temperature for 15 minutes before slicing for perfect texture. Pie can be made ahead and keeps well in the fridge for up to 5 days. For clean slices, run knife under hot water and wipe between cuts.

Nutrition

Keywords: chocolate peanut butter pie, Oreo crust dessert, cream pie, no bake pie, easy dessert, potluck dessert, peanut butter chocolate, family favorite, creamy pie, ganache topping

Find it online: https://forkifyfun.com/creamy-chocolate-peanut-butter-cream-pie-recipe-best-oreo-crust-dessert/