Chocolate Peanut Butter Pie is an easy dessert recipe that combines two decadent flavors. Oreo cookie crust gets topped with a creamy peanut butter filling and chocolate ganache for the perfect no-bake pie!
This peanut butter pie might be my favorite way to enjoy chocolate ganache. It’s pretty heavenly in this Chocolate Ganache Frosting too!
Why This Pie is Best
If you love chocolate and peanut butter together (like most of my readers), this is the no bake peanut butter pie you’ve been dreaming of.
If you love homemade buckeyes or buckeye brownies, today’s pie has that same great flavor!
- No bake recipe. Perfect for those hot summer days. Be sure to check out all our favorite no bake desserts.
- Only 9 ingredients. Including the homemade crust!
- Perfect texture. The filling has a consistency similar to french silk pie, but with cream cheese and peanut butter flavor!
- Chocolate peanut butter bliss. We do NOT skimp on the decadence here!
- Make ahead dessert. You can assemble the pie the night before and have an amazing dessert ready by morning.
Are you ready to make the best ever Chocolate Peanut Butter Pie? Let’s get started.
Ingredient Notes
This pie recipe consists of three elements: the crust, the filling and the topping.
- Oreo Crust. I put my Oreo pie crust recipe to work as the base for this peanut butter pie.
- Peanut butter. Make sure to use a shelf stable peanut butter, not one where the oils separate.
- Cool whip. Or substitute my homemade stabilized whipped cream instead!
- Cream cheese. Adds a creamier texture and subtle tang to the sweet filling.
- Chocolate ganache. We make this by melting chocolate with heavy cream for a thick, pourable sauce that sets as the pie chills.
Tips & Tricks
- Use good quality chocolate. A premium brand of chocolate morsels, like Ghirardelli or Guittard makes a big difference in the taste of the ganache.
- Let the ganache cool before adding to the top of the pie. I put it in the refrigerator as I mixed together the peanut butter filling and it was ready to spread over the pie in about 30 minutes.
- Storing. Cover your chocolate peanut butter pie with plastic wrap. Keep chilled until you’re ready to slice and enjoy.
Recipe FAQs
Yes, our Chocolate Peanut Butter Pie recipe holds up beautifully to freezing. Keep if fresh in the freezer by covering it with a double layer of both plastic wrap and foil.
Peanut Butter pie keeps well in the refrigerator for about 5 days.
In the freezer, it stays good for up to 2 months.
I don’t recommend making this filling with natural peanut butter. The oils separate to the top as the peanut butter rests, which will leave your filling with a grainier consistency.
Yes, you can easily make this no bake pie with a store bought Oreo crust if you don’t want to make it yourself.
More Easy Dessert Recipes
- Chocolate Ice Cream
- Tres Leches Cake
- Tagalong Cookies
- Peanut Butter Cheesecake Bars
- Banana Pudding
- Peanut Butter Cookie Recipe
Homemade Pies
See all Pies and Tarts recipes
Chocolate Peanut Butter Pie
Ingredients
For the Crust
- 25 Oreo Cookies
- 5 Tablespoons unsalted butter melted
For the Ganache
- 6 ounce semi-sweet chocolate
- ¾ cup heavy whipping cream
- 1 Tablespoon butter
For the Filling
- 1 package cream cheese, softened to room temperature 8 ounce
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- 1 cup Cool Whip, thawed 4 ounce
Instructions
- Start by making the oreo crust. Place the Oreos in a food processor. Blend at high speed until the Oreos are finely chopped. Slowly pour in the melted butter while running the food processor at low speed until
the cookie crumbs pull away from the edges of the food processor. - Press the cookie crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while preparing pie.
- To make the chocolate ganache, put the chocolate into a heat-proof bowl. Set aside.
- Add the heavy whipping cream and tablespoon of butter to a small saucepan and heat over medium-low heat until the butter has melted and the cream starts to simmer, but do not let it reach a boil.
- Remove the cream from the heat, and pour it over the chopped chocolate. Let the mixture stand for 2 minutes, then stir it until it is well-mixed and smooth. Refrigerate for aboue 30 minutes while you make the filling for the pie.
- While the ganache is cooling, make the peanut butter pie filling. In a large bowl, beat together the cream cheese, peanut butter, and sugar with mixer at medium speed until well-combined.
- Fold in the thawed whipped topping with a wooden spoon or spatula until just mixed. Spoon the filling into the frozen crust, and smooth out the top with a spatula.
- Chill pie in the refrigerator for 30 minutes. After 30 minutes, the ganache should be cooled and thickened. Pour it over the peanut butter filling and either smooth it out with a spoon or spatula or using the back of a spoon, make a large swirl in the ganache.
- Place pie in the refrigerator for at least another 2 hours or until the pie has set. Serve chilled.
Notes
- Choose a shelf stable peanut butter (not one that separates the oil), for best results.
- Cover pie with plastic wrap and store in refrigerator for up to 5 days.
- To freeze, cover pie with plastic wrap and foil. Freeze for up to 2 months. Thaw in refrigerator overnight before servings.
Nutrition
A chilled, creamy peanut butter pie with chocolate ganache! This indulgent dessert is easy to make without ever touching the oven.
I have been trying to access recipes for THREE HOURS, now. I still have not been able to view an entire recipe. I am disappointed, because they look amazing from what I could see (partial). The pop up ads COMPLTELY distorted my ability to view any recipe. I am giving up, now. SO sorry–but this is something you should know. Even writing this was very difficult because of the pop-ups.
If you made it to the comment section, then you’ve scrolled past the recipe. At the top of every blog post is a button that says “jump to recipe”. You can hit that and it takes you directly to the recipe card every time. Hope that helps.
Hi!! is this recipe saying 1 cup AND 4 ounces of cool whip?? I’m confused. sorry. send help lol
1 cup of cool whip is about 4 ounces. Hope that helps.
I can’t with Cool Whip, so I appreciate you offering an alternative with your Stabilized Whipped Cream recipe. This pie looks so good, will try it out for my family.
Enjoy!
Is it 6 – 1 oz chocolate bars or how many 6 oz chocolate bars?