Ultimate Chocolate Peanut Butter Pie
There may just be a couple more weeks of summer, but I’m squeezing in as many goodies as I can! Plus, is there really a season for chocolate… I don’t think so! The best part about this ultimate chocolate peanut butter pie is that it’s no-bake for those 95+ degree days. On hot days, I hate turning the oven on, and this pie is just the secret. Perfect oreo crust, ultra-creamy peanut butter filling, and a generous topping of chocolate ganache + peanut butter cups. If you’re a peanut butter and chocolate lover, this is right up your alley!
One of the best parts I love about this pie is that it’s no-bake. Seriously, it’s a game-changer! I originally made this recipe in 2017 and let me tell you, it needed a facelift. New instructions, pictures, but the same delicious ingredients. This pie kind of reminds me of a giant peanut butter cup, but more creamy, and extra scrumptious.
I’m not gonna lie, part of why this pie is so good may be all of the delicious combos.
- Cool Whip
- Peanut Butter
- Cream Cheese
- Chocolate Chips
- Heavy Whipping Cream
- Peanut Butter Cups
Seriously, that’s all the ingredients. Not counting the calories 😉. If this isn’t the easiest pie ever, I don’t know what is.
how to make the pie
The steps to this pie are easier than ever and again, I can’t emphasize how awesome it is to not turn the oven on.
Crush your Oreos in a food processor. Add them to a bowl with melted butter and press into the bottom and sides of the pan. It’s best to do this with your hands, then use a measuring cup to tightly press it in and lock it in.
addictive peanut butter filling:
Cream together your peanut butter and cream cheese. Then fold in your cool whip with a spatula until fully combined. Spread the filling into the pie pan and smooth. Place in the fridge or freezer until the ganache is ready to pour.
rich ganache topping:
Over medium heat, add your heavy whipping cream and almost bring to a boil. Once it’s almost to a boil, remove from heat and pour over your chocolate chips. Gently combine until melted and smooth. Once the ganache is room temp, you can pour it over the pie.
Pour the room temp ganache over the pie and smooth to the edges. Add chopped peanut butter cups on top and chill for 2-3 hours until set. Although this is meant to be a creamy chilled pie, you could also freeze it.
frozen vs chilled
Like I mentioned earlier, this pie is meant to be chilled and then eaten. The filling is creamy and smooth with the perfect Oreo crunch.
Now. Even though it’s made chilled, it would definitely be good frozen as well. The filling is cold, still creamy, but thicker and richer.
making the easiest and best ganache
I slightly touched on this earlier, but most of the time when you think of the ganache, you think of all the ingredients and steps…etc, but this ganache is easier than ever. You don’t have to be a chocolatier like the Lindt commercials for this one.
For this ganache, all you need is chocolate chips (I used semi-sweet) and heavy whipping cream.
Warm the heavy whipping cream over the stove on medium until almost a boil, then remove.
Begin to whisk the cream into the chocolate until it’s melted and smooth.
If the chocolate seizes up, that means the cream wasn’t hot enough and it’s most likely a blob or brick. Unfortunately, once this happens, it can’t really be fixed. You’ll have to start over.
It has just been a boiling week here in Denver, 95+ every day. Let me tell you, it’s so relaxing to make something, indulge, and not sweat in the heat. As a not super huge chocolate fan, I’m still a big fan of this ultimate chocolate peanut butter pie. There’s something about the creamy and crisp texture along with the rich flavors that just reel you in.
This pie is on the list for my last few summer recipes. There are only a few weeks left, but I swear, I’m packing in as much as I can. (Pssst, amazing peach desserts coming soon). Some travel and school kind of impede the schedule, but that’s what weekends are for right?! Along with the busy baking schedule, I’ve been swamped with cookie orders lately, but it’s so rewarding when a design is complete. (Order custom cookies on my Etsy page here)
With the summer coming to a close shortly, I’ve been thinking a lot about fall. Heck, Starbucks already has their PSL syrup but sadly you can’t order yet. What kind of fall desserts would you like to see? I’ve got a growing list.
Now, back to the pie.
extra tips for the best peanut butter chocolate pie
- Make sure to crush your oreos fully so the crust is almost like sand with small crumbs. Otherwise there will be a lot of big uneven chunks.
- A big thing to make sure of is room temp ingredients. Make sure your cream cheese is room temp and your cool whip is thawed. If not, your creamy filling will not be so creamy. 😭
- Using a measuring cup to press down your crust will really help it to lock in and stick together, otherwise it might be a giant crumbly mess when you try to cut and slice it.
- Maybe it’s just me, but I don’t want to eat a giant block of ganache. I only added enough to spread to the sides, but feel free to add as much as you like.
Now, time to soak up these last few summer days and of course, enjoy these no-bake desserts. I see you, time to go make yourself a pie. Probably the best decision of the day!
Love peanut butter and chocolate? Check this out:
- No Churn Peanut Butter Chocolate Swirl Ice Cream
- Brown Butter Peanut Butter Cup Cookie Skillet
- Healthy Homemade Peanut Butter Cups
Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
Ultimate Chocolate Peanut Butter PieCourse: Pies and TartsCuisine: DessertDifficulty: Easy
There may be only a few more weeks of summer, but this no-bake pie is the secret to staying cool. Crunchy Oreo crust, ultra-creamy pb filling, and a chocolate ganache top.
- Oreo Crust
2 cups Oreos, crushed (About 20 Oreos)
6 tbsp butter, melted
- Creamy Peanut Butter Filling
1 cup creamy peanut butter
1, 8 oz container cool whip, thawed
4 oz cream cheese
- Chocolate Ganache Top
1/3 cup heavy whipping cream
1 1/4 cups semi-sweet chocolate chips
1 1/2 cups mini peanut butter cups, chopped
- Oreo crust
- Start by blitzing the Oreos in a food processor until there are only fine crumbs left. No need to scrape out the white filling. Add the crumbs to a medium bowl.
- Add the melted butter to the crumbs and toss with a fork to combine. Press the crust into a 9″ pie pan with your hands and a measuring cup to press it down.
- Creamy Peanut Butter Filling
- Cream together your cream cheese and peanut butter until smooth and combined. Next, fold in your cool whip with your spatula until combined.
- Add the filling to the pie crust and smooth out with your spatula. Place in the fridge or freezer until the ganache is ready.
- Chocolate Ganache Top
- Warm the heavy whipping cream in a small pot on the stove over medium heat. Bring to a hot simmer until almost a boil, but remove before it boils. Pour the heavy cream over the chocolate chips and stir until melted and smooth.
- Continue stirring until smooth with no lumps. Let come to room temp before pouring over the pie. Once room temp, remove the pie from the fridge and pour the ganache over the top. Evenly smooth to the edges and top the ganache with the chopped peanut butter cups. Chill in the fridge or freezer for 2-3 hours.
- This pie recipe is meant to be chilled and creamy, but frozen would be just as good!
- Using a measuring cup to press in your crust will get it compact and stay in place when slicing.