Chocolate Peanut Butter Pie

This no-bake pie is a celebration of chocolate and peanut butter, that will have you wanting that extra piece.

Prep Time20

Chill Time4

Course: Dessert

Cuisine: American

Keyword: Chocolate Peanut Butter Pie

Servings:

Calories: 562kcal

For the crust, use a food processor to pulse the Oreo cookies into crumbs. Remove from food processor and place into a large bowl.
Add the melted butter to the Oreos. Mix well.
Press the Oreo mixture into the pie pan to form the crust.
Freeze for 15 minutes.
Meanwhile, in a large bowl, combine butter and 1-½ Cups of peanut butter. Beat until well combined.
Add the vanilla extract and the powdered sugar. Beat until well combined.
Remove crust from the freezer.
Add the peanut butter mixture to the Oreo crust. Making sure to spread out evenly over the crust.
For the ganache topping, using a microwave-safe bowl, add 2 tbsp. of peanut butter, chocolate chips, and heavy whipping cream.
Place the bowl in the microwave. Heating in 15-30 second intervals. Make sure to stir well each time. Microwave until everything is fully melted.
Pour mixture over peanut butter pie and smooth out evenly.
Chill the pie for a minimum of 4 hours in the refrigerator, or over night.

Use any type of pie pan you have on hand for this recipe.
If you are worried about the base of the pie sticking to the pie pan, you can lightly spray some cooking spray on the bottom of the pie pan.