Chocolate Peanut Butter Pie
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Chocolate Peanut Butter Pie
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This amazing pie starts with an Oreo crust, topped with a peanut butter cream cheese layer, then a smooth, chocolate layer, making it those most perfect pie!
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Ingredients
Crust
- 25 Oreos
- 5 tablespoons butter, melted
Peanut Butter Layer
- 1 cup creamy peanut butter
- 1 brick (8 oz) cream cheese, softened
- 1 ¼ cup powdered sugar
- 1 carton (8 oz) Cool Whip
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- 1 brick (8 oz) cream cheese, softened
- ½ cup powdered sugar
- ¼ cup cocoa
- 1 teaspoon vanilla extract
- 1 carton (8 oz) Cool Whip
Topping
- 5 Oreos
- chocolate candy bar
Instructions
- Pull out and measure all of your ingredients.
Crust
- Place the Oreos in a blender or food processor and blend for a few seconds until crushed.
- Add the melted butter, and blend for 5 seconds to combine.
- Spray a springform pan with non-stick cooking spray. Pour the Oreo crumbs into the pan and press down evenly.
Peanut Butter Layer
- In a large mixing bowl, beat the cream cheese and peanut butter together with a hand mixer until whipped.
- Add the powdered sugar.
- Mix it into the peanut butter.
- Fold the Cool Whip into the peanut butter mixture.
- Stir until blended.
- Pour the peanut butter on the crust and smooth out.
- Refrigerate for 30 minutes to 1 hour, until well set.
Chocolate Layer
- Place the cream cheese in a large mixing bowl, and beat with a mixer.
- Add the powdered sugar, cocoa and vanilla.
- Beat until blended.
- Place the chocolate chips in a small bowl and melt in the microwave in 10 seconds. Stir and melt for an additional 10 seconds.
- When the chocolate chips have melted, add it to the cream cheese and beat well.
- Fold in the Cool Whip.
- Stir until blended.
- Smooth the chocolate mixture over the peanut butter layer.
Topping
- Crush the Oreos and sprinkle over the top. To make chocolate curls, use a vegetable peeler and peel off some of the chocolate bar.
- Refrigerate until ready to serve. Enjoy every bite.
Notes
- It is best to allow each layer to firm up in the refrigerator for at least 30 minutes to 1 hour before adding the next layer so they don't mix or bleed into each other
- This pie freezes beautifully
- Store pie covered with plastic wrap in the refrigerator for up to 5 days
Nutrition Information
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Calories
370kcal
(19%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
1mg
(0%)
Sodium
267mg
(11%)
Potassium
307mg
(9%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
219IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
31mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 267mg | 11% |
| Potassium | 307mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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