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Get the Recipe: Chocolate Peanut Butter Pie
This no bake chocolate peanut butter is smooth, creamy, rich, and decadent! This homemade pie recipe is great for any occasion. It features a buttery Oreo crust, peanut butter filling, and fluffy whipped topping!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 slices
Calories: 728 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 24 Oreos gluten free or regular
- 6 tbsp melted butter
Filling
- 1 ½ cups all natural creamy peanut butter
- 1 cup powdered sugar
- ½ cup milk dairy free or regular
- 1 tsp vanilla extract
Chocolate Ganache
- 1 cup dark chocolate chips
- ½ cup milk dairy free or regular
- 2 tbsp pure maple syrup
Optional Toppings
- Whipped Cream
- chopped peanuts
- chocolate shavings
Instructions
- First, pulse the Oreos in a food processor until they become crumbs. In a mixing bowl, combine the Oreo crumbs and melted butter. Stir to combine.
- Press this mixture into the bottom and sides of a 9 inch pie dish, making an even crust. Place this in the fridge while you make the filling.
- In a separate bowl, beat together the creamy peanut butter, powdered sugar, milk, and vanilla until smooth and creamy.
- Remove the crust from the fridge. Spread the peanut butter filling evenly over the crust.
- Next, make the ganache. In a small saucepan, add the milk. Once it begins to simmer, remove the pan from the heat. Add in the chocolate chips and maple syrup. Let it sit for 1 minute. Then, stir until completely creamy.
- Pour the ganache over the peanut butter filling. Spread into one even layer.
- Place the pie in the fridge for at least 4 hours, or until set.
- Just before serving, top with whipped cream, peanuts, or more chocolate if desired.
Cup of Yum
Notes
- Feel free to use any flavored Oreos. For this recipe, I used gluten free Oreos.
- Use all natural creamy peanut butter made from only peanuts and salt.
- Use an electric mixer or stand mixer to make the peanut butter filling. Do not mix by hand.
- The chocolate ganache should be somewhat thick.
- Chill the pie until fully set. This takes around 4 hours.
- Make up to 48 hours in advance if needed.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Calories
728kcal
(36%)
Carbohydrates
70g
(23%)
Protein
14g
(28%)
Fat
48g
(74%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
427mg
(18%)
Potassium
418mg
(12%)
Fiber
5g
(20%)
Sugar
39g
(78%)
Vitamin A
313IU
(6%)
Calcium
77mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 728
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 427mg | 18% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 313IU | 6% |
| Calcium | 77mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.