Description
This irresistible Peanut Butter Pie combines a crunchy Oreo cookie crust with a creamy peanut butter filling topped with a rich chocolate ganache. Chill it to perfection for a luscious, no-bake dessert that’s perfect for peanut butter lovers and chocolate fans alike.
Ingredients
Scale
Crust
- 22 pieces Oreo Cookies (Substitute with any chocolate cookie if preferred)
- 5 tablespoons Unsalted Butter (Use margarine if dairy-free)
Chocolate Ganache
- 3/4 cup Heavy Cream (Can be replaced with coconut cream for a dairy-free version)
- 6 ounces Semi-sweet Chocolate (Dark chocolate can be used for a less sweet alternative)
Peanut Butter Filling
- 1 cup Heavy Cream (Non-dairy whipped topping can substitute for a lighter option)
- 8 ounces Full-fat Cream Cheese (Use vegan cream cheese for a dairy-free option)
- 1 cup Creamy Peanut Butter (Almond or cashew butter can be alternatives)
- 1/2 cup Confectioners’ Sugar (Granulated sugar can be used but will change the texture)
- 1 teaspoon Pure Vanilla Extract (Optional but recommended for better taste)
Toppings
- 1 cup Whipped Cream (Perfect for generous dollops on top)
- 1/2 cup Crushed Reese’s Pieces (For a delightful crunch and additional peanut butter flavor)
- 1/4 cup Chopped Peanuts (Sprinkle for extra texture and nutty goodness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust: Process 22 Oreo cookies into fine crumbs and mix them thoroughly with 5 tablespoons of melted unsalted butter. Press this mixture firmly into the bottom and up the sides of a pie dish. Bake the crust for 10 minutes, then allow it to cool completely.
- Make Chocolate Ganache: In a saucepan, bring 3/4 cup of heavy cream to a boil. Immediately pour the hot cream over 6 ounces of coarsely chopped semi-sweet chocolate. Let it sit for a minute, then stir until the mixture becomes smooth and silky. Set aside to cool to room temperature.
- Whip Heavy Cream: Using an electric mixer, beat 1 cup of cold heavy cream until stiff peaks form, being careful not to overbeat.
- Prepare Peanut Butter Filling: In a separate bowl, blend softened cream cheese, creamy peanut butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until fully combined but still light and fluffy.
- Assemble Pie: Spread the peanut butter filling evenly over the cooled Oreo crust in the pie dish. Then, drizzle or spread the cooled chocolate ganache evenly over the peanut butter layer.
- Chill: Refrigerate the assembled pie for at least 6 hours, or preferably overnight, to allow it to set and flavors to meld.
- Serve and Garnish: Just before serving, garnish the pie with whipped cream dollops, crushed Reese’s Pieces, and chopped peanuts for added texture and flavor.
Notes
- You can substitute vegan cream cheese and coconut cream to make this recipe dairy-free.
- For a gluten-free option, use gluten-free chocolate cookies instead of Oreos.
- Letting the pie chill overnight will improve the texture and flavor.
- Adjust the sweetness by choosing dark chocolate ganache or semi-sweet depending on preference.
- Using crushed Reese’s Pieces and chopped peanuts adds a delightful crunch but can be omitted if desired.
