Chocolate Peanut Butter Pie Recipe

If you’re a fan of the magical combo of chocolate and peanut butter, this Chocolate Peanut Butter Pie Recipe will quickly become one of your go-to desserts. It’s rich, creamy, and has layers that balance sweetness and texture perfectly — plus, it comes together with ingredients you probably already have on hand. I absolutely love how this pie manages to feel indulgent without being overwhelming, making it a total crowd-pleaser for any occasion.

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Ingredients You’ll Need

The magic really starts with the simple ingredients that come together to create those fabulous layers—and the Oreo crust is a delicious foundation that complements both the peanut butter and chocolate perfectly. A quick note: Make sure your cream cheese is fully softened for the smoothest mousse.

• Oreo sandwich cookies: Use regular or gluten-free depending on your needs; finely grinding them makes for a perfect crust texture.
• Unsalted butter: Melted to hold the crust together without overpowering the flavor.
• Granulated sugar: Just enough to sweeten the crust and pudding without going overboard.
• Cornstarch: The thickening agent that gives the homemade pudding its luscious texture.
• Unsweetened cocoa powder: Brings a rich chocolate depth to the pudding.
• Instant espresso powder: Optional but highly recommended to deepen the chocolate flavor.
• Kosher salt: Balances flavors and enhances sweetness.
• Whole milk: Gives creamy richness to the pudding layer.
• Egg yolks: Essential for thickening the pudding and adding richness.
• Dark chocolate: High-quality chopped chocolate melts into the pudding for a decadent flavor; milk chocolate works if you want it sweeter.
• Vanilla extract: Adds warmth and aroma to both pudding and mousse layers.
• Cream cheese: Soft and tangy, it gives the peanut butter mousse a silky texture.
• Heavy whipping cream: Whipped into fluffy peaks for the mousse and the top layer.
• Powdered sugar: Sweetens the whipped cream without gritty texture.
• Creamy peanut butter: Smooth and rich, it makes the mousse irresistibly peanut buttery.
• Peanut butter cups: Chopped as a topping for that delightful crunch and extra peanut butter punch.

Variations

I love experimenting with this pie depending on the season or who I’m serving it to. You’ll find it’s pretty flexible to your peanut butter or chocolate preferences, and you can even make it friendlier for gluten-free diets with a few tweaks.

• Dairy-Free Variation: I’ve swapped the cream cheese for coconut cream and used dairy-free chocolate, and it still comes out amazingly creamy.
• Crunch Factor: Sometimes I stir in some chopped roasted peanuts to the mousse for extra texture—my family goes crazy for this!
• Chocolate Lover’s Twist: Double the cocoa powder in the pudding layer for an intensified chocolate hit.
• Seasonal Flair: Around holidays, I like to sprinkle festive colored sprinkles or add a drizzle of caramel sauce over the top for extra wow factor.

How to Make Chocolate Peanut Butter Pie Recipe

Step 1: Make the Oreo Crust

First things first, let’s tackle that delicious crust. Finely grind your Oreo cookies until they resemble coarse crumbs. Melt the butter and mix it with the cookie crumbs and granulated sugar until everything holds together when pressed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. I find using the back of a measuring cup makes it easy to get a smooth, even crust. Pop it in the fridge to chill while you prepare the filling.

Step 2: Whip Up the Chocolate Pudding

In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder (if using), and salt. Gradually add the milk, stirring until smooth. Over medium heat, cook this mixture, whisking constantly until it thickens — about 5 to 7 minutes. To avoid lumps, keep the whisk moving and don’t rush the heat.

Once thickened, temper the egg yolks by slowly whisking a bit of the hot mixture into them, then add the yolks back into the pot and cook for another minute. Remove from heat, stir in chopped dark chocolate, butter, and vanilla extract until silky and smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely. I like to speed up this process by placing the bowl in an ice bath.

Step 3: Prepare the Peanut Butter Mousse

In a large bowl, beat the cream cheese until creamy and smooth—this is key for a light mousse. Add the peanut butter and vanilla extract, mixing until fully combined. In a separate chilled bowl, whip the heavy cream and powdered sugar to soft peaks, then gently fold it into the peanut butter mixture. You’ll want to keep it airy, so fold carefully to keep all that fluffiness intact.

Step 4: Assemble Your Chocolate Peanut Butter Pie Recipe

Spread the cooled chocolate pudding over the chilled Oreo crust in an even layer. Next, spoon the peanut butter mousse on top and smooth it out with an offset spatula. Finally, whip the remaining heavy cream with a touch of powdered sugar and vanilla until thick and fluffy. Pile it on top of the mousse in beautiful swirls.

To finish, sprinkle chopped peanut butter cups liberally over the whipped cream for that signature touch that everyone looks forward to. Chill your pie for at least 3 hours (overnight is even better) to let all the flavors meld and the pie to set perfectly before slicing.

How to Serve Chocolate Peanut Butter Pie Recipe

Garnishes

I usually stick with chopped peanut butter cups on top — they add that perfect salty-sweet crunch and look beautiful. Sometimes, I add a light dusting of cocoa powder or drizzle a little melted chocolate for an extra fancy look when serving guests.

Side Dishes

This pie pairs wonderfully with a simple cup of coffee or a cold glass of milk. If you want to get really decadent, serve with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream on the side.

Creative Ways to Present

For celebrations, I’ve served this pie in mini individual “parfait” glasses, layering the crust crumbs, pudding, mousse, and whipped cream for an elegant look that’s surprisingly easy to assemble. Another favorite trick is to pipe the mousse layer for a pretty finish before topping with peanuts and chocolate shavings.

Make Ahead and Storage

Storing Leftovers

I always store leftovers tightly covered in the fridge — it keeps the crust crisp and the mousse fresh for up to 3 days. Make sure to use a pie cover or plastic wrap to prevent the whipped cream from absorbing fridge odors.

Freezing

This Chocolate Peanut Butter Pie Recipe freezes beautifully. I learned this the hard way when I needed to prep desserts ahead for a party. Freeze the pie before adding the whipped cream topping, wrapped well in plastic and foil. Thaw overnight in the fridge before serving and whip fresh cream for the top.

Reheating

Because this pie is served chilled, reheating isn’t necessary. But if the crust feels a little soft the next day, serving slices with a crispy cookie or wafer on the side adds a lovely contrast.

FAQs

Final Thoughts

This Chocolate Peanut Butter Pie Recipe is one of those special desserts that feels like a labor of love but is totally worth every minute. I love making it for gatherings because it always brings smiles and “mmm” sounds all around the table. If you want a show-stopping dessert that balances creamy, crunchy, sweet, and slightly salty, give this pie a try—you’ll be so glad you did, and friends and family will be asking for it again and again.

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