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Chocolate Peanut Butter Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 94 reviews
  • Author: Lauren
  • Prep Time: 3 hr 30 min
  • Cook Time: 15 min
  • Total Time: 3 hr 45 min
  • Yield: 10 slices
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Chocolate Peanut Butter Pie is a decadent dessert featuring a crunchy Oreo cookie crust, a rich homemade chocolate pudding layer, followed by a creamy peanut butter mousse, and topped with fluffy whipped cream and chopped peanut butter cups. Perfectly balanced in sweetness, this pie offers indulgent textures and flavors that chocolate and peanut butter lovers will adore.

Ingredients

Scale

Crust

  • 20 Oreo sandwich cookies, finely ground (regular or gluten free)
  • 1/4 cup (55g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Chocolate Pudding

  • 2 tbsp cornstarch
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp instant espresso powder (optional)
  • 1/4 tsp kosher salt
  • 1 cup (240g) whole milk
  • 2 large egg yolks
  • 3.5 oz dark chocolate, chopped (or use milk chocolate for a sweeter flavor)
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract

Peanut Butter Mousse

  • 4 oz cream cheese, room temperature
  • 2 cups (480g) heavy whipping cream
  • 1/4 cup (45g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (250g) creamy peanut butter

Topping

  • Peanut butter cups, chopped for topping (gluten free if needed)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the finely ground Oreo cookies, melted unsalted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Chill the crust in the refrigerator while preparing the filling to allow it to set.
  2. Make the chocolate pudding: In a medium saucepan, whisk together the cornstarch, cocoa powder, instant espresso powder (if using), kosher salt, and granulated sugar. Gradually add the whole milk while whisking to avoid lumps. Heat over medium heat, stirring constantly until the mixture thickens and begins to bubble gently. Remove from heat.
  3. Incorporate egg yolks: In a separate bowl, whisk the egg yolks. Temper the yolks by slowly adding a small amount of the hot chocolate mixture into the yolks while whisking constantly, then pour the tempered yolks back into the saucepan. Return to medium heat and cook for another 1-2 minutes, stirring frequently until thick and smooth.
  4. Add chocolate and flavorings: Remove the pudding from heat. Stir in the chopped dark chocolate, unsalted butter, and vanilla extract until smooth and fully melted. Pour the pudding into the prepared crust and smooth the top. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until set.
  5. Prepare peanut butter mousse: In a large mixing bowl, beat the room temperature cream cheese until smooth. Add the creamy peanut butter and continue to beat until well combined and creamy.
  6. Whip cream: In a separate chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated and fluffy.
  7. Assemble the pie: Once the chocolate pudding layer is set, spread the peanut butter mousse evenly over the top of the pudding. Smooth the surface gently with a spatula.
  8. Chill and top: Refrigerate the assembled pie for another 1 hour to allow the mousse to firm up. Before serving, sprinkle chopped peanut butter cups generously over the top as garnish.
  9. Serve: Slice into 10 pieces and serve chilled. Enjoy the indulgent layers of chocolate and peanut butter with a variety of textures from creamy to crunchy.

Notes

  • This pie combines a crunchy Oreo crust, silky homemade chocolate pudding, and a light yet creamy peanut butter mousse for a perfectly balanced dessert.
  • Using instant espresso powder enhances the depth of chocolate flavor but can be omitted if preferred.
  • Make sure to chill the pie adequately after each layer for the best texture and ease of slicing.
  • You can use either regular or gluten-free Oreo cookies to accommodate dietary needs.
  • Milk chocolate can be substituted for dark chocolate for a sweeter taste.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 460
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 33g
  • Saturated Fat: 13g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 105mg

Find it online: https://tastyrates.com/chocolate-peanut-butter-pie-recipe/