you're making mealtime meaningful.
Chocolate and peanut butter is one of the best flavor combos out there. Even people who are neutral on PB & J perk up at the thought of a Reese’s cup. Well this simple-to-make double chocolate peanut butter pie embodies all that flavor and more – without even turning on the oven.
To say this pie is easy would be an understatement but there is a slight time commitment with this dessert. Each layer of the pie needs to chill before moving onto the next layer so you’ll have to allow time for that. I think the time involved is about the same as a baked pie would need to be made and cooled – but with a lot less work from start to finish.
The crust is simple one made from crushed Oreo cookies. Use a food processor to get them to a sandy texture then press into a pie pan. Once that’s chilled you can add your peanut butter layer.
If I had to compare the filling to something I’d say it resembles something like a thicker version of peanut butter frosting. It’s absolutely delicious!
Once that layer has chilled then you’re ready for the top layer, the second dose of chocolate in this double chocolate peanut butter pie. This topping is a type of ganache that goes on thick, but doesn’t set super hard. This means you can cut slices from this pie easily without the top cracking or getting smooshed.
You’ll want to serve this pie cold for the best flavor. This way the filling and topping literally melt in your mouth for an unforgettable taste experience.
It’s one of the easiest and tastiest no-bake pies around. And, you may even have everything to make it already on hand which is a convenient plus because this pie can generate a few cravings now and again down the road!
Double Chocolate Peanut Butter Pie
Yield(s): Makes 16 slices
2h 55m prep time
4m cook time
461 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the crust:
- 1 (14.3 oz) package whole Oreos
- 8 tablespoons (1 stick) butter, melted
For the top layers:
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
For the crust:
- Combine Oreos with butter in food processor until fine and sandy in texture. Press into 8” pie pan and place in freezer to chill for 15 minutes.
For the top layers:
- Combine butter with 1 1/2 cups peanut butter, powdered sugar, and vanilla in large bowl using electric mixer. Spread over crust. Return to freezer for 15 minutes.
- Combine chocolate chips with remaining peanut butter. Microwave for 30 seconds at a time until melted. Bring cream to boil in saucepan over medium to medium-high. Whisk in chocolate peanut butter mixture and remove from heat.
- Let stand for 5 minutes then pour over top of chilled pie. Return to freezer for 1 hour to set before cutting into slices.
Recipe adapted from Kevin and Amanda.
