Name: Chocolate Peanut Butter Pie with Oreo Crust and Whipped Cream Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 25 Oreos (whole); 5 TBSP Unsalted butter (melted); 6 oz Cream cheese (room temperature); 2 TBSP Unsweetened cocoa powder; 1/2 cup White granulated sugar; 1/3 cup Sour cream (room temperature or Greek yogurt); 1 tsp Pure vanilla extract; 3.5 oz Chocolate bar (melted, prefer Lindt 72%); 10 oz Cream cheese (room temperature); 1/4 cup White granulated sugar; 3/4 cup Peanut butter (creamy); 1 tsp Pure vanilla extract; 1/4 cup Sour cream (room temperature or Greek yogurt); 2 cups Heavy cream (cold); 1/2 cup Powdered sugar; 1/4 cup Peanut butter (melted); Peanut butter cups (for decoration)

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Introduction

This Chocolate Peanut Butter Pie combines rich chocolate and creamy peanut butter into a decadent layered dessert. With a crunchy Oreo crust and fluffy fillings, it’s a crowd-pleaser perfect for special occasions or anytime you crave something indulgent.

A slice of triple-layer cheesecake sits on a white plate with ridged edges, placed on a white marbled surface. The bottom layer is thick, creamy chocolate in a dark crumbly crust. The middle layer is a lighter colored, mousse-like layer with a soft texture. The top layer is a pale caramel creamy layer, drizzled with caramel sauce on top and decorated with small chocolate chips and pieces of peanut butter cups scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreos (whole)
5 tablespoons unsalted butter (melted)
6 ounces cream cheese (room temperature)
2 tablespoons unsweetened cocoa powder
1/2 cup white granulated sugar
1/3 cup sour cream (room temperature or Greek yogurt)
1 teaspoon pure vanilla extract
3.5 ounces chocolate bar (melted; I used Lindt 72%)
10 ounces cream cheese (room temperature)
1/4 cup white granulated sugar
3/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 cup sour cream (room temperature or Greek yogurt)
2 cups heavy cream (cold)
1/2 cup powdered sugar
1/4 cup peanut butter (melted)
Peanut butter cups (for decoration)

Instructions

Step 1: Prepare the crust by spraying a 9-inch pie pan with nonstick baking spray and setting it aside.
Step 2: Blend the Oreos in a blender until they form fine crumbs. Mix in the melted butter until combined.
Step 3: Press the Oreo crumb mixture firmly into the pie pan, pushing it halfway up the sides. Use the bottom of a measuring cup to compact the crust firmly.
Step 4: Place the crust in the freezer to set while preparing the pie fillings.
Step 5: For the chocolate layer, beat 6 ounces cream cheese, sugar, and cocoa powder on high speed for 2 minutes.
Step 6: Add vanilla extract, sour cream, and melted chocolate to the chocolate mixture. Mix on medium until well combined and then set aside.
Step 7: For the peanut butter layer, beat 10 ounces cream cheese and sugar on high speed for 2 minutes.
Step 8: Mix in peanut butter, vanilla extract, and sour cream. Blend on medium until fully combined.
Step 9: In a separate metal bowl, whisk heavy cream and powdered sugar on high speed until stiff peaks form.
Step 10: Divide the whipped cream evenly, mixing half into the chocolate filling and half into the peanut butter filling. Fold gently with a rubber spatula to keep the mixture airy.
Step 11: Spread the chocolate filling evenly over the chilled Oreo crust, then top with the peanut butter filling. Drizzle melted peanut butter on top and use a butter knife to swirl it through.
Step 12: Cover the pie with foil and refrigerate for at least 6 hours or overnight to set completely.
Step 13: Before serving, decorate the pie with peanut butter cups. Keep chilled until ready to serve.

Tips & Variations

Use high-quality chocolate with at least 70% cocoa for a rich, intense chocolate flavor.
Substitute Greek yogurt for sour cream for a slightly tangier taste and lighter texture.
For a crunchier crust, add 1/4 cup of chopped nuts to the Oreo crumbs before pressing.
To make the pie nut-free, replace peanut butter with sunflower seed butter and omit peanut butter cup decorations.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Leftovers can be gently reheated at room temperature for 20 minutes but avoid microwaving as it may affect the texture.

How to Serve

A close-up image of a half-eaten slice of layered dessert on a white plate with ridged edges. The slice has four visible layers: a dark brown, crumbly outer crust on the top and side; next to it is a light tan creamy layer mixed with small bits; below and beside it is a thick light caramel-colored layer with a smooth texture; and the final layer is a medium brown mousse-like layer, slightly fluffy. The dessert is topped with a few small chocolate or candy pieces on one side. A silver fork rests on the plate, partially cutting into the dessert. The background is a wooden surface replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of reduced-fat?

Yes, full-fat cream cheese is recommended for the best creamy texture and flavor. Reduced-fat versions can work but may alter the smoothness of the pie.

Can I prepare this pie in advance?

Absolutely. The pie can be made a day ahead and refrigerated overnight to allow it to set fully and develop flavors.