If you’re in the mood for a dessert that feels like a little slice of heaven, I’ve got just the thing for you: a **Chocolate Peanut Butter Pie Recipe** that I promise will knock your socks off. Seriously, it’s one of those desserts you’ll want to make again and again because the combination of creamy peanut butter and rich chocolate is just unbeatable. Whether you’re entertaining guests or just craving a special treat for yourself, this pie has the perfect luscious texture and balanced sweetness that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Perfect Peanut Butter & Chocolate Harmony: This pie strikes the ideal balance—never too sweet, with rich creamy layers that melt in your mouth.
- No-Bake Components: Most of this pie comes together without need for an oven, saving you time and heat in the kitchen.
- Impressive But Doable: It looks fancy and tastes gourmet but is surprisingly forgiving and easy to make at home.
Ingredients You’ll Need
These ingredients work together to layer textures—from crumbly crust to silky pudding to fluffy mousse—giving this pie its unforgettable personality. I recommend using good-quality peanut butter and chocolate for the best flavor.
- Oreo sandwich cookies: I love using the classic kind for that perfect chocolate cookie crust, but gluten-free Oreos work great too if you prefer.
- Unsalted butter: This helps bind the crust; make sure it’s melted but not hot to avoid sogginess.
- Granulated sugar: Sweetens the crust just enough to balance bitterness from cocoa.
- Cornstarch: Essential for thickening the homemade pudding layer smoothly without lumps.
- Unsweetened cocoa powder: Gives the chocolate pudding a deep, intense flavor.
- Instant espresso powder (optional): A little coffee enhances the chocolate’s richness without making it taste like coffee.
- Kosher salt: Balances the sweetness in the pie perfectly.
- Whole milk: Creamy base for the pudding, don’t substitute with skim — it won’t be as rich.
- Egg yolks: They add luxurious thickness and richness to the pudding layer—don’t skip them!
- Dark chocolate: I prefer bittersweet for complexity, but milk chocolate works if you want sweeter.
- Vanilla extract: Adds a lovely warmth to both pudding and mousse layers.
- Cream cheese: Makes the peanut butter mousse decadently creamy with a subtle tang.
- Heavy whipping cream: For that airy, cloud-like whipped topping and mousse base.
- Powdered sugar: Sweetens the whipped cream without graininess.
- Creamy peanut butter: Use natural or classic, but make sure it’s smooth for the best mousse texture.
- Peanut butter cups (chopped): The pièce de résistance on top—adds crunch and extra peanut butter chocolate goodness.
Variations
I’ve played around with this Chocolate Peanut Butter Pie Recipe countless times, and honestly, it invites fun tweaks. Feel free to make it your own based on what you have or what suits your taste buds!
- Chocolate Type: Switching to milk chocolate makes it extra sweet and kid-friendly—though I adore bittersweet for adult palates.
- Nut Allergy Alternative: I once made a version with sunflower seed butter for a friend with allergies—still fantastic and silky!
- Crust Swap: Use crushed graham crackers instead of Oreos if you want a lighter cookie base flavor.
- Boosted Texture: For added crunch, sprinkle chopped peanuts inside the peanut butter mousse layer before chilling.
How to Make Chocolate Peanut Butter Pie Recipe
Step 1: Create the Oreo Crust
Start by pulsing your Oreo sandwich cookies in a food processor until they’re finely ground—no big chunks here unless you like that extra texture. Mix the crumbs with melted butter and granulated sugar until the mixture holds together when pressed. I like pressing it into a 9-inch pie dish using the bottom of a glass to get a smooth even crust. Pop it into the fridge while you make the pudding to let it firm up.
Step 2: Whip Up the Homemade Chocolate Pudding
This homemade pudding is the soul of the pie, and it’s surprisingly easy. Combine cornstarch, cocoa powder, sugar, salt, and espresso powder in a saucepan. Gradually whisk in whole milk and egg yolks to avoid lumps. Cook over medium heat, stirring constantly, until it thickens—about 5 to 7 minutes. Stir in chopped dark chocolate, butter, and vanilla until glossy and smooth. Pour this luscious layer over the chilled crust, then refrigerate for at least an hour to set.
Step 3: Make the Peanut Butter Mousse
Next comes my favorite part: the peanut butter mousse. Beat cream cheese and peanut butter until creamy and smooth, then whip the heavy cream with powdered sugar and vanilla to soft peaks before folding it gently into the peanut butter mixture. This keeps the mousse light and fluffy while packing in all that peanut buttery goodness. Spread the mousse evenly over the set pudding layer and chill the pie again—at least 2 hours, but overnight is even better.
Step 4: Top It Off and Serve
Finally, whip up some additional cream with powdered sugar and vanilla to create a cloud-like whipped topping. Dollop or pipe it over the mousse, then sprinkle chopped peanut butter cups on top for that knock-out presentation. The combination of textures and flavors here? Truly next level.
Pro Tips for Making Chocolate Peanut Butter Pie Recipe
- Use Room Temperature Ingredients: It makes combining cream cheese and peanut butter into the mousse much smoother and easier.
- Chill Thoroughly: Each layer needs time to set to keep the pie from sliding apart when sliced.
- Beat Cream to Soft Peaks: Stiff peaks can make mousse too dense; soft peaks keep it airy and light.
- Avoid Overheating Pudding: Stir constantly and remove from heat as soon as it thickens to prevent curdling or lumps.
How to Serve Chocolate Peanut Butter Pie Recipe
Garnishes
I’m a huge fan of topping this pie with chopped peanut butter cups — it adds the perfect bit of crunchy texture that complements the creamy layers. Sometimes I also sprinkle a tiny pinch of flaky sea salt over the top; it really elevates all those rich flavors. If you want to get fancy, a drizzle of melted chocolate or a few roasted peanuts scattered around looks beautiful too.
Side Dishes
Since this pie is quite rich, I usually serve it alongside fresh berries or a simple fruit salad to lighten up each bite. A cup of black coffee or a robust tea pairs wonderfully, cutting through the richness and refreshing your palate.
Creative Ways to Present
For special occasions, I like to serve individual slices in clear glass bowls layered with extra whipped cream and a single peanut butter cup on top. Another fun idea is to turn the pie filling into little parfaits in mason jars, layering Oreo crumbs, pudding, mousse, and whipped cream. I’ve found guests love these personal-sized gifts!
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly with plastic wrap or in an airtight container in the fridge. The pie stays fresh and creamy for about 3 to 4 days, which is perfect because honestly, it rarely lasts that long around my house!
Freezing
If you want to freeze the pie, I recommend freezing it unassembled or without the whipped cream topping—wrap it well in plastic wrap followed by foil. When ready to enjoy, thaw it overnight in the fridge. Freezing can slightly change the texture of the mousse, but it still tastes delicious.
Reheating
This pie is best enjoyed chilled, so no reheating needed. If you like your pie slice a bit softer, just let it sit at room temperature for 15-20 minutes before serving. That’s enough to soften the fillings without losing the structure.
FAQs
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Can I make the crust gluten-free for this Chocolate Peanut Butter Pie Recipe?
Absolutely! Simply swap regular Oreos for gluten-free Oreo cookies or similar chocolate sandwich cookies, then follow the same crust instructions. The texture and taste stay just as fantastic.
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Is it necessary to use egg yolks in the pudding layer?
Using egg yolks helps the pudding thicken naturally and adds richness that can’t be beaten, but if you want an eggless version, you can substitute with cornstarch and a little extra butter or use a store-bought chocolate pudding mix as a shortcut.
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Can I prepare the Chocolate Peanut Butter Pie Recipe ahead of time?
Definitely. In fact, this recipe benefits from chilling time to let layers set beautifully. You can make it a day ahead, just keep it covered in the fridge and add the whipped topping and peanut butter cups right before serving.
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What’s the best way to slice this pie cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps you get neat slices without smearing the layers.
Final Thoughts
This Chocolate Peanut Butter Pie Recipe holds a special place in my dessert repertoire — it’s that perfect mix of indulgent yet not overpoweringly sweet, and each bite delivers layers of flavor and texture you can savor. I hope you give it a try soon, whether it’s for a holiday, a weekend treat, or just because. Trust me, once you taste it, you’ll see why my family and friends go crazy for this one and why I find myself baking it whenever I want to impress effortlessly. Happy baking, friend!
Print
Chocolate Peanut Butter Pie Recipe
- 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
Description
This Chocolate Peanut Butter Pie is a decadent, layered dessert featuring a crunchy Oreo crust, rich homemade chocolate pudding, creamy peanut butter mousse, and a fluffy whipped cream topping studded with chopped peanut butter cups. Despite its indulgent textures and flavors, the pie maintains a balanced sweetness, making it a perfect treat for chocolate and peanut butter lovers.
Ingredients
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 temp
- 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
- Prepare the crust: Mix the finely ground Oreo cookies with melted butter and granulated sugar until well combined. Press the mixture evenly into the bottom and sides of a 9-inch pie pan. Chill the crust in the refrigerator while you prepare the filling.
- Make the chocolate pudding: In a medium saucepan, whisk together cornstarch, cocoa powder, espresso powder (if using), and kosher salt. Gradually whisk in whole milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract until completely melted and smooth. Let the pudding cool slightly, then pour it over the prepared crust. Refrigerate until set, about 1 hour.
- Prepare the peanut butter mousse: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the peanut butter and mix until fully incorporated. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Assemble the pie: Spread the peanut butter mousse evenly over the chilled chocolate pudding layer. Refrigerate the assembled pie for at least 2 hours, or until set and well chilled.
- Add the topping: Just before serving, sprinkle chopped peanut butter cups generously over the top of the pie. Slice and serve chilled for best texture and flavor.
Notes
- This pie has layers of homemade chocolate pudding and peanut butter mousse creating a rich, indulgent dessert with balanced sweetness.
- For a gluten-free version, use gluten-free Oreo cookies and peanut butter cups.
- If you prefer a sweeter chocolate flavor, swap dark chocolate for milk chocolate in the pudding layer.
- Instant espresso powder is optional but enhances the chocolate flavor.
- Ensure the whipped cream forms stiff peaks before folding into the peanut butter mixture to maintain a light mousse texture.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 480
- Sugar: 30g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
