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Chocolate Peanut Butter Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 120 reviews
  • Author: Villerius
  • 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

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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