Description
This over-the-top peanut butter pie layers a crisp chocolate-cookie base with a fluffy peanut butter mousse and a silky chocolate ganache. Top it off with whipped cream and crunchy candy for maximum joy.
Ingredients
Scale
Crust
- 22 Oreo cookies (regular), crushed into crumbs
- 5 tbsp unsalted butter, melted
Chocolate Topping (Ganache)
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate, chopped roughly
Peanut Butter Filling
- 1 cup heavy cream, very cold
- 8 oz full-fat cream cheese, softened
- 1½ cups creamy peanut butter
- ¾ cup powdered (confectioners’) sugar
- 1 tsp pure vanilla extract
Optional Garnishes
- Whipped cream
- ¼ cup crushed Reese’s Pieces
- ¼ cup chopped roasted peanuts
Instructions
- Make the crust. Preheat the oven to 350°F (175°C). Blitz the Oreos in a food processor until they’re fine crumbs (or place in a bag and crush with a rolling pin). Stir the cookie crumbs together with the melted butter until fully moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes, then remove and allow the crust to cool completely on a wire rack.
- Prepare the ganache. Warm ¾ cup heavy cream in a small saucepan just until it begins to steam and small bubbles form around the edge — don’t boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth and glossy. Set aside to come to room temperature (it should thicken slightly but still be pourable).
- Whip the cream. Using chilled beaters and a cold bowl if possible, whip the 1 cup cold heavy cream to stiff peaks. This will be folded into the peanut butter mixture later, so don’t overbeat.
- Make the peanut butter layer. In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla and beat until creamy and well combined. Gently fold the whipped cream into the peanut butter mixture in two additions, keeping the texture light and airy.
- Assemble the pie. Spoon or pipe the peanut butter filling into the cooled Oreo shell and smooth the top. Carefully pour the cooled ganache over the filling, spreading it evenly so it covers the surface.
- Chill. Refrigerate the pie for at least 6 hours, or overnight, to let the filling set and flavors meld.
- Finish and serve. Before serving, add dollops of whipped cream and sprinkle with crushed Reese’s Pieces and chopped peanuts, if using. Slice and enjoy!
Notes
- Cold tools = fluffier cream. Chill your mixing bowl and beaters for better whipped cream volume.
- Prevent deflation. Fold the whipped cream into the peanut butter mix gently to keep the filling light.
- Make-ahead winner. This pie keeps well covered in the fridge for 3–4 days — the flavor gets even better after a night.
- No food processor? Crush the Oreos in a sealed plastic bag using a rolling pin or a heavy mason jar.
- If your ganache stiffens too much before pouring, warm it gently over a hot water bath and stir until pourable again.
- Prep Time: 20
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg