Skrewball Pie — Salted Chocolate Peanut Butter Pie with a Boozy Twist

Salted Chocolate Peanut Butter Pie pops with peanut-butter warmth, silky chocolate ganache, and a cheeky hint of whiskey that lifts every forkful into party-mode.

Introduction to the recipe

If you love peanut butter and crave a little grown-up swagger in dessert, this Skrewball-spiked pie answers the call. It’s a no-bake marvel: an Oreo cookie crust holds a whipped, peanut-butter–cream filling that gets a glossy chocolate-whiskey layer poured on top. Chill it, slice it, and watch jaws drop. This recipe plays like a giant boozy peanut-butter cup — but better, because it’s shareable. Want something rich, fast, and memorably boozy for a dinner party? You’re looking at it.

What makes this Salted Chocolate Peanut Butter Pie so irresistible

Texture + flavor + a little edge. Here’s the trifecta:

• Crunch from a pressed Oreo base.
• Lush, fluffy peanut butter filling made from cream cheese, powdered sugar, and whipped cream.
• A silky chocolate ganache kissed with Skrewball peanut-butter whiskey.
• A subtle salty note that wakes up the chocolate and nutty layers.

This combo gives you everything: creamy, crunchy, sweet, salty, and yes, a boozy wink that adults will appreciate. It’s no wonder folks call variations of this the Decadent Peanut Butter Pie or even the Ultimate Chocolate Peanut Butter Pie.

Ingredients (what you need and why)

Gather these pantry stars — they keep the recipe simple and the payoff huge.

For the crust

• 2 cups Oreo cookie crumbs (about 25 cookies) — chocolatey base that holds form.
• ⅓ cup unsalted butter, melted — binds crumbs and adds richness.

For the filling

• 1 cup creamy peanut butter — smooth, classic flavor. Don’t use oily natural peanut butter unless you like separation.
• 8 oz cream cheese, softened — gives body and tang to the filling.
• 1½ cups powdered sugar, sifted — sweetness and structure.
• ½ cup heavy cream — whip this to add lift and airy texture.
• 3 tablespoons Skrewball peanut-butter whiskey — the boozy star. Swap per notes below if needed.
• 1 teaspoon vanilla extract — subtle lift.

For the ganache

• 1 cup semi-sweet chocolate chips — or mix dark and semi-sweet if you like deeper chocolate.
• ½ cup heavy cream — for silky ganache.
• 1½ teaspoons Skrewball whiskey — blended into the ganache for flavor continuity.
• ½ teaspoon vanilla extract — rounds things out.

Optional garnishes: chopped peanuts, chopped Reese’s cups, a sprinkle of flaky salt, or a caramel drizzle.

Simple method (step-by-step, easy-to-follow)

This no-bake process breaks into crust, filling, ganache, chill, slice. Super doable.

1. Crush and combine. Put Oreo cookies in a food processor or crush in a zip-top bag. Mix crumbs with melted butter until the texture resembles wet sand.
2. Press the crust. Firmly press crumbs into a 9-inch pie pan, making an even bottom and an inch or so up the sides. Pack it tight so it holds. Pop it into the freezer for 20 minutes to firm while you make the filling. Pro tip: pressing with the bottom of a measuring cup gives an even crust.
3. Make the peanut butter filling. Beat the cream cheese and peanut butter together until smooth, then add powdered sugar and mix until fluffy. In a separate bowl whip the heavy cream to soft peaks, then fold the whipped cream into the peanut-butter mixture. Add the whiskey and vanilla and fold gently until uniform.
4. Build the pie. Spread the peanut-butter filling into the chilled Oreo shell and smooth the top with an offset spatula.
5. Whip up ganache. Heat the ½ cup heavy cream until steaming (not boiling), pour over the chocolate chips, let sit a minute, then whisk until glossy and smooth. Stir in Skrewball whiskey and vanilla. Let the ganache cool slightly so it thickens but still pours.
6. Top and chill. Pour ganache over the peanut-butter layer and nudge it toward the crust edges with a spatula, keeping some separation to avoid mixing layers. Chill the pie, uncovered, for at least 6 hours or overnight.
7. Serve. Slice with a sharp knife dipped in hot water between cuts for pristine pieces. Garnish as desired.

The story behind the pie

I built this Salted Chocolate Peanut Butter Pie riff on a simple truth: peanut butter and chocolate work like best friends at a party. Toss Skrewball — a peanut-butter–flavored whiskey — into the mix and you get a dessert with attitude. Folks who grew up on peanut-butter sandwiches will find a grown-up echo in this pie; cocktail lovers will love the subtle whiskey lift. It evolved from testing textures: how airy can the filling get? How glossy can the ganache be? The final version felt like a cross between a candy bar and a refined dinner-party dessert. It’s a crowd-stopper.

Pro tips for flawless results

• Soften cream cheese fully. Hard lumps = lumpy filling. Leave it on the counter 30–60 minutes.
• Pack the crust well. Firmly press crumbs so slices hold shape.
• Whip cream to soft peaks only. Over-whipping collapses the filling; under-whipping makes it dense.
• Let ganache cool a bit before pouring. If it’s too hot, it can melt the peanut-butter layer; too cold and it won’t spread well.
• Chill long enough. This pie needs time to firm — overnight is best.
• For neat slices, dip the knife in hot water and wipe between cuts. Works like a charm.

Bold tip: use a mix of semi-sweet and dark chocolate chips for a richer ganache. Trust me.

Whiskey and substitutions — what if you don’t have Skrewball?

No Skrewball? No problem. Use another peanut-butter–flavored whiskey if you can. If not, regular whiskey plus a few drops of peanut-butter extract will mimic the effect. For a non-alcoholic version, skip the spirit and add more vanilla and a touch of peanut-butter extract. Coffee liqueur also pairs surprisingly well if you want a mocha-like note. Want to avoid alcohol completely for a family table? Sub equal liquid with whole milk or heavy cream and tweak sweetness to taste.

Variations to try (because creativity rules)

• Salted chocolate peanut butter pie deluxe: sprinkle flaky sea salt across the finished ganache. That salt contrast elevates the chocolate.
• Butterscotch-pecan riff: swap ½ the peanut butter with butterscotch, and add toasted pecans for a Butterscotch Pecan Slab Pie vibe in pie form.
• Chunky version: use crunchy peanut butter or fold in chopped roasted peanuts for texture.
• Chocolate-peanut swirl: swirl a ribbon of melted peanut-butter cups into the ganache before chilling.
• Mini pies or bars: press crust into a brownie pan and cut into bars for grab-and-go treats. Great for parties.

This recipe sits comfortably in lists of Unique Pie Recipes and Unique Pies because it combines cookie crust, whipped filling, booze, and ganache without baking.

Best way to serve

Serve cold straight from the fridge. Pair with a scoop of vanilla or salted caramel ice cream for contrast. For dinner parties, bring the pie chilled and let slices rest at room temperature five minutes before serving to let flavors bloom. Garnish with chopped peanuts, a dusting of cocoa, or a drizzle of warm caramel. Want to highlight the boozy side? Serve with a small shot of the same whiskey on the side (adults only).

Serving idea: For a dramatic presentation, top each slice with a toasted marshmallow or broiled meringue dollop — it adds texture and theater.

Storage and make-ahead notes

• Make-ahead friendly: assemble up to 2–3 days in advance and keep covered in the fridge. The flavors actually meld and improve.
• Fridge storage: keep the pie in an airtight container or wrapped tightly with plastic wrap for up to 4 days.
• Freezing: wrap whole pie in plastic and foil after ganache firms. Freeze up to 2 months. Thaw in fridge overnight. Ganache may soften slightly after freezing but still delicious.
• Leftovers: individual slices re-chill fine. For best texture, re-chill before serving.

Troubleshooting (common hiccups and fixes)

• Crust crumbles: press crumbs harder and chill longer before filling. If still loose, add a tablespoon more melted butter next time.
• Filling too loose: whip cream to firmer soft peaks, and ensure powdered sugar is fully sifted to help structure. Re-chill pie longer.
• Ganache streaks/mixes into filling: let ganache cool to a pourable-but-not-hot stage and pour slowly, using an offset spatula to nudge it to edges.
• Too boozy: reduce whiskey amounts by half or omit the ganache whiskey if necessary.

FAQs — quick answers

Why this pie belongs on your menu

This Skrewball twist ranks among Chocolate Peanut Butter Desserts because it blends no-bake convenience with decadent textures. It moves beyond your average pie into the territory of the Unbelievable Peanut Butter Pie: rich but airy, chocolate-forward but clearly peanut-butter–driven. It’s a natural star for holiday dessert tables, adult birthday parties, and any time you want something indulgent without turning on the oven.

If you curate dessert lists, slot this under Decadent Peanut Butter Pie and watch it vanish. It’s also a top pick when folks ask for Peanut Butter Pie With Chocolate Ganache or a version with an even fancier Peanut Butter Pie With Chocolate Ganache Topping — both names accurately describe what you’ll serve.

Final thoughts

This Skrewball Pie proves you don’t need heat to make something show-stopping. It’s effortless, flexible, and screams celebration — especially when you call it a Boozy Dessert. Want to impress with minimal sweat? Make this pie the day before, chill it well, and serve with confidence. Your guests will ask “who made this?” and you’ll get all the credit. FYI: a little flaky salt on top = heavenly. IMO, that’s the finishing move.

Ready to make one? Grab Oreos, peanut butter, cream cheese, and a bottle of Skrewball (or your fave substitute), and let the chilling begin. Cheers — and save me a slice.

Follow me on Pinterest for daily new recipes. Print