Unbelievable Peanut Butter Pie

This Unbelievable Peanut Butter Pie is the ultimate dessert for peanut butter lovers. Packed with a creamy peanut butter filling, a luscious chocolate ganache, and topped with whipped cream, chopped peanuts, and Reese’s Pieces, this indulgent pie is a showstopper. Its rich flavor combination of sweet, salty, and creamy is unforgettable, making it the perfect treat for any special occasion or a sweet indulgence any day of the week.

Why You’ll Love This Recipe

This peanut butter pie is the definition of indulgence. The combination of a crunchy Oreo crust, creamy peanut butter filling, smooth chocolate ganache, and crunchy toppings creates a dessert that’s rich, satisfying, and full of flavor. The pie is no-bake after the crust is prepared, meaning you can make it ahead of time and let it chill in the fridge. Whether you’re serving it for a holiday, party, or just a treat for yourself, this pie will surely impress everyone with its decadent flavors and texture.

Ingredients

For the Oreo Crust:

• 22 whole Oreo cookies (250g; regular, not Double Stuf)

• 5 tablespoons (71g) unsalted butter, melted

For the Ganache:

• 3/4 cup (180ml) heavy cream

• 6 ounces (170g) semi-sweet chocolate, finely chopped

For the Peanut Butter Filling:

• 1 cup (240ml) heavy cream, cold

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature

• 1 and 1/2 cups (375g) creamy peanut butter

• 3/4 cup (90g) confectioners’ sugar

• 1 teaspoon pure vanilla extract

Optional Toppings For Serving:

• Whipped cream

• 1/4 cup (50g) Reese’s Pieces, crushed

• 1/4 cup (30g) chopped peanuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. Preheat the oven to 350°F (177°C).

2. In a food processor or blender, pulse the 22 Oreos (including the cream filling) into fine crumbs. You should have about 2 cups (250g) of crumbs.

3. Pour the crumbs into a large bowl and mix with the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish.

4. Bake for 10 minutes and allow to cool.

Make the Ganache:

1. Place the chopped chocolate in a medium heat-proof bowl.

2. Heat the cream in a small saucepan over medium heat until it begins to simmer.

3. Remove from heat and pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir gently until smooth.

4. Set aside to cool slightly at room temperature.

Make the Peanut Butter Filling:

1. Using a hand mixer or stand mixer, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside the whipped cream.

2. In the same bowl, beat the cream cheese on medium-high speed until smooth.

3. Add the peanut butter, confectioners’ sugar, and vanilla extract, and beat until well combined.

4. Gently fold in the whipped cream, being careful not to deflate the mixture.

5. Spread the peanut butter filling into the cooled crust using a small offset spatula.

Top with Ganache:

1. Pour the ganache over the peanut butter filling.

2. If you’re not using whipped cream, sprinkle chopped peanuts and/or Reese’s Pieces over the ganache while it’s still wet to make them stick.

Chill the Pie:

1. Chill the pie in the refrigerator for at least 6 hours (or up to 48 hours). If chilling for more than a day, loosely cover it.

Garnish:

1. Once ready to serve, pipe whipped cream on top of the pie (optional) and sprinkle with Reese’s Pieces and chopped peanuts.

Serve:

1. Slice and serve cold. Store any leftovers in the refrigerator for up to 5 days.

Servings and timing

• Servings: 8 servings

• Prep Time: 1 hour

• Cooking Time: 10 minutes

• Total Time: 7 hours (including chilling)

Variations

• Use a different crust: If you’re not a fan of Oreos, you can substitute with graham cracker crumbs or even a pretzel crust for a sweet-salty combination.

• Add a swirl of caramel: Drizzle some caramel sauce over the peanut butter filling before topping with ganache for an extra layer of flavor.

• Use dark chocolate ganache: Swap the semi-sweet chocolate for dark chocolate to make the ganache more intense.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze the pie for up to 1 month. Just wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge for a few hours before serving.

FAQs

Can I use crunchy peanut butter?

Yes, you can use crunchy peanut butter for added texture, but the smooth peanut butter will make the filling creamier.

Can I make this pie without cream cheese?

Cream cheese adds a nice tang to the pie and helps stabilize the filling, but you can substitute it with mascarpone cheese or a little extra peanut butter for a different flavor.

Can I use a pre-made crust?

Yes, you can use a pre-made graham cracker or Oreo crust if you’re short on time. Just be sure to skip the baking step.

How do I know when the pie is fully chilled?

The pie is ready to serve once the filling has set and is firm to the touch. You can check by gently pressing the center to ensure it’s not too soft.

How can I make the pie sweeter?

If you like a sweeter pie, you can increase the amount of confectioners’ sugar in the peanut butter filling or add a little powdered sugar to the whipped cream before topping the pie.

Conclusion

This Unbelievable Peanut Butter Pie is a dream dessert for peanut butter and chocolate lovers alike. With its indulgent peanut butter filling, rich chocolate ganache, and decadent toppings, it’s the perfect treat for any occasion. Whether you’re making it for a special celebration or simply as a sweet treat, this pie is sure to wow everyone with its irresistible flavor and texture.

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