Description
This no-bake chocolate peanut butter pie features a decadent Oreo crust, layers of rich chocolate and creamy peanut butter filling, and a swirl of melted peanut butter on top. Topped with peanut butter cups, it’s the ultimate indulgent dessert for chocolate and peanut butter lovers alike.
Ingredients
Oreo Crust:
25 whole Oreos
5 tbsp unsalted butter, melted
Chocolate Pie Layer:
6 oz cream cheese, room temperature
2 tbsp unsweetened cocoa powder
1/2 cup white granulated sugar
1/3 cup sour cream or Greek yogurt, room temperature
1 tsp pure vanilla extract
3.5 oz chocolate bar, melted (Lindt 72% recommended)
Peanut Butter Pie Layer:
10 oz cream cheese, room temperature
1/4 cup white granulated sugar
3/4 cup creamy peanut butter
1 tsp pure vanilla extract
1/4 cup sour cream or Greek yogurt, room temperature
2 cups heavy cream, cold
1/2 cup powdered sugar
1/4 cup peanut butter, melted (for swirl)
Peanut butter cups, for topping
Instructions
Spray a 9-inch pie pan with baking spray. Blend Oreos into fine crumbs and mix with melted butter. Press the mixture into the bottom and halfway up the sides of the pie pan. Freeze to set.
For the chocolate layer, beat cream cheese, cocoa powder, and sugar on high for 2 minutes. Add vanilla, sour cream, and melted chocolate. Mix until smooth.
For the peanut butter layer, beat cream cheese and sugar on high for 2 minutes. Add peanut butter, vanilla, and sour cream. Mix until smooth.
In a separate metal bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold half the whipped cream into the chocolate mixture and the other half into the peanut butter mixture.
Spread the chocolate mixture evenly over the crust. Top with the peanut butter mixture.
Drizzle melted peanut butter over the top and swirl with a butter knife.
Cover with foil and refrigerate for at least 6 hours or overnight.
Once set, decorate with peanut butter cups and keep chilled until ready to serve.
- Prep Time: 45 minutes
- Category: Dessert
