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Chocolate Peanut Butter Pie

Chocolate peanut butter pie pairs a crisp chocolate cookie crust with a fluffy peanut butter filling and smooth chocolate ganache. The pie chills until set, making it easy to slice and serve after a simple stovetop-and-oven preparation.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling and resting 4 hours 40 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 chocolate sandwich cookies such as Oreos, filling included
  • 5 tbsp unsalted butter melted
Filling and topping
  • 1 package (8 oz) cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy cream divided (1 cup for the filling and 1/2 cup for the topping)
  • 4 oz semisweet chocolate finely chopped

Equipment

  • 1 food processor
  • 1 9-inch deep-dish pie plate

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Pulse the cookies, filling included, in a food processor until finely crushed, then stir in the melted butter.
  3. Press the crumbs firmly over the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Bake for 8–10 minutes, until fragrant and set, then cool completely.
Make the filling
  1. Beat the cream cheese, peanut butter, powdered sugar, and vanilla in a large bowl until smooth.
  2. In a separate bowl, whip 1 cup of the heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the peanut butter mixture in two additions and spread the filling in the cooled crust.
  4. Refrigerate the pie for at least 4 hours, until the filling is firm.
Add the chocolate topping
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the remaining 1/2 cup heavy cream in a small saucepan until steaming, pour it over the chocolate, and let stand for 3 minutes.
  3. Stir the chocolate and cream until smooth.
  4. Cool the ganache for 10–15 minutes, stirring occasionally, until thickened but still pourable.
  5. Spread the ganache over the chilled pie and refrigerate for 30–45 minutes, until set.
  6. Let the pie stand at room temperature for 10 minutes before slicing.

Notes

For clean slices, wipe a warm knife between cuts. Store covered in the refrigerator for 3–4 days; it can be frozen. For a gluten-free version, use certified gluten-free chocolate sandwich cookies.