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Decadent Chocolate Peanut Butter Pie

A no-bake pie layered with chocolate and peanut butter, featuring an Oreo crust that adds a delightful crunch.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Oreo Crust
  • 25 pieces 25 Oreos (the whole Oreo)
  • 5 TBSP 5 TBSP unsalted butter (melted)
For the Chocolate Filling
  • 6 oz 6 oz cream cheese (room temperature)
  • 2 TBSP 2 TBSP unsweetened cocoa powder
  • 1/2 cup 1/2 cup white granulated sugar
  • 1/3 cup 1/3 cup sour cream (room temperature or Greek yogurt)
  • 1 tsp 1 tsp pure vanilla extract
  • 3.5 oz 3.5 oz chocolate bar (melted)
For the Peanut Butter Layer
  • 10 oz 10 oz cream cheese (room temperature)
  • 1/4 cup 1/4 cup white granulated sugar
  • 3/4 cup 3/4 cup peanut butter (creamy)
  • 1 tsp 1 tsp pure vanilla extract
  • 1/4 cup 1/4 cup sour cream (room temperature or Greek yogurt)
For the Whipped Cream
  • 2 cups 2 cups heavy cream (cold)
  • 1/2 cup 1/2 cup powdered sugar
  • 1/4 cup 1/4 cup peanut butter (melted)
For Decoration
  • Peanut butter cups (for decoration)

Method
 

Preparing the Oreo Crust
  1. Crush the Oreos into fine crumbs using a food processor or a plastic bag with a rolling pin.
  2. Combine the Oreo crumbs with the melted butter in a bowl.
  3. Press this mixture firmly into the bottom and sides of a 9-inch pie dish.
  4. Refrigerate for 15 minutes to set.
Making the Chocolate Filling
  1. In a mixing bowl, beat 6 oz of cream cheese until smooth.
  2. Add in the cocoa powder, 1/2 cup sugar, sour cream, and vanilla extract. Mix until blended.
  3. Stir in the melted chocolate until well combined. Set aside.
Preparing the Peanut Butter Layer
  1. In another bowl, beat 10 oz of cream cheese until smooth.
  2. Add the 1/4 cup sugar, peanut butter, vanilla, and sour cream. Mix until creamy.
Whipping the Cream
  1. In a separate bowl, whip the cold heavy cream until soft peaks form.
  2. Gradually add powdered sugar and continue whipping until stiff peaks form.
Assembling the Pie
  1. Fold half of the whipped cream into the chocolate filling and spread it over the Oreo crust.
  2. Fold the remaining whipped cream into the peanut butter mixture and spoon it over the chocolate layer, smoothing out the top.
Chilling
  1. Refrigerate the pie for a minimum of 4 hours or overnight to allow it to set properly.
Decoration
  1. Before serving, drizzle melted peanut butter over the top and garnish with crushed peanut butter cups.

Notes

Ensure all dairy ingredients are at room temperature for easier mixing. Gluten-free Oreos can be used for dietary restrictions. For extra chocolatey flavor, drizzle chocolate ganache on top before serving.