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Chocolate Peanut Butter Pie




For the Crust:

25 Oreo Cookies

5 Tablespoons unsalted butter, melted

For the Ganache:

6 ounces semi-sweet chocolate

¾ cup heavy whipping cream

1 Tablespoon butter

For the Filling:

1 package (8 ounces) cream cheese, softened to room temperature

¾ cup creamy peanut butter

⅓ cup granulated sugar

1 cup (4 ounces) Cool Whip, thawed


Begin with the Oreo crust by blending Oreos in a food processor until finely chopped. Gradually add melted butter and press the mixture into the bottom and sides of a 9-inch pie plate. Freeze while preparing the pie.

For the ganache, place chocolate in a heat-proof bowl. Heat the whipping cream and butter in a saucepan until it simmers. Pour over the chocolate, let stand for 2 minutes, then stir until smooth. Refrigerate for about 30 minutes.

For the filling, beat cream cheese, peanut butter, and sugar until well-combined. Fold in the whipped topping and spoon the filling into the frozen crust. Smooth the top with a spatula.

Chill the pie for 30 minutes. Then, pour the cooled ganache over the peanut butter filling, creating a smooth layer or a swirl design. Refrigerate for at least 2 more hours before serving.

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 2 hours 50 minutes | Kcal: 515 kcal per serving | Servings: 8

See also  Bisquick Cinnamon Rolls

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