Chocolate Peanut Butter Pie

5 from 3 reviews

This chocolate peanut butter pie has a layer of chocolate and a peanut butter pie. It has an Oreo crust, chocolate no bake pie, peanut butter no bake pie, and peanut butter whipped cream on top. Topped with peanut butter cups.

Prep Time45

Cook Time0

Chilling Time6

Total Time6 45

Servings: slices

Calories: 573kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

25 Oreos the whole oreo
5 TBSP Unsalted butter melted

Chocolate Pie

8 oz Cream cheese room temperature
1/2 cup Powdered sugar sifted
1/4 cup Unsweetened cocoa powder
1/2 cup Semi-sweet chocolate chips
1/4 cup Heavy cream

Peanut Butter Pie

16 oz Cream cheese room temperature
1 cup Powdered sugar sifted
3/4 cup Peanut butter creamy
1/4 cup Sour cream room temperature or greek yogurt

Whipped Cream for Batters

2 cups Heavy cream cold
1/2 cup Powdered sugar
2 tsp Pure vanilla extract

Peanut Butter Whipped Cream

1 cup Heavy cream cold
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
1/4 cup Peanut butter creamy
Peanut butter cups for decoration

US - Metric

Instructions

Oreo Crust

Use a 9-inch springform pan. Spray with a baking nonstick spray. Set aside
Using a blender, blend the Oreos into a fine crumb. Add in the melted butter and mix.
25 Oreos, 5 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
Place in the freezer to set while you make the pie batter.

Chocolate Pie

In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat, until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
8 oz Cream cheese, 1/2 cup Powdered sugar
Add in the cocoa powder and melted chocolate and mix on high speed until creamy. Set aside.
1/4 cup Unsweetened cocoa powder

Peanut Butter Pie

Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
16 oz Cream cheese, 1 cup Powdered sugar
Add in the peanut butter and sour cream. Mix on high speed until creamy. Set aside.
3/4 cup Peanut butter, 1/4 cup Sour cream

Whipped Cream for the Batters

Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
2 cups Heavy cream, 1/2 cup Powdered sugar, 2 tsp Pure vanilla extract
Pour half of the whipped cream in both the chocolate pie and the peanut butter pie.
Use a rubber spatula to gently fold the whipped cream into the pie batter. Be gentle to not knock the air out, this will take a few minutes. Do this for both batters.
Spread the chocolate pie on top of the crust. Spread it evenly. Spread the peanut butter pie on top of the chocolate. Spread it evenly.
Cover with foil and chill in the fridge for at least 6 hours or overnight.

Peanut Butter Whipped Cream

Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Heat the peanut butter in the microwave for 15 seconds. Add the warmed peanut butter to the whipped cream and beat on high speed until stiff peaks form.
1/4 cup Peanut butter
Remove the springform ring. You can keep the bottom pan on, or you can remove to a separate platter.
Top with the peanut butter whipped cream and add chopped peanut butter cups for decoration.
Peanut butter cups

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition