Chocolate Peanut Butter Pie

5 from 3 reviews

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

Prep Time45

Cook Time0

Chilling Time6

Total Time6 45

Servings: slices

Calories: 507kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

25 Oreos the whole oreo
5 TBSP Unsalted butter melted

Chocolate Pie

6 oz Cream cheese room temperature
2 TBSP Unsweetened cocoa powder
1/2 cup White granulated sugar
1/3 cup Sour cream room temperature or greek yogurt
1 tsp Pure vanilla extract
3.5 Chocolate bar melted. I used Lindt 72%

Peanut Butter Pie

10 oz Cream cheese room temperature
1/4 cup White granulated sugar
3/4 cup Peanut butter creamy
1 tsp Pure vanilla extract
1/4 cup Sour cream room temperature or greek yogurt
2 cups Heavy cream cold
1/2 cup Powdered sugar
1/4 cup Peanut butter melted
Peanut butter cups for decoration

US - Metric

Instructions

Oreo Crust

Use a 9-inch pie pan, I use ceramic. 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 pie 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

Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes.
6 oz Cream cheese, 2 TBSP Unsweetened cocoa powder, 1/2 cup White granulated sugar
Add in the vanilla, sour cream, and melted chocolate. Mix on medium until combined. Set aside.
1/3 cup Sour cream, 1 tsp Pure vanilla extract, 3.5 Chocolate bar

Peanut Butter Pie

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
10 oz Cream cheese, 1/4 cup White granulated sugar
Add in the peanut butter, vanilla, and sour cream. Mix on medium until combined.
3/4 cup Peanut butter, 1 tsp Pure vanilla extract, 1/4 cup Sour cream
Using a metal bowl with a whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
2 cups Heavy cream, 1/2 cup Powdered sugar
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. Drizzle the melted peanut butter on top of the peanut butter pie. Use a butter knife to swirl in the peanut butter.
1/4 cup Peanut butter
Cover with foil and chill in the fridge for at least 6 hours or overnight.
Once chilled and set, add the peanut butter cups. Keep cold until ready to serve.
Peanut butter cups

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition