Marry This Chocolate Peanut Butter Pie Recipe is a creamy and decadent recipe, which is made with creamy peanut butter and cream cheese. It’s a no-fuss take on the classic, ready in about 20 minutes, plus chilling time.
Jump to RecipeChocolate Peanut Butter Pie Recipe Ingredients
For the Crust:
- 25 chocolate sandwich cookies, such as Oreos
- 5 Tbsp. salted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 1 (8 oz.) package cream cheese, softened
- 1 1/4 cups powdered sugar
- 8 oz. whipped topping, such as Cool Whip, thawed
How To Make Chocolate Peanut Butter Pie Recipe
- Make and bake the crust: Preheat the oven to 350°F. In a food processor, pulse the cookies until they form fine crumbs. Stir in the melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 5 to 7 minutes to set the crust, then let it cool completely.
- Make the filling: In the bowl of a stand mixer, beat the peanut butter and the softened cream cheese together until smooth. Add the powdered sugar and beat until combined.
- Fold and fill: Gently fold in the thawed whipped topping until the mixture is smooth and no streaks remain.
- Chill the pie: Pour the filling into the cooled crust and smooth the top with a spatula. Chill for at least 4 hours, or until the pie is firm, before serving.
Recipe Tips
- How to get a non-soggy crust? Pre-baking the crust for a few minutes and, most importantly, letting it cool completely is the key. This creates a crisp barrier that prevents the creamy filling from making the bottom soft.
- Can I make this pie ahead of time? Absolutely! This is a perfect make-ahead dessert. You can prepare the pie and let it chill in the refrigerator for up to 2 days before serving.
- How do I get a smooth, lump-free filling? The secret is to use softened, room temperature cream cheese. This allows it to beat into a perfectly smooth, creamy base without any lumps.
- What if I don’t have a food processor? You can easily make the crust without one. Place the cookies in a large, sealed zip-top bag and crush them with a rolling pin or a heavy can. Then, mix the crumbs with the melted butter in a bowl.
What To Serve With Chocolate Peanut Butter Pie
This is an incredibly rich pie that is perfect on its own or with a simple garnish.
- A drizzle of hot fudge or chocolate syrup
- A sprinkle of chopped peanut butter cups or chocolate shavings
- A dollop of extra whipped cream
- A tall glass of cold milk
How To Store Chocolate Peanut Butter Pie
- Refrigerate: This pie must be stored in the refrigerator because of the cream cheese filling. Cover it loosely with plastic wrap, and it will keep for up to 4 days.
- Freeze: This pie freezes very well. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Let it thaw in the refrigerator for several hours before slicing.
Chocolate Peanut Butter Pie Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 50g
- Protein: 9g
- Fat: 38g
- Saturated Fat: 20g
- Sodium: 450mg
- Fiber: 3g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, to save time you can use a pre-made 9-inch chocolate cookie crust. There’s no need to bake it first.
The filling needs adequate time to set. Ensure your cream cheese is at room temperature so it blends smoothly, and that your whipped topping is fully thawed. Most importantly, the pie must chill for at least 4 hours to become firm enough to slice cleanly.
Yes, if you’d like a little extra texture in your filling, you can substitute the creamy peanut butter with an equal amount of crunchy peanut butter.
Try More Recipes:
Chocolate Peanut Butter Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes7
minutes550
kcalA rich, creamy, and decadent no-bake peanut butter pie with a crisp chocolate cookie crust that’s incredibly easy to make.
Ingredients
Crust: 25 chocolate sandwich cookies, 5 Tbsp. salted butter, melted.
Filling: 1 cup creamy peanut butter, 1 (8 oz.) package cream cheese (softened), 1 1/4 cups powdered sugar, 8 oz. whipped topping (thawed).
Directions
- Preheat oven to 350°F. Mix crushed cookies and melted butter; press into a pie plate and bake for 5-7 minutes. Cool completely.
- Beat peanut butter and cream cheese until smooth.
- Beat in the powdered sugar until combined.
- Gently fold in the whipped topping until the mixture is smooth.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours until firm.
Notes
- Using room temperature cream cheese is crucial for a smooth, lump-free filling.
- The pie must be thoroughly chilled for at least 4 hours to ensure the no-bake filling sets properly.
- Letting the crust cool completely before adding the filling is the secret to keeping it crisp.
- This is a perfect make-ahead dessert for parties and gatherings.
