Description
A decadent Chocolate Peanut Butter Pie featuring a crunchy Oreo cookie crust, rich homemade chocolate pudding, creamy peanut butter mousse, and a fluffy whipped cream topping adorned with chopped peanut butter cups. This indulgent dessert balances deep chocolate and nutty flavors without being overly sweet.
Ingredients
Scale
Crust
- 20 Oreo sandwich cookies, finely ground (regular or gluten free)
- 1/4 cup (55g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Chocolate Pudding Layer
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp instant espresso powder (optional)
- 1/4 tsp kosher salt
- 1 cup (240g) whole milk
- 2 large egg yolks
- 3.5 oz dark chocolate, chopped (or use milk chocolate for a sweeter flavor)
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Peanut Butter Mousse
- 4 oz cream cheese, room temperature
- 1 cup (250g) creamy peanut butter
- 2 cups (480g) heavy whipping cream
- 1/4 cup (45g) powdered sugar
- 1 tsp vanilla extract
Topping
- Peanut butter cups, chopped for topping (gluten free if needed)
Instructions
- Prepare the crust: Combine the finely ground Oreo cookies, melted unsalted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Chill in the refrigerator while preparing the filling.
- Make the chocolate pudding layer: In a medium saucepan, whisk together cornstarch, cocoa powder, instant espresso powder (if using), kosher salt, and sugar. Whisk in whole milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a boil. Remove from heat, then stir in chopped dark chocolate, unsalted butter, and vanilla extract until melted and smooth. Allow the pudding to cool slightly before pouring over the chilled crust. Refrigerate to set while preparing the mousse.
- Prepare the peanut butter mousse: In a large mixing bowl, beat room temperature cream cheese and creamy peanut butter until smooth and creamy. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
- Assemble the pie: Spread the peanut butter mousse evenly over the set chocolate pudding layer. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 3 hours or until fully set and chilled.
- Garnish and serve: Just before serving, sprinkle chopped peanut butter cups generously over the top of the pie. Slice into 10 pieces and serve chilled. Enjoy the rich, layered flavors and indulgent textures!
Notes
- This chocolate peanut butter pie recipe is layered with homemade chocolate pudding, peanut butter mousse, and topped with fluffy whipped cream and a pile of peanut butter cups!
- The textures are indulgent, but the pie isn’t overly sweet, making it a balanced dessert for chocolate and peanut butter lovers.
- For a gluten-free version, use gluten-free Oreo cookies and gluten-free peanut butter cups.
- Instant espresso powder enhances the chocolate flavor but is optional.
- Chilling times are important to let layers set properly—plan ahead for at least 3 hours chilling time.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 480
- Sugar: 28g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
