Go Back

Decadent Chocolate Peanut Butter Pie

An indulgent, over-the-top dessert featuring a dark chocolate cookie crust, a fluffy no-bake peanut butter mousse filling, topped with a thick, dripping chocolate ganache and chopped peanut butter cups.
Print Recipe
Prep Time 30 minutes
Total Time 4 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 24 chocolate sandwich cookies (like Oreos) finely crushed
  • 5 tbsp unsalted butter melted
Peanut Butter Filling
  • 8 oz full-fat cream cheese softened to room temperature
  • 1 cup creamy peanut butter commercial brand, not natural
  • 1 cup powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream cold
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
Garnish
  • 0.5 cup peanut butter cups chopped

Equipment

  • 9-inch pie dish or springform pan
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Rubber spatula

Method
 

  1. Mix crushed cookies and melted butter. Press into a 9-inch pan to form the crust. Freeze for 20 minutes.
  2. Whip 1 cup of cold heavy cream until stiff peaks form. Set aside.
  3. Beat softened cream cheese and peanut butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
  4. Gently fold the whipped cream into the peanut butter mixture until well combined with no streaks.
  5. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours.
  6. For the ganache, heat 1/2 cup cream until simmering and pour over chocolate chips. Let sit 5 minutes, then whisk until smooth. Cool slightly.
  7. Pour the ganache over the chilled pie. Chill for 30 minutes to set.
  8. Garnish with piped frosting and chopped peanut butter cups. For the drip effect, drizzle extra warm ganache over individual slices before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Use a hot, clean knife for perfect slices. The dramatic ganache drip is best applied to individual slices right before serving.