If you’re a fan of the classic combination of peanut butter and chocolate or if you love creamy cheesecake flavors, today’s recipe is a real treat! This simple chocolate peanut butter pie is not only easy to make but also makes a wonderful addition to any Thanksgiving dessert spread. With its smooth, rich peanut butter filling and a touch of chocolate, it’s a crowd-pleaser that’s sure to satisfy your sweet tooth.

I must warn you, though—this pie is quite indulgent and rich, so smaller slices go a long way! Cutting the pie into at least 8 pieces is ideal, allowing everyone to savor its creamy, nutty goodness without feeling overly full. The first time I made this pie, I decided to top it with a drizzle of chocolate syrup, which added a delightful contrast to the peanut butter filling and brought out even more of that beloved chocolate-peanut butter flavor combination.

Ingredients to make Chocolate Peanut Butter Pie

• OREOS – I found that the store brand even works well when making this crust
• BUTTER – This is used as a binder for the crust.
• CREAMY PEANUT BUTTER – I use store brand for this too.
• CREAM CHEESE – Use full fat or reduced fat. Either one will work.
• CONFECTIONERS’ SUGAR
• COOL WHIP
• CHOCOLATE SYRUP – You can use some chocolate ganache. See the notes in the recipe how to make it.
• WHIPPED CREAM – This is not necessary, but I strongly recommend it.

I added a little whipped cream on top to make this pie even more decadent. For convenience, I opted for the classic canned whipped cream, making this dessert even quicker to assemble. I initially used a store-bought Oreo pie crust to keep things simple, which saved some time and still tasted amazing!

However, when I made this recipe again, I decided to try my hand at making the crust from scratch, and it was totally worth the extra effort. Creating your own Oreo cookie crust is surprisingly easy, and it really adds a homemade touch that elevates the entire pie. All you need to do is pulse Oreo cookies in a food processor until fine, mix with melted butter, and press the mixture into a pie dish. This homemade crust holds up beautifully and pairs perfectly with the creamy peanut butter filling.

How to garnish the pie

I also made fresh whipped cream with heavy cream to put on the pie. Instead of chocolate syrup, I made some ganache and drizzled it on the pie.

Then, I also cut up some Reese’s peanut butter cups to decorate the outside edge of the pie. Either way, this is fabulous. It’s like a chocolate peanut butter cheesecake. I would also recommend giving it plenty of time in the fridge. It was even better when it had been in there a while.

Frequently Asked Questions

Can I use crunch peanut butter instead of creamy?
Yes, you can! It will add a nice crunch to the pie. Just beat the cream cheese and butter together first and fold in the crunchy peanut butter. Then fold in the Cool Whip to keep that crunch.

Can I make this pie ahead of time?
Absolutely! It’s perfect to prepare ahead. Just refrigerate until ready to serve.

Can I freeze this peanut butter pie?
Yes, it freezes well. Just wrap it tightly and thaw it in the refrigerator before serving.

Can I use a different nut butter instead of peanut butter?
Certainly! Almond butter or hazelnut butter can be delicious alternatives.

FOR MORE RECIPES like this, TRY:

• Perfect Pie Crust
• Chocolate Pretzel Pecan Pie
• Blueberry Sour Cream Pie
• Easy Eggnog Pie

Chocolate Peanut Butter Pie

Real Mom Kitchen

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chill Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 servings

Calories 490 kcal

Equipment

Pie Plate

hand mixer

measure

Ingredients

  

1x2x3x

Crust:

• ▢ 25 Oreos
• ▢ 4 Tbsp butter melted

Filling:

• ▢ 1 cup creamy peanut butter
• ▢ 1 (8 oz) package softened cream cheese
• ▢ 1 ¼ cups powdered sugar
• ▢ 1 (8 oz) package Cool Whip, thawed
• ▢ My additions: chocolate syrup or ganache, whipped cream, and cut up Reese's peanut butter cups if desired

Instructions

 

• Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
• Remove from oven and allow to cool completely.
• For the filling – In a bowl, beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
• Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. (It’s better the longer it sits in the fridge). Then I topped mine with a drizzle of chocolate syrup and a little whipped cream.

Notes

To make a ganache, add 1/8 cup chocolate chips with 1 Tbsp of cream. Microwave for 15 seconds and stir until melted. If need mircowave 5 more seconds. Drizzle over pie before piping on the whipped cream if using.

Nutrition

Serving: 1 serving | Calories: 490kcal | Carbohydrates: 53g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 330mg | Potassium: 272mg | Fiber: 3g | Sugar: 37g | Vitamin A: 177IU | Calcium: 26mg | Iron: 5mg

Keyword peanut butter, pie

Tried this recipe?Let us know how it was!

This recipe is adapted from The Pioneer Woman.

This is the original photo from this post, which was first posted in August 2009.