If you are a peanut butter and chocolate fan or a cheesecake fan, you’re gonna love today’s recipe. This chocolate peanut butter pie would be great to serve for Thanksgiving. This recipe is simple, easy, and delicious. I must warn you it is quite rich. I would recommend cutting your pie into at least 8 pieces.
Now, when I first made this recipe, I topped this recipe with a drizzle of chocolate syrup to help balance out the peanut butter flavor. I also added a little whipped cream this. I cheated and used the stuff in the can. I even purchased an Oreo crust instead of making it from scratch. This was simple to make and oh so tasty.
With the recent photo, I made the crust myself. This is so worth the extra effort if you can do it. I also made fresh whipped cream to pie 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 on 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 it the fridge. It was even better when it had been in there a while.
- 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.
- POWDERED 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.
Chocolate Peanut Butter Pie
Real Mom Kitchen
- 25 Oreos
- 4 Tbsp butter melted
- 1 cup creamy peanut butter
- 1 8-ounce package softened cream cheese
- 1 ¼ cups powdered sugar
- 1 8-ounce package Cool Whip, thawed
- My additions: chocolate syrup or ganache, whipped cream, and cut up Reese's peanut butter cups if desired
- 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 – 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.
This recipe is adapted from The Pioneer Woman.
This is the original photo from this post when it was first posted in August 2009.