Chocolate Peanut Butter Pie
This no bake chocolate peanut butter pie is rich, decadent, and indulgent! It features a buttery Oreo crust, smooth peanut butter filling, and creamy chocolate ganache. I am a huge lover of all things chocolate peanut butter, and I can assure you this is the real deal. Each bite is like a little slice of chocolaty goodness. Perfect for birthdays, holidays, Christmas, Valentine’s Day, and more!
Why You’ll Love This Recipe
- This chocolate peanut butter pie is no bake.
- No need to turn on the oven.
- The chocolate peanut butter combination is classic and timeless.
- The Oreo crust is crumbly and buttery.
- For the holidays, make this Sweet Potato Pie!
- The peanut butter filling is thick and creamy!
- Homemade chocolate ganache adds the perfect chocolaty flavor.
- This recipe can be made up to 48 hours in advance. Great for prepping for an event or the holidays.
- This recipe can be made gluten free and vegan if desired.
- Check out these Chocolate Peanut Butter Brownies for another favorite dessert recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for homemade chocolate peanut butter pie. Scroll down to the recipe card for full ingredients list and instructions.
For the crust, use any type of Oreos. Both regular and gluten free work well. If needed, use graham crackers instead.
Melted butter adds the classic buttery flavor to the crust. Use dairy free if needed.
For the filling, use all natural creamy peanut butter. Do not use brands like Jif or Skippy. Look for a brand made with only peanuts and salt.
Powdered sugar helps add substance to the filling. It thickens up the peanut butter mixture.
A little milk adds moisture and creaminess. Use regular milk or dairy free milk.
Vanilla extract adds a cozy homemade flavor.
For the chocolate ganache, use dark chocolate chips. They are more indulgent than milk chocolate. Milk or semisweet can be used, but I love dark chocolate for this recipe.
Feel free to use regular milk or dairy free milk. Both work well.
A little pure maple syrup adds natural sweetness. If needed, use honey.
Lastly, top with whipped cream, peanuts, or more chocolate if desired.
Taste & Texture
The chocolate peanut butter pie has a divine taste and a luxurious texture. It tastes restaurant quality!
Expect a perfect balance between the smooth, velvety chocolate filling and the creamy, nutty peanut butter layer.
The buttery, crumbly crust provides a delightful contrast in texture, making every mouthful satisfying!
How to Make
First, pulse the Oreos in a food processor until they become crumbs. In a mixing bowl, combine the Oreo crumbs and melted butter. Then, stir to combine.
Press this mixture into the bottom and sides of a 9 inch pie dish, making an even crust. Place this in the fridge while you make the filling.
In a separate bowl, beat together the creamy peanut butter, powdered sugar, milk, and vanilla until smooth and creamy.
Remove the crust from the fridge. Spread the peanut butter filling evenly over the crust.
Next, make the ganache. In a small saucepan, add the milk. Once it begins to simmer, remove the pan from the heat. Add in the chocolate chips and maple syrup. Let it sit for 1 minute. Then, stir until completely smooth.
Pour the ganache over the peanut butter filling. Spread into one even layer.
Place the pie in the fridge for at least 4 hours, or until set.
Finally, just before serving, top with whipped cream, peanuts, or more chocolate if desired.
Expert Tips & Tricks
Use any flavor Oreo cookies. For gluten free, use gluten free Oreos.
Choose peanut butter made from only peanuts and salt.
Use a hand mixer or stand mixer to beat the filling together. Do not do this by hand.
Use high quality chocolate. The quality of the chocolate directly affects the flavor. Choose a good quality dark chocolate with at least 70% cocoa content.
Allow the gluten free chocolate peanut butter pie to chill completely before slicing to ensure clean, neat cuts.
Flavor Variations & Add Ins
While the classic chocolate peanut butter pie is divine on its own, try these flavors and add ins to customize the pie.
Layer sliced bananas between the chocolate and peanut butter for a mouthwatering twist.
Drizzle salted caramel sauce over the pie for a delightful sweet-and-salty combination.
Garnish the pie with chopped peanuts or toasted almonds to add a satisfying crunch. For even more flavor, top with Homemade Reese’s Cups!
Replace the Oreo cookies with graham crackers.
If desired, substitute the peanut butter for creamy almond butter or cashew butter.
How to Serve & Store
Serving the chocolate peanut butter pie is a treat in itself!
Cut the pie into generous slices and plate them with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
As for storing leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate. Consume within 3 to 4 days for the best taste and texture.
Frequently Asked Questions
No, not all Costco stores sell the 5 pound chocolate peanut butter cream pie.
Sure! Graham crackers are a great option.
Use gluten free Oreo cookies to ensure this recipe is gluten free.
Yes, this pie needs to be chilled. The filling and ganache are too gooey and soft before chilling.
Sure! Use dairy free butter and dairy free milk. In addition, choose vegan chocolate chips.
Hand Mixer: Use this hand mixer to beat together the peanut butter filling.
KitchenAid Stand Mixer: This stand mixer is great for baking.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for any recipe!
Pyrex Glass Measuring Cups: I love these measuring cups. I have owned them for years.
9 Inch Pie Plate: Use a 9 inch pie plate for this homemade peanut butter chocolate pie.
Check out all of my kitchen favorites!
You May Also Like
- Gluten Free Peanut Butter Cookies
- Vegan Peanut Butter Cookies
- Peanut Butter Balls (Buckeyes)
- Gluten Free Peanut Butter Blossoms
- Chocolate Peanut Butter Cookies
If you make this chocolate peanut butter pie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Peanut Butter Pie
- 24 Oreos, gluten free or regular
- 6 tbsp melted butter
- whipped cream
- chopped peanuts
- chocolate shavings
- First, pulse the Oreos in a food processor until they become crumbs. In a mixing bowl, combine the Oreo crumbs and melted butter. Stir to combine.
- Press this mixture into the bottom and sides of a 9 inch pie dish, making an even crust. Place this in the fridge while you make the filling.
- In a separate bowl, beat together the creamy peanut butter, powdered sugar, milk, and vanilla until smooth and creamy.
- Remove the crust from the fridge. Spread the peanut butter filling evenly over the crust.
- Next, make the ganache. In a small saucepan, add the milk. Once it begins to simmer, remove the pan from the heat. Add in the chocolate chips and maple syrup. Let it sit for 1 minute. Then, stir until completely creamy.
- Pour the ganache over the peanut butter filling. Spread into one even layer.
- Place the pie in the fridge for at least 4 hours, or until set.
- Just before serving, top with whipped cream, peanuts, or more chocolate if desired.
- Feel free to use any flavored Oreos. For this recipe, I used gluten free Oreos.
- Use all natural creamy peanut butter made from only peanuts and salt.
- Use an electric mixer or stand mixer to make the peanut butter filling. Do not mix by hand.
- The chocolate ganache should be somewhat thick.
- Chill the pie until fully set. This takes around 4 hours.
- Make up to 48 hours in advance if needed.
- Store leftovers in the fridge for up to 4 days.
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