This no bake chocolate peanut butter is smooth, creamy, rich, and decadent! This homemade pie recipe is great for any occasion. It features a buttery Oreo crust, peanut butter filling, and fluffy whipped topping!
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.
Notes
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.