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Peanut Butter Chocolate Pie

This peanut butter chocolate pie starts with a buttery Oreo crust, and is filled with a creamy no bake peanut butter mousse.
Course: Dessert, peanut butter, Pie
Cuisine: chocolate peanut butter, peanut butter, peanut butter pie, pie
Keyword: chocolate peanut butter, ganache, oreo, peanut butter, pie
Servings: 8

Ingredients

  • FOR THE CRUST:
  • 1 ¾ Cups Oreo Crumbs
  • 2 Tablespoons Granulated Sugar
  • ½ Cup Salted Butter, melted
  • FOR THE FILLING:
  • 8 Ounces Cream Cheese, softened
  • ½ Cup All Natural Peanut Butter (unsweetened)
  • ¾ Cup Granulated Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • ⅔ Cup Heavy Cream
  • TOPPINGS:
  • Chocolate Ganache, optional
  • Peanut Butter Ganache, optional
  • Peanut Butter Cups, crushed, optional
  • Oreos, crushed, optional

Instructions

  • To make the crust: 
    Place all ingredients in a medium size bowl, and mixed with a fork until thoroughly combined. The mixture should resemble wet sand. 
    Bake at 350° for 8-10 minutes. Remove and allowed to cool completely before filling. 
  • Make the filling: 
    Whip the cream until stiff peaks form. 
    Mix cream cheese, peanut butter, sugar, and vanilla in a bowl until combined. 
    Fold into whipped cream until completely incorporated and smooth. 
  • If making the ganaches to the top, make the following: 
    For both the chocolate and peanut butter ganache is, place ½ cup semi sweet chips and ½ cup peanut butter chips in two separate small bowls. Heat ½ cup heavy cream in the microwave or on the stove top until steaming and hot but not boiling. I generally do about 2-3 minutes on the stovetop or 30-45 seconds in the microwave. Adjust time as you see fit as not all stoves and microwaves heat identically. 
    Pour ¼ of the hot cream into the Semi sweet chocolate chip bowl, and ¼ of a cup cream in the peanut butter chip bowl. Ensure that the chips are completely covered by the crane in Bothell. Wait five minutes, and then with each bowl until smooth. Allow to cool to room temperature, about 10 minutes. 
  • Pour peanut butter mouse into the cooled crust, and top with crumbled Reese’s peanut butter cups and crushed Oreos. Drizzle both ganaches over the top. 
    Refrigerate for 30-60 minutes. Store covered in the refrigerator for up to five days. 
    Enjoy!