Chocolate and peanut butter is one of the best flavor combos out there. Even people who are neutral on PB & J perk up at the thought of a Reese’s cup. Well this simple-to-make double chocolate peanut butter pie embodies all that flavor and more – without even turning on the oven.
To say this pie is easy would be an understatement but there is a slight time commitment with this dessert. Each layer of the pie needs to chill before moving onto the next layer so you’ll have to allow time for that. I think the time involved is about the same as a baked pie would need to be made and cooled – but with a lot less work from start to finish.
The crust is simple one made from crushed Oreo cookies. Use a food processor to get them to a sandy texture then press into a pie pan. Once that’s chilled you can add your peanut butter layer.
If I had to compare the filling to something I’d say it resembles something like a thicker version of peanut butter frosting. It’s absolutely delicious! Once that layer has chilled then you’re ready for the top layer, the second dose of chocolate in this double chocolate peanut butter pie. This topping is a type of ganache that goes on thick, but doesn’t set super hard. This means you can cut slices from this pie easily without the top cracking or getting smooshed.
You’ll want to serve this pie cold for the best flavor. This way the filling and topping literally melt in your mouth for an unforgettable taste experience.
FOR THE CRUST:
14.3 oz whole Oreos
8 tablespoons of melted butter,
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FOR THE TOP LAYERS:
8 tablespoons of softened unsalted butter,
1 1/2 cups + 2 tablespoons creamy peanut butter, (divided)
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of chocolate chips
1/2 cup of heavy whipping cream
To make the crust:
Start by spraing non-stick baking praying to your 8” pie pan.
In a food processor, mix oreos with butter until you obtain a sandy texture.
Press this mixture into your pan and put it in the freezer for 15 minutes
To make the top layers:
While the crust is chilling make the top layers.
In a large bowl, mix butter with 1 and ½ cups peanut butter, powdered sugar and vanilla using an electric mixer.
Pour the mixture on the crust, spread it on the crust and return to the freezer for 15 minutes.
Mix the chocolate chips with the rest of peanut butter. Microwave for 30 seconds until melted.
Place the saucepan over medium heat and boil the cream.
Add in chocolate and peanut butter mixture, whisk and remove from heat
Set aside for 5 minutes and pour it on top of chilled pie.
Place the pie back to the freezer for 1 hour.
Cut into pieces and serve!