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A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!

Need more smooth and creamy desserts that are perfect for summer? Try this no-bake Oreo pie or key lime pie next!

A slice of peanut butter pie with a bite taken out of it.

Peanut Butter Pie With Chocolate Ganache

Calling all peanut butter lovers: this is the dessert for you! Creamy and chilled to perfection, this chocolate peanut butter pie is the perfect summer treat. It’s rich and creamy without being too heavy. You’re going to love it!

It all starts with a crumbly Oreo crust, topped with a peanut butter filling made with cream cheese and whipped topping. Then we add the finishing touch- a smooth layer of chocolate ganache. This pie is so rich, creamy, and flavorful. You’ll love every bite.

Ingredients Needed

It really doesn’t take many ingredients at all to put this chocolate peanut butter pie together. To find exact measurements for the crust, filling, and ganache, see the recipe card below.

Crust

  • Crushed Oreos: I used about 16 cookies worth. You can place your Oreos in a bag and crush with a rolling pin or use a food processor.
  • Unsalted Butter: To add richness to the crust and also hold it together.
  • Salt: Just a pinch to enhance the flavors.

Filling

  • Cream Cheese: Full-fat cream cheese will give you the best flavor and texture. I recommend using room temperature cream cheese so that it blende together smoothly with the other ingredients.
  • Creamy Peanut Butter: I used creamy peanut butter, but you can also use crunchy peanut butter if you want a little texture.
  • Powdered Sugar: Helps to stabilize the filling and also gives it sweetness.
  • Vanilla Extract: Gives the filling a little extra warmth and sweetness.
  • Whipped Topping: Adds more creaminess to the filling.

Ganache

  • Chocolate Chips: Semi-sweet, milk, and dark chocolate chips all work great! Use your favorite!
  • Heavy Cream: Adds creaminess and also adjusts the consistency of the ganache.

How to Make Chocolate Peanut Butter Pie

This pie is so simple, but so delicious! Its nutty chocolate flavor is sure to be a hit with friends and family. You can also keep the whole pie for yourself, no judgment here.

Crust

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
  2. Oreo Crumbs: Crush the Oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
  3. Press Into Pan: Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
  4. Bake: Bake for 10 minutes. Then let cool completely.

Filling

  • Cream Cheese Mixture: Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
  • Fold in Whipped Topping: Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
  • Add to Crust: Fill the cooled crust with the filling and smooth the top.

Ganache

  1. Heat Cream: Heat the cream in the microwave until steaming, about 45 seconds.
  2. Pour Over Chocolate: Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
  3. Mix: Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
  4. Add to Pie, Chill: Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.
4-photo collage of the crust and filling being prepared.

Tips and Variations

Here are a few ways to customize this delicious pie with ingredients you already have on hand!

  • Creamy Peanut Butter: I recommend using creamy peanut butter for a nice smooth filling. You can also use chunky peanut butter but it will change the texture.
  • Use Whipped Cream: Instead of using 8 ounces of whipped topping, you can whip up 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar to stiff peaks. 
  • Switch Up the Chocolate: Use your favorite type of chocolate for the ganache! Some people like semi-sweet, while others prefer milk chocolate, which makes the pie a little more like a peanut butter cup.
  • Different Crust: I love the chocolatey flavor that the Oreo crust adds, but you can use graham cracker or Nilla wafer crumbs instead to switch things up.
Top-down view of chocolate peanut butter pie with a slice cut out of it.

How Long Does Chocolate Peanut Butter Pie Last?

Since this is a chilled pie, it’s great for making ahead and storing any leftovers you may have! Just make sure to store it in an airtight pie container or covered with plastic wrap to keep it fresh.

  • In the Refrigerator: Store leftover pie covered in the fridge for 3-5 days.
A slice of pie being served with a cake spatula.

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Chocolate Peanut Butter Pie

5 from 3 votes
By: Alyssa Rivers
A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 Servings

Ingredients 

Crust

  • 16 Oreos crushed
  • 2 tablespoons unsalted butter melted
  • 1 dash of salt

Filling

Ganache

  • ½ cup semi-sweet or milk chocolate chips
  • cup heavy cream

Instructions 

Crust

  • Preheat the oven to 350 degrees fahrenheit.
  • Crush the oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
  • Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
  • Bake for 10 minutes. Let cool completely.

Filling

  • Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
  • Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
  • Fill the cooled crust with the filling and smooth the top.

Ganache

  • Heat the cream in the microwave until steaming, about 45 seconds.
  • Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
  • Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
  • Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.

Nutrition

Calories: 706kcalCarbohydrates: 66gProtein: 12gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 47mgSodium: 364mgPotassium: 335mgFiber: 3gSugar: 51gVitamin A: 627IUVitamin C: 0.2mgCalcium: 95mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




11 Comments

  1. 5 stars
    I made this for Thanksgiving. I used Chip Ahoy original chocolate chip cookies for the crust and semi-sweet chocolate chips. It was the favorite dessert with friends and family. All the kids thought it tasted like peanut butter cups.

    1. Yes! As long as it’s in an airtight container or wrapped in plastic wrap it will keep in the freezer for 1-2 months.

  2. The 1x recipe calls for a 9 inch pie pan. What size pans for 2x and 3x?
    This recipe is delicious and unbelievably easy!

  3. 5 stars
    I’ve made cheesecake crusts with chocolate wafers but never used Oreo cookies for a crust.

    Is the entire Oreo cookie (cookie plus filling) used for the crust or do you scrape the filling out and only use the chocolate cookie portion?

    Looks like a really easy and great tasting summer dessert – thanks!

    1. I just compared this recipe with a similar one from The Pioneer Woman (Ree Drummond) and she uses all of Oreo (including the filling). Ingredient list is basically the same (quantity of each ingredient varies a bit).