Chocolate Peanut Butter Pie

This simple recipe creates a decadent no-bake style Chocolate Peanut Butter Pie. It features a quick baked chocolate cookie crust filled with a creamy, rich mixture of peanut butter, cream cheese, powdered sugar, and whipped topping. After chilling, it sets into a delightful dessert.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 1 25

Course Snack

Cuisine American

Servings 8 people

Calories 4296 kcal

Equipment

1 Pie Pan
1 Mixing Bowl
1 Electric Mixer (handheld or stand)
1 Fork or food processor (for crushing cookies)
1 Spatula or knife (for smoothing filling)

Ingredients

Main

25 whole chocolate sandwich cookies such as Oreos
4 tablespoons butter melted
1 cup creamy peanut butter
One 8-ounce package cream cheese softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping such as Cool Whip, thawed

Instructions

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Notes

For a sturdier crust, ensure cookies are finely ground, almost like sand. Adding a pinch of salt to the melted butter for the crust can enhance the chocolate flavor. When beating the filling, make sure the cream cheese is truly softened to avoid lumps. Scrape down the sides of the bowl frequently to ensure everything is incorporated smoothly. Allow ample chilling time; ideally, chill overnight for the best texture and ease of slicing. Garnish with chopped peanuts, chocolate shavings, or extra whipped topping before serving for visual appeal.