Chocolate Peanut Butter Pie
Total Time
3 hours 45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(15)
Ingredients
10 slices
- Oreo Crust:
- 20 Oreo sandwich cookies, finely ground (regular or gluten free)
- 1/4 cup (55g) unsalted butter, melted
- Chocolate Pudding:
- 1/4 cup (50g) granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp instant espresso powder (optional)
- 1/4 tsp kosher salt
- 1 cup (240g) whole milk
- 2 large egg yolks
- 3.5 oz dark chocolate, chopped (or use milk chocolate for a sweeter flavor)
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Peanut Butter Mousse:
- 4 oz cream cheese, room temp
- 2 cups (480g) heavy whipping cream
- 1/4 cup (45g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (250g) creamy peanut butter
- Peanut butter cups, chopped for topping (gluten free if needed)
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Preparation
Step 1
Preheat the oven to 325F.
Step 2
Run the Oreos through a food processor until finely ground. Mix in the melted butter until evenly moistened.
Step 3
Pour it into a 9 inch pie dish and press it into the bottom and up the sides.
Step 4
Bake for 15 minutes.
Step 5
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt.
Step 6
Slowly whisk in the milk until smooth, then whisk in the egg yolks.
Step 7
Place over medium heat and continue to whisk until thickened. This will take about 10 minutes and it will go from liquid to thick very quickly, so keep a close eye on it once it starts to steam.
Step 8
Once thickened, remove from heat and whisk in the chopped chocolate, butter, and vanilla.
Step 9
Pour into the pie crust and spread even. Transfer the pie to the refrigerator while we make the mousse.
Step 10
In the bowl of a stand mixer using the whisk attachment (you can also use a hand mixer, it will just take some extra time and elbow grease), add the cream cheese and mix until smooth.
Step 11
With the mixer running, slowly pour in a small amount of heavy cream. Once smooth, scrape down the bowl and mix in another small amount. Once the cream cheese is thinned out, pour in the remaining heavy cream along with the powdered sugar and vanilla and whip on high speed.
Step 12
Whip until it reaches stiff peaks. Keep a close eye on it as it should reach this point within a minute or two.
Step 13
Scoop half of the whipped cream into a separate bowl.
Step 14
To the whipped cream in the large mixing bowl, add the peanut butter and use a rubber spatula to fold the two together. It will appear somewhat chunky and split at first, but just keep folding and it will smooth out into a glossy mousse.
Step 15
Pile the mousse on top of the chocolate pudding layer and spread even.
Step 16
Plop the remaining whipped cream on top and sprinkle with chopped peanut butter cups.
Step 17
Chill the pie (covered or uncovered) for at least 3 hours or overnight. Then slice and enjoy!
Step 18
Save recipe for the next time?
Chef's notes
GLUTEN FREE – This pie can easily be made gluten free just by swapping the Oreos with gluten free Oreos. Also make sure all other ingredients are gluten free, especially the peanut butter cups.
