Midwest Delight Chocolate Peanut Butter Pie
A rich and creamy pie with layers of chocolate and peanut butter in a buttery crust.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert, Pie
- Method: No-Bake
- Cuisine: American, Midwest
- Diet: Vegetarian
Ingredients
Crust:
1½ cups chocolate cookie crumbs (such as Oreo, finely crushed)
6 Tbsp unsalted butter, melted
Peanut Butter Filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 (8 oz) container whipped topping (such as Cool Whip), thawed
Chocolate Ganache Topping:
1 cup semisweet chocolate chips
½ cup heavy cream
Optional garnish: chopped peanuts, mini peanut butter cups, or chocolate shavings
Instructions
Make the crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes.
Prepare peanut butter filling: In a large mixing bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until fully incorporated.
Fill the crust: Spoon peanut butter mixture into the chilled crust, smoothing the top.
Make ganache topping: In a heatproof bowl, add chocolate chips. Heat heavy cream in a small saucepan until just steaming (do not boil). Pour over chocolate chips, let sit 1 minute, then whisk until smooth.
Top the pie: Pour ganache over peanut butter filling, spreading evenly.
Chill: Refrigerate pie for at least 4 hours or until set.
Serve: Garnish with chopped peanuts or peanut butter cups before slicing.
Notes
Make-ahead: This pie is best made a day ahead for flavors to develop.
Peanut butter texture: Use creamy peanut butter for a smooth filling; natural peanut butter can cause separation.
Ganache swap: Use milk chocolate for a sweeter topping.
Freezer-friendly: Freeze pie (without garnish) for up to 1 month; thaw in fridge before serving.
