Chocolate Peanut Butter Pie

This chocolate peanut butter pie is a no bake dessert with a cookie crust, creamy filling and whipped cream topping, all finished off with chopped peanut butter cups. An easy make ahead dessert that's perfect for entertaining!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

chill time 4

Total Time 21

Servings

Calories 549kcal

Author Sara Welch

Ingredients

20 chocolate sandwich cookies such as oreos
2 tablespoons granulated sugar
5 tablespoons melted butter
8 tablespoons butter softened
1 1/2 cups peanut butter
1 1/2 cups powdered sugar
2 cups sweetened whipped cream can also use thawed whipped topping
1 1/2 cups mini peanut butter cups chopped
1/4 cup fudge sauce
cooking spray

Instructions

Place the cookies and granulated sugar in a food processor. Process until fine crumbs form.
Coat a 9 inch pie pan with cooking spray.
Pour the melted butter into the cookie mixture and stir until combined.
Firmly press the cookie mixture into the bottom and sides of the pie pan.
Chill the crust for at least 30 minutes.
To make the peanut butter filling, place the softened butter and peanut butter in the bowl of a mixer. Beat until smooth.
Add the powdered sugar to the peanut butter mixture and beat until thoroughly combined.
Spread the peanut butter filling into an even layer in the crust.
Spread the whipped cream over the layer of peanut butter filling. Drizzle with fudge sauce and arrange peanut butter cups on top.
Chill for at least 4 hours. Cut into slices and serve.

Notes

It's important to firmly press your crust into the pan. Using the back of a large spoon or the bottom of a measuring cup helps tremendously with this task.
I recommend standard store bought creamy peanut butter.
I like to use fresh whipped cream on top of my chocolate peanut butter pie. However, you can substitute a whipped topping, like Cool Whip, if you don't have time to whip up your own cream.

Nutrition