You are not mistaken, we’ve posted a peanut butter pie before. Caroline King 1.0 made a gorgeous one a few months back and her chocolate peanut butter pie is amazing, but we can’t limit ourselves to just one! I mean, this is chocolate peanut butter we are talking about, we insist on making ALL OF THE THINGS that contain this magical combination. I had heard rumor of this pie, and once I looked it up I was sure it would be good, made better only by a thin layer of chocolate ganache on bottom. IT WAS AMAZING! My husband declared it his favorite new dessert, he wouldn’t even let me share it! It really was a triumph, so delicious, just smooth, rich, creamy, perfect peanut butter chocolate flavor. And I added a touch of coarse salt in the crust which totally makes your mouth melt with yumminess. I can’t wait for you guys to make it, you’re going to freak out for sure.
For the crust:
25 whole oreos (you could also use chocolate wafers, or chocolate graham crackers)
1/4 teaspoon coarse salt
4 tablespoons butter, melted
For thin ganache layer: (double if you want a thick one, but I thought this was the perfect amount)
3/4 cups chocolate chips or other chopped chocolate
1/4 cup heavy cream
For the filling:
1 cup creamy peanut butter
1 package (8 ounces) softened cream cheese
1 1/4 cups powdered sugar
1 package (8 ounce) cool whip, thawed
chocolate curls for decoration
- For the crust – Crush the Oreos until they’re fine crumbs, I used a food processor which I think works the best. Add the coarse salt. Pour melted butter over the top and stir with a fork to combine. Press into pie pan creating as even a layer as possible and bake at 350 degrees for 5 to 7 minutes, or until set.
- For the ganache. Heat up the cream in a heatproof container (I just use a handy pyrex measuring cup) for about 1 minute then add chocolate and heat on defrost or in 20 second increments until you can whisk it smooth. Spread out in the bottom of your crust.
- For the filling – Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
- Pour filling into crust, evening out the top with a knife or spatula. If you would like sprinkle the top with chocolate curls. Chill for at least an hour before serving. Pie keeps well covered for a good 5 days, but don’t count on it lasting that long!
Recipe adapted from Pioneer Woman Chocolate Peanut Butter Pie 2009