These Chocolate Peanut Butter Pie is made with a buttery Oreo crust, creamy chocolate mousse and homemade peanut butter whipped cream. It’s a simple, make ahead recipe that chocolate and peanut butter fans will love!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This peanut butter chocolate pie is a simple, no bake dessert. Each layer is easy to make. It’s the perfect make ahead recipe.
I wanted to make a peanut butter chocolate pie recipe that was from scratch and also easy to make. I adapted my no bake chocolate mousse bars to create this recipe and it turned out amazing!
For more chocolate treats, try my mini chocolate cheesecakes recipe and flourless chocolate cake.
Jump to:
Why You’ll Love This Recipe
- You’ll only need 8 simple ingredients to make this peanut butter chocolate mousse pie!
- The simple chocolate mousse filling is light, creamy and decadent.
- Homemade peanut butter whipped cream makes the perfect topping.
- This chocolate peanut butter oreo pie comes together with no baking.
- It’s a great make-ahead dessert. Just store it in the fridge until you’re ready to serve it.
Ingredient Notes
Here are some useful notes on some of the ingredients needed to make peanut butter and chocolate pie recipe.
- Oreos- Use regular Oreos. I do not recommend Double Stuf Oreos. They have too much cream in them. Pick up a box of Oreo crumbs from the baking aisle as a shortcut for the crust. Try my Oreo tart for another yummy Oreo dessert!
- Semi-sweet chocolate- I use semi-sweet chocolate for the mousse. You can also use dark, milk or a combination of different types. I like to use a vegetable peeler to shave some of the leftover chocolate over top of the finished pie too!
- Peanut butter- I use creamy peanut butter such as Jif or Skippy. I wouldn’t recommend natural peanut butter since it has a different texture and can be a little gritty. If you’re a big peanut butter fan, be sure to make my Nutter Butter bars.
- Heavy Cream- Heavy cream makes the chocolate mousse both rich and fluffy! Use heavy whipping cream. It has a higher fat content and whips to stiff peaks better. Make sure your heavy cream for the whipped cream is cold.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of chocolate shavings, top the pie with peanut butter cups and/or chopped nuts!
- Use a store bought Oreo pie crust instead of making your own.
Step by Step Instructions
Here are the directions on how to make and bake this chocolate mousse peanut butter pie.
Step 1: (See photo 1 above) First, pulse the Oreos in a food processor until a fine crumb forms. Pour the crumbs out into a bowl and stir in the melted butter. Press the crumbs tightly into a 9 inch round pie plate. Place crust in the refrigerator while you make the chocolate mousse.
Step 2: (See photo 2 above). Next, add the chopped chocolate to a bowl. Pour hot cream over top. Allow to sit for 3 minutes. After 3 minutes, add the vanilla extract and stir slowly until mixture is smooth. Allow to cool completely.
Step 3: (See photo 3 above). Beat 1 cup of cold heavy cream to stiff peaks.
Step 4: (See photo 4 above). Gently the chocolate mixture into the whipped cream with a spatula until just combined.
Step 5: (See photo 5 above). Spread the mousse over the Oreo crust.
Step 6: (See photo 6 above). Finally, make the peanut butter whipped cream. In the bowl of an electric mixer, beat the the heavy cream, peanut butter, powdered sugar, vanilla extract, and salt. Beat until stiff peaks form.
Step 7: (See photo 7 above). Spread whipped cream over the chocolate mousse layer.
Step 8: (See photo 8 above). Top with chocolate shavings, chopped peanut butter cups, or chopped nuts.
Expert Tips
- Refrigerate this for at least 3 hours or overnight. This helps the mousse firm up.
- Fold the chocolate mixture into the heavy cream gently. Avoid overmixing the mousse so that it stays fluffy.
- I like to store my pie in a cake carrier so that the whipped cream doesn’t stick to the plastic wrap. If you want to cover your pie with plastic wrap, place a few toothpicks into the very top of the pie. This will keep the plastic wrap from sticking to the whipped cream.
Recipe FAQs
Mousse is a French dessert. It’s similar to but fluffier than pudding. Mousse traditionally has eggs in it. We are leaving them out since this is a no bake recipe.
Place the Oreos in a food processor. Pulse til Oreos are fine crumbs. If you don’t have a food processor, place cookies in a Ziploc bag. Let out all the air of the bag before sealing it then hit the Oreos with a rolling pin til Oreos turn into fine crumbs.
Stiff peaks are when the mixture holds its shape and peaks stand straight up. Lift beaters up or whisk attachment up to check.
Store leftover peanut butter and chocolate pie in an airtight container in the refrigerator for up to 4 days.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Chocolate Peanut Butter Pie
Ingredients
Oreo Crust
- 2 cups (268 g) Oreo crumbs 24 Oreos (filling and all, use regular Oreos, not Double Stuf Oreos)
- 4 tablespoons (56 g) butter melted
Chocolate Mousse
- 8 ounces (226.8 g) semi-sweet chocolate chopped
- 1½ cups (354.88 ml) heavy cream cold, divided
- 1½ teaspoons (2 teaspoons) vanilla extract
- ⅛ teaspoon (⅛ teaspoon) salt
Peanut Butter Whipped Cream
- ¼ cup (64.5 g) peanut butter
- 1 cup (236.59 ml) heavy cream cold
- 3 tablespoons (24 g) powdered sugar sifted
- ¼ (¼) vanilla extract
Instructions
Oreo Crust
- Use a food processor to pulse the Oreos into fine crumbs. Pour Oreo crumbs into a bowl. Stir in the melted butter until all the crumbs are well coated with butter. Use your hands or the bottom of a measuring cup to press mixture into the bottom and up the sides of a 9 inch pie pan. Make sure to pack the crumbs in well. Place crust in the refrigerator while you prepare the mousse.
Chocolate Mousse
- Add the chopped chocolate to a medium sized heat proof bowl.
- In a small saucepan, heat ½ cup of heavy cream with the salt til very hot but not boiling.
- Pour hot cream over the chocolate. Push chocolate down into the heavy cream if needed. Allow to sit 3 minutes. Add the vanilla extract. Stir until chocolate has melted and mixture is smooth. Allow to cool completely.
- Once the chocolate mixture has cooled, pour 1 cup of cold heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip the heavy cream to stiff peaks. Use a spatula to gently fold the cooled chocolate into the whipped cream til combined. Be careful not to overmix. Spread the mixture over the chilled crust. Place in the refrigerator while you make the peanut butter whipped cream.
Peanut Butter Whipped Cream
- In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, add the heavy cream, powdered sugar, peanut butter, vanilla extract and salt. Beat on low for 40 seconds. Increase speed to medium and beat another minute or until you reach stiff peaks. Spoon whipped cream over the chocolate mousse layer and spread evenly.
- Top with chocolate shavings, if desired. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight, until mousse is firm and set. When ready to serve, slice with a sharp knife.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leave a Reply