Chocolate Peanut Butter Pie

Chocolate pie with peanut butter whipped cream and chocolate shavings in a glass pie plate.

5 from 9 votes

This Chocolate Peanut Butter Pie is made with a buttery Oreo crust, creamy chocolate mousse filling and homemade peanut butter whipped cream. It's an ultra decadent no bake dessert recipe for chocolate and peanut butter fans!

Prep Time30

Cook Time0

Chill Time3

Total Time3 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 477kcal

Author: Natalie

Equipment

Ingredients

Oreo Crust

2 cups Oreo crumbs 24 Oreos (filling and all, use regular Oreos, not Double Stuf Oreos)
4 tablespoons butter melted

Chocolate Mousse

8 ounces semi-sweet chocolate chopped
1½ cups heavy cream cold, divided
1½ teaspoons vanilla extract
⅛ teaspoon salt

Peanut Butter Whipped Cream

¼ cup peanut butter
1 cup heavy cream cold
3 tablespoons powdered sugar sifted
¼ vanilla extract

US Customary - Metric

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

Oreos: Place the Oreos in a food processor (don't remove the cream filling). Pulse til Oreos are fine crumbs. To make Oreo crumbs without a food processor, place cookies in a large Ziploc bag. Let out all the air of the bag before sealing it. Hit the Oreos with a rolling pin til Oreos turn into fine crumbs. You can also use a box of Oreo crumbs from the baking aisle or buy a premade Oreo crust.

Stiff peaks: You'll want to beat the cream til "stiff peaks" form. Stiff peaks are when the mixture holds its shape. You'll see peaks stand straight up when you lift the beaters or whisk attachment up to check.

Toppings: Chocolate curls or shavings make a fantastic topping. Use a vegetable peeler to shave the side of a bar of baking chocolate. Use white chocolate, dark chocolate or both. You can also top this pie with chocolate chips, Reese's Peanut Butter Cups, or Reese's Pieces.

Storage: Store leftover peanut butter chocolate mousse pie in an airtight container in the refrigerator for up to 4 days. The crust can be prepared up to 2 days before adding the filling. Cover and refrigerate the crust. I like to store mine in a cake carrier so that the whipped cream doesn't stick to plastic wrap. If you do use 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.

Nutrition