If you love my Chocolate Mousse Pie or my Grasshopper Pie then you know that this chocolate peanut butter pie is a recipe you can't pass up! This no bake dessert is silky smooth and just melts in your mouth!
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Why You'll Love This Recipe
- One of the best peanut butter desserts for the peanut butter lover in your life!
- Light, airy mousse that has you hooked with the first bite!
- Easy recipe especially if it's your first time making pies!
- No bake desserts are a must when it's too hot to bake or during the holidays when your oven is full of other holidays foods!
Ingredient Notes and Substitutions
- Heavy Cream - aka...heavy whipping cream. If you want to substitute cool whip for the fresh whipped cream you can. You will need 2 (8oz) containers.
- Butter - both unsalted butter and salted butter work great!
- Peanut Butter Oreos - The Oreo pie crust for this recipe is made from the peanut butter crème filled Oreos. You can use regular Oreos however the peanut butter filling definitely adds to the pie. If you choose to use regular Oreos you will need to add 2 additional tablespoons of butter to the crust to make it hold together.
- Peanut Butter Chips - I use the Reese's peanut butter chips.
- Chocolate Chips - You can use milk, semi-sweet or dark chocolate chips depending on how much of a dark chocolate flavor you want.
- 9 Inch Pie Plate - You can use an 8 inch springform pan in place of the pie pan.
My Favorite Things For This Recipe
Step by Step Instructions
- Count out and crush the peanut butter oreos either in a ziploc bag with a rolling pan or with, my preference, a food processor, until they are fine crumbs.
- Add the butter to the cookie crumbs and process until crumbly.
- Press into a 9 inch pie plate for your no bake pie crust.
- Set aside.
- Get out two microwave safe bowls or measuring cups.
- I LOVE these silicone melt and pour cups for melting anything!
- Measure ½ Cup Chocolate chips into one bowl and ½ cup Reese's Peanut Butter Chips in the other.
- Pour ¼ Cup of Heavy Cream over chocolate chips and ¼ Cup Heavy Cream over the peanut butter chips.
- Carefully, microwave each bowl, one at a time, to melt the chips enough to whisk the mixture completely smooth.
- Set each aside to cool to room temperature.
- TIP - To cool them faster pop them in the fridge or freezer for a few minutes, stirring here and there. Watch them carefully so they don't get too cold though.
- In a large mixing bowl, whip the cream and powdered sugar until stiff peaks form.
- For help on whipping cream see this tutorial for How To Make Whipped Cream.
- Scoop the cooled peanut butter mixture into a medium bowl and FOLD in half the whipped cream.
- Remember to fold, DON"T stir!
- See how to "Fold" ingredients in here.
- Spread into the bottom of the crust.
- In the pictures, this layer appears as the top layer, but I've found since it ends up thicker than the chocolate layer it's easier to have it as the bottom layer.
- FOLD the cooled, melted chocolate mixture into the remaining whipped cream to make a nice fluffy chocolate mousse.
- Pour over the top of the peanut butter layer and smooth evenly with a rubber spatula.
- Chill in the fridge for at least 4 hours before cutting and serving.
- Whip the last ½ cup cream with 1 teaspoon of vanilla and ⅛ cup of powdered sugar to top your pie with.
- Either spoon it or pipe it on!
- You can also chop up Reese's Peanut Butter cups and sprinkle them on top of the chocolate mousse layer.
- Chocolate curls or chocolate shavings also work well!
- Slice with a sharp knife that's been run under really hot water and quickly (but carefully) dried, for a smooth cut.
Recipe FAQs and Expert Tips
Can I use a pre-made Oreo crust or regular Oreos for the crust?
Yes, you can, however, if you haven't tried the peanut butter Oreos that you've just got to! They are soooo good and definitely add to this pie.
How long is this pie good for?
3-4 days. Please store in the fridge lightly covered with plastic wrap.
More Must Have Pie Recipes
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Chocolate Peanut Butter Mousse Pie Recipe
- Prep Time: 20 Minutes
- Chill Time: 4 Hours
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 Slices of Pie 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
If you love my Chocolate Mousse Pie or my Grasshopper Pie then you know that this chocolate peanut butter pie is a recipe you can't pass up! This no bake dessert is silky smooth and just melts in your mouth!
Ingredients
Units
Scale
- 20 Chocolate Peanut Butter Oreos
- 2 Tbs. Butter
- ½ cup Chocolate Chips (semi-sweet or milk chocolate)
- ¼ cup Heavy Cream
- ½ cup Reese's Peanut Butter Chips
- ¼ cup Heavy Cream
- 1 cup Heavy Cream
- ⅛ cup Powdered Sugar
- ½ cup Heavy Cream
- 1 tsp Vanilla
- ⅛ cup Powdered Sugar
Instructions
- In a food processor crush the Oreos.
- Add the butter and process until blended.
- Press into a 9 inch pie plate.
- Set aside.
- Get out two microwave safe bowls or measuring cups.
- Measure ½ Cup Chocolate chips into one bowl and ½ cup Reese's Peanut Butter Chips in the other.
- Pour ¼ Cup of Heavy Cream over chocolate chips and ¼ Cup Heavy Cream over the peanut butter chips.
- Microwave each bowl, one at a time, to melt the chips and whisk into the cream.
- Set each aside to cool to room temperature while your prepare the crust.
- Too cool quicker, pop them in the fridge or freezer, stirring here and there, just keep on eye on them so they don't get cold.
- In a deep bowl, whip 1 Cup Heavy Cream and ⅛ cup Powdered Sugar to stiff peaks.
- Fold half the whipped cream into the peanut butter chip mixture and spread it in the bottom of the crust.
- Fold the other half of the whipped cream into the chocolate chip mixture and spread it over the peanut butter mousse the best you can. It truly doesn't need to be perfect.
- Chill the pie for 4 or more hours.
- To garnish the pie, whip the ½ cup heavy cream with ⅛ cup powdered sugar and 1 teaspoon of vanilla.
- Spoon or pipe the whipped cream onto individual pieces of pie.
- Sprinkle with chopped Reese's peanut butter cups if desired.
Notes
- The total amount of Heavy Cream for this recipe is 2 Cups or 1 Pint.
- If you want to substitute cool whip for the fresh whipped cream you can. You will need 2 (8oz) containers.
- The Oreo pie crust for this recipe is made from the peanut butter crème filled Oreos. You can use regular Oreos however the peanut butter filling definitely adds to the pie. If you choose to use regular Oreos you will need to add 2 additional tablespoons of butter to the crust to make it hold together.
- Garnish with chopped Reese's peanut butter cups if desired.
Keywords: no bake peanut butter pie, chocolate peanut butter pie, chocolate peanut butter mousse pie
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