Description
A creamy and rich no-bake peanut butter pie topped with chocolate ganache.
Ingredients
Scale
- 25 regular Oreo cookies
- 5 Tbsp (71 g) butter, melted
- 1 ½ cups (396 g) creamy peanut butter
- ½ cup (113 g) butter, softened
- 1 cup (120 g) powdered sugar
- 1 cup (170 g) semi-sweet chocolate chips
- 2 Tbsp (33 g) creamy peanut butter
- ½ cup (118 ml) heavy cream
Instructions
- Add Oreo cookies to a food processor and pulse until fine crumbs form. Add melted butter and mix until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Freeze for 10 minutes.
- In a large bowl, whip peanut butter and butter until smooth and creamy. Add powdered sugar and mix until fully combined.
- Spread the peanut butter filling evenly into the chilled crust.
- Heat heavy cream over medium-low heat until just beginning to boil. Pour over chocolate chips and peanut butter in a bowl. Let sit for 1 minute, then whisk until smooth.
- Pour ganache over the filling and smooth the top with a spatula.
- Refrigerate for at least 2 hours or overnight before slicing and serving.
Notes
- For clean slices, warm a knife under hot water, wipe dry, and slice—repeat between cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
- Let the pie sit at room temperature for 5–10 minutes before slicing for easier cutting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg
Keywords: No-Bake Peanut Butter Pie