Peanut Butter Pie with Chocolate Ganache and Oreo Crust

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There are desserts…and then there are the kind that make you pause mid-bite, fork in hand, to take it all in.

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This Peanut Butter Chocolate Ganache Pie with an Oreo cookie crust falls firmly into the second category. It’s rich, creamy, and unapologetically decadent!

• Prep time: 35 minutes
• Cool time: 3 hours
• Servings: 8 to 10 slices
• Prep level: Beginner +

Ingredient Notes

• Pie crust: Use regular Oreo cookies with the filling intact – don’t scrape it out. The cream filling helps bind the crust together. For more chocolate flavor, use dark chocolate Oreos. Store-brand chocolate sandwich cookies work just as well.
• Creamy peanut butter mousse: Use regular creamy peanut butter for the best texture. It creates that smooth, fluffy filling that holds its shape. Natural peanut butter is oily and can separate, which will make the filling too soft.
• Cream cheese: Gives the filling structure and a slight tang that balances the sweetness. The cream cheese needs to be at room temperature, or you’ll get lumps that won’t smooth out. Full-fat cream cheese works best; low-fat versions make the filling too soft. Mascarpone cheese can be swapped in for a richer texture.
• Heavy whipping cream: This is used in the peanut butter mixture and for making the silky chocolate ganache. You can substitute Cool Whip for the homemade whipped cream. Allow it to thaw in the refrigerator before adding it to the filling. Full-fat coconut milk can work as a dairy-free option.
• Chocolate (for the Ganache): Semi-sweet chocolate chips or a chocolate bar balance the sweetness of the peanut butter filling beautifully. Great options – Dark chocolate for a richer flavor. Milk chocolate for a sweeter, creamier finish.

Step-by-Step Instructions

• Start by making the Oreo cookie crust. Pulse the cookies into fine crumbs (or place the cookies into a sealed zip bag and press them with a roller).

• Mix in the melted butter. Press the cookie mixture firmly into the bottom and sides of the pan. Bake the crust until set, then let it completely cool.

• Next, prepare the peanut butter filling. In a large bowl, beat the peanut butter and cream cheese until fully incorporated.
• Add in the powdered sugar and mix thoroughly. Set aside.

• Make the whipped cream by adding cold heavy cream, powdered sugar, and vanilla into a separate bowl and beat on low speed with a hand mixer or stand mixer and whip until peaks form.

• Gently fold in the whipped cream into the peanut butter mixture until the filling is fluffy and well combined.
• Spread the peanut butter filling into the cooled Oreo crust and smooth the top.

• To make the chocolate ganache, place the chocolate pieces in a large heatproof bowl. Set aside.
• Heat the heavy whipping cream in a glass measuring cup in the microwave until hot but not boiling.
• Pour the warm cream over the chocolate and let it sit briefly so the chocolate can soften. Stir the mixture until smooth and fully melted. Let cool for a minute or two.

• Spoon the ganache over the peanut butter layer. 
• Refrigerate the pie until the filling is fully set and the ganache has firmed up.
• Slice and serve for a rich, creamy dessert that’s always a crowd favorite.

Laura Belle’s Tips

1. Use room temperature cream cheese. Fully softened cream cheese blends smoothly and prevents lumps in the filling. Using cold cream cheese leaves lumps that won’t smooth out
2. Chill your mixing bowl and beaters for 15 minutes before whipping the heavy cream so it reaches stiff peaks faster and holds better. Do this while the crust is baking.
3. Refrigerate the finished pie for at least 3 hours or overnight. The ganache will set into a firm but sliceable layer that catches the light beautifully when you serve it.
4. Run your knife under hot water between slices and wipe it clean for cuts that don’t drag filling or smear ganache.

What to Serve with  Chocolate Peanut Butter Pie

This pie is rich, creamy, and decadent, so it pairs perfectly with simple sides:

• A hot cup of coffee or espresso is a classic choice and helps cut through the richness of the peanut butter and chocolate.
• A few extra toppings can make this dessert even more irresistible. A drizzle of caramel sauce adds a buttery sweetness. 
• For a fun twist, sprinkle chopped Snickers candy bar pieces or peanut butter cups over each piece or the whole pie.
• ​Fresh berries like strawberries or raspberries add a bright, slightly tart contrast that complements the creamy filling.
• For an extra treat, plate with a small scoop of vanilla ice cream or a dollop of whipped cream.

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Yield: 8 to 10 slices

Peanut Butter Pie with Chocolate Ganache and Oreo Crust

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This peanut butter pie combines Oreo crust, creamy filling, and chocolate ganache into the easiest showstopper you'll ever make.

Prep Time 35 minutes

Additional Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

• 23 Oreo cookies or chocolate sandwich cookies
• 4 tablespoons of unsalted melted butter
• 1.75 cups heavy cream – cold (divided: 1 cup for the filling, 3/4 cup for the ganache)
• 8 ounces semi-sweet chocolate (chips or bar)
• 1.5 cups creamy peanut butter
• 8 ounces of full-fat cream cheese – fully softened
• 1/2 cup + 2 tablespoons powdered sugar – divided: 1/2 cup for the filling, 2 tablespoons for the whipped cream
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350°F. 
2. Pulse the cookies in a food processor until fine crumbs form (or place the cookies into a sealed zip bag and crush them with a rolling pin). Mix in the melted butter until evenly coated, and the texture is like wet sand.
3. Use the back of a spoon or a metal measuring cup and press the crumb mixture firmly into the bottom and up the sides of a standard 9-inch pie plate.
4. ​Bake for 8-12 minutes until the crust is set and fragrant. Remove from the oven and allow it to cool completely before adding the filling.
5. In a large mixing bowl, beat the fully softened cream cheese and peanut butter until fully mixed. Add in the powdered sugar and mix until well combined. Set aside.
6. Combine 1 cup of cold heavy cream or heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract in a large bowl or the bowl of a stand mixer.
7. Using either a hand mixer or a stand mixer fitted with a whisk attachment, whip on medium-high until medium peaks are formed, about 3-4 minutes. Or use 8 ounces of store-bought thawed Cool Whip.
8. Gently fold in the homemade whipped cream (or thawed Cool Whip until the filling is light and fully combined.
9. Spread the peanut butter mixture evenly into the cooled crust, smoothing the top with a spatula.
10. Pour the heavy whipping cream into a glass measuring cup or microwave-safe bowl and heat in the microwave for 45 seconds to 1 minute. Heat it until hot but not boiling. 
11. Pour the warm heavy whipping cream over the chocolate and let it sit for 2 to 3 minutes. 
12. ​Whisk gently from the center of the bowl, gradually working outward while whisking in one direction until smooth and cohesive.
13. ​Spoon the chocolate ganache over the peanut butter filling and gently spread it into an even layer.
14. Refrigerate for at least 3 hours or until fully set. For best results, chill in the fridge overnight.

Notes

Helpful Equipment & Tools

• Food processor
• Standard 9-inch pie pan
• Large mixing bowl
• Hand mixer or stand mixer with whisk and/or paddle attachment

Tips

• Use room temperature cream cheese
• Chill your mixing bowl and beaters before whipping the heavy cream
• Refrigerate the finished pie for at least 3 hours or overnight
• Run your knife under hot water between slices and wipe it clean 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 743Total Fat: 59gSaturated Fat: 27gUnsaturated Fat: 32gCholesterol: 89mgSodium: 419mgCarbohydrates: 45gFiber: 4gSugar: 28gProtein: 14g

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