While I don’t have the biggest sweet tooth in the world, the combination of peanut butter and chocolate makes my heart sing. It is possible that I pull a spoonful of peanut butter out of the jar and top it with chocolate chips in the quite of my pantry. This Peanut Butter Pie is the perfection combination of chocolate and peanut butter. We start with a chocolatey Oreo crust. Then we create the most amazing and delicious creamy peanut butter filling. We top it with whipped cream and finally some chocolate chips, peanut butter chips, and mini Reese’s peanut butter cups.
Tips and Tricks
Plan ahead. This chocolate peanut butter pie needs to spend at least eight hours in the refrigerator, so make it the day before you plan to serve or eat it.Have your cream cheese at room temperature. This will allow it to be incorporated into the other ingredients and make a silky, smooth filling.Swap the crust. Even though the Oreo crust comes together with just two ingredients, you can also use a store-bought crust or even a graham cracker crust.Freeze the pie for easy cutting. To slice clean even slices of pie, throw it in the freezer for 15 minutes before cutting into it.
Storing Peanut Butter Pie
Keep this pie in the refrigerator until you plan to serve it and for any leftovers. It should be eaten within three days of making it.
Make the Oreo crust. Crush your Oreo cookies in a blender and mix them with melted butter. Press the mixture into a pie pan and place it in the refrigerator for it to set.Make the peanut butter filling. Blend together the cream cheese, peanut butter, and vanilla until smooth using a hand mixer.Blend the powdered sugar and the heavy cream. Mix until it is fluffy with a similar texture to shaving cream.Combine the cream and peanut butter mixture. Fold the heavy cream mixture into the peanut butter mixture until fully combined. Pour this mixture into the crust and refrigerate for at least eight hours or overnight.Make the whipped cream topping. Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes. Whip the powdered sugar and heavy cream together until soft peaks form. Top the chilled pie with the whipped cream.Add the toppings. Top the pie with chocolate syrup, Reese’s mini cups, peanut butter chips, and milk chocolate chips.
The recipe calls for heavy cream (or heavy whipping cream) which is the only thing I recommend using. Milk or half and half won’t give you the thick, silky texture that so perfectly tops the pie or holds its shape as well.
Freezing
This easy peanut butter pie can be frozen if you want to make it more than three days in advance. Simply prepare the pie through the step of adding the filling to the crust. Cover tightly with foil and freeze for up to three months. Allow to thaw in the refrigerator and top with whipped cream and toppings.
