Chocolate Peanut Butter Pie
A buttery Oreo crust filled with creamy whipped peanut butter mascarpone mousse, topped with silky chocolate ganache. This rich, decadent pie is for the peanut butter lovers!
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This luscious Chocolate Peanut Butter Pie is creamy, rich, and full of peanut butter and chocolate flavors. The crust needs a few minutes in the oven but the rest is a quick and easy no-bake recipe. It starts with the buttery Oreo cookie crust and is filled with fluffy peanut butter mascarpone mousse then finished with a layer of silky chocolate ganache. I made this pie for my Dad this past week for Father’s Day and I’d say that it’s one of his favorites – and quickly became one of mine too!
How to Make Chocolate Peanut Butter Pie
Make the Oreo Crust
Only 2 ingredients are needed for this cookie crust. Oreo cookies are ground to fine crumbs using a food processor and mixed with melted butter. The mixture is pressed into the bottom and sides of a 9” pie pan and then baked at 350°F for 8 minutes.
Make the Peanut Butter Mousse
The base of the filling is made by whisking together mascarpone cheese with peanut butter, then adding powdered sugar and some vanilla extract. Heavy cream is added to make the filling light and fluffy. It’s slowly streamed into the rest of the mixture and whipped until thick to create a creamy mousse-like consistency. The filling is poured into the cooled crust and chilled for about 15 minutes before adding the layer of ganache.
Make the Chocolate Ganache
Heavy cream and chopped semi-sweet chocolate are heated in the microwave to create the ganache. The mixture should only be heated for 20-second increments and stirred until melted. The ganache is poured over the top of the peanut butter filling and spread to the edges.
Chill the Pie
Once the crust is filled with peanut butter mousse and topped with chocolate ganache, it chills in the fridge for at least 2 hours. The pie can also be made the night before serving and chilled overnight. This allows the filling and ganache to set up and become firm and will give you a nice clean cut. Then the pie is ready to be sliced and served!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Chocolate Peanut Butter Pie FAQs
What is the best way to store the pie?
The pie should be stored in an airtight container in the fridge for up to 5 days.
Can the pie be made in advance?
Yes, I like to make the pie the day before so the filling has time to set firm in the fridge overnight. It can be made a couple of days in advance and stored in the fridge until ready to serve.
What type of peanut butter is best?
For this pie, you’ll want to use a conventional peanut butter like Skippy or Jif. Using a natural variety of peanut butter will affect the sweetness and texture of the filling. I like to use creamy but if you want more texture, try using the crunchy variety instead.
How do you get a clean cut of pie?
To get a clean, crisp cut from the pie use a sharp knife and hot water. Dip the blade of a large, sharp knife into hot water then dry the blade off with a towel and slice. Wipe the knife off then repeat the process with the hot water for every cut.
How can I decorate the pie?
I kept this pie super simple but if you’d like a little more on top, you can decorate with piped dollops of whipped cream, crushed Oreos, chopped peanut butter cups, or even drizzle melted peanut butter in a fun pattern over the ganache.
Tips for the Best Peanut Butter Pie
- Use cold ingredients. If you’re familiar with my other recipes, you may know that I often say that the refrigerated ingredients need to be at room temperature, like when making a cake or cookies. For the peanut butter mousse though, you’ll want the dairy (mascarpone cheese and heavy cream) to be cold from the fridge. Heavy cream whips better and will give you more volume when it’s cold and I find that the mascarpone cheese tends to curdle or separate easier when it’s warm, so there’s no need to pull these ingredients out ahead of time.
- Don’t overmix. Mascarpone cheese can be easily overmixed which leads to an unpleasant grainy texture. When making the mousse, be sure to combine each of the ingredients just until they’re incorporated. Once all the mousse ingredients are in the bowl, whip until the mixture thickens and stiff peaks form. Be careful not to whip the mousse any longer than needed for a perfectly light and airy filling.
- Chill the pie. The pie should chill in the fridge for at least a couple of hours (or overnight) to allow the filling and ganache to set up. This will give you nice clean slices and the filling won’t ooze out when you cut into it.
More Peanut Butter Recipes You’ll Love
- Chocolate Peanut Butter Snack Cake
- Peanut Butter Oreo Cookies
- Reese’s Pieces Rice Krispie Treats
- Peanut Butter Oreo Cheesecake Bars
- Peanut Butter Monster Cookies
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Chocolate Peanut Butter Pie
Ingredients
Oreo Cookie Crust
- 20 Oreo cookies
- 3 Tablespoons (42g) unsalted butter, melted
Peanut Butter Mousse
- 8 oz (226g) mascarpone cheese
- 1 cup (250g) creamy peanut butter*
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240mL) heavy cream
Chocolate Ganache
- 4 oz semi-sweet chocolate bar, chopped
- ½ cup (120mL) heavy cream
Instructions
- Oreo Cookie Crust: Add the Oreo cookies to a food processor and pulse to fine crumbs. Add in the melted butter and pulse until fully combined. Press the mixture into the bottom and sides of a 9” pie pan. Bake at 350°F for 8 minutes, until it just starts to puff. Set aside to cool.
- Peanut Butter Mousse: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone cheese and peanut butter and mix just until combined. Mix in the powdered sugar and vanilla extract, until incorporated. Scrape the bowl with a rubber spatula.
- Start the mixer at medium speed and slowly stream in the heavy cream. Once all the cream is added, continue mixing until the mousse has slightly thickened. Scrape well to the bottom of the bowl.
- Increase the mixer to high speed and whip until the mixture thickens and forms stiff peaks. Be careful not to overmix.
- Add the peanut butter mousse to the cooled Oreo pie crust. Spread the filling to the edges, and smooth the top with an offset spatula. Chill in the fridge for at least 15 minutes while you make the ganache.
- Chocolate Ganache: Combine the chopped chocolate and heavy cream in a heatproof dish and microwave for 20 seconds, then stir the mixture to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate. Allow to cool for about 5 minutes.
- Pour the slightly cooled (but still spreadable) ganache on top of the peanut butter mousse and spread it out evenly, leaving a small border of mousse showing. Chill in the fridge for at least 2 hours, to allow the ganache and filling to set up.
- Slice the pie and enjoy!
