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Homemade Chocolate and Peanut Butter Pie photo

Chocolate and Peanut Butter Pie

This Chocolate and Peanut Butter Pie is a heavenly treat! A rich filling with a crunchy Oreo crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 12 cookies Oreo cookies
  • 4 tablespoons butter melted
For the Filling:
  • 10 oz. chocolate chips
  • ½ cup creamy peanut butter
  • 1 cup heavy cream
  • ½ cup sugar
  • 4 units egg whites
  • 3 teaspoons vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Pie dish
  • Rubber spatula
  • Food processor

Method
 

Instructions:
  1. Step 1: Make the Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse the 12 Oreo cookies until they turn into fine crumbs. In a mixing bowl, combine the Oreo crumbs with the 4 tablespoons of melted butter, mixing until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a pie dish. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
  2. Step 2: Prepare the Chocolate Filling - In a medium saucepan over low heat, melt the 10 oz. chocolate chips, stirring frequently until smooth. Once melted, remove from heat and stir in the ½ cup of creamy peanut butter until fully combined. Allow this mixture to cool slightly.
  3. Step 3: Whip the Cream - In a separate bowl, pour in the 1 cup of heavy cream and add the ½ cup of sugar. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip it; you want it to be fluffy and airy.
  4. Step 4: Beat the Egg Whites - In another clean bowl, add the 4 egg whites and the 3 teaspoons of vanilla extract. Beat the egg whites until they reach stiff peaks. This will help your filling have a light and airy texture.
  5. Step 5: Combine the Mixtures - Gently fold the whipped cream into the cooled chocolate-peanut butter mixture, being careful not to deflate it. Once combined, gradually fold in the beaten egg whites, ensuring everything is mixed well but still airy.
  6. Step 6: Assemble the Pie - Pour the chocolate and peanut butter filling into the cooled Oreo crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. This will help the flavors meld together and make slicing easier.
  7. Step 7: Serve and Enjoy - Once set, slice the pie into wedges and serve chilled. You can top it with additional whipped cream or chocolate shavings for an extra special touch.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • Can be made a day in advance for better flavor.
  • Freeze for up to 2 months; thaw in the refrigerator overnight before serving.