Chocolate Peanut Butter Pie Recipe

Introduction

This Chocolate Peanut Butter Pie is a rich and creamy dessert that combines the beloved flavors of chocolate, peanut butter, and Oreo crust. Perfect for gatherings or a special treat, it’s easy to assemble and delightfully indulgent.

Ingredients

• 16 Oreos, crushed (plus about 5 more for the topping)
• 3 tablespoons butter, melted
• 1 ½ cups powdered sugar (divided)
• 8 ounces cream cheese, softened
• ½ cup smooth peanut butter
• 3.5 ounces instant chocolate pudding
• 1 cup milk
• 16 ounces Cool Whip (divided)
• 6 Reese’s Peanut Butter Cups, chopped into small pieces

Instructions

1. Step 1: In a 9 x 13-inch baking dish, mix the crushed Oreos with melted butter until combined. Press the mixture evenly into the bottom of the dish to form the crust.
2. Step 2: In a medium bowl, beat together 1 cup of powdered sugar, softened cream cheese, and peanut butter until smooth. Beat in half of the Cool Whip, then spread this peanut butter mixture evenly over the Oreo crust.
3. Step 3: Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the peanut butter layer.
4. Step 4: In another medium bowl, beat the instant chocolate pudding mix, milk, and the remaining ½ cup of powdered sugar for about 2 minutes. Let it sit for 2 minutes to thicken, then gently fold in the remaining Cool Whip.
5. Step 5: Spread the chocolate pudding layer evenly over the peanut butter and peanut butter cup layer.
6. Step 6: Sprinkle crushed Oreos on top for garnish. Refrigerate the pie for at least 3 hours to set.
7. Step 7: Serve cold and enjoy this decadent treat!

Tips & Variations

• For a crunchier crust, toast the Oreo crumbs lightly before mixing with butter.
• Use crunchy peanut butter instead of smooth for added texture.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.
• Add a drizzle of chocolate or peanut butter sauce on top before serving for extra indulgence.

Storage

Store the pie in an airtight container or cover it with plastic wrap in the refrigerator. It will keep well for up to 3 days. Reheat is not recommended—this pie is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant pudding?

Instant pudding works best here because it sets quickly without cooking. Regular pudding may be too soft and affect the texture of the pie.

Can I make this pie ahead of time?

Yes, prepare the pie up to 24 hours in advance and keep it refrigerated. Just add the Oreo topping right before serving to keep it crunchy.

Chocolate Peanut Butter Pie Recipe

---

★★★★★

4.5 from 60 reviews

• Author: Simon
• Total Time: 3 hours 20 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Chocolate Peanut Butter Pie is a decadent, no-bake dessert featuring a crunchy Oreo crust, creamy peanut butter and cream cheese layer, and a rich chocolate pudding topping. Perfectly balanced with chopped peanut butter cups and a fluffy Cool Whip finish, this pie is a crowd-pleaser that’s simple to prepare and requires only refrigeration to set.

---

Ingredients

Scale 1x2x3x

Crust

• 16 Oreos, crushed (plus about 5 more for the topping)
• 3 tablespoons Butter, melted

Peanut Butter Layer

• 1 ½ cups Powdered Sugar (divided)
• 8 ounces Cream Cheese, softened
• ½ cup Smooth Peanut Butter
• 8 ounces Cool Whip (divided)
• 6 Reese’s Peanut Butter Cups, chopped into small pieces

Chocolate Pudding Layer

• 3.5 ounces Instant Chocolate Pudding
• 1 cup Milk
• Remaining ½ cup Powdered Sugar
• Remaining 8 ounces Cool Whip

---

Instructions

1. Prepare the crust: In a 9 x 13 inch baking dish, combine the crushed Oreos and melted butter. Press this mixture evenly into the bottom of the dish to form a firm crust layer.
2. Make the peanut butter filling: In a medium bowl, beat together 1 cup of powdered sugar, softened cream cheese, and smooth peanut butter until smooth and creamy. Then fold in half of the Cool Whip (about 8 ounces). Spread this mixture evenly over the Oreo crust.
3. Add peanut butter cup pieces: Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the peanut butter layer to add texture and flavor.
4. Prepare the chocolate pudding layer: In another medium bowl, whisk together the instant chocolate pudding mix, milk, and the remaining ½ cup powdered sugar for about 2 minutes until blended. Let the pudding sit for 2 minutes to thicken. Fold in the remaining Cool Whip gently until combined.
5. Assemble the pie: Spread the chocolate pudding mixture evenly over the peanut butter layer. Sprinkle additional crushed Oreos on top for garnish.
6. Chill and serve: Refrigerate the pie for at least 3 hours to allow it to set and chill thoroughly. Serve cold and enjoy this creamy, rich dessert.

Notes

• This pie is best served chilled and should be stored in the refrigerator.
• You can substitute regular peanut butter with natural peanut butter if preferred, though it may affect the texture slightly.
• To crush Oreos evenly, place them in a sealed plastic bag and use a rolling pin or food processor.
• For a gluten-free version, use gluten-free sandwich cookies in place of Oreos.
• Allow the pudding to thicken fully before folding in the Cool Whip to avoid a runny texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Chocolate Peanut Butter Pie, no-bake pie, Oreo crust, peanut butter dessert, chocolate pudding pie, easy dessert