This delicious Chocolate Peanut Butter Pie is a decadent cold dessert that is an absolute favorite of my husband John. Anytime he dines with my friend Anne, he whines “will you PLEASE make me the pie?” She finally gave me the recipe to help alleviate her suffering and give me the ability to eliminate his. This pie is special. I will not even pretend it has health benefits but if you have a severe sweet tooth, it has true happiness benefits! Do not expect to whip this up quickly though. The chill time between layers means it is a long process but overall time of active cooking is not long at all. It keeps well in the freezer so you can make it and enjoy it slowly, one enticing piece at a time.
Crust Ingredients
- 22 oreo cookies
- 1/2 cup melted butter
Filling Ingredients
- 1 – 8 ounce package of cream cheese at room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3/4 cup + 2 tablespoons creamy peanut butter
- 1 cup cold whipping cream
Topping Ingredients
- 1/2 whipping cream
- 1/2 cup sugar
- 1/2 cup butter
- 2 ounces unsweetened chocolate, chopped
- 1/2 teaspoon vanilla
Instructions
Roughly chop oreos into smallish pieces and combine with melted butter. Press into bottom of pie pan. Bake crust at 375 degrees for 5 minutes and then freeze for 30 minutes.
Beat peanut butter, sugar, cream cheese and vanilla together until smooth.
In another bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until well mixed but not beaten. Pour this entire mixture onto crust and spread evenly. Refrigerate for at least 6 hours.
To make the fudge topping, heat the whipping cream and sugar in a sauce pan over medium heat. Stir until sugar dissolves. Then, without stirring, let reduce to 2/3 cup, or about 6 minutes. Add butter, chocolate, and vanilla. Stir until smooth. Cool for 15 minutes before pouring over pie. Cool for at least 4 hours before serving. Serve cold. Enjoy!!!