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Chocolate Peanut Butter Pie

Sophia
What happens when two of the world’s most beloved flavors collide in one decadent dessert? You get this irresistible Chocolate Peanut Butter Pie—a creamy, dreamy treat that satisfies every sweet tooth. With layers of rich chocolate pudding, velvety peanut butter mousse, and a crunchy Oreo crust, this pie is perfect for holidays, special occasions, or simply because you deserve it.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 minutes
Servings 8
Calories 580 kcal

Ingredients
  

Oreo Crust

  • 20 Oreo sandwich cookies, finely ground (regular or gluten-free)
  • 1/4 cup unsalted butter, melted

Chocolate Pudding

  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp instant espresso powder optional
  • 1/4 tsp kosher salt
  • 1 cup whole milk
  • 2 large egg yolks
  • 3.5 oz dark chocolate, chopped (or milk chocolate for a sweeter taste)
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract

Peanut Butter Mousse

  • 4 oz cream cheese, room temperature
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup creamy peanut butter
  • Peanut butter cups, chopped (gluten-free if needed)

Instructions
 

Oreo Crust

  • Preheat the oven to 325°F.
  • Process Oreos in a food processor until finely ground. Mix in melted butter until evenly moistened.
  • Press the mixture into a 9-inch pie dish, covering the bottom and sides.
  • Bake for 15 minutes, then set aside to cool.

Chocolate Pudding

  • In a saucepan, whisk together sugar, cornstarch, cocoa powder, espresso powder (if using), and salt.
  • Gradually whisk in milk until smooth, then add egg yolks.
  • Cook over medium heat, stirring constantly, until thickened—about 10 minutes.
  • Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.
  • Pour into the Oreo crust and refrigerate while preparing the mousse.

Peanut Butter Mousse

  • Using a stand mixer (or hand mixer), blend cream cheese until smooth.
  • Slowly add a small amount of heavy cream, mix until combined, then repeat until all cream is incorporated.
  • Add powdered sugar and vanilla, then whip until stiff peaks form.
  • Scoop out half and set aside.
  • Fold peanut butter into the remaining whipped cream until creamy.
  • Spread peanut butter mousse over the chocolate layer.
  • Top with reserved whipped cream and sprinkle with chopped peanut butter cups.
  • Chill for at least 3 hours, or overnight, before slicing.

Notes

For a gluten-free version, use gluten-free Oreos and ensure all other ingredients are certified gluten-free. Espresso powder enhances the chocolate flavor without making the pie taste like coffee. Natural peanut butter works but may result in a slightly looser mousse.