Description
This decadent Chocolate Peanut Butter Pie combines a crunchy Oreo cookie crust with creamy layers of peanut butter and chocolate pudding, topped with whipped topping and festive mini Reese’s candy for the perfect no-bake dessert that’s rich, smooth, and irresistibly delicious.
Ingredients
Scale
Crust
- 2 cups Oreo cookie crumbs (about 20 cookies)
- 5 tablespoons melted unsalted butter
Peanut Butter Layer
- 1 – 8 ounce package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/2 cup Cool Whip, thawed
Chocolate Pudding Layer
- 1 – 3.9 ounce box instant chocolate fudge pudding mix
- 1 cup milk
- 1 cup Cool Whip, thawed
Toppings and Garnishes
- 2 tablespoons creamy peanut butter
- 2 tablespoons hot fudge
- 1 1/2 cups Cool Whip, thawed
- 1/2 cup mini Reese’s Pieces and mini peanut butter cups
Instructions
- Prepare the crust: Crush the Oreo cookies including the cream filling using a food processor until finely ground. Combine the cookie crumbs with melted unsalted butter, then press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust while making the filling to allow it to set.
- Make the peanut butter layer: In a mixing bowl, beat together softened cream cheese, powdered sugar, and 1/2 cup creamy peanut butter until smooth and creamy. Gently fold in 1/2 cup of Cool Whip until the mixture is light and fluffy. Spread this peanut butter cream evenly over the chilled Oreo crust.
- Prepare the chocolate pudding layer: Whisk the instant chocolate fudge pudding mix with 1 cup of milk until combined, then let it set for a few minutes until thickened. Once thick, fold in 1 cup of Cool Whip gently until fully incorporated. Spread this chocolate pudding mixture evenly over the peanut butter layer in the pie.
- Add the topping layer: Spread 1 1/2 cups of Cool Whip evenly over the top of the pie. Return the pie to the refrigerator and chill thoroughly until fully set, preferably several hours.
- Melt peanut butter drizzle: Place 2 tablespoons creamy peanut butter in a microwave-safe bowl. Heat in the microwave for 15 to 20 seconds until melted and smooth. Stir well, then spoon the melted peanut butter into a small ziplock baggie and cut off one corner to create a piping bag. Drizzle the peanut butter over the chilled pie surface in a decorative pattern.
- Drizzle hot fudge: Place 2 tablespoons hot fudge sauce in another small ziplock baggie, cut off one corner, and drizzle it across the pie in directions opposite to the peanut butter drizzle for contrast and decoration.
- Pipe whipped topping border: Fit a piping bag with a 1M icing tip and fill with the remaining Cool Whip. Pipe decorative swirls all around the edge of the pie to create a pretty border.
- Add candy garnish: Finish by sprinkling mini Reese’s Pieces and mini peanut butter cups evenly on top of the pie border. Keep the pie refrigerated until ready to serve to maintain its shape and freshness.
Notes
- For best results, ensure all ingredients like cream cheese and Cool Whip are fully thawed and softened before mixing.
- This pie is best refrigerated for at least 4 hours or overnight to allow the layers to set properly.
- You can substitute the Oreo crust with a graham cracker crust if desired, but the chocolate flavor pairs perfectly here.
- Use a sharp knife to slice the pie cleanly, wiping the blade after each cut to maintain neat slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
