Chocolate Peanut Butter Pie
This three-layer, no-cook, no-bake pie will be your summer favorite! It is so simple to make that you can’t mess it up even if you try! This creamy, dreamy dessert is ready in no time, and if you chill it well - you are getting ice cream consistency! I added cream cheese in a peanut butter layer so it doesn’t come out too strong and sugary, as the tang really balances out the flavors. I must admit, the whipped chocolate ganache layer is my fav, I could eat it every day! Here’s the recipe for the best chocolate peanut butter pie - summer edition!
Equipment
- 1 8‘’ Cake Tin with Removable Bottom
- 1 Mixer
- 1 Food processor
Ingredients
For the Crust
- 32 Oreo cookies
- 2 oz butter (melted)
- a splash milk (if needed)
Cheesecake Layer
- 14 oz cream cheese
- 10,5 oz peanut butter (creamy)
- 2-4 tbsp powdered sugar (to taste)
Whipped Chocolate Ganache
- 10,5 oz semi-sweet chocolate
- ⅚ cup heavy cream
Decorations
- ¼ cup peanut (crushed)
Instructions
Melt the Chocolate
- Cube chocolate in the smaller pieces and place it in a bowl. On the stove or in the microwave, heat up heavy cream just below boiling point.
- Pour over the chocolate and give it a stir. Mix it with a spatula a few times until all the chocolate is melted.
- Toss it in the fridge to chill while you work on the rest of the cake. Stir it a few times while in the fridge so it chills evenly.
Make the Crust
- In a food processor, crush dark Oreo cookies (whole, with a filling) so you get a grainy, uniform texture.
- Melt some butter and add it to crushed Oreos.
- Blend again until you get a compact mass that pulls off the sides of a blender.
- If you used all the butter and the texture is not compact yet, be free to add a splash of milk. You’re aiming for a wet sand consistency.
- In a cake mold, transfer all the cookie crumb. Use your fingers to press it to the bottom and the sides of the springform, so it looks like a basket.
- Use a spoon to even everything out. Leave on the side and skip to the next step.
Mix a Peanut Butter Layer
- In a big mixing bowl, merry cream cheese, creamy peanut butter, and powdered sugar.
- Begin with two tablespoons of sugar and add more later if you want. It is important to do a taste test, as everyone likes it differently - I prefer less sugar.
- Mix all the ingredients until completely combined and fluffy. Transfer it to the Oreo cookie basket and even out.
Whip Chocolate Ganache
- In the meantime, the chocolate should have been chilled until now. You are aiming for Nutella consistency - firm but spreadable.
- Move it into a mixing bowl and mix on the highest speed until it is doubled in size, airy, light brown in color, and smooth.
- Transfer it to a cake tin over a peanut butter layer, and smooth it out carefully with a spatula.
- Optionally, sprinkle some crushed peanuts for the additional crunch.
- Leave it in the fridge for at least 3 hours, but best overnight. Cut yourself a big slice and enjoy!