If you don’t like peanut butter, step away from this pie recipe. I’m serious, man. You’re in the wrong place at the wrong time.
If you do like peanut butter… you’re about to get your fill!
This is a classic take on potluck chocolate-peanut butter pie. In fact, I think a potluck supper is where I first feasted on something resembling this unbelievably rich peanut butter and chocolate dessert.
I’ll warn you: because this is a potluck pie, it contains a tub of Cool Whip—you know, the whipped cream that actually isn’t even cream at all? But I tell you this: it gives the pie such a smooth, delicious texture. I’ve tried similar Thanksgiving pies and Christmas pies with real whipped cream, and it just doesn’t achieve the same effect. So, throw in that “non-dairy whipped topping” with pride, baby. No one’s gonna care. And everyone’s gonna love it.
What is chocolate peanut butter pie made of?
The chocolate crust is made using Oreos and butter, and the filling is just four ingredients: peanut butter, cream cheese, powdered sugar, and that glorious, glorious Cool Whip. It’s just about the easiest pie you could ever dream up.
Does chocolate peanut butter pie need to be refrigerated?
Yes, indeed! Since there’s cream cheese and Cool Whip in the filling, it should be stored in the refrigerator. It also needs to chill and set up for at least 4 hours before it’s eaten. It’s a great make-ahead Thanksgiving recipe that you can prep a day ahead of time and pull straight out of the fridge when it’s time to serve.
How long will chocolate peanut butter pie stay good for in the fridge?
Wrapped in plastic wrap, it’ll stay good for up to five days. Good luck making it last that long, though. I can’t stay away from the stuff!
YIELDS:
8 serving(s)
PREP TIME:
15 mins
COOK TIME:
7 mins
TOTAL TIME:
22 mins
Ingredients
FOR THE CRUST:
25 chocolate sandwich cookies, such as Oreos
5 tbsp. salted butter, melted.
FOR THE FILLING:
1 c. creamy peanut butter
1 (8 oz.) package cream cheese, softened
1 1/4 c. powdered sugar
8 oz. whipped topping, such as Cool Whip, thawed.
Directions
1
For the crust: Preheat the oven to 350°F.
2
Place the cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Transfer to a bowl and pour the melted butter over top. Stir with a fork to combine. Press the Oreo mixture firmly into the bottom and up the sides of a pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
3
For the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.
4
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least 4 hours before serving.
Tip: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!