Chocolate Peanut Butter Bacon Pie
Indulge in the ultimate sweet-and-savory experience with this decadent Chocolate Peanut Butter Bacon Pie, a dessert that pushes flavor boundaries in the most delicious way. Featuring a rich Oreo cookie crust, a creamy peanut butter filling whipped to perfection, and a luscious layer of velvety chocolate ganache, this pie is crowned with crispy, crumbled bacon for a salty crunch that perfectly complements the sweetness. Finished with a sprinkle of sea salt for balance, it's a show-stopping treat that caters to adventurous palates and dessert lovers alike. With just 30 minutes of prep time and a guaranteed wow factor, this no-bake pie is ideal for everything from casual gatherings to special occasions.
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Recipe Information
Ingredients
- 24 cookies Oreo cookies
- 6 tablespoons Unsalted butter (melted)
- 8 ounces Cream cheese (softened)
- 1 cup Peanut butter (smooth)
- 1.5 cups Powdered sugar
- 1.75 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 6 slices Cooked bacon (crispy and crumbled)
- 0.5 teaspoons Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Prepare the crust by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
In a mixing bowl, combine the Oreo crumbs with the melted butter until the mixture resembles damp sand.
Press the crumb mixture evenly into a 9-inch pie pan, covering the bottom and sides to form the crust.
Bake the crust in the preheated oven for 5 minutes, then let it cool completely on a wire rack.
In a mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, blending well until fully incorporated.
In another bowl, whip 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined, creating a light and fluffy filling.
Spread the peanut butter filling evenly into the cooled Oreo crust and refrigerate for at least 3 hours to set.
Once the filling is firm, prepare the chocolate ganache topping by heating the remaining 3/4 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the cream from the heat and pour it over the chocolate chips in a bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Pour the chocolate ganache over the chilled peanut butter filling, spreading it evenly to cover the surface.
Sprinkle the crumbled bacon evenly over the ganache layer while it's still warm, gently pressing the pieces to adhere.
If desired, lightly sprinkle sea salt over the top for added flavor contrast.
Refrigerate the pie for an additional 1-2 hours to allow the ganache to firm up before slicing and serving.
Nutrition Facts
Calories |
9996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 654.5 g | 839% | |
| Saturated Fat | 285.2 g | 1426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 958.6 g | 349% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 633.4 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
