Chocolate Peanut Butter Pie Ree Drummond
Indulge in the ultimate dessert decadence with this Chocolate Peanut Butter Pie by Ree Drummond—a no-bake masterpiece that blends rich, creamy flavors with a touch of elegance. This luscious pie begins with a buttery chocolate sandwich cookie crust, providing the perfect foundation for a silky peanut butter filling whipped to airy perfection with cream cheese and freshly whipped cream. Topped with a glossy layer of chocolate ganache, this dessert is a harmonious blend of sweet and salty goodness. Garnish with chopped peanut butter cups or chocolate shavings for a showstopping finish. Ready in just 30 minutes and ideal for any special occasion, this irresistible treat offers a melt-in-your-mouth experience that will have everyone coming back for seconds. Perfect for lovers of chocolate, peanut butter, and indulgence!
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (like Oreos)
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Creamy peanut butter
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 2 cups Heavy whipping cream
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Heavy cream (for ganache)
- 1 cup Peanut butter cups or chocolate shavings (optional, for garnish)
Instructions
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a bowl and mix with melted butter until fully combined.
Press the cookie mixture into the bottom and sides of a 9-inch pie pan to form a crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine creamy peanut butter, softened cream cheese, and powdered sugar. Beat with an electric mixer on medium speed until smooth and well blended.
In a separate mixing bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and airy.
Pour the peanut butter filling into the chilled crust, spreading it out evenly with a spatula. Refrigerate the pie while making the ganache topping.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until the mixture is smooth and glossy.
Allow the ganache to cool slightly before pouring it over the peanut butter filling. Spread evenly for a smooth finish.
Refrigerate the pie for at least 2 hours to set. Before serving, garnish with chopped peanut butter cups or chocolate shavings, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
12730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 858.2 g | 1100% | |
| Saturated Fat | 381.6 g | 1908% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 6480 mg | 282% | |
| Total Carbohydrate | 1189.2 g | 432% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 814.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 4330 mg | 92% | |
*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.
