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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

A crisp chocolate cookie crust holds a no bake peanut butter filling folded with whipped cream.
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Prep Time 4 hours 45 minutes
Cook Time 10 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 625 kcal

Equipment

  • 9-inch pie dish
  • Electric mixer
  • Food processor
  • Rubber spatula

Ingredients
  

Main Ingredients

  • 24 chocolate sandwich cookies finely crushed, about 9 ounces
  • 6 tbsp unsalted butter melted
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup heavy cream cold
  • 1 tsp vanilla extract
  • ¼ cup semisweet chocolate chips shaved or finely chopped, for garnish

Instructions
 

Cooking

  • Make crust. Mix the cookie crumbs with the melted butter and press into a 9 inch pie dish.
  • Bake. Bake at 350 degrees F for 10 minutes, then cool completely for about 30 minutes.
  • Mix. Beat the peanut butter and powdered sugar until smooth.
  • Whip and fold. Whip the cream with the vanilla to soft peaks and fold it into the peanut butter in two parts.
  • Chill. Spread into the crust, chill at least 4 hours, and top with the chocolate.

Notes

Substitutions: Use graham cracker crumbs for the cookies, or crunchy peanut butter for extra texture.
Tips: Chill the bowl for the cream and wipe the knife between slices.
Storage: Refrigerate up to 3 days. Do not freeze the finished pie.
Keyword Chocolate Chips, Chocolate Peanut Butter Pie, Creamy Peanut Butter, Heavy Cream, Powdered Sugar