About This Decadent No-Bake Pie

Indulge in the ultimate treat with our Irresistible No-Bake Peanut Butter Chocolate Pie! This recipe combines the timeless duo of peanut butter and chocolate into a dessert that’s not only incredibly delicious but also surprisingly simple to make. Perfect for those hot summer days when you don’t want to turn on the oven, or for any occasion where you need a quick, impressive dessert.

Imagine a rich, chocolatey Oreo crust, generously filled with a velvety smooth, dreamy peanut butter cream. This delightful layer is then crowned with a glossy, decadent chocolate shell that cracks beautifully with every forkful. To top it all off, a sprinkle of crushed Reese’s Peanut Butter Cups adds an extra burst of flavor and a satisfying texture. Each bite is a symphony of sweet, salty, creamy, and crunchy – a true delight for your taste buds.

This fantastic recipe comes from Julia Pacheco, known for creating approachable yet exquisite dishes. Her no-bake pie simplifies gourmet dessert making, allowing even novice bakers to create something truly spectacular.

For the Irresistible Oreo Crust

• ¼ cup melted butter: Unsalted butter is typically recommended for baking as it gives you control over the salt content. However, a good quality salted butter can also complement the sweet flavors of the Oreos and filling. Ensure it’s fully melted for proper binding.
• 10 oz Oreo cookies: This usually corresponds to one standard family-size package. You’ll be using the whole cookie, including the creamy filling, to achieve that signature rich, dark chocolate flavor and crumbly texture.

For the Dreamy Peanut Butter Filling

• 1 cup creamy peanut butter: For the smoothest and most stable filling, classic creamy peanut butter (like Jif or Skippy) is highly recommended. Natural peanut butter, which tends to separate, might alter the texture and consistency of the pie.
• 5 oz cream cheese, softened: It is crucial that your cream cheese is at room temperature. This ensures it beats smoothly with the peanut butter, preventing any lumps and resulting in a wonderfully velvety filling.
• 8 oz whipped topping: A tub of frozen whipped topping, such as Cool Whip, should be thawed in the refrigerator before use. This ingredient lightens the rich peanut butter and cream cheese mixture, giving the filling its airy and delightful texture.

For the Decadent Chocolate Shell & Garnish

• 1 ½ cups semi-sweet chocolate chips: High-quality semi-sweet chocolate chips will yield the best flavor for your ganache-like chocolate shell. They melt smoothly and create a beautiful, glossy finish.
• ½ cup heavy whipping cream: This cream is essential for creating the rich, pourable chocolate ganache that forms the magnificent top layer of your pie. It helps create a smooth, set shell.
• Crushed Reese’s Peanut Butter Cups: The ultimate topping! These add an extra layer of peanut butter and chocolate flavor, along with a satisfying textural crunch. You can crush them coarsely for bigger chunks or finely for a more even distribution.

Part 1: Crafting the Perfect Oreo Crust

1. Prepare the Oreos: Begin by crushing the entire package of Oreo cookies. You can do this efficiently using a food processor to achieve a very fine, uniform crumb. If you don’t have a food processor, place the cookies in a large, heavy-duty Ziploc bag, seal it tightly (removing excess air), and use a rolling pin to crush them until they resemble fine crumbs. Consistency is key here for a sturdy crust.
2. Combine with Butter: In a medium mixing bowl, combine the finely crushed Oreo crumbs with the ¼ cup of melted butter. Mix these ingredients thoroughly using a spoon or your hands until all the crumbs are evenly moistened and have the consistency of wet sand. The butter acts as the binding agent, holding the crust together.
3. Form the Crust: Transfer the mixture into a 9-inch pie pan. Using the back of a spoon or your clean fingers, firmly press the crumb mixture onto the bottom and up the sides of the pie pan. Ensure the crust is evenly distributed and well-compacted. A tightly packed crust will prevent crumbling when you slice the pie. Set this prepared crust aside.

Part 2: Mixing the Dreamy Peanut Butter Filling

1. Combine Peanut Butter and Cream Cheese: In a separate medium-sized mixing bowl, add the 1 cup of creamy peanut butter and the 5 ounces of softened cream cheese. It’s vital for the cream cheese to be at room temperature for a smooth blend.
2. Beat Until Smooth and Fluffy: Using an electric mixer (either a handheld mixer or a stand mixer with the paddle attachment), beat the peanut butter and cream cheese together on medium speed. Continue mixing until the ingredients are thoroughly combined, light, fluffy, and completely smooth, with no visible lumps of cream cheese. This step ensures a luxurious, even texture for your filling.
3. Gently Fold in Whipped Topping: Carefully add the thawed 8 ounces of whipped topping to the peanut butter and cream cheese mixture. Gently fold it in using a spatula until it is just combined and no streaks of whipped topping remain. Be careful not to overmix, as this can deflate the whipped topping and reduce the airy quality of your filling.
4. Spread and Chill (Initial): Evenly spread this luscious peanut butter filling over the prepared Oreo crust in the pie pan. Use a spatula to smooth the top surface. Place the pie in the refrigerator to chill while you proceed with preparing the chocolate topping. This initial chill helps the peanut butter layer firm up slightly.

Part 3: Creating the Decadent Chocolate Topping and Finishing Touches

1. Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the 1 ½ cups of semi-sweet chocolate chips and the ½ cup of heavy whipping cream.
2. Melt the Chocolate: Heat the mixture in the microwave in short, 30-second intervals. After each interval, remove the bowl and stir thoroughly with a spatula. Continue this process until the chocolate chips are completely melted and the mixture is smooth, glossy, and well-combined. Be cautious not to overheat the chocolate, as it can burn or seize.
3. Pour Over Pie: Once your chocolate ganache is perfectly smooth, carefully pour it evenly over the chilled peanut butter filling. Gently tilt the pie pan from side to side to ensure the chocolate coating spreads across the entire surface of the pie, creating a beautiful, even shell.
4. Final Chill for Setting: Return the pie to the refrigerator for a final chill. It needs at least two hours for the chocolate topping to firm up completely and for the entire pie to set. For the best possible texture and ease of slicing, chilling overnight is highly recommended.
5. Garnish and Serve: Just before serving, generously sprinkle the top of your chilled pie with crushed Reese’s Peanut Butter Cups. Slice into wedges, serve, and prepare to enjoy an incredibly rich, satisfying, and utterly delicious no-bake dessert!

• Calories: 1039 kcal
• Carbohydrates: 78g
• Protein: 18g
• Fat: 76g
• Saturated Fat: 35g
• Polyunsaturated Fat: 9g
• Monounsaturated Fat: 27g
• Trans Fat: 0.4g
• Cholesterol: 70mg
• Sodium: 540mg
• Potassium: 699mg
• Fiber: 7g
• Sugar: 51g
• Vitamin A: 897 IU
• Vitamin C: 0.1mg
• Calcium: 124mg
• Iron: 9mg