Mohamed Shili This delicious Chocolate Peanut Butter Pie, inspired by Joanna Gaines, is the perfect no-fuss dessert for any occasion. With its creamy peanut butter filling and a rich chocolate cookie crust, it’s both indulgent and easy to make. Using everyday ingredients, this quick treat comes together effortlessly and is guaranteed to impress family and friends!
Recipe 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
How To Make Chocolate Peanut Butter Pie?
- Preheat the oven: Preheat your oven to 350°F (180°C / Gas Mark 4).
- Prepare the crust: Crush the cookies in a food processor until finely ground (about 1 minute). Mix the crushed cookies with melted butter in a bowl until combined. Press the mixture firmly into the bottom and sides of a pie plate.
- Bake the crust: Bake for 5–7 minutes, or until set. Remove from the oven and let the crust cool completely.
- Mix the filling: In a stand mixer with a whisk attachment, combine the peanut butter and softened cream cheese. Beat until smooth. Add the powdered (icing) sugar and mix well. Finally, fold in the thawed whipped topping until smooth and creamy.
- Assemble the pie: Pour the filling into the cooled crust, smoothing the top with a spatula or knife.
- Chill the pie: Refrigerate for at least 4 hours, or until firm.
Recipe Tips :
- Crush Cookies Evenly: Use a food processor for finely crushed cookies, ensuring a smooth and sturdy crust. If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
- Cool the Crust Completely: Let the crust cool completely after baking. A warm crust can melt the filling and ruin the texture of your pie.
- Use Room-Temperature Ingredients: Soften the cream cheese and bring the peanut butter to room temperature before mixing for a smooth, lump-free filling.
- Fold Gently: When adding whipped topping to the filling, fold it in gently with a spatula. Overmixing can deflate the whipped topping and affect the pie’s light texture.
- Chill Properly: Refrigerate the pie for at least 4 hours, or overnight if possible, to allow the filling to set perfectly. This step is key for clean, beautiful slices!
How To Store Leftovers?
- Refrigerate: Let the leftover Chocolate Peanut Butter Pie cool to room temperature. Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- Freeze: This pie can be frozen. Wrap the entire pie or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight.
Nutrition Facts
- Calories:653 kcal
- Total Fat: 39g
- Saturated Fat: 19g
- Cholesterol: 27mg
- Sodium: 319mg
- Potassium: Data not available
- Total Carbohydrate: 64g
- Dietary Fiber: 3g
- Sugars: Data not available
- Protein: 15g
Check out More Recipes:
Joanna Gaines Chocolate Peanut Butter Pie
Description
This delicious Chocolate Peanut Butter Pie, inspired by Joanna Gaines, is the perfect no-fuss dessert for any occasion. With its creamy peanut butter filling and a rich chocolate cookie crust, it’s both indulgent and easy to make. Using everyday ingredients, this quick treat comes together effortlessly and is guaranteed to impress family and friends!
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C / Gas Mark 4).
- Prepare the crust: Crush the cookies in a food processor until finely ground (about 1 minute). Mix the crushed cookies with melted butter in a bowl until combined. Press the mixture firmly into the bottom and sides of a pie plate.
- Bake the crust: Bake for 5–7 minutes, or until set. Remove from the oven and let the crust cool completely.
- Mix the filling: In a stand mixer with a whisk attachment, combine the peanut butter and softened cream cheese. Beat until smooth. Add the powdered (icing) sugar and mix well. Finally, fold in the thawed whipped topping until smooth and creamy.
- Assemble the pie: Pour the filling into the cooled crust, smoothing the top with a spatula or knife.
- Chill the pie: Refrigerate for at least 4 hours, or until firm.
Notes
- Crush Cookies Evenly: Use a food processor for finely crushed cookies, ensuring a smooth and sturdy crust. If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
- Cool the Crust Completely: Let the crust cool completely after baking. A warm crust can melt the filling and ruin the texture of your pie.
- Use Room-Temperature Ingredients: Soften the cream cheese and bring the peanut butter to room temperature before mixing for a smooth, lump-free filling.
- Fold Gently: When adding whipped topping to the filling, fold it in gently with a spatula. Overmixing can deflate the whipped topping and affect the pie’s light texture.
- Chill Properly: Refrigerate the pie for at least 4 hours, or overnight if possible, to allow the filling to set perfectly. This step is key for clean, beautiful slices!
Joanna Gaines Chocolate Peanut Butter Pie
