Hamdi Saidani This Pioneer Woman Peanut Butter Chocolate Pie is a creamy and decadent recipe, which is made with chocolate sandwich cookies and peanut butter. It’s a rich, no-bake dessert, ready in about 4 hours, plus chilling time.
Pioneer Woman Peanut Butter Chocolate Pie Recipe Ingredients
For the Crust:
- 25 chocolate sandwich cookies, such as Oreos
- 5 Tbsp. salted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 1 (8 oz.) package cream cheese, softened
- 1 1/4 cups powdered sugar
- 8 oz. whipped topping, such as Cool Whip, thawed
How To Make Pioneer Woman Peanut Butter Chocolate Pie
- Prepare the Crust: Preheat the oven to 350°F. Place the chocolate sandwich cookies in a large food processor and process until finely crushed, about 1 minute. Transfer the crumbs to a bowl and pour the melted butter over top. Stir with a fork to combine. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and let cool completely.
- Make the Filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter and softened cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides of the bowl as needed.
- Assemble the Pie: Pour the filling into the cooled crust, smoothing out the top with a knife or spatula. Chill in the refrigerator for at least 4 hours before serving.
Recipe Tips
- How do I know when the crust is set? The crust is done when it feels firm to the touch and has a slightly darker color after baking. It should hold its shape without crumbling.
- Why do I need to chill the pie for so long? Chilling allows the filling to set properly, giving the pie its creamy, sliceable texture. Don’t skip this step for the best results.
- Can I make this pie ahead of time? Yes, this is a perfect make-ahead dessert. Prepare it the day before and let it chill overnight for an even better flavor and texture.
- What if my filling isn’t smooth? Ensure the cream cheese is fully softened and the whipped topping is thawed before mixing. Scrape the sides of the bowl frequently to incorporate all ingredients evenly.
What To Serve With Peanut Butter Chocolate Pie
This rich and creamy pie is a decadent treat that pairs wonderfully with:
- A drizzle of chocolate syrup or hot fudge for extra indulgence
- A sprinkle of crushed peanuts for added crunch
- A strong cup of black coffee to balance the sweetness
How To Store Peanut Butter Chocolate Pie
Refrigerate: Cover the pie loosely with plastic wrap and store in the refrigerator. It will keep well for up to 4 days. Serve chilled for the best texture.
Peanut Butter Chocolate Pie Nutrition Facts
Serving: 1 slice (1/8th of pie)
- Calories: 550 kcal
- Carbohydrates: 52g
- Protein: 10g
- Fat: 36g
- Saturated Fat: 16g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
What makes this pie so creamy?
The combination of peanut butter, cream cheese, and whipped topping creates a smooth, rich, and creamy filling that melts in your mouth.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but keep in mind that homemade whipped cream may not hold its shape as well over time. If using homemade, serve the pie soon after chilling.
Can I freeze this pie?
Yes, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chess Pie Recipe
- Pioneer Woman Blackberry Pie Recipe
- Pioneer Woman Never Fail Pie Crust Recipe
Pioneer Woman Peanut Butter Chocolate Pie Recipe
Description
A rich and creamy no-bake dessert with a chocolate cookie crust and a decadent peanut butter filling, perfect for any occasion.
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat oven to 350°F. Process chocolate sandwich cookies in a food processor until finely crushed, about 1 minute. Transfer to a bowl, add melted butter, and stir to combine. Press into a 9-inch pie plate and bake for 5-7 minutes until set. Let cool completely.
- In a stand mixer with a whisk attachment, beat peanut butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add whipped topping and beat until smooth, scraping sides as needed.
- Pour filling into the cooled crust and smooth the top. Chill for at least 4 hours before serving.
Notes
- u003cliu003eEnsure the crust is fully cooled before adding the filling to prevent melting.u003c/liu003eu003cliu003eFor a cleaner slice, dip your knife in hot water and wipe it dry before cutting.u003c/liu003eu003cliu003eThis pie is rich, so small slices are recommended for serving.u003c/liu003eu003cliu003eUse smooth, creamy peanut butter for the best texture in the filling.u003c/liu003e
