Decadent Layered Chocolate and Peanut Butter Pie with Cookie Crust
This decadent layered chocolate and peanut butter pie is the ultimate no-bake dessert for anyone who loves the classic combination of rich chocolate and creamy peanut butter. It starts with a buttery cookie crust, followed by a smooth peanut butter layer, then topped with a silky chocolate ganache. Each bite delivers a perfect balance of sweetness, creaminess, and crunch. This show-stopping pie is ideal for holidays, special occasions, or anytime you’re craving something indulgent and satisfying.
Ingredients
For the crust:
24 chocolate sandwich cookies (like Oreos), crushed into fine crumbs
5 tablespoons unsalted butter, melted
For the peanut butter layer:
1 cup creamy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream
For the chocolate ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Pinch of salt
1 teaspoon vanilla extract
Instructions
In a mixing bowl, combine the crushed cookies with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling
In a separate bowl, beat the peanut butter and cream cheese together until smooth. Add powdered sugar and vanilla extract, and mix until fully incorporated. Fold in the whipped topping until the mixture is light and fluffy. Spread the peanut butter filling evenly over the chilled crust and return to the refrigerator
To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Add the salt and vanilla extract, and stir to combine
Pour the ganache over the peanut butter layer and spread it evenly with a spatula. Chill the pie for at least 3 hours or until fully set
Serve chilled, optionally garnished with shaved chocolate, chopped peanuts, or a drizzle of peanut butter
Notes
For extra crunch, add a layer of chopped roasted peanuts over the peanut butter filling before adding the ganache. You can also use a graham cracker crust or a pretzel crust for a salty-sweet variation. The pie can be made a day in advance and stores well in the refrigerator for up to four days. Let it sit at room temperature for a few minutes before slicing for clean, smooth cuts.