This peanut butter pie with chocolate ganache has an oreo cookie crust, a creamy peanut butter cream cheese filling with little bits of toffee bits and topped with a chocolate ganache and a sprinkle of flaked salt. It's so easy to make, has a no bake filling and will wow anyone who tries it!
Peanut butter pie with chocolate ganache was requested by so many of you and I'm so glad! I already have an old fashioned peanut butter pie, but the addition of the chocolate oreo crust, chocolate ganache and toffee bits makes this pie a whole new level of good... I am obsessed!! And it's so easy and quick to whip up which makes it even better.
For more peanut butter and chocolate recipes try my monster cookie bars, my peanut butter marshmallow brownies or my reese's pieces peanut butter cookies.
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Why You Will Love This Pie
- Peanut Butter & Chocolate: The duo of flavors that never gets old.
- No Bake: The filling of this pie requires no baking.
- Chocolate Ganache: I love how pretty a chocolate ganache makes anything look, and it's so easy to do!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oreos: You can blend the oreos as is, no need to remove the filling.
- Peanut Butter: Make sure this isn't an all natural peanut butter or it won't have the same stability.
- Cream Cheese: I love using Philadelphia cream cheese for desserts, and make sure it's room temperature for easy mixing.
- Heavy Whipping Cream: Make sure it's heavy cream or it will not whip up.
- Toffee Bits: I use the heath chocolate toffee bits, but you can also chop up homemade toffee or skip this ingredient.
- Chocolate: I used milk chocolate chips, but semi-sweet works great too.
Step by Step Instructions
- Step 1: In a food processor blend full oreos (no need to remove filling) until they become crumbs. Add in melted butter and pulse until combined. You can also crush oreos in a ziplock bag and then add butter and mix in a bowl.
- Step 2: Press into pie plate and bake for 8-10 minutes. Set aside and allow to cool completely.
- Step 3: In a medium bowl mix together cream cheese, powdered sugar and peanut butter until completely smooth. Fold in toffee bits.
- Step 4: In a mixing bowl with the whisk attachment, whip whipping cream, 2 tablespoons powdered sugar and vanilla on high until stiff peaks are formed.
- Step 5: Fold the whipping cream into the peanut butter mixture and then smooth into your cooled oreo crust.
- Step 6: Heat whipping cream in the microwave until hot. Pour over chocolate and stir until the chocolate is all melted and smooth. Allow to cool for 5 minutes.
- Step 7: Pour chocolate ganache over the top of the peanut butter filling. Smooth out over the top. Chill the pie for 3-4 hours.
- Step 8: Top the pie with chopped pb cups, extra toffee bits and flaked salt before serving.
Expert Baking Tips
- You can freeze your crust instead of baking if you prefer to make this completely no bake.
- You can sub in gluten free oreos to make this pie gluten free.
- I always use Skippy or Jif peanut butter for this pie. A natural peanut butter will not set up and hold it's shape.
- Make sure your cream cheese is completely room temperature for easy mixing.
FAQ
Yes, I love to make my pies a day ahead of time and set in the fridge until ready to serve.
Yes, the mixture is too soft from mixing and needs to firm up before serving.
No, I buy the chocolate covered heath toffee bits that are found in the baking aisle right next to the chocolate chips. I usually find them at target, walmart and my local grocery store.
Storing & Freezing
Peanut butter pie with chocolate ganache can be stored in either an air tight container, or with plastic wrap on top for 3-4 days in the refrigerator.
You can freeze the whole pie if wrapped tightly with saran wrap, or freeze individual slices if preferred. Move to the fridge a day ahead to thaw from frozen.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Peanut Butter Pie with Chocolate Ganache
Ingredients
Oreo Crust
- 23 oreos
- 4 tablespoons melted butter
Peanut Butter Pie Filling
- 8 ounces (226.8 g) cream cheese room temp
- ¾ cup (90 g) powdered sugar
- 1 cup (258 g) creamy peanut butter not natural
- 1 cup (236.59 g) heath toffee bits
- 1 cup (236.59 ml) whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla
Chocolate Ganache
- 1 cup (180 g) chocolate chips milk or semi-sweet
- ⅓ cup (78.86 ml) heavy whipping cream
- toffee, flaked salt and/or pb cups for topping
Instructions
- Preheat the oven to 325.
- In a food processor blend full oreos (no need to remove filling) until they become crumbs. Add in melted butter and pulse until combined. You can also crush oreos in a ziplock bag and then add butter and mix in a bowl.
- Press into pie plate and bake for 8-10 minutes. Set aside and allow to cool completely.
- In a medium bowl mix together cream cheese, powdered sugar and peanut butter until completely smooth. Fold in toffee bits.
- In a mixing bowl with the whisk attachment, whip whipping cream, 2 tablespoons powdered sugar and vanilla on high until stiff peaks are formed.
- Fold the whipping cream into the peanut butter mixture and then smooth into your cooled oreo crust.
- Heat whipping cream in the microwave until hot. Pour over chocolate and stir until the chocolate is all melted and smooth. Allow to cool for 5 minutes.
- Pour chocolate ganache over the top of the peanut butter filling. Smooth out over the top. Chill the pie for 3-4 hours.
- Top the pie with chopped pb cups, extra toffee bits and flaked salt before serving.
Bailey
A chocolate lovers dream!! So good!
Sandy
A peanut butter and chocolate lovers dream! So creamy and rich and easy! Fantastic!
Katie
I don’t often leave reviews but oh my goodness THIS PIE. The flavors and textures worked together perfectly. I haven’t eaten anything so delicious in a long time. I am saving this recipe and will need to return to it often!
Brooke Homec
Thank you so much Katie!! I'm so glad you loved it and especially appreciate you coming back to share!☺️
Shar
This was amazing and a huge favorite for our Thanksgiving. I want to try it in bar form and possibly with a twist. Thinking a biscoff cookie crust and replacing the PB with cookie butter. 🤔🤤
Brooke Homec
I do actually have a biscoff version already! No Bake Biscoff Cheesecake Bars
Beth Lauder
Wow! This pie was delectable!! Thanks for making a very complicated looking pie so easy to make by breaking down each step so simply. I served the pie on Thanksgiving and all 12 people who ate jt agreed it was the shining star of our meal. There was a major debate over which of the 3 layers (crust, filling or ganache) was the tastiest. Haha. Thanks for sharing.