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a whole slice of peanut butter pie with chocolate ganache on a plate topped with reese's pb cups.

Peanut Butter Pie with Chocolate Ganache

Brooke Homec
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!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 10 minutes
3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 646 kcal

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.

Notes

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 gif 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.

Nutrition

Calories: 646kcalCarbohydrates: 54gProtein: 8gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 80mgSodium: 305mgPotassium: 280mgFiber: 2gSugar: 43gVitamin A: 987IUVitamin C: 0.2mgCalcium: 70mgIron: 3mg
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