20-Minute Chocolate Peanut Butter Pie

Indulge in a creamy, no-bake Chocolate Peanut Butter Pie that’s both decadent and simple to make!

With a crunchy Oreo crust, rich peanut butter filling, and silky chocolate ganache, this dessert delivers satisfying flavor in every bite.

High in protein and fiber, it’s perfect for a quick treat or make-ahead dessert that balances good fats with a sweet, wholesome indulgence.

20-Minute Chocolate Peanut Butter Pie

Ruth M. Moran
A no-bake delight featuring a crunchy Oreo crust, creamy peanut butter filling, and smooth chocolate ganache. Quick to make, protein-packed, and perfect for any occasion.
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9-inch pie pan ×1
  • 9-inch pie pan ×1
  • Stand mixer with paddle attachment ×1
  • Microwave-safe bowl ×1
  • Spatula ×1

Ingredients
  

Oreo Crust

  • 20 Oreos about ¾ of a standard package
  • 5 tbsp unsalted butter melted

Peanut Butter Filling

  • cups creamy peanut butter
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 2 tbsp creamy peanut butter
  • ½ cup heavy whipping cream

Instructions
 

  • Prepare the Oreo Crust: Start by making the foundation of your pie the Oreo crust. Place 20 Oreo cookies (roughly ¾ of a standard package) into a food processor. Pulse the cookies until they become fine, even crumbs, with no large chunks remaining. Once the cookies are finely ground, slowly add 5 tablespoons of melted unsalted butter to the processor. Pulse a few more times until the crumbs are evenly coated and the mixture resembles wet sand. Next, grab a 9-inch pie pan and gently press the Oreo mixture into the bottom and up the sides of the pan, ensuring it’s evenly distributed. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down so the crust holds together. Place the crust in the freezer for 10 minutes to help it set and become firm, which will make it easier to layer the filling later.
  • Make the Creamy Peanut Butter Filling: While the crust is chilling, it’s time to create the rich peanut butter layer.
    In a stand mixer fitted with the paddle attachment, combine 1½ cups of creamy peanut butter and ½ cup of softened unsalted butter.
    Beat the mixture on medium speed until it’s smooth, fluffy, and fully combined.
    Scrape down the sides of the bowl occasionally to ensure every bit is mixed evenly.
    Once the peanut butter and butter are well incorporated, gradually add 1 cup of powdered sugar and ½ teaspoon of vanilla extract.
    Start mixing on low speed to prevent a sugar cloud from forming.
    After the ingredients start coming together, increase the speed slightly and beat until the filling is creamy, silky, and spreadable, with no lumps remaining.
  • Assemble the Peanut Butter Layer: Remove the Oreo crust from the freezer.
    Using a spatula or the back of a spoon, evenly spread the peanut butter filling over the crust.
    Make sure to smooth the surface so it’s level, creating a clean layer for the ganache to sit on.
    Once the filling is in place, transfer the pie to the refrigerator and let it chill while you prepare the chocolate ganache.
    This chilling step helps the filling set slightly, making the next layer easier to pour and spread.
  • Prepare the Chocolate Ganache: Now for the luscious finishing touch: the chocolate ganache.
    In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips, 2 tablespoons of creamy peanut butter, and ½ cup of heavy whipping cream.
    Heat the mixture in the microwave in 15-second intervals, stirring after each interval to ensure the chocolate melts evenly and doesn’t burn.
    Continue this process until the ganache is completely smooth, glossy, and pourable.
    Allow the ganache to cool for 2–3 minutes at room temperature.
    Cooling slightly prevents it from melting the peanut butter layer when poured over the top, but it should still be soft enough to spread easily.
  • Assemble the Ganache Layer: Carefully pour the slightly cooled chocolate ganache over the chilled peanut butter layer.
    Use a spatula to gently spread it evenly across the surface, reaching all edges of the pie. Take your time to create a smooth, glossy finish.
    If desired, you can swirl the ganache lightly with the back of a spoon to create a decorative pattern.
  • Chill and Set the Pie: After assembling the ganache layer, place the pie back in the refrigerator for at least 1 hour.
    This allows the ganache to firm up and the peanut butter filling to set completely.
    Chilling ensures clean slices when serving and a satisfying texture in every bite.
  • Serve and Enjoy: Once fully chilled, remove the pie from the refrigerator. Slice into generous pieces and serve immediately.
    The combination of crunchy Oreo crust, creamy peanut butter filling, and rich chocolate ganache makes every bite indulgent yet balanced.
    Store any leftovers in an airtight container in the refrigerator for up to 4–5 days.

Notes

  • For a firmer crust, chill the Oreo base in the freezer for 15–20 minutes instead of 10.
  • Use creamy peanut butter for a smooth filling; chunky peanut butter may create uneven texture.
  • Semi-sweet chocolate chips provide a balanced sweetness; adjust to dark or milk chocolate based on preference.
  • Powdered sugar ensures a silky filling; substitute with coconut sugar for a slightly healthier version.
  • Allow the ganache to cool slightly before pouring to prevent melting the peanut butter layer.
  • Slice the pie with a warm knife (dip in hot water and wipe dry) for clean edges.
  • Pie can be made a day ahead, making it perfect for meal prep or entertaining.

Chef’s Secrets To Perfect Pie

Creating the perfect Chocolate Peanut Butter Pie comes down to technique and attention to detail.

Always process the Oreo crust until it’s finely ground—this ensures the crust sticks together and doesn’t crumble when sliced.

When making the peanut butter filling, use room-temperature butter for easier mixing and a smoother texture.

For the ganache, heat the chocolate slowly and stir frequently to prevent scorching.

Finally, chill each layer adequately; this step is crucial for clean, professional-looking slices.

Don’t rush the refrigeration—patience ensures the flavors meld beautifully and the texture is perfect.

Serving Suggestions And Pairings

This pie is incredibly versatile and pairs well with a variety of accompaniments.

Serve chilled for a refreshing, decadent treat, or slightly softened for a melt-in-your-mouth experience.

For extra indulgence, top with whipped cream, chocolate shavings, or crushed peanuts. It pairs beautifully with coffee, espresso, or a glass of cold milk.

For a fruity contrast, serve alongside fresh berries such as strawberries or raspberries—this adds a bright, tangy note that balances the richness of the peanut butter and chocolate.

Storage Tips For Long-Lasting

To maintain freshness, store your pie in an airtight container in the refrigerator for up to 4–5 days.

Avoid leaving it at room temperature for long periods, as the ganache and peanut butter filling can soften too much.

For longer storage, wrap the pie tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator.

Avoid microwaving frozen slices, as this can change the texture of both the ganache and filling.

Frequently Asked Questions

1. Can I use crunchy peanut butter?

Yes, you can, but the texture will be slightly different. Crunchy peanut butter will add small peanut bits to the filling, which can be pleasant for extra texture but may prevent an ultra-smooth layer. For a classic silky pie, creamy peanut butter is recommended.

2. Can I make this pie gluten-free?

Absolutely! Simply substitute the Oreo cookies with a gluten-free chocolate cookie or gluten-free graham cracker crumbs. Make sure your chocolate chips are also certified gluten-free to ensure the entire dessert meets dietary requirements.

3. Can I use a different type of chocolate?

Yes! Semi-sweet chocolate gives a balanced flavor, but you can use milk chocolate for a sweeter finish or dark chocolate for a more intense chocolate taste. Adjust the sweetness of the ganache to suit your preference.

4. Can this pie be made ahead?

Definitely. This pie is ideal for make-ahead dessert. Assemble it and refrigerate for several hours or overnight. The flavors intensify as it chills, making it even more delicious the next day.

5. How do I cut clean slices?

For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts. This prevents the ganache and peanut butter layers from sticking to the blade and ensures professional-looking pieces every time.