Chocolate Peanut Butter Pie (No Bake)


Adapted from
Yields 8 servings

36 Each cookies, oreos
1 Cup butter divided
1 1/2 Cup peanut butter, creamy
1 Cup sugar, powdered
1 Cup chocolate chips, semisweet or dark chocolate
1/2 Cup cream, heavy

Tools Needed:
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
Pyrex Glass Bakeware Pie Plate 9″ x 1.2″
Pyrex Prepware 2-Cup Glass Measuring Cup

Finely crush the Oreos with a food processor or blender.

Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Add the remaining 1/2 cup of softened butter, 1½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

Place chocolate chips in a small bowl or pyrex glass with a pour spout. In the microwave, heat heavy whipping cream for 30 seconds to a minute, until hot or scalded. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk or stir with a fork until completely smooth.

Pour the chocolate layer over the peanut butter layer.

Refrigerate, covered, at least 1 hour until ready to serve.


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