Sandra This decadent Chocolate Peanut Butter Pie is a dessert lover’s dream as well as being incredibly rich! Beating the peanut butter with cream cheese creates a mousse-like filling, which along with the crunchy Oreo crust adds a salty-sweet depth to this pie that is so satisfying for a special occasion.
Joanna Gaines Chocolate Peanut Butter Pie Recipe Ingredients
- The Cookie Crust:
- 25 chocolate sandwich cookies (like Oreos), whole
- 5 Tbsp salted butter, melted
- The Peanut Butter Mousse:
- 1 cup creamy peanut butter (standard commercial brand, not natural)
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 1/4 cups powdered sugar
- 8 oz whipped topping (Cool Whip), thawed
How To Make Joanna Gaines Chocolate Peanut Butter Pie Recipe
- Prep the oven: Preheat your oven to 350°F (175°C).
- Blitz the crust: Place the whole cookies (cream and all) into a food processor. Pulse on high for about 1 minute until they are fine, sandy crumbs. Transfer to a bowl.
- Bind and bake: Pour the melted salted butter over the crumbs and stir with a fork until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate (use the bottom of a glass to pack it tight). Bake for 5–7 minutes to set the crust. Remove and let it cool completely.
- Whip the base: In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the creamy peanut butter and softened cream cheese together until completely smooth and lump-free.
- Sweeten: Add the powdered sugar slowly. Beat until the mixture is thick and combined. It might look a bit crumbly at this stage—that’s okay!
- Fold and fluff: Add the thawed whipped topping. Beat on medium speed until the mixture is uniform, fluffy, and silky smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
- Fill and chill: Spoon the luscious filling into the cooled Oreo crust. Use an offset spatula or knife to smooth the top perfectly flat (or make decorative swirls).
- Set: Place the pie in the refrigerator to chill for at least 4 hours (or overnight) before slicing. This allows the mousse to firm up for clean cuts.
Recipe Tips!
- Peanut Butter Choice: Use a standard creamy peanut butter like Jif or Skippy. “Natural” peanut butters that separate will make the filling oily and gritty. You need the stabilizers in the regular stuff for that silky mousse texture.
- Cool Crust: You must let the crust cool completely before adding the filling. If the crust is warm, the butter in the filling will melt, and your pie will slide right off the plate!
- Soft Cheese: Ensure your cream cheese is room temperature. If it’s cold, you will end up with tiny white specks of cheese in your brown peanut butter filling.
- Salted Butter: Joanna uses salted butter for the crust. This is crucial! It adds a savory note that cuts through the intense sweetness of the Oreos and the filling.
What To Serve With Joanna Gaines Chocolate Peanut Butter Pie Recipe?
This Joanna Gaines Chocolate Peanut Butter Pie Recipe is ultra-rich, so you need small slices! A hot cup of black Coffee or Espresso is the perfect bitter companion to balance the sugar. For a garnish, drizzle with chocolate ganache or top with chopped Reese’s Peanut Butter Cups! If you want to break up the heaviness, a few fresh Raspberries on the side add a tart, fruity pop.
How To Store Joanna Gaines Chocolate Peanut Butter Pie Recipe
- Refrigerate: Store the pie loosely covered with plastic wrap or in a pie dome in the refrigerator for up to 4 days.
- Freeze: This pie freezes like a dream! Wrap the whole pie (or individual slices) in plastic wrap and foil. Freeze for up to 3 months. You can eat it frozen like an ice cream cake or thaw it in the fridge overnight.
Joanna Gaines Chocolate Peanut Butter Pie Recipe Nutrition Facts
- Calories: 580 kcal
- Fat: 38g
- Carbohydrates: 45g
- Protein: 10g
Nutrition information is estimated per slice (based on 10 servings).
FAQs
Yes! Whip 1.5 cups of heavy cream with a little sugar until stiff peaks form, then fold it gently into the peanut butter mixture. The texture will be slightly less stable but very delicious.
Absolutely! A graham crust makes it taste more like a traditional cheesecake, while the Oreo crust gives it that “chocolate peanut butter cup” vibe.
Use gluten-free sandwich cookies for the crust, and the rest of the filling ingredients are naturally GF (check your peanut butter label to be sure).
Try More Recipes:
- Joanna Gaines Brownie Pie Recipe
- Joanna Gaines Strawberry Pie Recipe
- Joanna Gaines Peanut Butter Pie Recipe
Joanna Gaines Chocolate Peanut Butter Pie Recipe
Description
An ultra-rich, no-bake peanut butter mousse pie sitting in a baked chocolate cookie crust. It’s essentially a giant peanut butter cup in sliceable form.
Ingredients
Instructions
- Blitz Oreos and butter; press into pan.
- Bake crust at 350°F for 5-7 mins; cool.
- Beat peanut butter and cream cheese.
- Add powdered sugar; beat until smooth.
- Fold in Cool Whip.
- Fill crust and chill 4 hours.
Notes
- Use regular peanut butter, not natural.
- Cool the crust completely before filling.
- Slice small—it is incredibly rich!
