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Slice of peanut butter cheesecake pie topped with whipped cream and a fork inside of it.
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Peanut Butter Chocolate Pie

 Peanut Butter Chocolate Pie is an easy, no bake pie recipe that tastes like a cheesecake. Simple to make with a store-bought Oreo crust filled with a no bake peanut butter & chocolate cheesecake filling.
Course Dessert
Cuisine American
Keyword no bake pie, peanut butter chocolate pie
Prep Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 347kcal
Author Jessica - Together as Family

Ingredients

  • 1 (6 oz) ready-to-use Oreo crust
  • 1 bar (8 oz) cream cheese softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 oz) Cool Whip thawed
  • 1/4 cup cocoa powder
  • 1/2 cup creamy peanut butter
  • 4 tablespoons powdered sugar divided

Instructions

  • In a mixing bowl, beat cream cheese and sugar until smooth and combined.
  • Add in sour cream and vanilla extract. Beat together until combined.
  • Fold in Cool Whip with a spatula. Divide mixture into two separate bowls.
  • In one bowl, add 2 tablespoons powdered sugar and creamy peanut butter. Stir to combine.
    In the other bowl, add 2 tablespoons powdered sugar, and cocoa powder. Stir to combine.
  • Spread the peanut butter mixture into the pie crust. Next, spread the chocolate layer.
  • Cover with the enclosed lid from the crust and let refrigerate for at least 6-8 hours or overnight.
    I prefer to let mine refrigerate overnight. 
  • If wanted, garnish the pie with additional Cool Whip or whipped cream and some chopped up Reese's bars.
  • Cut into slices and serve. This pie softens up a bit when left out at room temperature, so be sure and store in the fridge.

Notes

Cream Cheese : Make sure it's very softened to avoid lumps. I place the cream cheese on a microwave-safe plate and microwave it for 25-30 seconds to get it softened. You don't want it super hot and melted, just nicely softened so it incorporates better. I have never used the reduced-fat cream in this recipe but it can be used if wanted. 
Sour Cream : I prefer the taste and texture the full-fat sour cream gives to the pie. Light sour cream can be substituted if wanted. 
Oreo Crust : You will find this in the baking aisle at the grocery store. It's the 6 ounce size crust. Not the two extra serving size crust. If you can't find the Oreo then a chocolate graham cracker crust will work just as well. 
Cool Whip : Using Cool Whip makes this recipe easy to make. If wanted you can substitute with freshly whipped Cream. Use 1.5 cups heavy whipping cream + 1/4 cup powdered sugar and beat until thick peaks form. Use in place of the Cool Whip. 
Lighten It Up : Use reduced-fat cream cheese an/or sour cream. You could also substitute plain Greek yogurt for the sour cream. Use fat-free Cool Whip as well. 

Nutrition

Calories: 347kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 210mg | Potassium: 258mg | Fiber: 2g | Sugar: 20g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg