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 minutesminutes
Refrigeration Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 8
Calories 347kcal
Author Jessica - Together as Family
Ingredients
1(6 oz)ready-to-use Oreo crust
1bar (8 oz)cream cheesesoftened
1/3cupgranulated sugar
1cupsour cream
2teaspoonsvanilla extract
1carton (8 oz)Cool Whipthawed
1/4cupcocoa powder
1/2cupcreamy peanut butter
4tablespoonspowdered sugardivided
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.