Chocolate Peanut Butter Pie
It’s a flavor combination that’s so wrong it’s right: chocolate and peanut butter. Made famous in the early 1900s by H.B. Reese’s peanut butter cups, this American treasure has sparked the inspiration for hundreds of different dessert recipes (and some savory ones too). From cakes and candies to bars, cupcakes and ice cream, it’s safe to say that the American love for peanut butter and chocolate is here to stay. And what better way to celebrate this incredible culinary invention than with a truly unstoppable pie. A whipped mousse filling and chocolate cookie crust make this super easy tart truly tasty. All you need is a couple staple ingredients and a mixer and this pie can be yours in less than an hour. Learn how to make it in this online pastry class with our host!
Chocolate & Peanut Butter Pie
24 chocolate sandwich cookies (like an Oreo)
¼ cup melted unsalted butter
1 ¼ cups confectioner’s sugar
1 cup creamy peanut butter
8 oz cream cheese, softened
8 oz whipped topping such as Cool Whip
1. Preheat oven to 350F.
2. Crush the cookies until they’re a fine crumb-like consistency. Mix in the metled butter with a fork and then press into a pie pan, distributing evenly. Bake for about 5 minutes to set crust. Remove from oven and cool thoroughly.
3. Beat the peanut butter and cream cheese until a smooth consistency. Gradually add in the powdered sugar, beating slowly at first, until smooth. Lastly, add in the whipped topping and beat until smooth and completely incorporated.
4. Pour filling into completely cooled crust and chill in refrigerator for at least one hour before serving. Garnish with whipped cream and some unsalted chopped peanuts.