Dark Chocolate Peanut Butter Pie

Whenever I think about Thanksgiving dinner, my mind used to always goes straight for those soft, warm mashed potatoes, the oozing rich brown gravy, and of course, that glorious centerpiece turkey. However, lately I’ve been thinking a little more towards the end of that bounteous dinner – the final touch, the grand finale: the PIE! Thanksgiving just wouldn’t be Thanksgiving to me without some pie at the end! Pie is is definitely a signature dish of the classic Thanksgiving table – ours just wouldn’t be the same without it every year!

This year I thought I’d share more of my go-to pie recipes, tried-and-true by me in the kitchen. I’ve already shared my Perfect Pie Crust recipe (sure to be the only pie crust recipe you’ll ever need this pie-making season!), my Best Peach Pie (which really is the best), S’mores Brownie Pie, my French Silk Chocolate Pie, Pear Crumble Pie, and Pumpkin Pecan Pie for you to try and fall in love with.

Over the next couple weeks I’ll be sharing some more pie recipes that will not only carry your dessert sweet tooth through then end of your beautiful Thanksgiving meal, but pies that could easily be used for Christmas as well (yikes, I know saying the word “Christmas” before Thanksgiving makes some of us shutter, but planning a meal as special as Thanksgiving or Christmas dinner takes time.

Thankfully today and tomorrow I’ll be sharing not one, but TWO pie recipes that are super low-maintenance, and more than sure to make your mouth water! Today’s recipe is Dark Chocolate Peanut Butter Pie. THIS one was by far my favorite! (be sure to come back tomorrow for my Salted Caramel Banana Cream Pie! 🍌🍌🍌

Crumbly Oreo crust, creamy peanut butter filling that’s whipped to perfection, and a dark chocolate layer to top it all off. This will sure to be the pie with ZERO leftovers. I can guarantee it!

The prep, as well as the ingredients are super simple, too! Zero baking involved. So, when you’re at the grocery store next (my favorite choice right now is a gorgeous Smiths Marketplace right up our street – seriously, everyone is always super nice and helpful, and not only do I always find everything I’m looking for, but I find lots of extra goodies that have become my family’s new favorites), grab these 6 ingredients, make sure you have a tart pan, and you’re all ready to go for this seriously mouthwatering pie!

The bottom of this pie is straight up Oreos and butter. Easy, easy. First, place 20 Oreos in a food processor and pulse until you have a very fine crumble (no large chunks of Oreo for this one). I try to use the regular Oreos, and not the mega stuffed ones to keep the consistency just right for this recipe.

Pour in some melted butter, and pulse until a wet crumble forms. Press the Oreo crumble into the bottom of a tart pan. You can easily use a pie pan for this, but I just adore the look of the tart pan (I found my tart pan right at Smiths, too!). If you use the bottom of a glass round cup, it makes it super easy to get these beautiful crisp edges and flat bottom without any effort. Place in the freezer for about 10 minutes to harden everything together.

Next, make the filling. This filling is something else, my friends. Only three ingredients are needed for this filling. Butter, peanut butter, and powdered sugar. Whip them all together and pour it on top of your chilled crust.

Spread it out as evenly as possible, then place right back into the freezer while making the ganache layer.

See? No oven steps yet! 😉 Easy peasy.

The ganache step can be done in two ways: microwave or stove-top. I’ve learned that the microwave is much faster, so I’ll go into detail on that step. In a microwave-safe bowl, place heavy cream in the microwave for about 30-40 seconds until it’s steaming and slightly bubbly. Toss in the chocolate chips and a little bit of peanut butter. The warm milk will melt the chocolate chips and peanut butter. Stir until uniform throughout, then pour over the chilled peanut butter pie.

Chill for about an hour, slice, and serve! It’s that simple!

To make the slices come out of the pan beautifully, here’s an extra little trick in case you haven’t heard of it before. Fill a glass of water 3/4’s way with hot water. Place cutting knife in the water for about 20 seconds, then use the hot knife to make clean slices in the pie. Repeat for remaining slices!

Your Thanksgiving guests will be begging for more, and maybe a glass of milk, too 😂

makes one pie, about 8-10 servings

35 regular Oreos

2 sticks (1 Cup) unsalted butter, melted, divided

1 1/2 C + 2 Tablespoons creamy peanut butter (I love Skippy!)

1 cup sifted powdered sugar

1 cup dark chocolate chips (I love using Ghirardelli 60% Cacao)

1/2 cup heavy whipping cream

1. In a food processor, crumble the Oreo cookies into a fine powder.

2. Melt 1 stick butter in a glass dish for about 30 seconds.

3. Pour into oreo powder and pulse a couple more times until well combined.

4. Press into the bottom and sides of a tart/pie pan.

5. Place in the freezer for about 10 minutes until set.

6.  In the bowl of a stand mixer fitted with the paddle attachment, whip up the butter until it’s light and fluffy. Add in peanut butter, then powdered sugar. Spread out over the chilled Oreo crust and place back into the freezer.

7. To make the ganache, in a microwave-safe bowl, place heavy cream in the microwave for about 30-40 seconds until it’s steaming and slightly bubbly. Toss in the chocolate chips and add in the 2 tablespoons of peanut butter. The warm milk will melt the chocolate chips and peanut butter. Stir until uniform throughout, then pour over the chilled peanut butter pie. Spread almost to the edges and place into the fridge for about an hour.