The lightest, fluffiest, peanut butter filling topped with dark chocolate ganache and a thick chocolate cookie crust, this will be the one you make every single year for Thanksgiving, and… pretty much any other excuse you can find to make it.

I guess this pie could technically be classified as a tart, but hey, it has a crust and a filling, so we’re calling it a pie for the sake of Thanksgiving week. I made this a few years ago, and it seems to always come back into mind when I’m planning out what pies to make for Thanksgiving or any other large family celebratory meal. It tastes like one giant peanut butter cup, and it will have my heart forever because of it.

The crust has a hard texture, but not too hard for your fork to dive into. It’s made with only a couple ingredients, and there is ZERO baking involved! When you’re making and baking more than a handful of pies for an event or gathering, it’s nice to know you can skip this step altogether with this recipe.

Next, you have that sinfully sweet and salty filling. The texture is everything – soft, light, almost like a fluffy peanut butter cloud. It’s strong enough, though, to hold itself up for beautiful slices; which you can make as thick or thin as you’d like for more servings, or more heaping servings for your fellow peanut butter lovers. It only has a handful of simple ingredients, and comes together very quickly in the stand mixer. Again, no baking involved for this step either.

I use ganache on a lot of my cakes. I love the added flavor and extra little bit of chocolate it adds to each slice. I usually aim for my drips to be somewhat thin for the whole “drip” effect. For this particular ganache shell on the top of your dark chocolate peanut butter pie, I went for a more thick ganache. So when you’re stirring it and it looks thick, I promise that’s on purpose. You want it to be able to spread and harden in a beautiful swirl shape, and seal the deal for the most gorgeous little pie you’ve ever made.

What I love most about this pie is that it keeps very well. You can make it a full week before your event, let it chill in the fridge until that ganache has set on top, wrap it all in plastic wrap two or three times, then pop it in the freezer until the night before. Pull it out of the freezer, place it into the fridge unwrapped, and let it thaw overnight. Bring to room temperature at your gathering, and you’re good to go!

Here’s a quick little visual on how it should go down:

Seriously, this is the most low-maintenance pie out there, and I love how it’s always the first to be completely devoured by everyone!

Dark Chocolate Peanut Butter Pie
Recipe Type: Pie, Tart, Dessert
Author: Mandy | Baking with Blondie
Oreo crust, fluffy peanut butter filling, and a thick ganache shell.
Ingredients
  • 1 package Oreos (about 30-35)
  • 2 sticks (1 cup) unsalted butter, divided
  • pinch of salt
  • 1 1/2 cups creamy Skippy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
Instructions
  1. to make the cookie crust, place Oreos in a food processor and pulse until a thin powder forms.
  2. Melt 1 stick of butter in the microwave for 40-45 seconds.
  3. Pour in butter and toss in pinch of salt. Pulse it comes together.
  4. Press firmly into a tart pan or pie dish using the bottom of a measuring cup or glass. Freeze while making the filling.
  5. To make the filling, in the bowl of your stand mixer fitted with a paddle attachment, whip up the remaining stick of butter until it’s light and fluffy.
  6. Scrape down the sides of the bowl with a spatula, then add in peanut butter. Whip up until it’s thoroughly combined.
  7. Add in powdered sugar and combine until light and fluffy. Pour into your chilled cookie crust and spread evenly. Place back into the freezer while you make the ganache.
  8. To make the ganache, place your dark chocolate chips and heavy cream in a medium microwave safe glass dish. Heat for 30 seconds, then stir, then 30 seconds again if needed to thin. Don’t overheat or your chocolate will seize. Stir until it’s creamy and thick.
  9. Spread over your peanut butter layer (I created the swirl with a large offset cake knife). Refridgerate to set.