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Chocolate & Peanut Butter Pie — Creamy, Dreamy, Irresistible

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A rich, no-bake chocolate ganache pie swirled with sweet peanut butter, set in a chocolate cookie crust. Silky, dramatic, and crowd-pleasing.

Ingredients

Scale

Crust

  • 1 ½ cups chocolate cookie crumbs (like Oreos)

  • 6 tbsp unsalted butter, melted

Chocolate Filling

  • 8 oz semi-sweet or bittersweet chocolate, chopped

  • ¾ cup heavy cream

  • 1 tsp vanilla extract

Peanut Butter Swirl

  • ½ cup creamy peanut butter

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tbsp milk or cream

Instructions

  • Mix cookie crumbs with melted butter. Press into a 9-inch pie pan. Freeze for 15 minutes.

  • Heat cream until hot but not boiling. Pour over chopped chocolate. Let sit, then stir smooth. Add vanilla.

  • Pour chocolate into crust. Smooth the surface.

  • Mix peanut butter, powdered sugar, vanilla, and milk until pourable. Dollop over chocolate.

  • Swirl with knife or skewer. Chill 4+ hours until set.

  • Slice and serve chilled.

Notes

  • Store in fridge up to 5 days or freeze up to 1 month.

  • Use natural peanut butter for less sweetness.

  • Top with chopped nuts or sea salt for extra crunch.

Find it online: https://thefoodaunt.com/chocolate-peanut-butter-pie-creamy-dreamy-irresistible/