Peanut Butter Pie

What could be better than peanut butter, cream cheese, and chocolate!!!


  • CRUST:
  • 25 Oreo cookies, no filling
  • 4 tbsp melted butter
  • 1 1/4 c icing sugar
  • 8 oz cream cheese at room temperature
  • 1 c smooth peanut butter
  • 16 oz (divided) Cool Whip
  • 1/3 c cocoa
  • 1 c sugar
  • 1/4 c milk
  • 1/2 c butter
  • 1 tsp vanilla


  • For the crust, crush cookies in a food processor until there is small grains.  Add the melted butter and continue with the processor until well blended.
  • Place crumb mixture into a 9″ pie plate.  Flatten the mixture with the bottom of a dry measuring cup to form crust.  Place in fridge for 10 min.
  • For the filling, in a bowl with electric mixer, add the cream cheese, peanut butter and icing sugar.  Blend until smooth.
  • Add half the Cool Whip and beat again.
  • Pour the filling into the pie crust.  Smooth with a spatula
  • For the topping, in a medium size sauce pan, bring the cocoa, milk, and sugar to a full rolling boil.  Boil for 1 minute stirring frequently.
  • Remove from heat and cool for 1 minute.
  • Add the butter and vanilla and stir until well combined.
  • Pour most of the topping over the pie filling.  Reserve some topping to drizzle over finished pie.
  • Refrigerate pie for 20 minutes.
  • Top with remaining Cool Whip. Drizzle remaining chocolate topping over Cool Whip.
  • Keep pie refrigerated until serving.
  • Enjoy!

Thanks to my friend Ashley.

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