Peanut Butter Party Pie

A crescendo of peanut butter and chocolate flavors and textures — silky, creamy, rich, indulgent, crunchy, and bold — a true party in a pie plate.

Course Dessert

Cuisine American

Keyword chocolate, holiday, indulgent, no-bake, peanut butter

Prep Time 1 15

Cook Time 12

Chilling Time 8

Total Time 9 27

Servings

Calories 572kcal

9 1/2 -10 inch deep dish pie plate
food processor
electric mixer
small bowl
5 medium mixing bowls (heat-safe)
large mixing bowl
medium saucepan
small saucepan
As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons
piping bag
large star tip

Preheat the oven to 350°F.
In a food processor, pulse the Oreos, sugar and salt into fine crumbs. Add the butter; pulse until fully combined and beginning to clump together. Transfer the mixture into an ungreased 9 1/2 or 10-inch deep dish pie plate.
20 whole Oreo cookies, 1/4 cup sugar, 1/4 tsp salt, 5 tbsp unsalted butter
Press the crumb mixture evenly into the bottom and up the sides of the pan.
Bake for 10 - 12 minutes. Allow to cool as you prepare the filling.

Make the Peanut Butter Mousse according to the recipe instructions.
Spread the entire batch of peanut butter mousse into the cooled crust. Cover with plastic wrap lightly touching the surface of the mousse and refrigerate until set (at least 1 - 2 hours - or this can be done 1-2 days ahead of time).
42 oz Peanut Butter Mousse

Place the chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat just to a simmer. Immediately pour the hot cream over the chocolate. Let sit for 2–3 minutes, then stir gently until the ganache is smooth. Set aside at room temperature and allow to cool and thicken.
6 ounces dark chocolate, 3/4 cup heavy cream

Coarsely chop the peanuts, peanut butter cups and Oreo cookies so all the bits are roughly the same size. You can use a small food chopper/processor but be careful not to over process.
3/4 oz roasted peanuts, 1 1/2 oz peanut butter cups, 1 1/2 oz peanut butter Oreos
Pour the chocolate ganache over the top of the chilled filling, make sure to spread it all the way to the edges. Immediately sprinkle the crunch topping evenly over the surface to within about an inch of the edge. Return the pie to the refrigerator while you make the chocolate peanut butter whipped cream.

Place the peanut butter baking chips and the milk chocolate chips in a medium heat proof bowl.
1 1/2 oz peanut butter baking chips, 1 1/2 oz milk chocolate chips
In a small saucepan, heat half of the heavy cream just to simmering, pour it over the chips in the bowl and let sit for about 2-3 minutes. Stir gently until the chips are all melted and the mixture is a smooth, even texture and color. Cover and refrigerate until cold.
5 oz heavy whipping cream
In a medium mixing bowl, whip the remaining heavy cream just until it starts to thicken and mound up a bit around the beaters.
5 oz heavy whipping cream
Remove the chocolate peanut butter cream mixture from the refrigerator. With the mixer running on low speed, slowly add the cold chocolate peanut butter cream mixture. Once it has all been added, increase the mixer speed to medium and continue to whip until it forms medium to firm peaks - just enough to hold shape and definition when piped.
Transfer the whipped cream to a piping bag fitted with a large star tip (open or closed). Pipe a decorative border of whipped cream around the edge of the pie. If you'd like, garnish the whipped cream with mini or quartered peanut butter cups.
peanut butter cups (mini or quartered)
Chill the pie in the refrigerator for at least 6 hours (preferably over night). Slice and serve cold. Cover any leftover pie and store in the refrigerator.