Peanut Butter Pie


  • About 36 whole Oreos
  • 1 cup (16 Tbsp/226 gr) butter, softened, cut and divided into 2 (so 8 Tbsp/113 gr each)
  • 1 1/2 cups (375 gr) + 2 Tbsp creamy peanut butter, divided
  • 1 cup (125 gr) powdered sugar
  • 1 cup (175 gr) chocolate chips
  • 1/2 cup (240 ml) heavy whipping cream



  1. Melt 8 Tbsp/113 gr butter.
  2. Crush Oreos with food processor. Once it’s crushed, add melted butter.
  3. Press to the pan and put in fridge for about 4 hours.

Peanut butter

  1. Beat the remaining softened butter, peanut butter and powdered sugar on low speed until smooth and creamy.
  2. Put into the pan and let it cool again in fridge.

Chocolate ganache

  1. Place chocolate chips and 2 Tbsp peanut butter in heat-proof bowl.
  2. In a saucepan, bring the cream to a rolling simmer over medium-high heat.
  3. Pour the cream over the chocolate chips and peanut butter. Let sit for about 5 minutes, then whisk until completely smooth
  4. Pour the chocolate mixture over the peanut butter layer.
  5. Put back in fridge at least 2 hours before serving, better let it cool overnight.



  • I don’t have pie pan with particular depth so I had to modify and used round pan
  • I purposely made the Oreo pie looks messy
  • Yeah sadly my knife wasn’t really clean when I cut so it didn’t look really good in picture


Source: Kevin and Amanda


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