If you adore the combination of rich chocolate and creamy peanut butter, then this Chocolate Bottomed Peanut Butter Pie Recipe is about to become your dessert obsession. Imagine a perfectly crisp chocolate cookie crust lined with a luscious layer of melted chocolate, creating a decadent base for a velvety peanut butter filling that is light, fluffy, and utterly dreamy. Topped off with clouds of whipped cream and delicate chocolate shavings, this no-bake creation is an absolute crowd-pleaser, perfect for any celebration or cozy night in.
Ingredients You’ll Need
Gathering straightforward, quality ingredients is the secret to the delightful texture and balanced flavor of this pie. Each element plays an essential role, from the crisp chocolate crust to the creamy peanut butter filling topped with airy whipped cream.
- 1 1/2 cups chocolate cookie crumbs: Using cookies like Oreos without the filling gives a rich, chocolaty base with wonderful crunch.
- 1/4 cup melted butter: Binds the cookie crumbs together and adds buttery richness to the crust.
- 1/2 cup semi-sweet chocolate chips: Provides a glossy, indulgent chocolate layer that perfectly complements peanut butter.
- 1 tablespoon heavy cream: Ensures the melted chocolate is smooth and silky for spreading.
- 1 (8-ounce) package cream cheese, softened: Adds a tangy creaminess that balances the sweetness.
- 3/4 cup creamy peanut butter: The star flavor with smooth texture and classic nutty richness.
- 1 cup powdered sugar: Sweetens the filling without graininess and helps stabilize the mixture.
- 1 teaspoon vanilla extract: Enhances overall flavor with subtle warmth and depth.
- 1 (8-ounce) tub whipped topping (like Cool Whip): Lightens the filling for that airy, melt-in-your-mouth texture.
- Whipped cream and chocolate shavings (optional): For that extra touch of elegance and indulgence when serving.
How to Make Chocolate Bottomed Peanut Butter Pie Recipe
Step 1: Create the Chocolate Cookie Crust
Start by mixing your chocolate cookie crumbs with melted butter until every crumb is coated and holds together well. Firmly press this mixture into the bottom and sides of a 9-inch pie dish to build a sturdy, flavorful shell that will hold all the luscious filling.
Step 2: Add the Melted Chocolate Layer
Next, melt your semi-sweet chocolate chips with heavy cream in short 30-second bursts in the microwave, stirring between intervals until ultra smooth. Pour this decadent chocolate over your cookie crust and spread it evenly to create a shiny, chocolate bottom that sets the stage for the peanut butter goodness on top. Pop the pie crust into the refrigerator while you prepare the filling.
Step 3: Whip Up the Peanut Butter Filling
In a large bowl, beat together softened cream cheese and peanut butter until completely smooth and creamy. Add powdered sugar and vanilla extract, mixing them into a sweet, flavorful blend. Then gently fold in the whipped topping until the filling is light, fluffy, and perfectly airy—this is what makes the pie so irresistibly smooth.
Step 4: Assemble and Chill
Pour the peanut butter filling into your chilled chocolate crust, smoothing the surface with a spatula for a pristine finish. Refrigerate the pie for at least 4 hours so the filling sets perfectly and the flavors meld together beautifully, creating a sliceable, luscious dessert.
How to Serve Chocolate Bottomed Peanut Butter Pie Recipe
Garnishes
A generous swirl of fresh whipped cream and a sprinkle of chocolate shavings on top takes this pie from delicious to downright elegant. The airy cream adds softness and a cool contrast to the rich filling, while the chocolate shavings add visual appeal and a little texture.
Side Dishes
This pie shines on its own but pairs wonderfully with a scoop of vanilla ice cream or fresh berries for a pop of brightness. A cup of strong coffee or a glass of cold milk can also round out the experience perfectly, balancing the pie’s richness.
Creative Ways to Present
For a fun twist, serve individual portions in small dessert cups layered with crushed peanuts or a drizzle of caramel sauce. You can also turn this into mini pies using a muffin tin for portion control at parties or shareable gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or foil in the refrigerator. It will stay fresh and creamy for up to 3 days, allowing you to enjoy this indulgent treat at your leisure without losing its signature texture and flavors.
Freezing
To freeze your Chocolate Bottomed Peanut Butter Pie Recipe, wrap it securely in plastic wrap and foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Since this is a no-bake, chilled pie, reheating is not recommended. Instead, allow frozen or refrigerated portions to thaw fully so that the delightful creamy texture remains intact once served.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture to the filling, giving the pie a nice little crunch that some people love. Just keep in mind it might be a bit less smooth than the classic creamy version.
Is it possible to make this pie gluten-free?
Yes! Simply use gluten-free chocolate cookie crumbs for the crust. There are many gluten-free options available that will work beautifully while keeping the crust crisp and delicious.
Can I substitute whipped topping with homemade whipped cream?
Definitely, homemade whipped cream is a wonderful substitute and adds a fresh, natural flavor. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, then fold it into the peanut butter mixture.
How long should I refrigerate the pie for best results?
At least 4 hours is ideal to let the pie fully set and flavors meld, though refrigerating overnight will result in an even firmer, more flavorful pie that slices cleanly.
Can I make this pie in advance for a party?
Yes, one of the best things about this Chocolate Bottomed Peanut Butter Pie Recipe is how well it holds up. Make it a day ahead, keep it chilled, and your guests will be delighted with a foolproof, stunning dessert.
Final Thoughts
This Chocolate Bottomed Peanut Butter Pie Recipe is truly a winner when it comes to no-bake desserts. Creamy, rich, and incredibly satisfying, it’s an easy way to impress friends and family with minimal fuss. Trust me, once you make it, this pie will be your go-to for birthdays, holidays, or just because you deserve a little indulgence. Give it a try—you won’t regret it!
Print
Chocolate Bottomed Peanut Butter Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate bottomed peanut butter pie is a rich and creamy no-bake dessert that layers a smooth peanut butter filling over a crisp chocolate-lined cookie crust. Topped with whipped cream and chocolate shavings, it’s a decadent, crowd-pleasing treat perfect for holidays or any special occasion.
Ingredients
Crust and Chocolate Bottom
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup melted butter
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Filling
- 1 (8-ounce) package cream cheese (softened)
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (like Cool Whip)
Topping (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the crust: In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined. Press firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Make chocolate bottom: In a microwave-safe bowl, melt chocolate chips with heavy cream in 30-second intervals, stirring until smooth. Pour the melted chocolate over the crust and spread evenly. Refrigerate the crust while preparing the filling to allow the chocolate to set.
- Prepare peanut butter filling: In a large bowl, beat cream cheese and peanut butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping until the mixture is light and fluffy.
- Assemble the pie: Pour the peanut butter filling into the chilled crust with the set chocolate layer and smooth the top with a spatula.
- Chill: Refrigerate the assembled pie for at least 4 hours or until firmly set.
- Serve: Before serving, optionally top with whipped cream and chocolate shavings for extra decoration and flavor.
Notes
- For a homemade whipped topping, use 1 cup heavy cream whipped with 2 tablespoons powdered sugar.
- You can also substitute the chocolate cookie crust with a graham cracker crust if preferred for a different flavor profile.
