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
Scale
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.
