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Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

  • Prep Time: 30 minutes
  • Total Time: 4 hours, 30 minutes (includes chilling time)
  • Yield: 1 (Serves 8) 1x


A rich, creamy and indulgent pie made with peanut butter, Oreos, mascarpone and heavy cream.




  • 250g Oreo cookies (19 cookies)
  • 80g butter (5 and 1/2 tablespoons), melted


  • 100g dark or milk chocolate (3.5oz)
  • 75ml heavy cream (1/4 cup plus 2 tablespoons)
  • 250ml whipped cream (1 cup), chilled
  • 230g peanut butter (1 cup)
  • 250 mascarpone (1 cup)
  • 65g powdered sugar (1/2 cup)


  • 3 tablespoons peanut butter
  • 65g chocolate (1/3 cup), melted
  • roasted peanuts
  • chocolate chips



  1. Crush Oreos and melted butter into small pieces in a food processor
  2. Spread into a pie pan, either using the back of a spoon or your hands press it into the pan. Chill in the fridge while making the ganache.


  1. For the ganache, chop the chocolate into fine pieces and put into a heat proof bowl. Bring heavy cream to a boil and pour over the chopped chocolate. Stir until everything is dissolved and smooth.
  2. Pour the ganache over the crust and chill in the fridge for 20min.
  3. Combine peanut butter, mascarpone and sugar and mix with a hand-mixer unitl well combined.
  4. Gently fold the whipped cream under the mixture and pour everything into the pie pan.
  5. For the decorations, pipe strips of peanut butter and melted chocolate horizontally and vertically over the pie and garnish sides with peanuts and chocolated chips.
  6. Chill for 4 hours in the fridge


Store pie in the fridge for up to 3 days.

Keywords: peanut butter, no bake, Oreo cookies, cookie crust, no bake pie