This no-bake Chocolate Peanut Butter Pie is a decadent pie that’s a family favorite! You’ll love this delicious Buckeye Pie recipe.
Chocolate Peanut Butter Pie
As a mom, I’m always on the lookout for easy and delicious desserts that my family will love. And let me tell you, this Chocolate Peanut Butter Pie has become a favorite in our household!
It satisfies your sweet cravings, but it’s not overly sweet. The Oreo crust is perfectly crunchy, while the creamy peanut butter filling is creamy and deliciously sweet and salty. It’s all topped off with the chocolate ganache layer, making this peanut butter dessert even more irresistible.
Trust me, the combination of the silky-smooth peanut butter filling, held together by a giant Oreo cookie crust, will leave you and your family craving more!
The best part? It’s a no-bake dessert, making it super simple to whip up, even on busy weekdays.
While you’re here be sure to check out Ree Drummond’s chocolate pie recipe. I think it’s one of the Pioneer Woman’s best recipes – it’s so hard to only have one slice!
What Is Buckeye Pie?
Buckeye Pie is a no-bake dessert inspired by the popular buckeye candy. It features an Oreo or graham cracker crust, a creamy peanut butter filling, and a luscious chocolate ganache topping.
Ingredients
Oreos: The base of our pie starts with an Oreo crust. Using Oreos gives it a perfect balance of sweetness, chocolate flavor, and crunch.
Butter: Melted butter solidifies to help to bind the Oreo crumbs together, ensuring the crust stays firm and holds its shape.
Cream Cheese: Full-fat cream cheese is essential for achieving that smooth, velvety texture in our peanut butter filling. The tanginess of the cream cheese also balances the sweetness of the pie.
Peanut Butter: Smooth, creamy peanut butter is the star ingredient of our filling. I recommend using smooth or creamy peanut butter, like Jif, Skippy, or Kraft. I don’t recommend using natural peanut butter because the texture isn’t as consistent (due to the oils separating, creating oily patches and dry patches).
Sugar: I used superfine granulated sugar so that the crystals would dissolve well even without heating them. I’ve also had luck making this pie filling with regular white granulated sugar, but I wouldn’t recommend using organic sugar or anything with a large crystal (it will give the filling a gritty texture). You could also substitute the superfine sugar with powdered sugar, but I prefer the flavor of the pure sweetness from granulated sugar.
Heavy Cream: Adding heavy cream to the filling gives it a perfectly light and fluffy texture, making it irresistible.
Vanilla Extract: A touch of vanilla extract enhances the overall flavor of our peanut butter filling. Since this is a no-bake dessert, I really recommend using pure vanilla extract instead of artificial vanilla extract because the flavor difference will be noticeable.
Chocolate Chips: Semi-sweet chocolate chips are the base for our rich and decadent ganache topping.
How To Make Chocolate Peanut Butter Pie
Prepare the Oreo crust: Start by crushing the Oreos in a food processor, then mix in the melted butter. Press the mixture into a pie pan and freeze for 15 minutes to set. (See the recipe card below for the full printable instructions.)
Form the crust: Empty the crumbs into a pie pan, spread out evenly then press down using a rubber spatula. Place the pie crust into the freezer while waiting for the crust to set, start to make the filling.
Create the peanut butter filling: Cream together the cream cheese and peanut butter.
Add sugar, heavy cream, and vanilla extract. Mix until smooth and creamy.
Assemble the pie: Remove the crust from the freezer and spread the peanut butter filling evenly over it. Return the pie to the freezer for another 15 minutes to set.
Prepare the chocolate ganache topping: Melt the chocolate chips and heavy cream together, then stir in the vanilla extract. Allow the mixture to cool slightly before spreading it over the pie.
Chill and serve: Place the pie in the fridge for at least an hour to chill before slicing and enjoying! See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
Pro Tips
- For an even firmer crust, use the bottom of a glass to press down the Oreo mixture, and a soup spoon to press along the edges.
- Use room temperature cream cheese for a smoother and creamier filling.
- Be patient and let the pie chill in the fridge for at least an hour to ensure it sets properly and slices cleanly.
- Garnish the pie with additional crushed Oreos, whipped cream, or a drizzle of peanut butter and chocolate.
Optional Substitutions, Additions, And Toppings
- You can swap out the Oreo crust for a graham cracker or pretzel crust, depending on your preference. Feel free to get creative with toppings, too – try adding crushed Reese’s cups, chopped peanuts, or even a drizzle of caramel sauce!
- You can also add a layer of sliced bananas between the crust and peanut butter filling for a delightful chocolate peanut butter banana pie.
How Long Does Peanut Butter Pie Last In The Fridge?
This delicious dessert can be stored in the fridge for up to 3 days, making it perfect for meal planning or enjoying leftovers.
Freezing Instructions
If you’d like to freeze your chocolate peanut butter pie, simply wrap it tightly in plastic wrap and then aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to serve, thaw it in the fridge for a few hours before slicing and enjoying.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Pie Recipes
If you like this recipe, be sure to check out all of our other dessert recipes. Some reader favorites are:
- No Bake Peanut Butter Pie
- Chocolate Pie
- Lemon Icebox Pie
- Pumpkin Pie Bars with a Shortbread Crust
- Million Dollar Pie
- Eggnog Pie
- Chocolate Jello Pudding Pie
- Hershey Pie
- Raspberry Pie
BEST Chocolate Peanut Butter Pie (Buckeye Pie)
This no-bake Chocolate Peanut Butter Pie is a decadent pie that’s a family favorite! You’ll love this delicious Buckeye Pie recipe.
Ingredients
Oreo Crust:
- 25 Oreo cookies
- 5 Tablespoons butter (melted)
Peanut Butter Filling:
- 8 oz full-fat cream cheese (cubed, room temperature)
- 1 cup smooth peanut butter*
- 3/4 cup superfine granulated sugar** (see notes)
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 4 Oreos, broken in half
Instructions
- To make the crust, add the Oreo cookies to a food processor and pulse until you have fine crumbs. Add in the melted butter and pulse a few more times until the butter is combined.
- Transfer the crumbs into a 9.5-inch pie pan, spread out evenly, and press down using a rubber spatula. Place the pie crust in the freezer for 15 minutes to set.
- While the crust sets, prepare the filling. Using a hand or stand mixer, cream the cream cheese and peanut butter together until smooth, about 2 minutes. Add in the sugar, heavy cream, and vanilla, and mix again for about 2 more minutes.
- Remove the pie crust from the freezer and pour the peanut butter mixture into it. Spread the filling out evenly and return the pie to the freezer for another 15 minutes.
- As the filling chills, start making the chocolate topping. In a small microwave-safe bowl, combine the chocolate chips and cream. Heat for 30 seconds, then stir. Continue to melt and mix in 15-second intervals until the chocolate is just melted and the cream is hot. Stir again to blend well, then set aside to cool until it's barely warm. If the chocolate is too cold, it won't spread; if it's too warm, it will run.
- When the chocolate topping is ready, take the pie out of the freezer and spread it evenly over the top. Place the pie back into the fridge to fully chill for at least an hour before slicing.
Notes
If you feel that your spatula did not compress the cookie crumbs into the pan enough, use the bottom of a glass to press down on the bottom and a soup spoon to press along the edges.
*I don’t recommend using natural peanut butter because the texture isn’t as consistent (due to the oils separating, creating oily patches and dry patches). I recommend using smooth or creamy peanut butter, like Jif, Skippy, or Kraft.
**I used superfine granulated sugar so that the crystals would dissolve well even without heating them. I’ve also had luck making this pie filling with regular white granulated sugar, but I wouldn’t recommend using organic sugar or anything with a large crystal (it will give the filling a gritty texture). You could also substitute the superfine sugar with powdered sugar, but I prefer the flavor of the pure sweetness from granulated sugar.
Nutrition Information:
Serving Size:
1/10Amount Per Serving: Calories: 629Total Fat: 43.4gCarbohydrates: 57.7gFiber: 3.4gSugar: 42.6gProtein: 9.8g
Nutrition information isn’t always accurate.
This Chocolate Peanut Butter Pie is truly a dream dessert – it’s easy to make, requires no baking, and is absolutely delicious. Give this recipe a try, and I guarantee it will become a family favorite in no time.
