RECIPE: Chocolate Peanut Butter Pie

This is the pie that my friend Emily and I made over the weekend. Years ago, she ate it at a restaurant called Red Ball Jet Cafe in Grand Rapids, Michigan, and she loved it. She thought it was so amazing that she begged for the recipe before the restaurant (sadly) went out of business. And they were so kind to pass on the recipe.

I met Emily in 2016 (a blog reader turned friend!) and she's mentioned the pie several times. Each time we planned to make it, we got busy doing other things (like making dozens of jars of homemade jam!). Anyway, this pie is delicious! It has three layers: an Oreo crust, a chocolate ganache, and finally, a whipped cheesecake-like peanut butter layer.

(Hey, I never said it was healthy...)

This recipe actually makes two 11-inch pies, which is an uncommon size (most pie plates are 9 inches or so). Emily and I used store-bought chocolate cookie crusts, which are smaller than your typical pie crust--and it actually made three pies!). So, depending on how much pie you need, you may want to cut this recipe in half for one good-sized pie.

Here is a printer-friendly version!

Chocolate Peanut Butter Pie

Crust:
    5 cups Oreo cookie crumbs
    7 oz. butter, melted

    In a medium mixing bowl, combine the crumbs and butter until uniform and press into pie plate--bottom and sides. Bake at 340 F for 5 minutes.

OR you can use pre-made pie shells--they sell chocolate cookie ones similar to graham cracker crusts.

Chocolate layer (similar to ganache):
    1 (14 oz) can sweetened condensed milk
    12 oz bag of semi-sweet chocolate chips

    In a small sauce pan over medium-low heat, stir the condensed milk and chocolate chips together until the chocolate is melted. Spread the mixture along the bottom and sides of the pie crust(s).

Peanut Butter Filling:

    4 cups heavy whipping cream
    12 oz. cream cheese
    2 cups powdered sugar
    3 cups smooth peanut butter
    1 Tbsp. vanilla extract

    In a mixer, beat the heavy whipping cream until it forms soft peaks (the consistency of Cool Whip). Spoon into a metal bowl and place in fridge.

    Beat the cream cheese and powdered sugar until fluffy. Add the peanut butter and vanilla to the cream cheese mixture and beat until well combined. Mix in whipping cream to peanut butter mixture until uniform. Spoon over chocolate layer in pie shell. Chill for a minimum of four hours before serving.