Description
Immerse yourself in the luscious, mouthwatering flavors of the Giant Peanut Butter Chocolate Delight Pie. This dessert blends the rich taste of chocolate with smooth, creamy peanut butter, topped with a unique dual-cookie crust. Whether it’s a special celebration or a cozy evening, this no-bake pie promises to be a highlight.
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 12 Oreo cookies
- 12 Nutter Butter cookies
- 6 tablespoons salted butter, melted (divided)
- 1 cup creamy peanut butter
- 8 ounces whipped cream cheese
- 1/3 cup powdered sugar
- 8 ounces Cool Whip, thawed
- 8 Reese’s peanut butter cups, full size, chopped
Step-by-step Directions
1. Heat the Cream
In a large microwave-safe bowl, heat the heavy whipping cream for about 1 minute. Check the temperature and, if needed, heat for another 30 seconds to 1 minute until it’s very hot but not boiling.
2. Melt the Chocolate
Add the chocolate chips to the hot cream. Let it sit for 3-4 minutes. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
3. Prepare the Cookies
Use a blender or food processor to grind the Nutter Butters and Oreos separately until they reach a fine, sandy consistency.
4. Combine with Butter
Place the ground cookies in separate small bowls. Add 3 tablespoons of melted butter to each and mix until the crumbs are evenly coated.
5. Form the Crust
Spoon the cookie mixtures randomly around a 9-inch pie plate. Press them into an even layer on the bottom and up the sides of the plate. Use the bottom of a measuring cup to pack the crust tightly. Place the crust in the freezer while you make the filling.
6. Mix the Filling
In a large bowl, use a hand mixer to blend the peanut butter, whipped cream cheese, and powdered sugar until smooth.
7. Fold in Cool Whip
Gently fold in the Cool Whip using the hand mixer on low speed or a rubber spatula. Be careful not to overmix, to maintain the Cool Whip’s fluffiness.
8. Add the Filling
Spread the peanut butter mixture evenly over the cookie crust.
9. Top with Ganache
Pour the slightly cooled chocolate ganache over the peanut butter filling. Smooth it out with an offset spatula or the back of a spoon.
10. Decorate
Before the chocolate sets, sprinkle chopped Reese’s cups over the top.
Servings & Preparation Time
This recipe yields 8 servings and requires approximately 15 minutes of active preparation time, with an additional cooling period of 3 hours before serving.
Tips for Storage
- Refrigerate the pie in an airtight container to maintain freshness.
- For best taste, consume within 3-4 days.
- Although not recommended, the pie can be frozen and thawed in the refrigerator before serving.
Conclusion
This Giant Peanut Butter Chocolate Delight Pie is more than just a dessert; it’s an experience. With its rich layers of flavor and textures, it’s sure to satisfy any sweet tooth and make any occasion a bit more special. From the crunch of its dual-cookie crust to the creamy peanut butter and rich chocolate ganache, this pie epitomizes indulgence.
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Giant Peanut Butter Chocolate Delight Pie
- Total Time: 3 hours
- Yield: 8 servings 1x
Description
Immerse yourself in the luscious, mouthwatering flavors of the Giant Peanut Butter Chocolate Delight Pie. This dessert blends the rich taste of chocolate with smooth, creamy peanut butter, topped with a unique dual-cookie crust. Whether it’s a special celebration or a cozy evening, this no-bake pie promises to be a highlight.
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 12 Oreo cookies
- 12 Nutter Butter cookies
- 6 tablespoons salted butter, melted (divided)
- 1 cup creamy peanut butter
- 8 ounces whipped cream cheese
- 1/3 cup powdered sugar
- 8 ounces Cool Whip, thawed
- 8 Reese’s peanut butter cups, full size, chopped
Instructions
- Heat the Cream: In a large microwave-safe bowl, heat the heavy whipping cream for about 1 minute. Check the temperature and, if needed, heat for another 30 seconds to 1 minute until it’s very hot but not boiling.
- Melt the Chocolate: Add the chocolate chips to the hot cream. Let it sit for 3-4 minutes. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
- Prepare the Cookies: Use a blender or food processor to grind the Nutter Butters and Oreos separately until they reach a fine, sandy consistency.
- Combine with Butter: Place the ground cookies in separate small bowls. Add 3 tablespoons of melted butter to each and mix until the crumbs are evenly coated.
- Form the Crust: Spoon the cookie mixtures randomly around a 9-inch pie plate. Press them into an even layer on the bottom and up the sides of the plate. Use the bottom of a measuring cup to pack the crust tightly. Place the crust in the freezer while you make the filling.
- Mix the Filling: In a large bowl, use a hand mixer to blend the peanut butter, whipped cream cheese, and powdered sugar until smooth.
- Fold in Cool Whip: Gently fold in the Cool Whip using the hand mixer on low speed or a rubber spatula. Be careful not to overmix, to maintain the Cool Whip’s fluffiness.
- Add the Filling: Spread the peanut butter mixture evenly over the cookie crust.
- Top with Ganache: Pour the slightly cooled chocolate ganache over the peanut butter filling. Smooth it out with an offset spatula or the back of a spoon.
- Decorate: Before the chocolate sets, sprinkle chopped Reese’s cups over the top.
- Prep Time: 15 minutes