Refrigerator Layered Peanut Butter Chocolate Cream Pie

20m
Prep Time

0m
Cook Time

20m
Ready In

"Chocolate and peanut butter lovers unite! Layers of Oreo cookie crust, peanut butter, and chocolate cream pair perfectly together to create, quite possibly the best no bake pie I've ever had! It's the perfect pie for the hot summer season. Chilling time is minimum 4 hours"

Original recipe yields 6 servings

Metric US

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Nutritional

Serving Size: 1 (244.1 g)
Calories 855.8
Total Fat - 55.2 g
Saturated Fat - 26 g
Cholesterol - 92.6 mg
Sodium - 635.9 mg
Total Carbohydrate - 82.8 g
Dietary Fiber - 3 g
Sugars - 34.1 g
Protein - 12.7 g
Calcium - 177.4 mg
Iron - 5.8 mg
Vitamin C - 0.2 mg
Thiamin - 0.3 mg

Step 1

Crush 30 Oreo cookies in a plastic bag with a rolling pin or in a food processor. Mix the crumbs and melted butter. Press into a 9” pie plate and chill until ready to fill.

Step 2

In microwave, melt the 4 ounces chocolate in a medium sized bowl, about 1-2 minutes on high power, but make sure you stir every 30 seconds.

Step 3

Stir 1/2 of the can of sweetened condensed milk into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.

Step 4

Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.

Step 5

Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.

Step 6

Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.

Step 7

Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.