No-Bake Peanut Butter Chocolate Cream Pie
Description
Make a delicious dessert without turning on the oven. It combines chocolate, peanut butter and whipped topping to make a wonderful pie everyone will rave about.
Ingredients
25 Oreo cookies (plus extra crushed cookies for garnish, optional)
6 T. butter, melted
14 oz. can sweetened condensed milk, divided
4 oz. semi-sweet baking chocolate
3 t. vanilla extract, divided
1/2 c. peanut butter
2 c. heavy whipping cream, cold
3 T. powdered sugar
Directions
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Crush cookies either in a plastic bag or in a food processsor. Mix cookie crumbs and melted butter with a fork in a medium bowl. Press into a 9 inch pie plate; chill until ready to fill.
Melt baking chocolate in a medium sized bowl according to package directions, about 1-2 minutes on high power, stir every 30 seconds.
Stir 1/2 of the sweetened condensed milk (about 5 oz.) into the melted chocolate. Stir in 1 teaspoon vanilla. Allow to sit a few minutes, stirring occasionally so it doesn’t turn into fudge.
Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla; stir until smooth.
Whip heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon vanilla while mixing.
Stir 1 cup whipped cream into the peanut butter mixture. Fold carefully to not break the cream. Spread in the bottom of the prepared crust.
Stir the chocolate mixture until smooth. Fold in 1 cup whipped cream carefully to not break the cream. Spread on top of peanut butter layer.
Top with remaining whipped cream, crushed Oreo cookies or chocolate shavings, if desired.
Chill at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator; eat within 3 days.
8-10 servings.
Prep Time
Cook Time
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