Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie is an irresistible no-bake dessert recipe that's gluten free too! Featuring a no-bake chocolate crust, whippy peanut butter filling, and glossy homemade hot fudge topping.

Prep Time 30

Cook Time 0

Chilling time 12

Total Time 12 30

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method No Bake

Servings

Calories 636kcal

Ingredients

For the Gluten Free Oreo Crust:

24 gluten free Oreos 9.5oz, not double-stuffed
5 Tablespoons butter melted

For the Peanut Butter Pie Filling:

1 cup creamy peanut butter Jif Naturals recommended, see notes
8 oz cream cheese softened
1/3 cup granulated sugar
12 oz frozen whipped topping thawed and divided, see notes

For the Hot Fudge Sauce (makes 2-1/4 cups):

6 oz semi-sweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
pinch of salt
1/4 cup cold butter cut into pats
2 teaspoons vanilla extract

For topping:

Reserved whipped topping
2 heaping Tablespoons peanuts chopped

Instructions

For the Gluten Free Oreo Crust:

Add the gluten free Oreos - creme filling and all - to a large food processor then process into fine crumbs. Drizzle the melted butter over the crumbs then pulse to combine.
Pour the mixture into a nonstick sprayed, 9 - 9-1/2"” pie pan then press into an even layer in the bottom and up the sides using the bottom of a measuring cup. Place the crust in the freezer for 20-30 minutes to harden.

For the Peanut Butter Pie Filling:

To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the peanut butter, softened cream cheese, and granulated sugar. Beat on medium speed until the mixture is smooth and whippy, 1 minute, scraping down the sides of the bowl halfway through. Scrape the sides of the bowl down then add 8oz/3 cups whipped topping and beat on medium speed until just combined.
Scoop the mixture into the hardened Oreo crust then spread into an even layer with an offset spatula or the back of a spoon, leaving at least 1/4" of exposed crust at the top. Place the pie uncovered in the freezer to start setting up while you make the homemade hot fudge sauce.

For the Homemade Hot Fudge Sauce (make 2-1/4 cups):

Add the chocolate chips, heavy cream, corn syrup, brown sugar, cocoa powder, and salt to a medium-sized, heavy-bottomed saucepan then turn the heat to medium-high. Stir to combine then cook while stirring slowly yet continuously until the sides of the hot fudge sauce begin to simmer. Turn the heat down to medium-low then cook while stirring for 5 minutes. The hot fudge sauce will be bubbling during this time - turn the heat down to low if it begins to spit or splatter.
Remove the pan from the heat then add the cold butter and stir until melted and smooth. Add the vanilla extract then stir until combined. Measure out 1-1/2 cups hot fudge sauce to use as the pie topping then let it cool slightly (save the remaining hot fudge sauce for another use). Sauce can be made up to a week ahead of time - re-warm in the microwave until pourable before the next step if making ahead of time.

To finish the pie:

Pour the slightly cooled hot fudge sauce over the peanut butter mixture then spread into an even layer with an offset spatula or the back of a spoon, being careful to not mix the peanut butter filling and hot fudge sauce. Refrigerate the pie uncovered until fully set, 12-48 hours.
Scoop the remaining whipped topping into a piping bag with a star or plain tip then pipe around the outside edges of the pie. Top with minced peanuts then slice and serve. It helps to dip a very sharp knife into very hot water then wipe off on a towel in between cuts.

Notes

This recipe calls for “regular” vs “natural-style” peanut butter. Despite its name, Jif Naturals, which is what I use and like, is thick like traditional peanut butter.
You'll need an entire 8oz tub of Cool Whip for the filling. You can either purchase another 8oz container to decorate the top of the pie, or a can of whipped cream to dot the top of the pie. I don't recommend skipping serving each slice with more Cool Whip because it really lightens up an otherwise extremely rich and decadent dessert!
The longer the pie sits in the fridge, the easier it is to slice. That said, it’s a great dessert to make 24-48 hours ahead of serving.

Nutrition