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A No-Bake Peanut Butter Pie with an Oreo Crust, Peanut Butter Layer, Smooth Chocolate Ganache Filling, and Peanut Butter Cups!

Ever since my no bake tarts have gotten more popular, such as No-Bake Rolo Tart, White Chocolate and Raspberry Tart, Billionaires Tart, and my Terry’s Chocolate Orange Tart – I knew I had to create a similar version… but with peanut butter.

This is partly because I have had SO. MANY. requests for another peanut butter recipe that I can’t actually cope, and partly because I think it would be damn tasty.

You guys looove my peanut butter recipes – my Peanut Butter NYC Cookies, Peanut Butter Cheesecake, Peanut Butter Rocky Road and Peanut Butter Fudge, so ta daaaa!

I realise that there are other recipes for this out there, but I have purely based this on several of my recipes. I decided to use the base and idea from my No-Bake Rolo Tart, the chocolate filling from my No-Bake Biscoff Tart as I prefer it as its not as hard, and well.. its honestly delicious or so I have heard.

This is something you can easily change up if you wanted… You could add an extra 100g of peanut butter to the chocolate mix and whisk in, and leave to set normally. Or you could use Digestives as the biscuit base, etc. There are so many things you could easily change up and do so that you like it yourself!

I decided to go for an Oreo crust on this dessert because I adore the flavour of Oreos, and they work remarkably well with all sorts of different fillings. My No-Bake Oreo Chocolate Tart is a good example of this! I also love how the crust looks with the contrast of the chocolate.. but we all know thats just a bonus. I’m really making excuses for having such an indulgent dessert.

If not Oreos, then you can use digestives, chocolate digestives, bourbon biscuits, custard creams… the list of adaptations really is endless! Add in Reese’s cups, pieces, bars, white chocolate cups, have fun with it!

I bought my Peanut Butter Cups from Tesco, but you can buy them in quite a few places now! Reese’s Pieces will also be a great decoration, but I didn’t have any of these as someone mysterious ate them. But either way, any peanut butter related sweets and you’ll be there! Enjoy!

 

No Bake Peanut Pie

A No-Bake Peanut Butter Pie with an Oreo Crust, Peanut Butter Layer, Smooth Chocolate Ganache Filling, and Peanut Butter Cups!
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Category: Dessert
Type: Pie
Keyword: peanut butter
Prep Time: 30 minutes
Setting and Decorating Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 slices
Author: Jane's Patisserie

Ingredients

Oreo Crust

  • 300 g Oreos
  • 100 g unsalted butter (melted)

Pie Filling

  • 200 ml double/heavy cream
  • 75 g dark chocolate (chopped finely)
  • 75 g milk chocolate (chopped finely)
  • 35 g unsalted butter (cubed)
  • 150 g peanut butter

Decoration

  • mini peanut butter cups
  • sprinkles

Instructions

Oreo Crust

  • Blitz all of the Oreos to a fine crumb (I used a food processor), and mix in the melted unsalted butter.
  • Press this into the sides and base of a 23cm pie/flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold the filling once removed.
  • Refrigerate for now.

Pie Filling

  • Chop the milk and dark chocolates up finely and put into a large bowl with the unsalted butter in small cubes.
  • In a small pan, heat the double/heavy cream until just before boiling point (it will start bubbling at the sides).
  • Once hot, pour the hot cream over the chopped chocolate and cubed butter, and whisk until smooth! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time – but give it a chance by whisking first as the whisking will help melt the chocolate.
  • Once the mixture is smooth, spread the peanut butter onto the bottom of the Oreo base (it might be worth heating it for 10 seconds in the microwave so its easier to spread).
  • Once on, pour the chocolate and cream mix on top.
  • Add the mini peanut butter cups to the top (like you can see in my pictures), and add on your sprinkles.
  • Leave to set for 3-4 hours, or overnight.
  • Carefully remove from the tin, serve with a dollop of cream, or on its own, and enjoy!

Notes

  • I use Callebaut chocolate in my bakes, but any good quality chocolate will work fine!
  • I used a mixture of dark & milk chocolate in this dessert as I love the chocolatey combination it creates, but you can easily use all of one or all of the other!
  • You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 3 tubes of Oreos, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
  • This is the tart tin that I use
  • This dessert will last in the fridge for 3 days (covered), or you can freeze it for up to 3 months!

 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

8 Comments

  1. Linda on September 4, 2017 at 6:19 pm

    Ml and g to measuring cup amouns

  2. Linda on September 4, 2017 at 6:17 pm

    Can you convert ml to measure cup amounts

  3. Joa Lincoln on June 19, 2017 at 9:44 pm

    Mine came out soupy and never became solid. Where did I go wrong?

    • Jane's Patisserie on June 19, 2017 at 10:46 pm

      I’m afraid I wouldn’t know without seeing what you did.. chances are you overheated it quite considerably.



  4. Mary. on June 8, 2017 at 8:00 pm

    Which peanut butter cups did you use, to garnish the top of the pie, with? minatures, or minis?

  5. [email protected] on November 21, 2016 at 12:02 pm

    Ohhh my gosh this looks soooo insanely delicious! Will definitely be making it soon, thank you for sharing xx

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