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Chocolate Peanut Butter Cream Pie

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Chocolate Peanut Butter Cream Pie

This Chocolate Peanut Butter Cream Pie recipe is the ultimate dessert that your looking for! Its a no bake peanut butter cheesecake pie topped with hot fudge sauce.

You can add this recipe to your dessert menu for business. You can sell it in small tin cans just like the Chocolate Dream Cake.

Notes:
If using powdered Whip it or Frosty Boy, please follow package instructions on how to prepare the whipping powder. You will need to dilute it first on chilled water with proper water ratio. You can then add in your powdered sugar as you beat the cream to make it stiff. These whipping powder are available in groceries, baking stores, lazada and shopee.

**You can buy ready made hot fudge to save more time and effort.

Servings: 8
Pan Size: 9″

Chocolate Peanut Butter Cream Pie

INGREDIENTS

Oreo Crust (1st layer)
24 pieces Oreos 
¼ cup butter, melted

Peanut Butter Cream Filling (2nd layer)
1¼ cups Anchor heavy cream (or Whip It/Frosty Boy)
½ cup powdered sugar
8 ounces cream cheese, softened at room temperature
¾ cup peanut butter
½ cup powdered sugar

Hot Fudge Sauce: (3rd layer)
⅓ cup all purpose cream (or heavy cream)
¼ cup light brown sugar
¼ cup light corn syrup
2 tablespoons unsweetened cocoa powder
⅛ teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped

Garnish/Decor:
5 tablespoons hot fudge sauce
5 tablespoons caramel sauce (alternatively dulce de leche or peanut butter)

INSTRUCTIONS:

(1st layer)
For the Crust: 
Crush oreos manually in a ziplock bag with kitchen hammer or blend oreos using a food processor/blender.
In a large bowl, combine the crushed oreos with the melted butter and press into a 9 inch pie pan.
Place the crust in the refrigerator for 1 hour to set.

(2nd layer)
For Peanut Butter cheesecake:
In a medium bowl beat heavy cream for two minutes and then add powdered sugar. Beat until stiff. Set aside the whipped cream.

In another mixing bowl beat cream cheese, peanut butter, and powdered sugar until well combined.

Combine the whipped cream that was set aside and continue to beat. Pour the peanut butter cream cheese into the crust. Let chill in the fridge.

Upon Serving: (3rd layer)
Prepare the Hot Fudge Sauce:
In a saucepan, combine all the ingredients and bring to a boil. Then let it simmer, add the chocolate. Turn off heat once the chocolate melts. Set aside and let cool completely. 

Once cooled, add the fudge top of the pie and set aside 5 tbsp of hot fudge for garnish. 

Garnish:
Add 5 tablespoon hot fudge sauce in a piping bag or plastic baggie (cut tiny hole in the corner of baggie). Knead or splash it on top of the pie.

Do the same with 5 tablespoons caramel sauce and pipe it in opposite direction.

Serve and enjoy!

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