Chocolate Peanut Butter Pie

An indulgent chocolate peanut butter pie recipe by Primrose Bakery. An alternative Christmas dessert, the chocolate pie is finished with peanut butter cream.

From the book

Primrose Bakery Christmas by
Primrose Bakery Christmas
Stunning festive bakes
Easy home-baked Christmas gifts
Simple treats for all festive occasions


Who can resist the combination of chocolate, Oreos and peanut butter, especially if turned into a pie? You need to allow a bit of time to make this, as the various layers need time to set.

Makes one 23cm pie, serving 12-15


For the base:
300g Oreo cookies
115g unsalted butter
For the chocolate filling:
175g dark chocolate (70% cocoa solids)
75g milk chocolate
250ml double cream
20g unsalted butter, melted
For the topping:
150g cream cheese, at room temperature
160g smooth peanut butter
200g icing sugar, sifted
200ml double or whipping cream

Essential kit

You will need a 23cm tin, and an electric mixer.


To make the base, crush the Oreo cookies in a bag with a rolling pin until they resemble coarse breadcrumbs. Melt the butter in the microwave or in a pan on the hob, and pour on top of the cookies. Mix until well combined. Press into a 23cm tin and refrigerate until set. This should take about 30-60 minutes.

To make the chocolate filling, put the chocolate into a heatproof bowl and set aside.

Heat the cream in the microwave or in a pan on the hob until it just starts to boil, then remove from the heat and pour directly over the chocolate. Stir with a spatula until the chocolate has melted and is well combined. Let it cool for about 5 minutes. Stir in the melted butter.

Remove the pie base from the fridge and pour the chocolate mixture evenly over it. Refrigerate for at least 4 hours, until set.

To make the topping, put the cream cheese, peanut butter and icing sugar into a bowl. Beat with an electric mixer until smooth and lump-free, then set aside.

In a separate bowl, beat the cream until it forms soft peaks. Take a third of the cream and fold it into the peanut butter mixture with a spatula, then fold in the remaining cream. Be careful not to overmix.

Spread the peanut butter cream evenly on top of the pie and serve.

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