Description
This Valentine Irresistible Chocolate Peanut Butter Pie combines rich chocolate and creamy peanut butter for a delightful treat. Quick to prepare and perfect for gatherings, its stunning glossy top and irresistible flavor will amaze your loved ones!
Ingredients
- Gluten-Free Oreos (24 cookies, 9.5 oz, not double-stuffed)
- Butter (5 tablespoons, melted)
- Creamy Peanut Butter (1 cup, Jif Naturals recommended)
- Cream Cheese (8 oz, softened)
- Granulated Sugar (1/3 cup)
- Frozen Whipped Topping (12 oz, thawed and divided)
- Semi-Sweet Chocolate Chips (6 oz)
- Heavy Whipping Cream (2/3 cup)
- Light Corn Syrup (1/2 cup)
- Brown Sugar (1/4 cup)
- Unsweetened Cocoa Powder (1/4 cup)
- Pinch of Salt
- Cold Butter (1/4 cup, cut into pats)
- Vanilla Extract (2 teaspoons)
- Reserved Whipped Topping
- Chopped Peanuts (2 heaping tablespoons)
Instructions
- Prepare the crust by pulsing Oreos and melted butter in a food processor until combined. Press into a pie pan and freeze for 20-30 minutes.
- Mix peanut butter, cream cheese, and sugar until smooth. Fold in whipped topping and pour into crust. Return to freezer.
- In a saucepan, combine chocolate chips, heavy cream, corn syrup, brown sugar, cocoa powder, and salt. Simmer, stirring until thick. Stir in cold butter and vanilla.
- Pour hot fudge sauce over the filling, chill until set (12-48 hours). Pipe decorative whipped topping and sprinkle with peanuts before serving.
Notes
Ensure the butter is fully incorporated into the crust mixture to avoid crumbling.
Use room temperature ingredients for a smooth filling mix. Consider additional chilling time if made in advance.
Store leftovers in an airtight container for up to five days, or freeze for three months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg