This no-bake chocolate peanut butter pie has quite a few steps that require refrigeration in between, so have plenty of time to prepare—and plenty of people to enjoy—this decadent dessert.
Course: Dessert
Keyword: chocolate, M&Ms, no bake, Oreos, peanut butter, pie
Ingredients
Crust Ingredients
15 to 20-ouncepackage double-stuffed Oreos
1/4cupmini M&Ms
1/2cupbuttermelted
Filling Ingredients
16ouncescream cheesesoftened
1cupcreamy peanut butter
8ounceswhipped topping
1/4cupmini M&Ms
Ganache Ingredients
1 1/2semi-sweet chocolate chipsplus a handful for sprinkling
3/4cupheavy whipping cream
1/4cupmini M&Ms
Frosting Ingredients
1/2cupbuttersoftened
1/4cupcreamy peanut butter
2teaspoonsvanilla
1cuppowdered sugar
3 to 5tablespoonsheavy whipping cream
Instructions
For the crust, pulverize the entire package of Oreo's with a blender or food processor. In a bowl, combine the cookie crumbs, butter and M&Ms until everything is well mixed, and press the mixture into a 9- to 10-inch springform pan (or a pie pan, but the springform is so much easier!), going up the sides.
Place the crust in the fridge for 30 minutes.
For the filling, beat the cream cheese and peanut butter until the mixture is light and fluffy. Beat in the whipped topping, and then fold in the M&Ms. Spread the filling evenly over the crust, and refrigerate for one hour.
For the ganache, combine the chocolate chips and cream into a glass bowl and microwave 30 seconds at a time, stirring in between each, until the mixture is smooth. Pour the ganache over top of the filling and spread it evenly. Sprinkle the top with chocolate chips and M&Ms, and refrigerate for another hour.
For the final step, beat all the frosting ingredients until it's fluffy, and then transfer to a piping bag or a plastic bag with the tip cut off to pipe the frosting around the edges of the pie. Or, if you're exhausted at this point, just spread it on there and decorate with a couple more M&Ms and call it good.
Serve immediately and keep any leftovers in the refrigerator.