Chocolate Peanut Butter Pie
Ingredients
For the Oreo Crust
- 2 Cups Finely ground Oreo cookies (about25)
- 4 Tbsp Butter, melted
- 1/4 Cup Semi sweet chocolate, melted
For the Potato Chip Topping
- 1/3 Heaping cup kettle potato chips, crushed
- 3 Tbsp Flour
- 2 1/2 Tsp Granulated sugar
- Pinch of salt
- 2 Tbsp Butter, melted
Chocolate Pudding
- 1/2 Cup Sugar
- 1/4 Cup Corn starch
- 1/4 Tsp Salt
- 1/4 Cup Unsweetened cocoa powder
- 3 Egg yolks
- 2 1/2 Cups Whole milk
- 4 Oz Bittersweet chocolate, chopped
- 2 Tbsp Butter
- 1/2 Cup Powdered sugar
- 1 Tsp Vanilla
Peanut Butter Mousse
- 1 Cup Heavy Whipping Cream
- 8 Oz Cream cheese, room temperature
- 1 Cup Creamy Peanut Butter
- 1/2 Cup Powdered Sugar
- 1 Tsp Vanilla
Instructions
For the Oreo Crust
- Run your Oreos through a food process until finely ground. Mix it in a bowl with the melted butter until completely moistened.Pour it into a 9 inch pie dish and press it into the bottom and up the sides. Place your pie crust in the fridge for at least 1 hour to set.Once set, take your melted chocolate and spread it in an even and thin layer on the bottom of your crust. This creates a barrier between the pudding and the crust so it doesn’t get soggy. Place it back in the fridge for 30 minutes for the chocolate to set.
For the Potato Chip Topping
- Preheat the oven to 325F and line a baking sheet with parchment paper. Crush up your potato chips in a ziplock bag. You want it to be mostly small pieces about the size of old fashioned oats.Mix together all the ingredients in a bowl and spread it even on your baking sheet. Bake for 10 minutes. It will still look pretty pale when it’s done so just take a fork to it to make sure it crumbles. That’s when you know it’s ready.Let it sit out at room temperature to cool then transfer to an air tight container until you’re ready to top your pie. Do not put it in a closed container when it’s hot because it will get soggy and don’t put it in the fridge.
Chocolate Pudding
- In a medium saucepan, whisk together the dry ingredients (sugar, cornstarch, salt, and cocoa powder).In a separate bowl, whisk together the milk and egg yolks.Mix this into the dry ingredients and bring to a boil over medium high heat, stir constantly. It will be liquid up until it reaches a boil. At that point it should get pretty thick but cook for about one or two minutes longer then take it off the heat.Whisk in the chocolate and then the butter and vanilla.Pour into your cooled crust and spread it even. Let it sit out for 45 minutes then move it to the fridge. Cover in plastic wrap and press it to the surface of the pudding so you don’t get a skin. Refrigerate for at least 2 hours or until the pudding is somewhat firm to the touch.
Peanut Butter Mousse
- When your pudding is ready, make the peanut butter mousse. Start by creaming together your room temperature cream cheese and peanut butter. Once combined, mix in the powdered sugar and vanilla.In a separate bowl, whisk your heavy cream on high until it forms soft peaks (3-5 minutes).Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in. Once it’s almost combined, add in the rest of the whipped cream and continue to fold until it’s fully combined.Spread this over top the pudding layer of your pie. You can also make little swirls with the back of a spoon. Pop the pie in the fridge for another hour to set.Before serving, crumble the potato chips all over the top with as much or as little as you like. I recommend being a little heavy handed because the salty crunch helps to balance out the sweetness of the pie. You can also add more crushed Oreos.Serve chilled or at room temperature but store it in the fridge. Enjoy!