Description

This Valentine Irresistible Chocolate Peanut Butter Pie features a smooth and creamy filling made from rich chocolate and peanut butter, creating a tempting dessert perfect for any occasion. It’s easy to prepare and a guaranteed crowd-pleaser!

Ingredients

Scale

24 gluten-free Oreos (9.5oz, not double-stuffed)
5 Tablespoons butter (melted)
1 cup creamy peanut butter (Jif Naturals recommended)
8 oz cream cheese (softened)
1/3 cup granulated sugar
12 oz frozen whipped topping (thawed, divided)
6 oz semi-sweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
1/4 cup cold butter (cut into pats)
2 teaspoons vanilla extract
Reserved whipped topping (for spread on top)
2 heaping Tablespoons peanuts (chopped)

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Instructions

Crush gluten-free Oreos, mix with melted butter, and press into a pie pan. Freeze for 20-30 minutes.
Combine peanut butter, cream cheese, and sugar in a mixer, then fold in thawed whipped topping and fill the crust.
In a saucepan, mix chocolate chips, cream, corn syrup, brown sugar, cocoa, and salt; simmer, then add butter and vanilla to make the fudge sauce.
Pour fudge sauce over the peanut butter filling and refrigerate to set for 12 to 48 hours.
Garnish with whipped topping and chopped peanuts; serve cold.

Notes

Use a no-stir peanut butter for best flavor and texture.
Ensure cream cheese is softened for a lump-free filling.
Freeze leftovers tightly wrapped for up to three months.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 300mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 7g
Cholesterol: 40mg