A buttery Oreo-y crust topped with a Reese’s custard topped with a chocolate pudding custard topped with a whipped cream topped with…yep, an Oreo.
I made a version of this pie sans peanut butter called Chocolate Cream Pie, and Jim was over the moon for it, very insistent the recipe go in The Arsenal. When he tried this 2.0 version, he said this was even better than the chocolate cream pie.
It really is a pretty dessert with all of the distinct layers. (Clean your knife between cuts to get that beautiful profile!) And they are delicious layers. Think pudding, but thicker and holds its shape.
Also…I didn’t actually use Oreos. Trader Joe’s has their version of Oreos called Joe Joe’s, and honestly, I think they’re 10 times better. You can actually see flecks of vanilla bean in them! Jim also thinks they’re superior to regular Oreos, so the proof is in the pudding and the picky eaters.
However, I did use Reese’s peanut butter chips, and those are a non-negotiable. I don’t think it’s possible to create a substitute for those. I’ll caution you on them, though. They find a sneaky route to your mouth and before you know it they’re gone 😉
Hope you love this pie, and if you make it, be sure to tag @bakerstheory on Instagram or Facebook!
Chocolate Peanut Butter Cream Pie
Ingredients
Cookie Crust
- 24 Oreo cookies
- 4 tbsp Butter, unsalted Melted
- pinch Salt
Fillings
- ½ cup Sugar
- 3 cups Whole milk
- ½ tsp Salt
- 6 Egg yolks
- 2 tbsp Butter
- 1 tsp Vanilla extract
- 1 tbsp Peanut butter creamy
- ½ cup Reese's Peanut Butter Chips
- 1 tbsp Dutch processed cocoa powder
- ½ cup Semi-sweet chocolate chips
Pie toppings
- 1 cup Heavy whipping cream
- 1 tbsp Powdered sugar
- ½ tsp Vanilla extract
- More Oreos, for garnish optional
Instructions
Cookie Crust
- Preheat oven to 350°F / 175°C.
- Combine Oreos, melted butter, and salt in a food processor on low speed. Process until paste-like.
- Press wet crumbs into a 9" pie plate. Bake 10 minutes.
Fillings
- In a large pot, combine sugar, milk, salt, and eggs on medium heat, whisking often so eggs do not cook. Bring to a boil, about 10-12 minutes. The custard should be thick and pudding-like. Remove from heat and stir in vanilla and butter.
- While the custard is cooking, add peanut butter and Reese's chips in a medium-sized bowl. Once custard has boiled and thickened, add half of it to the bowl of peanut butter and Reese's chips. To the half remaining in the pot, add to it the chocolate chips and the cocoa powder. Allow them to sit for one minute until the chips have melted.
- Stir both to combine well. Pour in the peanut butter layer over the cookie crust. Then pour the chocolate layer over the peanut butter layer. Cover with plastic wrap and refrigerate at least six hours.
- After the pie has chilled, whip cream and powdered sugar with the whisk attachment of an electric mixer on medium speed until stiff peaks form. Spread whipped cream over the pie. Garnish with more cookies if desired. Slice and serve.