I keep an entire Pinterest board packed with chilled dessert ideas — especially for the summer months. There’s nothing better than cooling off with a sweet treat straight from the fridge. So when my editor reached out with a pie recipe from The Pioneer Woman that checked every box for me, I jumped at the chance to make it.
I’ve followed Ree Drummond’s recipes for years and love how quickly and easily they come together. And her chocolate peanut butter pie didn’t seem any different. First off, you only need seven ingredients (and at least half of them fall into the pantry or fridge staple category, so you probably already have them on hand). Plus, when I scanned the reviews I found hundreds of fans gushing in the comment section about how much they “love” this dessert.
So really, I couldn’t pass up the chance to try it. No spoilers, but after one bite I was definitely glad I did.
How to Make the Pioneer Woman’s Chocolate Peanut Butter Pie
Preheat the oven to 350ºF. Use a food processor to pulverize chocolate sandwich cookies until they resemble a fine crumb. (If you don’t have a food processor, you can crush them by hand or use a blender instead.) Pour melted butter into the cookie crumbs and use a fork to combine.
Press the cookie crumb mixture into a pie pan and bake until the crust is set. Remove it from the oven and allow it to cool completely.
While the crust cools, beat peanut butter and softened cream cheese until smooth. Add powdered sugar, and continue beating until fully combined. Then fold in thawed whipped topping, and beat until the mixture is smooth. Scrape the sides of the bowl as needed.
Pour the filling into the cooled crust and use a knife or spatula to smooth the top. Chill the chocolate peanut butter pie for at least an hour before serving. Drummond recommends serving small slivers, as this dessert is “ultra, ultra-rich.”
My Honest Review of the Pioneer Woman’s Chocolate Peanut Butter Pie
My grandfather was the first person to teach me how to make a cookie crumb-butter crust when I was a kid, so this technique felt very familiar. Drummond’s version turned out just like my grandpa’s: tender, crumbly, buttery, and rich with chocolaty flavors. Plus, I appreciated that it only took about 10 minutes to prepare.
While the chocolate cookie crust baked in the oven, I used that time to whip up my peanut butter filling. I couldn’t get over how delicious this mousse-like center tasted. The cream cheese adds a slight tang, while the whipped topping lightens the hearty peanut butter mixed in. It’s definitely rich but not cloying; instead, it’s airy in texture with nutty and creamy flavors. If you don’t want to have to turn on your oven, you can always use a store-bought crust.
The only tweak I’d suggest to this recipe is to butter or spray your pie pan before baking. Some parts of my crust stuck to the pan, so this simple step can help preserve the look of your dessert.
I can’t wait to riff off of Drummond’s chocolate peanut butter pie this summer. It’s definitely going to be my go-to dessert when hosting. This is the kind of sweet you make for friends who appreciate pure decadence.
Tips for Making the Pioneer Woman’s Chocolate Peanut Butter Pie
- Upgrade the crust. This pie relies on a base made from just two ingredients: Oreos and butter. But you can certainly replace those sandwich cookies with Biscoff, shortbread, or gingerbread cookies.
- Swap the peanut butter. Any kind of nut butter or spread will work in this recipe. You can fold in almond or cashew butter, or, for an even more decadent approach, toss in some hazelnut or pistachio spread.
- Top with whipped cream. A topping of whipped cream is a must whenever I’m enjoying a cream pie, and this one is no different. (Check out this quick homemade whipped cream recipe, and try it on top of this chocolate peanut butter pie!