Prepare to fall head over heels for this Mocha Peanut Butter Pie, a show-stopping, no-bake dessert that masterfully blends bold espresso and rich chocolate with creamy peanut butter in every layer. Each dreamy bite is a balance of silky filling, a coffee-kissed cookie crust, and an irresistible ice cream topping, making this the kind of treat that turns any gathering into a celebration. You’ll love how easy it is to whip up, yet how indulgently complex every forkful tastes. Whether you’re serving it for a special occasion or just because, this pie is sure to become a treasured favorite.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s dive into the building blocks of this dessert! Each ingredient in Mocha Peanut Butter Pie brings something essential to the table, whether it’s depth, creaminess, or a delightful crunch. Get these few items together and you’re halfway to dessert bliss.
- Chocolate sandwich cookies: The classic chocolate cookies form a decadent, crunchy crust and set the stage for all that flavor.
- Instant espresso powder: A little bit amps up the mocha flavor, adding a sophisticated coffee undercurrent.
- Unsalted butter: Melted butter binds the crust together, ensuring it holds its shape and keeps every bite rich.
- Cream cheese: Softened cream cheese brings a luxurious, tangy creaminess to the filling.
- Creamy peanut butter: The star of our show, this adds that salty-sweet peanut depth — make sure to use a creamy, not chunky, variety for the smoothest texture.
- Powdered sugar: Sweetens the filling just enough while keeping it light and fluffy.
- Vanilla extract: Adds a subtle warmth and boosts all those rich flavors.
- Whipped topping: Folding in this lightens the filling and gives it that luscious, mousse-like texture.
- Chocolate ice cream: A swoon-worthy topper that freezes to a perfectly sliceable layer.
- Mini peanut butter cups: Halved and sprinkled on top for the ultimate peanut-chocolate finish and a little chewy surprise in each bite.
- Melted dark chocolate: A dramatic, glossy drizzle to make every slice look bakery-worthy.
- Optional – chocolate chips or chopped peanuts: For an added pop of crunch or melty chocolate pockets, go wild with these fun extras!
How to Make Mocha Peanut Butter Pie
Step 1: Make the Chocolate-Espresso Crust
Start by crushing your chocolate sandwich cookies until they’re fine crumbs—either in a food processor or sealed in a zip-top bag and bashed with a rolling pin. Mix in the instant espresso powder for that hint of mocha, then add the melted butter. Blend it well so every crumb gets a little buttery love. Press your mixture evenly and firmly into the bottom and up the sides of a 9- or 10-inch pie dish; the back of a measuring cup works wonders here. Pop the crust into the freezer to set while you work on the filling. This step guarantees the perfect firm and flavorful base for your pie.
Step 2: Prepare the Peanut Butter Filling
In a large mixing bowl, beat together the softened cream cheese and peanut butter until silky smooth. Next, sift in the powdered sugar and pour in the vanilla extract. Beat again until the filling is creamy and luscious. Gently fold in the thawed whipped topping—you want to keep this mixture light and airy, so use a spatula and a gentle touch. Once it’s fully combined, spread the filling evenly over your chilled crust. Sprinkle half the halved mini peanut butter cups across this layer for little pockets of joy, then return the pie to the freezer for an hour to firm up.
Step 3: Add the Ice Cream Layer
Once the filling has set, gently spread softened chocolate ice cream in an even layer over the pie. Go slowly so you don’t disturb the peanut butter layer underneath. Scatter the remaining chopped peanut butter cups over the top, then finish with optional chocolate chips or chopped peanuts if you’re feeling extra. For the pièce de résistance, generously drizzle melted dark chocolate over everything — the more swoops and swirls, the better. Freeze again for 2–3 hours until very firm. This is when all those flavors marry and the pie becomes impossibly sliceable.
Step 4: Serve and Enjoy
Before slicing, let your Mocha Peanut Butter Pie sit at room temperature for about 10–15 minutes to soften just a touch (this makes slicing so much easier and gives you gorgeous clean cuts). Use a sharp, hot knife (just dip it in hot water and wipe dry) for the neatest slices. Serve frozen or just barely thawed for that perfect ice-cold, creamy-bite experience. Every forkful is pure bliss!
How to Serve Mocha Peanut Butter Pie
Garnishes
This pie is already quite a showstopper, but you can lean into the fun by finishing with an extra flourish: more chocolate drizzle, a sprinkle of cocoa powder, a few chocolate curls, or even a light dusting of espresso powder. If you want crunch, a handful of roasted peanuts or extra mini peanut butter cups never goes amiss. The more decorative, the more irresistible it looks!
Side Dishes
Since Mocha Peanut Butter Pie is rich and decadent, pair it with something light: a strong espresso or coffee balances the flavors beautifully, or offer a bowl of fresh berries to cut through some of the richness. For special occasions, a scoop of vanilla ice cream is pure comfort food heaven—because you can never really have too much ice cream, right?
Creative Ways to Present
If you want to think beyond the classic pie slice, try serving this dessert as mini pie cups in clear glasses or jars—just layer crust crumbs, filling, and ice cream, then top with candies and drizzle. Or cut them into bite-sized bars for a dessert platter at a party. You can even freeze the pie in a springform pan for elegant, clean-edged slices. No matter how it’s presented, the layers and flavors are always stunning.
Make Ahead and Storage
Storing Leftovers
Store leftover Mocha Peanut Butter Pie tightly wrapped, either in the pie dish or as individual slices, in the freezer. Thanks to its chilled layers, it actually improves as it rests, keeping flavors bold and textures creamy for several days. This makes it a superstar for advance prep!
Freezing
This pie is made to be frozen! Assemble it completely and tuck it into the freezer for up to five days; it hardly loses any quality. For even longer storage (up to two weeks), freeze the pie uncovered until solid, then wrap it well in plastic wrap and foil. Thaw briefly at room temperature before serving so you can easily cut perfect slices.
Reheating
No reheating needed for this cool, creamy treat! If the pie has been in the freezer for a while, let it sit out for 10–15 minutes so it softens just enough for an easy (and neat!) slice. Resist the urge to microwave—the ice cream and filling are best enjoyed with that delightful frozen texture.
FAQs
Can I make Mocha Peanut Butter Pie ahead of time?
Absolutely! This pie actually gets better as it rests in the freezer. You can make it up to two days ahead, keep it frozen, and let it soften just a bit before slicing. It’s the ultimate stress-free dessert for entertaining.
What can I use instead of whipped topping?
If you prefer, swap the whipped topping for about 1½ cups of softly whipped heavy cream. Just whip it to soft peaks and gently fold it in for a homemade touch that tastes amazing and adds plenty of lightness to the filling.
Can I use crunchy peanut butter in the filling?
Creamy peanut butter is ideal for silky, cloud-like filling, but if you love extra texture, go ahead and substitute a portion with crunchy peanut butter. Just know your pie will have little peanut bits for a fun twist.
How do I avoid a soggy crust?
Freezing the crust before adding the filling is key—it helps the butter set up and ensures your crust holds together. Be sure not to skip this step, and use a firm hand pressing the crumbs into the pan for best results.
Is it possible to make this Mocha Peanut Butter Pie gluten-free?
Definitely! Simply swap out the standard chocolate sandwich cookies for your favorite gluten-free version. Everything else in the recipe is naturally gluten-free, so you’ll have the same irresistible flavors and textures without the gluten.
Final Thoughts
If you’re looking to turn dessert into an unforgettable event, you have to give this Mocha Peanut Butter Pie a try. Each slice is a sweet invitation to slow down, savor, and (most importantly) share a few smiles around the table. Get ready for recipe requests—this pie is too scrumptious not to share!
Print
Mocha Peanut Butter Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 25 minutes (includes freezing time)
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent and creamy goodness of Mocha Peanut Butter Pie. This no-bake dessert features layers of chocolate espresso cookie crust, creamy peanut butter filling, a luscious ice cream layer, and a topping of mini peanut butter cups, chocolate drizzle, and optional nuts or chocolate chips.
Ingredients
For the Crust:
- 1 (14 oz) package chocolate sandwich cookies (like Oreos), finely crushed
- 2 tbsp instant espresso powder
- 5 tbsp unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
For the Topping:
- 4–5 scoops chocolate ice cream, slightly softened
- 15–20 mini peanut butter cups, halved
- Melted dark chocolate, for drizzling
- Optional: chocolate chips or chopped peanuts
Instructions
- Make the Crust: Crush the cookies in a food processor until fine. Mix in espresso powder and melted butter. Press the mixture firmly into the bottom and up the sides of a 9- or 10-inch pie dish. Freeze while preparing the filling.
- Prepare the Filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract; beat until creamy. Gently fold in the whipped topping until fully incorporated. Spread the filling evenly into the chilled crust. Top with half of the halved peanut butter cups. Freeze for 1 hour.
- Add the Ice Cream Layer: Spread softened chocolate ice cream evenly over the peanut butter layer. Top with remaining peanut butter cups, chocolate chips or peanuts, and a drizzle of melted chocolate. Freeze for 2–3 hours, or until fully firm.
- Serve: Let sit at room temperature for 10–15 minutes before slicing. Use a hot knife for clean cuts. Serve frozen or slightly thawed.
Notes
- For extra mocha flavor, stir a teaspoon of espresso powder into the filling.
- You can swap the whipped topping for 1½ cups of homemade whipped cream.
- Pie can be made 1–2 days in advance and kept frozen.
