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.
