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Mocha Peanut Butter Pie Recipe

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3.9 from 42 reviews

Mocha Peanut Butter Pie is a luscious, no-bake dessert featuring a chocolate cookie espresso crust, a creamy peanut butter and cream cheese filling, and indulgent layers of chocolate ice cream and peanut butter cups. This rich, mocha-flavored treat is perfect for chocolate and peanut butter lovers and is chilled to a smooth, firm perfection without any baking required.

Ingredients

Crust Layer:

  • 1 (14-ounce) package chocolate sandwich cookies (such as Oreos)
  • 2 tbsp instant espresso powder
  • 5 tbsp unsalted butter, melted

Filling Layer:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1 tbsp vanilla extract
  • 8 ounces whipped topping, thawed

Topping Layers:

  • 20 mini peanut butter cups, cut into chunks
  • 4–5 big scoops chocolate ice cream, softened
  • Melted dark chocolate, for drizzling
  • Chocolate chips (optional)

Instructions

  1. Prepare the Crust: Pulse the chocolate sandwich cookies in a food processor until very finely ground. Mixing in batches helps achieve a fine crumb. Transfer the crumbs to a bowl, then mix in the instant espresso powder and melted butter thoroughly. Press this mixture firmly into the bottom and up the sides of a 10-inch pie dish to form the crust. Place the crust in the freezer to firm up while you prepare the filling.
  2. Make the Filling: Using an electric mixer, beat the softened cream cheese and creamy peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the thawed whipped topping until combined, taking care not to overmix. Spread this filling evenly into the chilled cookie crust.
  3. Add Peanut Butter Cups and Chill: Scatter half of the chopped mini peanut butter cups on top of the filling, pressing them lightly into the surface. Freeze the pie for about an hour until the filling is mostly firm.
  4. Add Ice Cream and Final Toppings: Once the pie is mostly solid, spread the softened chocolate ice cream evenly over the top. Smooth the surface with a spatula. Sprinkle the remaining chopped peanut butter cups and optional chocolate chips on top. Drizzle melted dark chocolate over the surface for a decadent finish. Return the pie to the freezer and chill for at least 3 hours or until fully set.
  5. Serve: Use a hot knife to cut the pie into slices for clean cuts and serve chilled. Enjoy the rich mocha and peanut butter flavors combined in this indulgent pie.

Notes

  • Softening the ice cream before spreading ensures a smooth, even top layer.
  • Using a hot knife to cut the frozen pie helps achieve clean slices.
  • You can substitute chocolate sandwich cookies with gluten-free versions to make the crust gluten-free.
  • If desired, adjust the espresso powder amount to suit your preferred level of mocha flavor.
  • Store any leftover pie covered in the freezer for up to 5 days for best taste and texture.

Find it online: https://justsosavory.com/mocha-peanut-butter-pie-recipe/