Mocha Peanut Butter Pie in a pie dish with spatula.

Mocha Peanut Butter Pie

15 reviews / 5 average
This recipe is sponsored by DeLallo

This is Mocha Peanut Butter Pie, and THIS IS YOUR WARNING.

Stop here. Proceed with caution.

If you don’t want to lick beaters, if you don’t want to have a reason to snack on a few hundred peanut butter cups, if you don’t want to find yourself standing in front of the fridge at 11pm feasting on broken chunks of mocha cookie crust, then you need to find yourself another pie.



This pie has:

  • a creamy peanut butter cheesecake layer;
  • a crushed chocolate cookie crust flavored with espresso;
  • a top layer of creamy chocolate ice cream;
  • chunks of peanut butter cups ribboned throughout;
  • a complete and utter hold on my life.

Yeah. This pie is for people who are SERIOUS about their dessert.

Mocha Peanut Butter Pie with ice cream drips.

Here’s why I think it works:

  1. No-bake. Perfect for summer.
  2. Very easy.
  3. Peanut butter and chocolate, duh.
  4. A good mixture of textures: creamy, firm, crumbly, crunchy.
  5. A fairy dusting of espresso powder to the crust, adding necessary depth and richness that anchors the whole thing.

To me, the espresso powder is really where the magic lies. In normal life, I try to stay away from caffeine, but this is different. This is not espresso for the sake of buzzing your brain. This is espresso for unmatched FLAVOR. I’m telling you – a few tablespoons of DeLallo Instant Espresso Powder (my secret baking weapon of choice) added to the crust just gives it that little extra somethin’ somethin’. Everyone who tried the pie commented on their love of the crust. It’s me, but it’s not just me.

Let’s Make a Mocha Peanut Butter Pie:

To begin: crushed chocolate sandwich cookies, espresso powder, and butter.

Ingredients for Mocha Peanut Butter Pie crust.

Mix, press, and chill.

Pressing Mocha Peanut Butter Pie crust into pan.

Spread in your creamy mixture of peanut butter, cream cheese, whipped cream and such. Chill again.

Spreading peanut butter cheesecake into crust.

Add your ice cream layer. Also a peanut butter cup layer should you happen to be one of those people who just can’t without the peanut butter cups (IT ME).

Chocolate ice cream scoops on peanut butter pie base.

And that’s all. Freeze, top with some more chocolate, and buckle your seatbelt because you are headed down a black hole of deliciousness.

Taking bite out of Mocha Peanut Butter Pie.

It is a very nice black hole filled with peanut butter and chocolate and mocha cookie crusts and cheesecake and ice cream dreams.

We will see you next year.

Bite taken out of Mocha Peanut Butter Pie on a plate with a fork.

How To Make Our Mocha Peanut Butter Pie (1 Min):

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Mocha Peanut Butter Pie in a pie dish with spatula.

Mocha Peanut Butter Pie


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 16+ (it’s very rich – small slices are a good idea) 1x

Description

Mocha Peanut Butter Pie! A mocha cookie crust filled with creamy peanut butter cheesecake and topped off with chocolate ice cream and plenty of peanut butter cups. My new favorite dessert!


Ingredients

Scale

Crust Layer:

Filling Layer:

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

Topping Layers:

  • 20 mini peanut butter cups, cut into chunks
  • 45 big scoops of chocolate ice cream, softened
  • melted chocolate to drizzle (I like to use dark chocolate!)
  • chocolate chips (optional)

Instructions

  1. Crust: Pulse cookies in a food processor until very finely ground (it helps to do this in batches). Transfer crumbs to a bowl and mix with the espresso powder and butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Pop the pie into the freezer while you prep the filling.
  2. Filling: Using an electric mixer, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix until smooth. Beat in the whipped topping until just combined. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.
  3. Top Layer: When the pie is mostly solid, spread the softened ice cream over the top. Smooth the top with a spatula. Top with remaining Reeses’ cups, chocolate chips, and a drizzle of melted chocolate. Freeze again until solid (about 3 hours, to be safe). Use a hot knife to cut into slices.

Notes

To give enough room for all the layers, the best pie pan size is at least 10 inches in diameter and 2-3 inches deep.

This would also be delicious as bars pressed into a 9×13 pan!

  • Category: Dessert
  • Cuisine: American

Keywords: mocha peanut butter pie, peanut butter pie, chocolate peanut butter pie

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Thank you to DeLallo for sponsoring this recipe!


One More Thing!

This recipe is part of our easy chocolate desserts page. Check it out!

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56 Comments

  1. Pinch of Yum Logo
    Cathy

    This recipe looks fab. For non-Americans can you explain what whipped topping is and perhaps suggest an alternative. I’m an Aussie and am not familiar with the ingredient. Thanks!

    1. Pinch of Yum Logo
      Catherine

      Whipped topping is essentially nondairy whipping cream. It’s found in the frozen section in the states. I’m not an expert, but I think you should be able to replace it with whipped cream.

    2. Pinch of Yum Logo
      Catherine

      Also, whipped topping has stabilizers in it, so you may have to stabilize your whipped cream.

  2. Pinch of Yum Logo
    DNN

    That mocha peanut butter pie looks soooooooooooooooo good Lindsay. Oh my Coney Island Nathan’s, oh my Chips Ahoy, and O’ my ida Babooschka!

    If I could only reach my hands through the PC screen and gravity allowed me to sample a piece, I sure would go for the gusto. I was looking at part of a YouTube video yesterday talking about the health benefits of nuts. I started eating smaller meals and more nuts (Cashews) recently as a way of restarting my weight loss transformation. I love eating all kinds of nuts and delicious desserts with nuts in them because it helps get me fuller faster and away from eating at Hibachi restaurants like “Panasian Hibachi buffet in North Philadelphia off of Roosevelt Blvd.” They have good food, but too much oil in most of their food. And I tend to overeat when I’m there. I may share this post possibly on DNN momentarily and encourage my readers to visit your blog. Keep the amazing food blogs coming! 🙂

  3. Pinch of Yum Logo
    Rachel

    Thank you, thank you. I’ve been trying to decide what I wanted to make my best friend for her birthday and this will be it!
    Thinking about subbing chocolate mousse for the ice cream just so we don’t have to worry about too much melting.

      1. Pinch of Yum Logo
        Rachel

        Turned out wonderfully. It was huge hit and everyone wants it made again. Used a bittersweet chocolate for the mousse and it was just the perfect combination. Let me just say I’m not the biggest peanut butter fan and this filling was just the best thing ever.






  4. Pinch of Yum Logo

    very creatively decadent as all great desserts must be and I’ll make this for others so I can enjoy it vicariously






  5. Pinch of Yum Logo
    Nina

    I seriously LOVE all of your recipes. You just get how I like to eat, THANK YOU! And now you’ve made the perfect dessert for my MIL’s birthday. Thank you, again!! xo

  6. Pinch of Yum Logo
    Kim

    Made this yesterday-it’s a showstopper!!!
    So easy yet so impressive looking and absolutely DELICIOUS

  7. Pinch of Yum Logo
    Danielle

    Good lord. I do need this in my life. I’m not actually sure how I’ve lived this long without it. I am going to be thinking about this pie for the rest of the day. And it’s so east to make!!






  8. Pinch of Yum Logo
    Abby

    What would you suggest if we can’t find the espresso powder? I’d order it but I’m making this tomorrow!

  9. Pinch of Yum Logo
    Sarah Bugslag

    I am for sure making this for my Birthday coming up in a couple days. Thanks!

  10. Pinch of Yum Logo
    Brittany Keith

    I made this for our Father’s Day dessert and it was a big hit 🙂 DELISH as I expected! Definitely read the part where you should use a 9×13 pan if you dont have a pie dish LOL…I didnt -_-
    I used reese’s chocolate syrup on top instead of regular chocolate since the pie wasn’t ridiculous enough already 😉 LOL 😀






  11. Pinch of Yum Logo
    Joyce

    This pie was delicious, but I think I may have done something wrong because it was hard as a rock. I did use whipped cream cheese instead of soft (sent husband to the grocery store- he didn’t know there was a difference!). Maybe that was the issue? If I take it out to soften ahead of time, then the ice cream on top melts. Anyone else have this issue?