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I finally made this and it did not disappoint! It was so easy and SO good. I used moose tracks ice cream on top. Can’t wait to make it again.
Erin
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.
Here’s why I think it works:
- No-bake. Perfect for summer.
- Very easy.
- Peanut butter and chocolate, duh.
- A good mixture of textures: creamy, firm, crumbly, crunchy.
- 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. I just love espresso and chocolate desserts in general. 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.
Mix, press, and chill.
Spread in your creamy mixture of peanut butter, cream cheese, whipped cream and such. Chill again.
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).
And that’s all. Freeze, top with some more chocolate, and buckle your seatbelt because you are headed down a black hole of deliciousness.
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.
How To Make Our Mocha Peanut Butter Pie:
Mocha Peanut Butter Pie
- 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
Crust Layer:
- 1 14-ounce package of chocolate sandwich cookies such as Oreos
- 2 tablespoons DeLallo Instant Espresso Powder
- 5 tablespoons butter, melted
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
- 4–5 big scoops of chocolate ice cream, softened
- melted chocolate to drizzle (I like to use dark chocolate!)
- chocolate chips (optional)
Instructions
- 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.
- 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.
- 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!
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American
Keywords: mocha peanut butter pie, peanut butter pie, chocolate peanut butter pie
Thank you to DeLallo for sponsoring this recipe!
One More Thing!
This recipe is part of our easy chocolate desserts page. Check it out!
I have some of those chocolate graham crackers. Can I use them in place of sandwich cookies?
This was amazing! Perfect cold treat for summer! The family loved it! I’ll definitely make it again!
This turned out really good and is easy to make. Everyone wanted the recipe. I made it in a 9×13 pan which worked well!
Do you keep this frozen until ready to serve?
Yep, we’d recommend that!
I can’t eat cream cheese (lactose intolerant). What might be a good substitute? In other recipes, one substituted cottage cheese (lactose free), would that work here?
We haven’t tested this recipe with lactose free cottage cheese but we think it’s worth a try!
Hey pinch of yum, I was gonna add this to my favorite recipe list but I just realised the button on the right corner is missing. Have you disabled the feature? I really hope you didn’t because ot was excellent.
Hi Daniel! We haven’t disabled the feature. There was an issue, but it should be fixed!
whipped topping is whipped cream. or putting heavy cream and sugar plus a little vanilla in a mixer. like a kitchen aid and whip until fluffy. then eat it all by the spoonful lol
Could this freeze for a few days (6 days) before serving? For ease of spreading the ice cream, did you thaw it? I’m very excited about trying this recipe out for a freezer club get together!
A freezer club get-together! That sounds like fun! You could definitely freeze this a few days beforehand and serve later. For the ice cream, you want it to be softened so it helps to keep it out of the freezer for a little bit to help it thaw.
I finally made this and it did not disappoint! It was so easy and SO good. I used moose tracks ice cream on top. Can’t wait to make it again.
Awesome, Erin! And moose tracks!? YUM.
Can you use natural peanut butter (just ground up peanuts) or should I buy traditional peanut butter? Thanks!
Natural peanut butter should be just fine!
I love ur recipes ty
just amazing recipe dear.I am amazed by your talent. <3
This recipe looks yum, I want to make it for my birthday tomorrow. When you say one tbsp vanilla, do you mean vanilla essence? or something else? Thanks!
Vanilla extract!
Thank you!!
I made this this weekend for a BBQ we were holding. Let me just say OH MY YUM!!!! It was huge hit. I made it with a chocolate mousse instead of ice cream for stability but I have no doubt it would have been equally delicious with the ice cream. You could eat this wonderful peanut butter filling straight from the bowl. I do think next time I might use 1 Tablespoon instead of 2 of the espresso but that’s just me. It is very rich and you don’t want a large slice but I promise you want to make this pie!
Absolutely Amazing!!
Looks very delicious! Shall add into my must-try dessert list. Thanks for sharing Lindsay, keep up the great work!
omg omg omg! this looks so amazing. 🙂
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?
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 😀
Haha! Glad you enjoyed it, Brittany!
I am for sure making this for my Birthday coming up in a couple days. Thanks!
What would you suggest if we can’t find the espresso powder? I’d order it but I’m making this tomorrow!
do you crust the creme filing on oreos too, or just the cookie?
whole cookie works perfect 🙂
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!!
This looks absolutely DELECTABLE! So, stop on over Linsay and bring that pie. 😉
Made this yesterday-it’s a showstopper!!!
So easy yet so impressive looking and absolutely DELICIOUS
Glad you enjoyed it, Kim!