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!
Mocha Peanut Butter Pie
Featured comment
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. 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
Scale
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!
June 14, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
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!
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.
Also, whipped topping has stabilizers in it, so you may have to stabilize your whipped cream.
You had me at no-bake! This looks sooo delicious! definitely perfect for summer 🙂
Aren’t no-bake desserts just the best?? Hope you enjoy it, Ana!
OH. MY. WORD. This literally looks amazing, Lindsay! I can’t wait to try this. My new go-to Summer dessert!
Thanks, Haylie! Hope you enjoy it!
Holy moly! This looks AMAZING!
Looks dreamy And I love that it’s no bake!
This recipe is amazing! I am looking at the photos and drool all over my desk. Perfect for a hot day!
This is the pie for me — everything you described is basically my #goals for the day, lol! Can’t wait to try it!
Haha! Hope you enjoy it, Carissa!
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! 🙂
😴😴😴😴😴😴
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.
Great idea! Would love to hear how it goes!
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.
This is what dreams are made of. :O
The different flavors of sweetness in this are perfect! I love the addition of the mocha flavor!
The best part!
LOVE your food pics. They make me want a slice of this Mocha Peanut Butter Pie so bad! So hungry right now! Yum.
I can’t even. Obsessed with PB and chocolate. and then adding mocha too?! YUM 🙂
Such a great combo!
very creatively decadent as all great desserts must be and I’ll make this for others so I can enjoy it vicariously
I was about to embark on my long planned ketogenic diet. Then I came. I saw. I coveted. That keto thing can wait.
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
Glad to hear it, Nina!
Made this yesterday-it’s a showstopper!!!
So easy yet so impressive looking and absolutely DELICIOUS
Glad you enjoyed it, Kim!
This looks absolutely DELECTABLE! So, stop on over Linsay and bring that pie. 😉
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!!
do you crust the creme filing on oreos too, or just the cookie?
whole cookie works perfect 🙂
What would you suggest if we can’t find the espresso powder? I’d order it but I’m making this tomorrow!
I am for sure making this for my Birthday coming up in a couple days. Thanks!
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!
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?
omg omg omg! this looks so amazing. 🙂