Mocha Peanut Butter Pie
If you love coffee, peanut butter and chocolate ice cream, you are in for a treat with this Mocha Peanut Butter Pie! Make it ahead of time with just a few ingredients and enjoy the accolades when people get their first bites! Yum!!!
This frozen treat has an Oreo cookie-espresso crust that’s filled with a creamy peanut butter mouse, layered under softened chocolate ice cream and topped with melted chocolate and mini peanut butter cups. Huge “wow” factor with this dessert!!
Let’s begin by making the crust. Use a food processor to pulse the Oreo cookies into crumbs. Add the espresso powder and melted butter and press it on the bottom and sides of a 10-inch pie dish (or tart pan). Place it in the freezer while you’re making the filling.
Beat the softened cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla and mix until it’s smooth. Beat in the whipped topping until just combined and spread it into the chilled crust.
Top the filling with half of the mini peanut butter cups and freeze for an hour or so until the filling is fairly firm.
Now spread the softened chocolate ice cream over top. Feel free to change the ice cream if you like. A caramel or vanilla ice cream would be just as decadent! Top with remaining pb cups, chocolate chips, if using, and drizzle with melted chocolate.
Freeze again until solid. This usually takes 3 or more hours (this could also be made the day prior to serving). Use a hot knife to cut the frozen pie into slices.
Ta-da!!!!
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Mocha Peanut Butter Pie
Makes: 16 servings
Prep Time: 30 minutes
Total Time: 30 minutes plus chill time 4 hours minimum
Ingredients
Crust Layer:
- 1 (14-ounce) package of 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 of chocolate ice cream, softened
- melted chocolate to drizzle (I like to use dark chocolate!)
- chocolate chips (optional)
Instructions
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.
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.
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.
Chef’s 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!
Recipe from Pinch of Yum
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