Name: joanna gaines chocolate peanut butter pie
Prep time: 15 min
Cook time: 6 h 40 min
Total time: 6 h 55 min
Ingredients: 1 (9-inch) pre-made Oreo cookie crust; 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 8 oz whipped topping, thawed; 2 tbsp chocolate syrup; 1/4 cup crushed peanuts

This rich, creamy joanna gaines chocolate peanut butter pie is made with an Oreo crust, smooth peanut butter, and ready in 4 hours and 15 minutes. The airy filling sets up beautifully in the fridge, yielding a perfectly sliceable dessert. I love how easy it is to assemble for weekend gatherings.

Restaurant-Quality At Home

The first time I tried replicating this famous Magnolia dessert, I rushed the chilling process. I ended up with a slightly runny filling instead of the firm, decadent slices I wanted.

Now, I always let it set in the fridge for at least four hours. The patience pays off with a gorgeously textured slice that tastes like bakery perfection.

Joanna Gaines Chocolate Peanut Butter Pie Recipe

joanna gaines chocolate peanut butter pie Ingredients

1 (9-inch) pre-made Oreo cookie crust
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping, thawed
2 tbsp chocolate syrup
1/4 cup crushed peanuts

How To Make joanna gaines chocolate peanut butter pie

1. Mix the Base: In a large bowl, beat the softened cream cheese and peanut butter with a hand mixer on medium speed until completely smooth.
2. Add the Sweetness: Add the powdered sugar and vanilla extract to the bowl, mixing on low speed until no dry streaks remain.
3. Fold the Whipped Topping: Gently fold in the thawed whipped topping using a rubber spatula to keep the mixture light and airy.
4. Fill the Crust: Spread the peanut butter filling evenly into the pre-made Oreo crust, smoothing the top.
5. Chill the Pie: Place the pie in the refrigerator to set for at least 4 hours, or preferably overnight.
6. Garnish and Serve: Right before serving, drizzle the top with chocolate syrup and sprinkle with crushed peanuts.

Recipe Tips

Soften the cream cheese: Using room temperature cream cheese prevents annoying lumps in your filling.
Use commercial peanut butter: Natural peanut butters can separate and make the pie greasy, so stick to standard creamy peanut butter.
Fold, do not stir: Gently folding in the whipped topping ensures the pie stays light and fluffy rather than dense.

What To Serve With Chocolate Peanut Butter Pie

This rich dessert begs for a hot cup of dark roast coffee or an espresso to balance the sweetness. A tall glass of ice-cold milk also works wonders, perfectly cutting through the decadent peanut butter and chocolate flavors.

How To Store

Keep any leftover pie covered tightly with plastic wrap in the refrigerator for up to 4 days. You can also freeze it for up to 2 months, which makes for a delicious frozen treat when eaten straight from the freezer.

FAQs

Can I use natural peanut butter?

It is best to avoid natural peanut butter as the oil separation can ruin the texture of the filling.

Can I use a graham cracker crust instead?

Absolutely, a graham cracker or pretzel crust works beautifully if you want a slightly less sweet base.

Can I make my own whipped cream?

Yes, you can whip 1.5 cups of heavy cream to stiff peaks as a substitute for the store-bought whipped topping.

Why did my filling turn out grainy?

This usually happens if the powdered sugar was not sifted or if the cream cheese was too cold when mixing.

Nutrition

Calories: 450
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 25mg
Sodium: 280mg
Total Carbohydrate: 42g
Protein: 8g