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Peanut Butter Chocolate Mud Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peanut Butter Chocolate Mud Pie is a luscious layered dessert featuring a crunchy Oreo crust, a rich semi-sweet chocolate filling, a creamy peanut butter layer, and a silky white chocolate ganache topping. Perfectly balanced between chocolate and peanut butter flavors, this pie is baked to perfection and chilled for a decadent, indulgent treat.

Ingredients

Oreo Crust

  • 30 Oreos (approximately 344 g)
  • 8 tbsp (½ cup) unsalted butter, melted

Chocolate Layer

  • 4 oz semi-sweet baking chocolate
  • 5 tbsp unsalted butter
  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ tsp salt
  • 1 tbsp all-purpose flour

Peanut Butter Layer

  • ½ cup creamy peanut butter
  • ¼ cup heavy whipping cream
  • 1 tsp vanilla extract

White Chocolate Ganache

  • 4 oz white chocolate, chopped
  • ¼ cup heavy whipping cream

Instructions

  1. Make the Oreo Crust: Preheat your oven to 350°F (175°C). Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Melt 8 tbsp (½ cup) butter and mix it with the Oreo crumbs until fully combined. Press the mixture firmly into a 9-inch pie dish to form an even crust. Bake the crust for 8-10 minutes, then set aside to cool completely.
  2. Prepare the Chocolate Layer: In a double boiler or microwave, melt the semi-sweet chocolate and 5 tbsp butter together, stirring until smooth and fully combined. Allow the mixture to cool slightly before whisking in 3 eggs, 1 cup granulated sugar, ¼ tsp salt, and 1 tbsp flour until smooth and uniform. Pour this chocolate mixture evenly into the cooled Oreo crust.
  3. Bake the Pie: Bake the pie in the preheated oven for 30-35 minutes, or until the chocolate filling is set but still slightly jiggly in the center. Remove from the oven and cool to room temperature before proceeding to the next layer.
  4. Make the Peanut Butter Layer: In a mixing bowl, combine the creamy peanut butter, ¼ cup heavy whipping cream, and 1 tsp vanilla extract. Mix until smooth and well blended. Spread this peanut butter mixture evenly over the cooled chocolate layer.
  5. Prepare the White Chocolate Ganache: Heat ¼ cup heavy whipping cream until just simmering, then pour it over the chopped white chocolate. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Pour the ganache over the peanut butter layer, spreading it into an even layer.
  6. Chill and Set: Refrigerate the assembled pie for at least 2 hours to allow all layers to firm up and meld together perfectly.
  7. Serve and Enjoy: Slice the pie and serve chilled for a decadent, rich dessert that combines the best of chocolate and peanut butter flavors.

Notes

  • For best results, use fresh Oreos and good quality chocolate to enhance the flavor and texture.
  • Ensure the chocolate mixture is slightly cooled before adding eggs to avoid scrambling them.
  • You can substitute creamy peanut butter with natural peanut butter, but the texture may be slightly different.
  • The pie is best served chilled to maintain the layers’ firmness and distinct flavors.
  • Store leftovers covered in the refrigerator for up to 3 days to keep the pie fresh.

Find it online: https://slsrecipes.com/peanut-butter-chocolate-mud-pie-recipe/