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I really have no words for this pie. It’s a jaw-dropping pie with layers of Oreo crust, peanut butter, and chocolate cream. I just can’t even express how good it was. Words like decadent, amazing, creamy, and delicious just don’t seem to suffice. Because it was better than all of those words.
This NO BAKE Peanut Butter Chocolate Cream Pie is pure heaven and everyone will love you for making it, I promise.
Can I ask you guys kind of a serious question? Those of you who don’t live where you want to live, how do you deal with that? I’m not talking about the “Oh, I’d love to live in Hawaii!” kind of thing but the actual, deep down “I don’t belong here” type of thing.
You see, my town is fine. We’re happy here. But it’s not where my heart is. My longing is to live where I grew up and the older I get (and the older Jordan gets) the more I realize that, as good is this town is, it’s not where I want her to grow. It’s not where I want her to call home.
It’s not where I want her to settle for life because if I have to live here until I die I might just go crazy.
Does anyone else feel like that?
The reason I feel stuck where I am is because, where I want to go, it costs upwards of $5,000/month for a 2Br/1Ba rental. If you want to buy a place you’re looking at a million bucks for a starter home.
When we got back to California, this area was as close as we could get to home. And, like I said…it’s fine. But it’s not where I want to be.
I want to be able to give Jordan my love of the ocean. My love of hiking on the hills. My love of Village Host Pizza. I want to be able to say, “let’s go get dumplings and dim sum in Chinatown” and be there in 20 minutes. I want to be able to have her grow up where there is no “box” that you’re supposed to live in.
The fact that my husband would only travel about once a month or less instead of every single week would be a huge bonus too.
Anyone have a million bucks I can borrow?
So anyway…for those of you that feel like that…how do you reconcile the fact that you can’t be where you want to be? I know I’m being a big whiner…but it’s really been affecting me the last few months. Probably because it feels like I haven’t seen my husband more than I’ve seen him. And because I’ve been feeling that “box” a lot lately.
I have a feeling the advice is going to be “Just deal with it because that’s what you have to do as an adult.” Right?
Being an adult sucks sometimes. Often, my feeling is that Pie > Being an adult, am I right??
Do you like pie? I’m sure you do. How about Peanut Butter Chocolate Cream Pie? Yes? Good answer.
No Bake Peanut Butter Chocolate Cream Pie is the best cream pie in the entire world!
I have words describing this pie. It’s so freaking amazing that there really is nothing to be said.
This pie is a coffee-grounds-in-the-garbage pie. It was so tempting to just pull this sucker out and eat it with a fork. But I restrained myself. I got a plate like a sane and normal person.
And then I ate half a pie.
How to make the peanut butter chocolate cream pie:
- Layer 1: THE CRUST. It’s an Oreo crust, my favorite. Grind up the cookies in a food processor, or crush them finely in a large ziploc bag with a rolling pin. No need to remove the filling. Just crush them and mix them with butter and press them into your pie plate.
- Note: all of the pie plates I use are 9″. Check your pie plate size!
- Layer 2: PEANUT BUTTER. Peanut butter is mixed with sweetened condensed milk and vanilla. Then you fold in whipped cream. It’s rich and peanut buttery to the max.
- Note: Yes, I used real whipped cream for this whole pie! Aren’t you proud of me? Feel free to use Cool Whip if you’re so inclined.
- Layer 3: CHOCOLATE. The remaining sweetened condensed milk gets mixed with melted baking chocolate and vanilla and more whipped cream. It’s like french silk pie without the eggs and the risk of death. #win
- Layer 4: MORE WHIPPED CREAM BECAUSE, DUH. It’s whipped cream. Layer it on. I topped my pie with chocolate shavings I made using a square of semi-sweet baking chocolate and a potato peeler. Easy peasy.
This pie. Just… I can’t even. You must try it.
Maybe you’ll like the pie so much it’ll go viral and I can move to my dream city. Hahahaha! 😉
Tools you need for the recipe:
- 9″ Pie Plate – make sure not to get deep dish!
- Food Processor – for grinding the Oreos, if you’re so inclined
- Hand Mixer – to make blending it all easy.
No Bake Peanut Butter Chocolate Cream Pie
- 25 Oreo Cookies
- 6 tablespoons butter melted
- 1 14 ounce can sweetened condensed milk, divided
- 4 ounces semi-sweet baking chocolate
- 3 teaspoons vanilla extract divided
- 1/2 cup peanut butter I use Skippy Naturals
- 2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- Crush your Oreo cookies in a plastic bag with a rolling pin or in a food processsor. Mix the crumbs and melted butter with a fork in a medium sized bowl. Press into a 9” pie plate and chill until ready to fill.
- Melt the baking chocolate in a medium sized bowl according to package directions for melting. Typically, chocolate will take about 1-2 minutes on high power, but make sure you stir every 30 seconds.
- Stir 1/2 of the can of sweetened condensed milk (about 5 ounces volume) into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.
- Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.
- Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.
- Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.
- Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.
- Top with remaining whipped cream and chocolate shavings. (Chocolate shavings can be made by using a potato peeler on an ounce of chocolate.)
- Chill for at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator and eat within 3 days.
Last Updated on September 20, 2019