Mocha Peanut Butter Pie Recipe

comment icon 60 more comments 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: 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:

Thank you to DeLallo for sponsoring this recipe! 5 from 16 reviews

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)

This would also be delicious as bars pressed into a 9×13 pan!