Chocolate-Peanut Butter PIe

Chocolate Ganache, Peanut Butter Mousse, Salted Peanuts, Oreo Crust

Baker Andrea McLean of Popnpies | Las Vegas, NV
Yield: One 9-inch pie

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Adapted by StarChefs  |  April 2026 |  Photo: Will Blunt

INGREDIENTS

Oreo Crust:
185 grams Oreo cookies
40 grams unsalted butter, melted
40 grams granulated sugar

Peanut Butter Mousse: 
70 grams salted peanuts, chopped 
220 grams heavy cream 
4 grams Nielsen-Massey pure vanilla extract 
190 grams creamy peanut butter 
150 grams softened cream cheese 
90 grams powdered sugar

Chocolate Ganache: 
240 grams heavy cream
260 grams TCHO Choco Charms 60.5% dark chocolate
240 grams heavy cream

To Assemble and Serve:
70 grams salted peanuts, chopped

METHOD

For the Oreo Crust: 
Heat oven to 335°F. In a food processor, process Oreos until a fine consistency is achieved. Add remaining ingredients and mix until a wet sand texture is achieved. Set aside. In a greased 9-inch pan, press mixture evenly and bake 18 minutes. Let cool at room temperature. Freeze.

For the Peanut Butter Mousse: 
Remove Oreo Crust from freezer. Fill with peanuts. Set aside. In the bowl of a stand mixer fixed with a whisk attachment, whip 180 grams heavy cream and vanilla until soft peaks form. Set aside. In a clean bowl of a stand mixer fixed with a paddle attachment, whip remaining ingredients on medium speed until light and fluffy. Set aside. Fold in reserved whipped cream. Transfer mixture to a piping bag. Pipe evenly into Oreo Crust. Cover and freeze 2 hours.

For the Chocolate Ganache:
Remove filled Oreo Crust from freezer. Set aside. Place chocolate in a metal mixing bowl and set aside. In a small saucepan over medium heat, bring cream to a simmer. Pour over chocolate and let sit 1 minute. Whisk until fully emulsified. Pour over prepared Oreo Crust. Using an offset spatula, spread evenly. Using the tip of the offset spatula, create concentric circles. Freeze until set. to set.

To Assemble and Serve:
Remove filled Oreo Crust from freezer and place on clean work surface. Sprinkle with peanuts in a circle around the edge of the pie. Slice and place onto the center of a serving plate.

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